Delicious sandwich bread!

Ingredients

• 2 cups Warm Water (Temperature 110-115°F (warm, not hot))
• 1.5 tablespoons Active Dry Yeast (Traditional active dry yeast, stored in the refrigerator)
• 2 tablespoons Honey (Natural sweetener, can replace with granulated sugar or maple syrup)
• 1.5 teaspoons Salt (Fine sea salt; adjust to taste)
• 0.25 cup Vegetable Oil (Neutral oil for tenderness)
• 6 cups All-Purpose Flour (Sifted; can substitute bread flour for chewier texture)
• 2 tablespoons Unsalted Butter (Melted, for brushing baked loaves)

Instructions

1. Activate Yeast

   In the electric mixing bowl, combine 2 cups warm water, 1.5 tbsp active dry yeast, and 2 tbsp honey. Whisk briefly, then let the mixture sit for 5 minutes until frothy.

   Time: PT5M

2. Add Initial Dry Ingredients

   Stir in 1.5 tsp salt, 1/4 cup vegetable oil, and half of the flour (3 cups). Mix until just combined.

   Time: PT5M

3. Knead the Dough

   Add the remaining 3 cups flour. Using the stand mixer with the dough hook, knead on medium speed for about 5 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.

   Time: PT5M

4. First Rise

   Grease the mixing bowl with a little vegetable oil, place the dough back in, cover with plastic wrap or a kitchen towel, and let it rise in a warm spot (or lowest oven setting) for about 1 hour, or until doubled in size.

   Time: PT1H

5. Shape Loaves

   Punch down the risen dough, divide it into three equal pieces (about 460 g each). Shape each piece into a loaf, tuck the seams underneath, and place each into a greased loaf pan.

   Time: PT5M

6. Second Rise

   Cover the pans loosely and let the loaves rest for 30 minutes, or until they have risen noticeably and fill the pan about two‑thirds full.

   Time: PT30M

7. Bake

   Preheat the oven to 350°F. Bake the loaves for 20 minutes, or until the tops are golden brown and sound hollow when tapped.

   Time: PT20M

   Temperature: 350°F

8. Finish and Cool

   Immediately brush the hot loaves with melted butter. Transfer them to a wire rack and let cool completely (about 15 minutes) before slicing.

   Time: PT15M

Nutrition Facts

Calories

1140

Protein

24 g

Carbohydrates

196 g

Fat

28 g

Fiber

7 g