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Homemade Sandwich Bread


  • 2 cups water, warm

  • 1 tbs dry active yeast

  • 1/4 cup honey

  • 2 tbs butter, melted

  • 2 tsp salt

  • 5-6 cups flour


  • In your mixer bowl, combine the warm water and honey. Mix well.

  • Add in yeast. Mix well. Set to the side so the yeast can bloom.

  • While your yeast mixture blooms, grab a medium bowl. Combine 5 cups of the flour and the salt.

  • After your yeast has bloomed and is bubbly (should take around 15 minutes or so, photo below), melt your butter and add it to the yeast mixture.

  • Add the flour mixture to the yeast mixture.

  • With your dough hook, start on low speed until everything is combined.

  • After a couple minutes of kneading, bump up the speed on mixer to 2. Knead dough for 7-9 minutes. Adding flour as needed. Remember- it will be a tad bit sticky. (See photos below.) It will be pulling away from the bowl on all sides, except the bottom.

  • Lightly oil a large bowl, transfer dough to oiled bowl and cover with a damp towel or plastic wrap for about 1.5 hours for a good rise.

  • After dough has risen for about an hour and a half (in a semi-warm place), you should have a gorgeous rise! Punch down your dough and get all the air out.

  • Transfer dough to a very lightly floured surface. Cut dough in half.

  • Now, take one half of the dough. Flatten out, using your fingertips, making a rough rectangle. (See photo below.) You will then roll it long ways into a log shape and place into buttered loaf pan. Repeat again with the other half of dough.

  • Cover again, let rise another hour.

  • After your dough has risen for the second time, preheat your oven to 350 degrees. I usually do this with about 20 minutes left of rise time.

  • Bake at 350 for 30 minutes. It should be a nice, golden brown.

  • Take immediately out of loaf pan and set on cooling rack, if you have one. Slather top with butter (optional).

  • DO NOT CUT OPEN UNTIL COOLED. I repeat, do NOT cut open until cooled. The steam inside the bread is meant to continue cooking your bread. You will not get the wanted result if you cut into it too early. I know, I know. It's so tempting!

  • After cooled, slice open and ENJOY!

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Proofed yeast mixture should look like this. Bubbly and alive!

Dough should look like this when done kneading.

Scraping sides with rubber spatula before transferring to oiled bowl.

Transferred to oiled bowl.

I pulled from the outside in to form a tighter dough ball.

Then flip it over, so all dough will be oiled.

Preparing dough to be rolled into a loaf.

Rolled and ready for second rise!

Cover and check back in an hour!

Take note: This is a beautiful rise, BUT notice how dry the top looks!

This is because I used a dry towel instead of a damp towel or plastic wrap!

Plastic wrap is my preference.

Fresh out of the oven!

Smothered in butter, what's better??

I truly hope you try this bread recipe.

If at first you don't succeed, try again!

Baking involves so much trial & error.

It's a true art, and anyone can do it!

Let me know if you try this recipe! ❤

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