This is a staple at our house. It’s just a great bread recipe, and is pretty straightforward if you’re not used to making bread. It hasn’t failed me yet, so I would recommend it even to bread-making newbs.
This recipe gives you two beautiful, golden brown loaves of fantastic bread that is just what you’re craving. Just try it. And, of course, if you have questions for me, ask. Don’t let the length of the instructions scare you. There is nothing like fresh, hot, homemade bread fresh out of the oven.
It is worth noting, however, that I use my stand mixer to do the kneading for me–unless I need the therapy of kneading with my hands which I would highly recommend on a bad day. I will include the link to the original recipe instructions at the bottom of the page if you need kneading specifics. Get it? Need, knead. Never mind. On to the bread making…
First, you need 2 c. of warm water. The specific temperature is 110 degrees. I’ve made a lot of bread and know by now how to “feel” the right temperature. I like it a little warmer than body temperature and you measure that much like you would a baby’s bottle of milk. Use your wrist. You want it warm, but not hot. If it’s too hot, it will kill the yeast; not hot enough–no activation.
Add 1 Tablespoon of active dry yeast to the water and gently stir it in to let it dissolve for a few minutes. It should get goopy and smell yeasty when it’s ready.
Stir 1/3 c. of honey directly into the yeast mixture.
Next, add 1/3 c. oil. I use coconut oil warmed to liquid form.
In my mixer bowl, I mix 2 c. of wheat flour and 1 tsp. salt.
Add the liquid mixture to the dry mixture and mix well.
One cup at at time, add 4-5 total cups of unbleached white flour to the mixing bowl, mixing well after each addition. After about 2 cups I switch to my dough hook because it thickens up so much that it starts to climb the blade. The dough has enough flour when it cleans the sides of the mixer bowl of all flour and dough pieces and forms into a solid “ball.” Again, if you are kneading by hand, see the recipe link at the bottom.
Let the mixer knead the dough for about 4 minutes.
Coat the surface of a big bowl with oil (I use refined, cold-pressed coconut oil) or butter.
Put the ball of dough into the bowl making sure the dough is coated in the oil or butter. Cover it with a clean dishtowel, and put it in a warm place to let it rise for at least 45 minutes. I put mine right next to my crock-pot so it can use that warmth. Sometimes, I put it an oven that I turn on to 120 degrees until warm and then turn back off. Just be careful around the rising dough. It deflates easily.
When it has doubled in size, push the dough down with your fists to release the air. Split the dough in half and shape each half into a loaf shape and put it ugly-side-down into a well-buttered loaf pan. Cover and let it sit in a warm place until it rises at least an inch higher than the loaf pan.
Bake in a preheated oven at 375 degrees for about 20 minutes. Check to see if it’s done by knocking on the loaf. It should make a hollow sound if it’s done. This isn’t a foolproof method by any means. Again, I’ve made lots of bread, and that’s how I do it. Technically, you can test it by using a thermometer in the bottom of the loaf to see if it’s at 190 degrees.
Let it cool in the pan for about 15 minutes and then on a wire rack. It cuts much better when cool, but tastes oh-so-good warm. This is a guaranteed crowd pleaser. Any leftovers make the BEST grilled cheese you’ve ever had.
Or, my favorite is toast with strawberry freezer jam.
Oh my, this is making me so hungry just thinking about it. I think I’ll go make some bread.
Classic, homemade, made-from-scratch wheat bread -- soft and fluffy and nutritious.
Alison: That Which Nourishes
Recipe type: bread
Serves: 2 loaves
2 c. water
1 Tablespoon active dry yeast
⅓ c. honey
⅓ c. oil
2 c. wheat flour
1 tsp. salt
4-5 cups unbleached all-purpose flour
Butter for greasing pans
Add yeast to the warm water and let sit until foamy. To the yeast mixture, add oil and honey.
In a mixer bowl, mix wheat flour and salt.
Add the liquid mixture to the flour/salt and mix well.
One cup at a time, add 4-5 c of unbleached white flour, mixing well after each addition. When the flour cleans the inside of the mixer bowl, it has enough flour. Let knead for 4-5 more minutes. If kneading by hand, see the recipe link for further instructions.
Coat the surface of a bowl with butter. Put the dough in and turn to coat all sides. Cover with a clean dishtowel and put in a warm place to let it rise until doubled in size.
Punch the dough down, split the dough in half and form loaf shapes, tucking the edges under. Place them ugly side down in a buttered loaf pan, cover with the dishtowel and let it rise in a warm place until the dough is at least an inch higher than the load pan.
Bake in a preheated 375 degree oven for about 20 minute or until the loaves make a hollow sound when you knock on them.
Let them cool in he pan for about 15 minutes and then remove from the pans and cool on a wire rack. Do not cut until cool.
I did get this recipe straight from this site, and I, for once did not alter a thing. Many thanks…
Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such, The Mac & Cheese was born. Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest.