- 7 cups flour
- 4 teaspoons salt
- 3 teaspoons instant yeast
- 1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)
- 2 tablespoons honey, or more to taste
- 2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired
- Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)
Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface.
Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves.
Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven.
Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.
Makes 2 loaves.
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.