Homemade Bread For Kitchen Aid

• 5 1/2 cup bread flour

• 1 Tbsp salt

• 2 1/2 tsps rapid rise or bread machine yeast

• 16 oz very warm water

• 1 Tbsp olive oil

• 2 Tbsps honey

Measuring: When measuring the flour, fluff it with a spoon and then

spoon it into the measuring cupand level but DO NOT PACK. This is

the most important thing for getting consistency.

Place all dry ingredients in the mixer bowl but don't turn on the

mixer.In a separate container, place the warm water and add the

oil first and then the honey, using the same measuring spoon,

as the oil will keep the honey from sticking to the spoon.

Stir the liquids together and stir them, then turn on the mixer

with dough hook installed to low speed for 15 seconds. Then

add the liquid mixture all at once and turn the mixer to its lowest

speed for about a minute and a half until ingredients are pretty well

together and shut it off. Let it rest this way for

10 minutes.

Turn the mixer to the second speed and let it run 3 minutes. Remove

the dough hook and turn the dough onto a floured board or table.

Knead 3 or 4 times to get the air bubbles out.

Place it in an oiled bowl (you can put it back in the mixer bowl) and

put it in a warm place, like your oven, with a cloth draped over it for

1 hour. At the end of the hour, punch it down and turn it onto the

floured surface and knead another three or four times. Form into

loaves and put into 2 loaf pans. Put them in the same warm place

with a cloth draped over them and let

them rise for 45 minutes.

Preheat oven to 375°F and bake for 30 to 35 minutes or until crust

is the color you like. If you put a small

pan of water on the rack below the bread, it will make the crust

softer and chewier. Remove from pans and

let cool at least 30 minutes on a wire rack.

I usually brush the tops with olive oil because it softens the crust

a bit and makes the loaves look nice.

This bread has a wonderful flavor and keeps very well.