HONEY SPICE BREAD

Yield: 1 large round loaf or 2 or 3 canape loaves.

1 package FLEISCHMANN's Active Dry Yeast

1/4 cup warm water

1 cup milk

1/4 cup (1/2 stick) butter, melted

1/2 cup honey

2 teaspoons ground cinnamon

2 teaspoons ground coriander (optional)

1 1/2 teaspoons salt

1/4 teaspoon ground cloves

4 to 5 cups HODGSON MILL Best for Bread Flour, divided



Directions

Combine yeast and warm water in a small bowl; stir to dissolve. Let stand 5
to10 minutes, or until foamy.

Combine milk and melted butter in a medium mixing bowl; stir to mix. Stir in
honey, cinnamon, coriander, salt, cloves and 1 cup of the flour. Add yeast
mixture; stir until well blended. Add 3 cups of the flour, one cup at a
time, mixing thoroughly after each addition.

Turn out dough onto a lightly floured surface. Knead, adding as much of the
remaining 1 cup flour as needed to make a soft, slightly sticky dough that
is smooth and elastic. Oil the surface of the dough and put in the rinsed
mixing bowl. Cover with a clean towel and let rise in a warm, draft-free
place about 1 hour, or until doubled. Punch down dough. Follow one of the
shaping directions.

For canape molds: Canape molds are baking tins that produce bread in
different shapes; that is, when the bread is sliced, each slice is shaped
like a heart, a star, etc. The molds usually have a detachable top and
bottom, to make it easy to remove the bread after baking. The tins are
simple enough for children to use, and kids love making mini-PBJ sandwiches
with the shaped slices. Follow manufacturer's instructions regarding amount
of dough in each mold, oven temperature and baking times. But you may want
to experiment a little bit; for example, the instructions for my set of
baking molds said to bake at 375 degrees for 50 to 60 minutes, and I have
never had to bake them more than 45. Canape molds are baked standing up in
the oven, so be sure you have adequate oven height before starting the
recipe. When the breads come out, the two end slices might be a bit
overdone, but don't let that distress you. Just cut them off and enjoy the
rest of the loaf.

For a round loaf: Form dough into a smooth ball and place in a lightly
greased 3-quart baking dish or other ovenproof pan. Cover with a clean towel
and let rise about 45 minutes, or until doubled. About 15 minutes before end
of rising time, preheat oven to 350 degrees. Bake loaf 40 to 50 minutes, or
until loaf is golden brown and sounds hollow when tapped. The honey might
make the crust brown too quickly; if this happens, loosely cover the top of
the loaf with aluminum foil and move the pan to a lower shelf in the oven.
Remove foil for the last few minutes of baking. Remove from pan and let cool
on a wire rack.

Note: This dough is easy to work with for sculpture bread. Choose easy
animals at first (a turtle or a teddy bear, for example) and work your way
up to alligators, mermaids and angels.