Ingredients3 h 40 m servings 110 cals
- Stir warm water and honey together in a bowl until honey dissolves. Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir oil and salt into yeast mixture. Mix 3 cups of flour into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough and let rise again until doubled in volume, about 45 minutes.
- Grease three 9x5-inch loaf pans.
- Punch down dough and turn onto a lightly floured surface. Form dough into 3 loaves and place into prepared pans. Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. Remove loaves from pans and transfer to a cooling rack.
- Cook's Notes:
- I like to use coconut oil and substitute half whole wheat flour. You can also use sugar in place of the honey.
- The amount of flour varies based on how it's measured, humidity, and altitude.
Per Serving: 110 calories; 2.3 g fat; 20 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 195 mg sodium. Full nutrition
ReviewsRead all reviews 5
I halved this recipe and made one sandwich size loaf. I used white whole wheat for 1 cup of the flour and used melted butter instead of vegetable oil. I did have to add almost a full cup more ...
This was my first time making bread and I thought this was going to be a disaster (I put in alot more that 6 cups of flour and the dough was still super sticky, the dough grew so much it spilled...
I scaled this recipe to 12 servings (1 loaf), but I see that the previous reviewer scaled in half for one loaf. I baked this in a 9x5 pan, and even after 1-1/2 hours on the final rise, it never...
I have baked bread for many years and one day I ran across this recipe and me and my hubby loved it, this is a keeper!