Soft, fluffy, tender white bread scented with honey and butter. The BEST toast you will ever taste!
- 1 1/2 tablespoons Active Dry Yeast (I have made this with Fleischmanns and Saf-Instant)
- 2 cups warm water
- 1/4 cup honey (I use a pure, raw honey that is solid at room temp. It dissolves in the warm water.)
- 1/4 cup butter, room temperature (I always use salted butter, but feel free to use unsalted)
- 5 1/2 – 6 cups All Purpose Flour
- 1 tablespoon Kosher Salt
- 1/4 cup butter, melted for brushing risen loaves before baking and then again after baking
butter or spray 2 9×5 inch loaf pans and set aside
Stand Mixer Method
- Place warm water, yeast, and honey in the bowl of your stand mixer. Stir to combine and allow to sit for 5 or so minutes until foamy.
- Next, add all the other ingredients in and let it mix with a dough hook for about 7 minutes.
- After the dough is kneaded, you can either let it rise for 60 – 90 minutes until doubled in size ( I do this right in the mixing bowl)
- or you can leave it in the mixer, covered with a damp towel, and every 15 minutes give it a quick 10-15 second mix. You will repeat this process every 15 minutes for 90 minutes – so 6 times total. I learned this rising method from Mel’s Kitchen and it has become one of my favorite methods. If I have other things to do though, I just cover the dough and forget about it.
Hand Kneading Method
- In a large bowl, follow the same instructions for blooming yeast and adding ingredients. Use a wooden spoon or dough whisk to combine ingredients.
- When the dough mostly comes together in the bowl, dump onto a lightly floured surface and knead for about 10 minutes until you have a nice, smooth, moist but not sticky dough.
- Place back in bowl that you have lightly oiled and let rise in a warm place for 60-90 minutes.
Shaping your Honey White Bread Loaves (see photos for reference)
- Once dough has doubled in size, dump it out onto a lightly floured surface and divide evenly in half.
- Press each half into a rough rectangular shape that is a little shorter than the loaf pan. Fold one short end into the center and press down gently. Next, fold in the edges and press down gently. Repeat the first fold and press gently and then once more to seal. Here is a great video tutorial from King Arthur Flour: How to shape a sandwich loaf. I like to roll the loaf back and forth on my work surface at this point to make it nice and smooth and taut. Then place seam side down in greased loaf pan.
- Give the loaves a firm press with the palm of your hand to evenly distribute in the loaf pan.
Final rise and bake
- Cover and let rise again for about an hour until bulked in size and nicely domed – be careful not to over-proof here. You don’t want the dough to rise more than an inch above the loaf pan.
- During last 30 minutes of rising, preheat oven to 375 degrees F.
- When dough has risen, brush tops and sides gently with melted butter, place in oven and bake for 20 minutes. Cover loosely with foil and bake for an additional 10-15 minutes until golden brown. If you want to get technical, an instant read thermometer should read 190-200 degrees F when the loaves are done.
- Remove from oven and let cool slightly before popping out of loaf pans and placing on cooling racks.
- Brush top and sides once more with melted butter.
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