Breakfast bread

By Vanessa Gianfrancesco
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  • 2 1/4 teaspoons (7 g) active dry yeast
  • 1 1/2 cups (375 ml) lukewarm milk, divided
  • 1/3 cup (80 ml) honey
  • 1 tablespoon (15 ml) salt
  • 3 tablespoons (45 ml) butter, melted, plus more for greasing bowl and pans
  • 3 eggs, beaten, divided
  • 5 cups (1.2 L) all-purpose flour


  1. In a mixing bowl, dissolve yeast in 1/4 cup of warm milk. Add the honey and allow to foam for five to ten minutes.  Add the salt, butter, remaining milk, and two eggs. Add 5 cups flour and mix until incorporated. 
  2. Transfer to a clean work surface and knead the dough, adding more flour if necessary, until dough is stiff and slightly tacky, about ten minutes.
  3. Grease a large bowl with butter and turn dough out into the bowl. Cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about one and a half hours. Generously butter two 8-x-5 loaf pans.
  4. Press down the dough with your hands to expel the air. Divide dough in half and shape into two logs. For a better shape, use a bench scraper to remove the ends to make a perfect rectangle. Brush tops of loaves with remaining egg.
  5. Cover and allow to rise until just above the tops of pans, for about one and a half hours.
  6. Heat oven to 400 F (205 C). Bake bread for ten minutes, then reduce heat to 350 F (150 C) and bake for an additional 20-30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 F (95 C). 
  7. Remove loaves from pans and let cool on wire racks.

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