6 c Unbleached bread flour
1 tb Yeast
1 tb Beehive Co honey*
1 tb Salt
3 tb Melted butter
2 1/4 c Warm water
1 1/2 c Chopped fresh herbs
6 c Unbleached bread flour
1 tb Yeast
1 tb Honey
1 tb Salt
3 tb Melted butter
2 1/4 c Warm water
1 1/2 c Chopped fresh herbs
Combine the flour, yeast, salt, honey, butter, water and herbs in a large
bowl and mix until the ingredients form a shaggy mass.
Turn out onto a floured surface and knead until the dough is soft, satiny
and fragrant, about 10 minutes. If the dough begins to stick to your hands,
sprinkle a little extra flour on the work surface and your hands to make
the kneading easier.
Shape the dough into a ball and allow to rise in a greased bowl, covered
with plastic wrap until doubled.
Collapse the dough and divide the dough into two. Shape each piece into a
tight ball and allow to rise on a greased baking tray until doubled in
size.
Glaze with beaten egg whites and bake at 190c. for approximately 40
minutes. When cooked through, remove from tin and allow to cool on a wire
rack.
Yields
1 servings
