Description
A warm, soft, and unfussy everyday loaf perfect for sandwiches, toast, and more.
Ingredients
- 2 cups warm water (105–115°F / 40–46°C)
- 1 tablespoon active dry yeast
- 1/4 cup honey or granulated sugar
- 2 teaspoons salt
- 2 tablespoons neutral oil (canola or vegetable)
- 4 to 5 1/2 cups all-purpose flour or bread flour
Instructions
- Proof the yeast: In a small bowl, combine warm water, yeast, and a pinch of honey or sugar. Let sit 5–10 minutes until foamy.
- Mix wet and some dry: In a large bowl, stir the foamed yeast into the remaining honey or sugar, salt, and oil. Add 3 cups of flour and mix until a shaggy dough forms.
- Add flour gradually: Sprinkle additional flour 1/4–1/2 cup at a time, stirring until the dough pulls away from the bowl but is still slightly tacky.
- Knead: Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
- Prepare pans: Spray two 9×5-inch loaf pans with cooking spray.
- Shape and divide: Punch down the dough, divide, and shape into loaves. Place seam-side down into pans.
- Second rise: Cover and let rise until 1 inch above the rim, about 45–60 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake for 30–33 minutes until tops are golden.
- Finish and cool: Remove from pans, brush with butter, and cool completely before slicing.
Notes
For a slightly richer flavor, use honey. Store at room temperature for 3 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Bread
- Method: Baking
- Cuisine: American