2lbs. 06oz bread flour (I use weight so I’m consistant with the flour, and it’s faster.

1 egg

1 tblsp salt

2 tsp. yeast

1.5 tsp garlic powder

2 tblsp olive oil (do the olive oil first and then the honey will drop right out of the spoon)

2 tblsp honey

2 cups tap water

1 cup scalded milk

counter top KitchenAid mixer (or whatever your style is)

1 dough hook, rubber spatula

……………

In the mixing bowl, combine yeast, egg, cold water, salt, garlic powder and 1/2 flour. Then pour into the partially mixed dough, the scalded milk to warm up the mix but not ruin the yeast. Then after a bit of mixing, put in the rest of the flour.

You’ll know you are ready for the next step when the dough tries to climb up the hook and over the hook guard.

Remove the mixing bowl and pour a thin stream of olive oil around the edge of the flour and the bowl. With the rubber spatula, place the rubber between the dough and the bowl and push the flour down and around the side. You’ll find you’ll have to tip the bowl on the side to get completely under the dough ball. Now, just roll the balll around until it’sl completely covered with the oil.

Now place the whole bowl of dough in your proofer (counter top air oven) at 110 degrees until the dough doubles.

Spray two bread pans with spray.

Knead the bread until you can shape it into two equal loaves and put them in the bread pans. Let rise in the proofer until the dough advance to 1/2″ above the top of the pan. When just about there, heat the oven to 350 degrees. When the oven is ready, bake for 34 minutes depending on your oven.

Dump out the bread immediately on a cooling rack and let it cool the to slicing temp and enjoy.

When the bread is completely cool, cut it in half and put 1/2 into the freezer until needed.

Remember, the only preservative in the bread is honey! Try to keep your hands off of the bread while

slicing because the bacteria and mold on your fingers will spread onto the bread and be visible in about 3 days.