There’s just something about homemade bread that’s magical. I think the heavenly smell has something to do with it. And if the bread is slightly sweet with cinnamon? Even better.
1 cup milk
3/4 cup water
1/3 cup butter
6 1/2 – 7 1/2 cups whole wheat pastry flour (or white whole wheat flour for a “wheatier” taste)
6 tbsp brown sugar
1 1/2 tsp kosher salt
2 packages active dry yeast
3 eggs, at room temperature
1/3 cup honey (or more or less to taste)
2 tsp cinnamon
2 tbsp butter, melted
*This recipe assumes the use of a Stand Mixer.
1. Combine milk, water, and 1/3 cup butter in small saucepan. Heat on low until 120-130 F (butter probably won’t be all the way melted).
2. Place 6 cups flour, 6 tbsp sugar, salt, and yeast in mixing bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add eggs, liquids from pan, about 1 min. Mix on speed 2 for 1 more minute.
3. Continue on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl, about 2 min. Kneed on speed 2 for 2 more minutes.
4. Place in greased bowl, turn to grease top. Cover; let rise in warm place (I put a bowl of hot water in my oven with the dough bowl and keep the door shut) until doubled in bulk (about 35 min.).
5. Punch dough down and divide in half. Roll each half to a 9 x 14 rectangle. Brush each half with melted butter. Sprinkle with cinnamon and then drizzle with honey. Roll dough (tightly!) and shape into loaves. Place in two 9 x 5 x 3 in. loaf pans.
6. Cover; let rise in warm place (back in the oven!) until doubled in bulk, about 35 minutes. Bake at 375 for 40 minutes (but check sooner). Remove from pans immediately and cool on wire racks.
7. Spread with jam or peanut butter, or turn into French Toast. . . delicious!
*This recipe was adapted from the Kitchen Aid recipe book.