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Honey & Milk Bread

INGREDIENTS:

1 packets or 1 tablespoons active dry yeast

½ c. warm water

1 tbsp. sugar

¼ c. honey

1 tbsp. salt

1 can (14 ½ oz.) can evaporated milk

1 ½ c. milk

8 -9 c. flour

INSTRUCTIONS:

Soften the yeast in the water with the sugar by letting it stand for 5 minutes.

Heat the honey and salt with 1 tbsp. water till hot, add the evaporated milk and fresh milk. Remove from heat. Place the yeast mixture and honey and milk mixture together in your mixing bowl, using the flat beater or your hand mixer, beat the dough mixture till smooth. Cover with plastic wrap and let it foam/bubble till double in size, about 1 hour.

Remove plastic wrap and using dough hook start adding the next 4-5 cups of flour to your dough, use no less then 8 cups, and no more than 9. Mix till a ball forms in your bowl.

If not using a stand mixer, use a wooden spoon to add the flour and then knead by hand for 5 minutes.

Place in a lightly greased bowl, cover with plastic wrap and let it rise in warm place till double again.

Punch down and separate into 3 portions, let it rest 10 minutes before forming and/or placing in your greased bread pan. I usually form 3-4 balls set them on a corn meal covered baking sheet.

Let it rise till just under doubled, about 45 minutes and bake in a 375° F oven for 25 minutes or till golden and sounds hollow when tapped.

Serve hot with your favorite meal! It is also great for sandwich making and toasting for the perfect PB toast.