Ron’s World Famous Crusty Honey Bread Recipe (modified 9/8/16)


Bread made with honey has a slightly nutty flavor that cannot be found in bread made with sugar. This bread is easy for beginners and experienced bakers alike!

Here is what you need:                                                                                                                                DSC_0002

One large mixing bowl, I use the big yellow Tupperware one with the cover.

2 tsp. of granular yeast, I use Red Star Quick Rise

1  tbsp. of Kosher salt or salt

1 beaten egg

2 tbsp. olive oil

2 tbsp. of Honey (I don’t really measure, I think I use a little more! Ha!)

3 Cups of 100° water (I mix the egg, olive oil, and honey with water to make 1 1/2 cups, add that to the flour and then add another 1 1/2 of water ( I use a two cup glass measuring cup)

6 1/2+Cups of Unbleached bread or unbleached regular flour (regular bread flour will work)

Start with the 6 1/2 cups and add to that flour what you need to make a soft ball for first proofing.

That’s it! Beginners follow these instructions line by line.

Mix the flour, salt and yeast in the mixing bowl.

Add the egg, olive oil, honey, and water until everything is damp and in a ball.

I use my hand mixer for the first 5 cups. (I mix by hand sometimes for airier dough. The dough should pull away from the sides when it’s ready. You can use your hands or a strong stirring right at the end or for the whole mixing. Rub a little olive oil or veg. oil. butter on the flour ball and cover until it has doubled in size. (I use my toaster oven as a proofing oven! I use 100°, yours might be more or less)

Knead for 1 minute in the bowl. Less is ok. Add a little flour if it’s too sticky. It should be a fairly firm dough.

Divide into two halves and let rest for 10 minutes then gently place in an ever so lightly greased loaf pan. (I use Pam) Cover and let rise until it domes over the top of the pan edge 1/2″. (again I using my counter top oven as a proofing oven, but it will all rise on your counter with a little more time)

Before you put them in the oven, my new trick is to make a scoring slice across the risen bread with a sharp razor blade. You’ll see the pressure come off the top immediately! When baking, the steam will come off of that top and allow it to rise just right!!!

Bake at 350° for 34 minutes   Remove the loaves from the pans and place them on cooling a rack.

Slice as soon as you can’t stand it anymore Do not overdose! Experiment to find your threshold. LOLOLOLOL

PS Of course, you will have to get the feel for little changes for your talent, location, size of egg, etc. This is common, be brave. rdd


About Ronald D. Drobeck

I've read, learned, been discriminated against, patronized, lied to, laughed at, laughed with, and ignored. I'm not a minority, not tall, not good looking, not skinny, not hairy, and can see 10 miles, but not two feet. I've been a paperboy, college student, licensed nursing home administrator, professional musician (country swing drummer), duck and goose hunter, fisherman, conservationist, Eagle scout, camp counselor, canoeing instructor, lifeguard, comedian, restaurant owner, licensed exterminator, insurance agent, warehouse manager, carpenter, conservative, father of 4, baseball coach, husband, worrier, writer, embryo gardener, photographer, and nice guy. now, old.

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