How to make
The water is heated together with the honey to 100°F (37°C) and the yeast is dissolved in it. Mix well and let it activate.
The flour is sifted, mixed with the salt, and a well is made in the middle, into which the butter and activated yeast are poured.
Knead a smooth, soft and elastic dough, adding flour a little at a time, until it stops sticking.
Make sure not to make the dough too hard with an excessive amount of flour, because better bread is made from a more hydrated dough, although it is more difficult and time-consuming to knead.
Place it in the bowl, wrap it and leave it to rise for 30-40 minutes in a warm place.
Form a round loaf and place it in a round baking pan - floured or covered with baking paper (23.5 cm diameter, because if it is wider, the bread will become flatter.)
Let it rise again for about an hour or until it has tripled in size.
Retro bread is baked in an oven (190°C) or oven until it forms a crispy golden crust that makes a hollow sound when tapped. Approximate baking time is 30-35 minutes.
The finished honey bread is left to cool on a wire rack.
To keep the crust crispy during the summer months, they wrapped the bread with a cloth, but not tightly and it is left it for 2-3 hours in the sun.
I tried this and it really makes the crust of the round vintage honey bread unique and stays so crispy until the next day.
