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“From my collection of handwritten recipes.”
READY IN:
2hrs 20mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, place 1/2 cup warm water and yeast and stir to dissolve. Add remaining water, honey, oil, salt and 1 cup flour. Beat for 2 minutes at medium speed of mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured board until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to coat top. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Punch dough down, remove to lightly floured surface. Roll dough into 12 x 8 inch rectangle. Beginnning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9x5 inch bread pan. Cover, let rise in a draft-free place until doubled in size, about 30 minutes.
  3. Bake at 375* for 30-35 minutes or until done. Remove from pan, cool on wire rack.

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