1 1/4 cups water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast*
1/2 cup honey, at room temperature
1 1/2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs, at room temperature
6 cups all-purpose flour (6 to 7 cups)
1 egg, beaten with
1 tablespoon water
Honey Butter
HONEY BUTTER
1/2 cup butter or margarine, softened
2 tablespoons honey
1 teaspoon freshly grated lemon peel
Servings: 12 / Yield: 1 loaf
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in honey, salt, butter, eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 90 minutes.
3. Punch dough down; divide into 20 equal pieces. Roll pieces into 20-inch ropes. Twist 2 ropes together and pinch ends to seal. Repeat with remaining ropes.
4. Generously grease the outside of a 2 or 2 1/2-quart (about 8 1/2 - 9-inch diameter/4-inch depth) ovenproof mixing bowl. Invert bowl onto greased baking sheet. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.
5. Brush dough with egg mixture. Bake at 375ºF for 35 minutes or until done. Cover with foil, if necessary, to prevent overbrowning. Remove from oven; let hive cool on bowl on wire rack for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place foil ball on wire rack. Carefully remove hive from bowl and place over foil ball to finish cooling. Makes 1 large basket. The foil supports the bread and prevents it from collapsing during cooling. To serve, turn upside down for beehive. Serve with Honey Butter, if desired.
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Honey Butter: Combine 1/2 cup softened butter or margarine, 2 tablespoons honey and 1 teaspoon freshly grated lemon peel; stir until well blended.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. In large bowl, combine 3 cups all-purpose flour, Fleischmann's® Rapid Rise Yeast and salt. Heat water, honey and butter until hot to touch, about 125º to 130ºF. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board for 10 minutes. Shape dough, let rest and bake as directed.
KITCHEN HINTS:
• If using colored Pyrex bowl, wrap outside of bowl with foil to prevent sticking. Fold excess foil inside bowl. Grease foil generously.
• If bowl of given size and dimensions is not available, a foil bowl can be made. Tightly crumple 21 feet of extra long heavy duty foil into ball with flat bottom, (6- inch diameter/4 1/2-inch height).
• If kitchen is very warm while shaping ropes, control rising by refrigerating dough and removing portions as needed.
• If dough remains, form into rolls or other shapes. Place on greased baking sheets. Bake at 375ºF for 10 to 12 minutes.
2 packages Fleischmann's® Active Dry Yeast*
1/2 cup honey, at room temperature
1 1/2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs, at room temperature
6 cups all-purpose flour (6 to 7 cups)
1 egg, beaten with
1 tablespoon water
Honey Butter
HONEY BUTTER
1/2 cup butter or margarine, softened
2 tablespoons honey
1 teaspoon freshly grated lemon peel
Servings: 12 / Yield: 1 loaf
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in honey, salt, butter, eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 90 minutes.
3. Punch dough down; divide into 20 equal pieces. Roll pieces into 20-inch ropes. Twist 2 ropes together and pinch ends to seal. Repeat with remaining ropes.
4. Generously grease the outside of a 2 or 2 1/2-quart (about 8 1/2 - 9-inch diameter/4-inch depth) ovenproof mixing bowl. Invert bowl onto greased baking sheet. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.
5. Brush dough with egg mixture. Bake at 375ºF for 35 minutes or until done. Cover with foil, if necessary, to prevent overbrowning. Remove from oven; let hive cool on bowl on wire rack for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place foil ball on wire rack. Carefully remove hive from bowl and place over foil ball to finish cooling. Makes 1 large basket. The foil supports the bread and prevents it from collapsing during cooling. To serve, turn upside down for beehive. Serve with Honey Butter, if desired.
____________________
Honey Butter: Combine 1/2 cup softened butter or margarine, 2 tablespoons honey and 1 teaspoon freshly grated lemon peel; stir until well blended.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. In large bowl, combine 3 cups all-purpose flour, Fleischmann's® Rapid Rise Yeast and salt. Heat water, honey and butter until hot to touch, about 125º to 130ºF. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board for 10 minutes. Shape dough, let rest and bake as directed.
KITCHEN HINTS:
• If using colored Pyrex bowl, wrap outside of bowl with foil to prevent sticking. Fold excess foil inside bowl. Grease foil generously.
• If bowl of given size and dimensions is not available, a foil bowl can be made. Tightly crumple 21 feet of extra long heavy duty foil into ball with flat bottom, (6- inch diameter/4 1/2-inch height).
• If kitchen is very warm while shaping ropes, control rising by refrigerating dough and removing portions as needed.
• If dough remains, form into rolls or other shapes. Place on greased baking sheets. Bake at 375ºF for 10 to 12 minutes.
