This is her homemade honey bread (that came still warm!) with homemade honey butter. So so good! I got the recipes for you, well, for me, but I'll share with you. I've made the honey butter myself and I might have even been using it this morning...sshh...don't tell my calorie counter...
1 lb butter
1/2 cup honey
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Cut the butter into chunks using a dough scraper.
Place the butter into a stand mixer's work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5-7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Simple Whole Wheat Bread
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ou) pkg of active dry yeast (4 1/2 tsp)
1/3 cup honey
5 cups bread flour
3 Tbsp butter, melted
1/3 cup honey (yes, again)
1 Tbsp salt
3 1/2 cups whole wheat flour (Carrie uses pastry whole wheat flour for the consistency she likes)
2 Tbsp butter, melted
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour and stir to combine. Let set for 30 minutes or until big and bubbly.
Mix in 3 Tbsp melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2-4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into 3 loaves. (If you don't shape, they will be flat on top...still tastes the same). Place in greased 9x5 inch loaf pans and allow to rise until dough has toped the pans by one inch.
Bake at 350 degrees F for 25-30 minutes; do not over-bake. Lightly brush the tops of loaves with 2 Tbsp melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Yield: 3 loaves of bread.
Carrie's notes: I always add 3-4 Tbsp of powdered gluten for a chewier bread (you can get this at the bulk section at Winco). Sometimes I'll add a 1/2 cup of 10-Grain mix and couple Tbsp of whole flax seed. Also, as soon as the bread is done, remove from the pan immediately and let it cool on a wire rack. If you don't do this it will make the bread soggy.