No-knead, HoneySandwich Bread
My honey bread loaf is easier to make than a batch of chocolate chip cookies.
I love this recipe for the busy weeks when my plate feels too full to spend at the counter kneading dough. This loaf has a 5-minute hands-on time and a 30-minute rise time. It is an easy, rustic loaf that is a key player in keeping me on my no-store-bread streak. This has been my go-to since 2019, back when I was working long, crazy hours as a sports broadcaster on local TV. Back then, I would occasionally buy bread from the store, but I wanted something better for our daughter so I’ve come up with this one and perfected it over time.
Yield: 14-16 slices
Prep Time: 5 minutes + 30-minute rise time
Bake Time: 50
Total Time: 1 hour and 25 minutes
Ingredients:
1 tbsp honey
1 tbsp brown sugar
2 tsp rapid yeast
2 cups of warm water
1 egg
1 tsp salt
4 cups of flour
1/4 cup of heavy cream
Directions
Mix the rapid yeast, warm water, honey, egg, salt, heavy cream, and
flour until fully combined.
2. Set oven to 350 degrees F.
3. Cover the dough with a kitchen towel and allow it to rise for 30
minutes.
4. Butter your bread pan; I used a 1.9 Qt glass loaf pan.
5. After rising, your dough should have a jiggly, rustic texture. Using a
plastic bench scraper or spatula, pour the dough into the bread pan
and bake for 50-55 minutes.
6. Allow bread to cool, slice, and enjoy.