Equipment
- Medium-sized Mixing Bowl
- Large-sized Mixing Bowl
- 2 Loaf Pans (glass or metal is fine)
- Wooden Spoon
- Wire Whisk
- Measuring Cups & Spoons
- Large Dish Towel
- Parchment Paper
- Cooling Rack or Large Plate/Platter
Ingredients
- 5 ½ Cups All-purpose Flour
- 2 ¼ Cups of lukewarm Water
- 1 Tablespoon (or small packet) of Active Dry Yeast
- ⅛ of a Cup of Honey (can substitute maple syrup)
- ⅓ of a Cup of Olive Oil
- 2 Teaspoons of Table Salt
Directions
- Add water, yeast, olive oil and honey (in that order) into the medium-sized bowl.
- Using the wire whisk, combine 3 cups of the flour and all of the salt into the large bowl.
- Once liquid is forming bubbles, dump it into the large bowl.
- Begin adding 2 more cups of flour, slowly incorporating it into the mixture with the wooden spoon.
- Once a stiff dough forms, cover the bowl with the dish towel and place in a warm room.
- Let the dough rise for one hour, and at that point, press it down flat and cover it back up, keeping it in the warm room.
- After 30 minutes, remove the dough from the bowl to a floured cutting board or flat surface and form into two loaves.
- Transfer loaves into parchment paper-lined loaf pans and score down the middle of each loaf.
- Cover them and return them to the warm room to rise for 30 more minutes.
- Place in preheated oven at 350 F for 40 – 45 minutes (oven times vary, so be sure to begin checking your loaves at the 35-minute mark).
- Once cooked through, transfer the loaves to a cooling rack or plate, lifting gently on the parchment paper to release.
- Cool at least 8 minutes before slicing.
- Spread with butter or any topping/herbs you prefer—and enjoy!
This bread will stay fresh for up to four days on the counter at room temperature. You can also freeze it for up to a month.
Bread is so expensive and mostly not healthy so this is Wonderful !! Tyvvm Julian !! 💖🙂💕
I cant wait to try this recipe. I can’t to try more recipe
Thank you 😊
Thank you! Will give this a try!