Hardo bread | Hardough bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping the bread moist.

In a mixing bowl, add 1 cup room temperature milk, 1 tablespoon instant quick rise yeast, and 2 tablespoons honey. Stir to combine.

Add 2 tablespoons melted butter and 2 tablespoons canola oil to the mixture. Mix thoroughly.

In a separate bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Gradually add this to the wet ingredients while mixing at low speed to avoid a mess.

Once all the flour is added, increase the mixer speed to medium and knead the dough for about 8 minutes until smooth and pulling away from the sides of the bowl.

Turn the dough out onto a floured surface and knead by hand for about 4 minutes to form a rough ball.

Shape the dough into a loaf, ensuring the underside is smooth and pinching any openings to seal them.

Place the shaped loaf into a greased loaf pan with the smooth side up, pressing it to fit the pan.

Brush the top of the loaf with olive oil to prevent drying out and cover with a bowl or reusable bowl cover. Let it proof for about 35 minutes at room temperature.

Preheat the oven to 325°F (163°C) and bake the bread for 5 minutes, then increase the temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes.

Remove the bread from the oven and turn it out onto a wire rack to cool. Brush the top with butter for color if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens