Ingredients
Equipment
Method
- In a large bowl or stand mixer add the yeast, warm water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly (this proofs the yeast).2 cups warm water, 1 tablespoon active dry yeast, 1/4 cup honey or granulated sugar
- Add the remaining sugar/honey, salt, oil, and 3 cups of the flour. Mix until combined.2 tablespoons vegetable or canola oil, 1/4 cup honey or granulated sugar, 2 teaspoons salt, 4 - 5 1/2 cups all-purpose or bread flour
- Add another 1 cup of flour and mix. With the mixer running, add more flour, ½ cup at a time, until the dough pulls away from the bowl sides and is smooth and elastic, slightly sticky to the touch. Knead for 4-5 minutes with a mixer (5-8 minutes by hand).4 - 5 1/2 cups all-purpose or bread flour
- Place dough in a large greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1.5 hours.
- Punch dough down. Divide in two. Shape each into a log and place into two greased 9x5 inch loaf pans.
- Cover pans and let rise again until dough domes 1 inch above pan rims, about 45-60 minutes. Preheat oven to 350°F (175°C).
- Bake for 30-33 minutes until golden brown and loaves sound hollow when tapped. Invert onto a wire rack, brush with butter, and cool for 15+ minutes before slicing.
Notes
Yeast: For instant yeast, skip step 1 and add yeast with the flour in step 2. Rise times may be faster.
Flour: Bread flour creates a chewier loaf; all-purpose creates a softer one. Add flour until the dough texture is correct, not just by the cup.
Quick Rise: For the first rise, place covered bowl in an oven preheated to 180°F then turned off (door ajar).