White Bread

White Bread

Course: BreadDifficulty: Intermediate


Prep time


Rising time




Cooking Time


Total Time2.5 hours

I made this for the first time when we ran out of sandwich bread. I don’t want to go back.


  • 2 cups warm water

  • 1/4 cup honey or sugar

  • 4 1/2 tsp yeast 2 packets

  • 1 1/2 tsp salt

  • 1/4 cup oil

  • 5 1/2 cups flour

  • butter, for brushing after baking if desired


  • In a large bowl, stir together the honey and warm water. Sprinkle the yeast on top, stir gently, then let it proof until foamy (about 5-10 minutes).
  • Add the oil and salt. Stir in 1 cup of flour at a time. Stir until soft dough forms. Add more flour, a tablespoon at a time, if too sticky.
  • Knead the dough on a lightly floured surface or in a standing mixture using a dough hook until smooth (3-5 minutes).
  • Place the dough in an oiled bowl and turn to coat the dough with oil. Cover with a damp cloth.
  • Let rise for 1 hour or until doubled in size.
  • Punch down the dough and divide in half.
  • Grease two bread pans. Roll out one-half of the dough into a rectangle. The width should be as long as your bread pan. Roll up the dough starting on the short end and place into the bread pan. Do the same with the second half.
  • Let the loaves rise in a warm place for 30-40 minutes.
  • Preheat the oven to 350°. Bake the loaves for 25-30 minutes until a medium, golden brown on top.
  • Brush the tops with butter, if desired. Cool the bread for about 5 minutes in the pans then remove to finish cooling on a rack.
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