In 1/4 cup of warm water, dissolve 2 tablespoons of honey. Sprinkle the yeast, mix the ingredients, cover, and leave in a warm place for 5 minutes.
Whirl graham cracker cookies in processor to make the crumbs (about 4-5 whole sheets).
Measure 3 cups of flour and remove 2 tablespoons. Use cups that fit one Into the other. Use a smaller one to dip into the flour and pour into larger cup. Add the larger amount to the crumbs.
Add 1/2 -1 teaspoon of salt, according to your taste. Note that the honey and crumbs add sweetness so, if you can, don't omit all the salt.
Add two tablespoons of butter or margarine - - room temperature if mixing by hand. If using a food processor, the butter can be cold.
A little at a time, add the remaining water. Depending on the dryness of the flour you may need less or more warm water. Do not add all the water at the same time.
When the mixture forms a ball, stop mixing.
Make a ball and place in a greased bowl. Turn it around until the dough is coated with the butter/margarine/oil/spray. Cover and leave in a warm place for about 45 minutes until you can make a dent.
Grease a loaf pan. Using the 2 tablespoons of reserved flour, sprinkle on board. Knead the dough and make into a loaf shape. Place in loaf pan, cover, and leave in a warm place for 45 more minutes.
After the second rising/proofing, bake in a pre-heated oven at 375 degrees for 45 minutes. By this time the loaf should be brown and smelling great.
Remove from the the oven and knock the top of the loaf. It should sound hollow. If not, bake for a few more minutes. After it is baked, cool. Serve with yogurt cheese drizzled with a maple syrup.
For more in-depth instructions, see my guides on How To Prep Yeast and How To Bake A Loaf of Bread. Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C
- 1 packet of yeast
- 1 cup warm water-divided
- 2 tablespoons honey
- 3 cups all-purpose flour-divided
- 3/4 cup graham cracker crumbs
- 2 tablespoons butter
- 1 teaspoon salt