Honey and oil bread

Yeah we all shine on, like the moon, and the stars, and the sun.
~ John Lennon

Loaf by loaf, life’s riddles are slowly unravelled…

Honey and oil bread
Recipe adapted from Baker Street – Olive oil bread

Ingredients:
2 cups all purpose flour
1 tsp salt
1 tbsp honey
¾ cups warm water
1.5 tbsp yeast
4 tbsp rice bran oil (the original recipe calls for olive oil)
extra flour for kneading
extra oil to brush bowl and bread

Method:
In a small bowl combine honey, water, and yeast, stir to combine a bit. Put aside to proof yeast for about 5 minutes, or until yeast begins to foam. In a separate bowl combine the flour and salt. Once the yeast has foamed you can proceed to step 2.

Make a well in the center of flour bowl. Pour the olive oil, then the water-yeast mixture into the center of flour bowl. Using a wooden spoon stir until a wet dough forms, then switch to your hands for kneading. Depending on how wet the dough is, and the humidity in your kitchen, you will need to add a little bit of flour at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed, about 10 minutes.

Remove the dough and set aside, brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, brush with a little oil, cover and leave to rise in a warm place. Leave to rise for about 1 hour or until doubled in size.

Once doubled, preheat oven to 180°C. and prepare a baking sheet or bread mould. Remove the risen dough from the bowl, gently knead into desired shape or place inside bread mould.

Leave to rise another 10 minutes. Place bread in center of oven and bake for 30 minutes. Allow to cool before slicing (we ate a few slices whilst they were very warm anyway).