Fall is slowly easing in, and it felt like a bread making kind of day. This recipe is an easy one, with minimal hands on time. It’s a rich bread, moist with a tender crumb. Two loaves: eat one and slice up and freeze the second for later on.
Honey White Sandwich Loaves
- 1 Tbsp instant yeast
- 2½ cups warm water
- 840 grams all purpose flour plus more for kneading*
- ¼ cup neutral oil
- 1/3 cup honey
- 2 tsp fine sea salt
Add the warm water, yeast and 240 grams (2 cups) flour to a large mixing bowl, and stir well. Let rest for 15 minutes.
Stir in oil, honey, and salt, then stir in 480 grams flour (4 cups). If you have weighed your flour, add in the remaining 120 grams (1 cup) flour. The dough will be soft and most likely sticky.
Spread more flour on a work surface, knock out the dough, and sprinkle more flour on top.
Knead for 10 minutes, adding in sprinkles of flour as needed, till the dough is smooth and easily worked.
Cut the dough in half, cover with plastic wrap, and let rest for 10 minutes.
Liberally oil two bread pans, form each half into a loaf (I roll up each section, and tuck under the edges), place in prepared pans. Lightly oil the plastic wrap and place over the bread pans. Let rise in a warm place for 45 minutes.
Preheat oven to 350°.
Bake bread for about 30 minutes, until golden on top.
Knock bread out of pans immediately, loosening edges if needed. Let cool on a rack.
Makes 2 loaves.
*I weigh flour versus scooping. The equivalent is 7 cups flour. If you scoop, add less in at first, as weighed is more accurate. Better to add more as you knead, than have added far too much at the start.