Preparation

​

1. Mix water, honey and yeast in a bowl and let it be for about 5 - 7 minutes till the mixture becomes really frothy.

2. Add the olive oil, 2 cups of flour and salt and turn the mixer with the dough attachment on low/medium. Mix till it is well combined. 

3. Add flour little by little and let the mixer run on low till the dough starts to come away from the bowl. I usually need a little over 5 cups of flour. When in doubt err on the side of less flour. 

4. Once it is kneaded thoroughly, cover the bowl with plastic wrap and let it sit in a warm place for 30 minutes. When the weather is really cold, you can use the oven or instant pot to provide the right warmth. 

5. While it raises, preheat your oven to 400 degrees.

6. After 30 minutes of the dough resting, roll the bread on a floured surface and divide the dough into 2 or 4 depending on the size you prefer. 

7. If you find the dough is a bit sticky, you can use a small amount of flour to roll it on. Shape it into the desired shape and size. Place it on a pan lined with silicone mat. 

8. Score the bread with some diagonal cuts - be sure not to cut it too deep . 

9. Finally, brush the bread with egg wash or milk, cover the baking pan and let the dough rest for another 10 minutes.

10. Bake in the oven for approximately 20-25 minutes. Keep an eye on the bread to make sure it does not brown too much.

11. When the bread develops a shiny, golden crust, tap the bread and if it sounds hollow, pull the bread out. Let the bread stay on the pan for a few minutes before you serve. 

12. Eat this bread fresh out of the oven. Turn it into garlic bread if needed when warm. Store it in a bag up to a couple of days.

Tip: Bread pudding made from this bread is out of this world!