Great bread recipe, much easier than traditional recipes in which you start by scalding milk. Evaporated milk keeps the bread soft. One change I make is that I warm the evaporated milk, honey, salt, second part water, and butter (instead of shortening) in a saucepan, stir, and then let these ingredients cool before incorporating proofed yeast solution. As others have said, I halve the amount of salt. I also use unbleached bread flour.
This bread stays fresh longer than other breads I have made, probably because of the preservative quality of the honey.
I use a Kitchenaid stand mixer for the initial mixture and some of the kneading, and finish kneading by hand.
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Great bread recipe, much easier than traditional recipes in which you start by scalding milk....