Recipe courtesy of Ree Drummond
Episode: Anniversary
Total:
3 hr 30 min
Active:
25 min
Yield:
2 loaves
Level:
Intermediate
Total:
3 hr 30 min
Active:
25 min
Yield:
2 loaves
Level:
Intermediate

Ingredients

Bread:
Bread:
Bread:
Bread:
Honey Butter:
Honey Butter:
Honey Butter:
Honey Butter:

Directions

Watch how to make this recipe.

Special equipment: an instant-read thermometer

Honey Butter:

For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.

Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 350 degrees F.

Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.

For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.

Honey Butter:

For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.

Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 350 degrees F.

Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.

For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.

Honey Butter:

For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.

Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 350 degrees F.

Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.

For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.

Honey Butter:

For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.

Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.

Preheat the oven to 350 degrees F.

Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.

For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.

Categories:

IDEAS YOU'LL LOVE

Beer Bread

Recipe courtesy of Cathy Bieniek

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Irish Soda Bread

Recipe courtesy of Ina Garten

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Double Chocolate Bread Pudding with Bourbon Whipped Cream

Recipe courtesy of Sunny Anderson

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking