Doc Bear's Homemade Bread

A classic homemade white bread recipe that makes two 9x5 inch loaves. Features detailed instructions for proper yeast activation, kneading, and rising techniques for perfect bread every time.

Ingredients

  • 2 Cups 110°F water
  • 1 Tbsp active dry yeast
  • 0.25 Cup honey
  • 2 tsp kosher salt
  • 2 Tbsp vegetable oil
  • 5.5 Cups flour

Instructions

  1. Recipe makes two 9" x 5" Loaves
  2. In a mixer with a large bowl add the yeast, 110°F water, and a dash of honey and stir lightly.
  3. Allow the yeast to activate by setting it aside for 5-10 minutes until foaming and bubbly.
  4. No foam means dead yeast and it will need to be discarded and started again.
  5. Add remaining honey, salt, oil, and 3 Cups of the flour. Mix to combine.
  6. Mix in another Cup of flour.
  7. Continue adding ½ Cup of flour at a time, while the mixer is running. Continue until the dough starts to pull away from the sides.
  8. The dough should be smooth and elastic and stick slightly to a clean finger. If overly sticky, add a little more flour.
  9. Next, on a lightly floured surface, knead the dough for about 8 minutes. Alternatively, you can use the mixer on medium for about 5.
  10. Using a large bowl, coat the sides and bottom with oil or cooking spray. Roll the dough into a ball and place it in the greased bowl, turning to coat it on all sides.
  11. Cover with a clean kitchen towel and place in a warm spot to rise for about 1 ½ hours, or until double in size.
  12. Spray two 9" x 5'' bread pans generously with cooking spray on all sides.
  13. Punch down the dough to remove any developing air bubbles and divide the dough into two equal portions. Roll each part into a ball, then shape into long logs and set in the greased pans.
  14. Take two pieces of plastic wrap and spray liberally with cooking spray and place them lightly on top of the pans.
  15. Preheat oven to 350 F.
  16. Allow dough to rise again for about one hour, or until dough is about 1 inch above the edge of the pans. Gently removing plastic wrap.
  17. Bake for about 30 minutes, or until golden brown on top. The loaf should sound hollow when thumped lightly.
  18. Allow the pan to slightly cool for about 5 minutes, then remove the bread from the pan and place it on a wire cooling rack.
  19. You can brush the top of the bread with butter while it is cooling if you desire. The bread should be completely cool and at room temperature before slicing.