This is our family's favorite bread recipe; it was obtained from one of my fathers' coworkers.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
2 hrs 30 mins
total:
3 hrs 40 mins
Servings:
36
Yield:
3 loaves bread
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

110 calories; protein 2.4g 5% DV; carbohydrates 20g 7% DV; fat 2.3g 4% DV; cholesterolmg; sodium 195.3mg 8% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2013
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 flour to achieve the correct dough consistency but it baked up nice and moist with a soft but sturdy crumb. I was happy that there is only the merest hint of sweetness. Thank you this will go in the recipe box. Read More
(2)
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/23/2013
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 flour to achieve the correct dough consistency but it baked up nice and moist with a soft but sturdy crumb. I was happy that there is only the merest hint of sweetness. Thank you this will go in the recipe box. Read More
(2)
Rating: 5 stars
03/23/2020
I halved the recipe for the first try and made one, large loaf (sandwich bread size). Was a little worried I messed it up because the crust was so crunchy at first but once absolutely, completely cooled, it softened up and cut very nicely. My husband and mom loved it for toast and peanut butter and jelly sandwiches. I will definitely make again, full quantities next time. Read More
(1)
Rating: 4 stars
07/24/2017
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 over the original bowl I put it in even after I put the dough in the individual pans it grew and grew and one of the pans had dough spilling over). However the end result to my surprise was perfection! delicious fresh bread!!! Will put in a bit more honey next time. Definitely making this recipe again! Read More
(1)
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Rating: 4 stars
09/26/2013
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 did rise to 1" above the loaf pan. Unfortunately when I was putting the pan into the oven it slipped out of my hand onto the oven rack and deflated so I didn't take a picture. However I'm going to try this again making half a recipe and using one 9x5 pan. If you're scaling to one loaf you may want to consider an 8x4 loaf pan which should give you more height. On the positive side the dough really was easy to work with and it tasted good so I'll do an update soon on my next effort. Read More
(1)
Rating: 4 stars
07/11/2019
I agree with another poster. This was my first attempt at bread and I had to use quite a bit more flour than the 6 that it calls for but in the directions it said it may take more so I just went with it. Also the honey though it sweetens the bread doesnt offer a lot of honey taste which I guess i expected. All in all this was a delicious bread! I will make it again Read More
Rating: 5 stars
01/19/2014
Very nice bread. Hubs loved it even more than the Bagel Bread he has been raving about for 6 months...I guess he's found a new favorite! I did have to add about 1/2 cup more flour and instead of making this into 2 loaves like others did I made it into 4. It made for small loaves but it's just the 2 of us so that works even better. I used the bread machine but took it out after the dough cycle and baked on 350 for 40 minutes. Delicious! Thanks for the recipe! Read More
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Rating: 5 stars
07/18/2018
we loved it I ended up making 3 medium loafs I plan on making it again Read More
Rating: 5 stars
02/05/2016
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! Read More
Rating: 5 stars
04/17/2020
My first time EVER making bread! Recipe was easy to follow! I'm so excited can't wait to see what I make next! #quarantinebread. Read More