Description
A comforting, everyday loaf made with simple ingredients and a straightforward technique, perfect for sandwiches or toasting.
Ingredients
- 2 cups warm water (105–115°F / 40–46°C)
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar
- 2 teaspoons salt
- 2 tablespoons neutral oil (canola or vegetable)
- 4–5 1/2 cups all-purpose or bread flour
Instructions
- Proof the yeast: Pour warm water into a bowl, stir in a pinch of the sugar or honey and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- Mix the dough: Add the remaining sugar or honey, salt, oil, and about 3 cups of flour to the yeast mixture. Stir with a wooden spoon or dough hook until combined.
- Add flour gradually: Add more flour, 1/4 cup at a time, until the dough pulls away from the bowl and is no longer overly sticky.
- Knead: Turn the dough onto a lightly floured surface and knead 8–10 minutes by hand until smooth and elastic.
- First rise: Lightly grease a bowl, place the dough inside, and cover with a clean towel or plastic wrap. Let rise in a warm, draft-free spot until doubled—about 1–1.5 hours.
- Shape and pan: Gently deflate the dough, divide if making two loaves, shape into loaves, and place into greased bread pans.
- Second rise: Cover and let the loaves rise in the pans until they’ve filled most of the pan—about 30–45 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaves 25–35 minutes until the crust is golden.
- Cool: Remove from pans and cool on a wire rack before slicing—30–60 minutes recommended.
Notes
For a chewier crust, consider adding steam during baking. Store bread wrapped in a towel at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American