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Homemade Bread
By Lauren Allen · tastesbetterfromscratch.com
Makes 2 loaves
| prepPreheat oven to 350°F / 175°C | |||||||||
| 2 cups / 474 ml warm water (105–115°F / 40–46°C) | Proof yeast 5–10 min | Mix in remaining sugar, salt, oil & 3 cups flour | Add flour 1 cup, then 1/2 cup at a time until elastic | Knead 4–5 min on medium speed | First rise 1 1/2 hr until doubled | Punch down, divide & shape into 2 loaves | Second rise 45 min–1 hr until 1 inch above pans | Bake 350°F / 175°C, 30–33 min until golden | Cool on rack, brush with butter, cool 10 min |
| 1 Tbsp active dry yeast | |||||||||
| 1/4 cup / 50 g honey or sugar, divided | |||||||||
| 2 tsp salt | |||||||||
| 2 Tbsp / 30 ml canola or vegetable oil | |||||||||
| 4–5 1/2 cups / 500–688 g all-purpose or bread flour | |||||||||
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