1 ½ cups water (355 ml)
2 tablespoons butter (28 grams)
¼ cup honey (60 ml)
4 ½ cups bread flour (540 grams)
2 teaspoons salt (8 grams)
2 ¼ teaspoon active dry yeast (1 envelope, 7 grams)


1.In a small saucepan, heat the water, butter, and honey over medium heat until butter is melted. Remove from heat and let cool for a few minutes (to 120-130° F).
2.In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of the bread flour, the salt, and yeast. Add the liquids and mix on low until moistened.
3.Continue to mix on low and add the remaining flour ¼ cup at a time until dough is firm (you might need a little more or less than 4½ total cups). Knead with the mixer for 3-5 minutes or by hand for 5-8 minutes until dough is smooth and elastic.
4.Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour. Punch down the dough, and let sit for 10 minutes.
5.On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9x5-inch loaf pan.
6.Cover with plastic wrap and let rise again until doubled again, 30 minutes.
7.Bake at 375° F for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely.

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