Combine in a medium bowl for ten minutes and foamy if not foamy your yeast didn’t proof/ start again
2 (.5 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)
In mixer:
Start with 3 cups of the bread flour (8 total) add more if you need it
1/2 cup butter melted
3/4 cup honey
1 1/2 teaspoons sea salt
2 eggs, beaten
add the yeast sugar water mixture, mix at speed 1 (until mixed) on Kitchen Aid
Mix in additional 5 cups bread flour one cup at a time
knead/mix on speed 2 for about 8 minutes
Place in a bowl greased with olive oil , turning once to grease top. Cover and let rise in a warm place until doubled, about an hour and a half.
Punch dough down. Turn onto a floured surface. Divide into six balls. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-38 minutes or until golden brown. Remove from pans to wire racks to cool.
Knead by hand directions:
2 (.5 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)
Start with 3 cups of the bread flour (7 total)
1/2 cup butter melted
3/4 cup honey
1 1/2 teaspoons sea salt
2 eggs, beaten
additional 4 cups bread flour 1 cup at a time.
In a mixing bowl, dissolve yeast and sugar in warm water. Add the honey, butter, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining 4 cups flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 15-20 minutes. Place in a bowlgreased with olive oil, turning once to grease top. Cover and let rise in a warm place until doubled, about and hour and a half.
Punch dough down. Turn onto a floured surface. Divide into six balls. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool.
