Prep Time: 15-20 minutes

Cook Time: 30-40 minutes

Serves: 2 loaves

Ingredients:

2 C. of warm water (between 115-125 degrees)

2/3 C. honey

1, 3/4 T. active dry yeast

1, 1/2 tsp. salt

6 C. bread flour or all purpose flour

What to do:

In a large mixing bowl, stir together warm water and honey until honey is dissolved. Add yeast, and let stand 15-20 minutes. You know its working because you will smell it and see it start to bubble.

Add the flour one cup at a time. (Use a wooden spoon or silicone spatula; it can be a little sticky)

Add a little extra flour to your hands and knead the dough, about 5 minutes. Place kneaded dough in a large, greased bowl and cover with towel or spay a piece of plastic wrap with cooking spray so the top does not stick.

After an hour, your dough should have risen significantly. Punch the dough and then knead again for a couple of minutes. Divide into two lightly-greased loaf pans and cover with your towel or plastic wrap once more.

After allowing the dough to rise for 30 minutes in the loaf pans, bake for 30-35 minutes.

You can also make this bread with sugar instead of honey. Same amount, 2/3 cup sugar but add a 1/4 cup oil when you add the salt. If I use sugar, I bake it at 350 for 30 minutes.

Christina’s Notes:

          To make the perfect temperature for raising dough, turn on your oven for about 2 minutes at 350 degrees. Then turn off the oven and turn your light on. Then put your dough in the bowl and let it rise in the oven. Most recipes for bread can be made in the bread machine dough cycle and taken out to rise in the pan after the first rise. If you’re having trouble kneading with your hands this is a great alternative.