In my kitchen

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Honey & Milk Bread

Honey & Milk Bread

Honey and Milk Bread

Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.

The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.

Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.

It is one of those breads you know will get rave reviews, what I also like about this recipe is that it makes quite a few loaves.

I rarely use loaf pans to bake my bread, but I think this recipe would easily make 4 small loaves.

I have made some changes to the original recipe to assure a perfect result.

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INGREDIENTS:

3 packets or 3 tablespoons active dry yeast

½  c. warm water

1 tbsp. sugar

¼ c. honey

1 tbsp. salt

1 can (14 ½ oz.) can evaporated milk

1 ½ c. milk

8 -9 c. flour

INSTRUCTIONS:

Soften the yeast in the water with the sugar by letting it stand for 5 minutes.

Heat the honey and salt with 1 tbsp. water till hot, add the evaporated milk and fresh milk. Remove from heat. Place the yeast mixture and honey and milk mixture together in your mixing bowl, add 4 cups of the flour and beat till smooth.

Cover with plastic wrap and let it foam/bubble till double in size, about 1 hour.

Remove plastic wrap and using dough hook start adding the next 4-5 cups of flour to your dough, use no less then 8 cups, and no more than 9. Mix till a ball forms in your bowl.

If not using a stand mixer, use a wooden spoon to add the flour and then knead by hand for 5 minutes.

Place in a lightly greased bowl, cover with plastic wrap and let it rise in warm place till double again.

Punch down and separate into 3 portions, let it rest 10 minutes before forming and/or placing in your greased bread pan. I usually form 3-4 balls set them on a corn meal covered baking sheet.

Let it rise till just under doubled, about 45 minutes and bake in a 375° F oven for 25 minutes or till golden and sounds hollow when tapped.

Serve hot with your favorite meal! It is also great for sandwich making and toasting for the perfect PB toast.

Bon appétit!

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