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Mix - 2:00 p.m. Cut the butter into ½-inch pats and let warm to room temperature. To the bowl of a stand mixer with the dough hook attachment, add the flour, water, egg, olive oil, honey, salt, ripe levain, and yudane. Mix on low speed for 1 to 2 minutes until the ingredients come together.

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In a small bowl, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up. In a large bowl, add 4 cups all-purpose flour, sugar, salt and melted butter. Gently stir. Create a well in the middle and pour in the yeast mixture. Begin mixing using a large spoon, until a dough forms.

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Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper. Add flour and milk to a large mixing bowl. Use a whisk to mix the two together, whisking until no flour lumps remain.

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Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking! While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.

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Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Deflate the dough and turn it out onto a lightly floured surface.

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To make the Honey Butter Toast, you will need four slices of bread for each batch. Simply take a slice of bread' spread a thin layer of butter on the bread then cover it up with another slice of bread. Spread the butter on the surface of the bread. Flip to the other side and also spread your butter over it.

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It's delicious for toast or French toast, and it's also perfect sandwich bread. Mix and knead the dough. Cover in a greased large bowl and let rise in a warm place until doubled in size, about 1 ½ - 2 hours. Punch down the dough. Transfer to a lightly floured work surface. Pat the dough into a 9 x 12 inch rectangle.

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Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf shape. Once the dough has risen 1 - 1.5 inches (2.5 - 3.8 cm) above the rim of the bread pan, the dough should be ready to be placed in the oven.

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How to make the soft and fluffy HONEY BUTTER Bread.Here's what you'll need:1 cup warm milk (250ml)1 egg3 tablespoons honey3 and 1/4 cup all purpose flour (40.

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In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy. First mixing and rest. Add the whole wheat flour and mix it into the yeast mixture using the beater blade attachment just until the flour is moistened.

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Knead for 7 minutes. 5. Put the dough in a greased bowl and turn dough over to coat all the dough and cover tightly with plastic wrap or place a kitchen towel over the top. Let rise in a warm place for about 45 minutes-1 hour, until doubled. 6. Punch down the dough gently and divide in half.

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Instructions. Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. Mix your starter, water, and honey in a large bowl. Add in flour and salt and mix with your hands to make a shaggy dough. Cover the dough with a damp towel or beeswax wrap and allow to autolyse for 30 minutes.

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Step 1. Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt.

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How to Make Peanut Butter Bread. Preheat the oven to 350ºF (176ºC). Whisk together the dry ingredients in a medium bowl. Whisk together the wet ingredients in a large bowl until smooth. Add the dry ingredients to the wet ingredients and mix just until combined. Transfer the batter to prepared loaf pan and smooth the top.

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Instructions. In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the melted butter and ¾ cup warm water. Mix with a spoon until dough comes together into a ball. Dough should be moist but not sticky. Add water 1 tablespoon at a time if needed. Cover dough and let rest for one hour.

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Towards the end of the rising time, preheat the oven 350 degrees. Bake. Remove the plastic wrap and brush the bread with milk. Bake for 40 minutes, until very golden brown. Remove from the loaf pan and allow to cool on a wire rack for at least an hour before slicing. Store leftovers tightly wrapped for up to 2 days.