Homemade White Bread

2 C warm water (105-115⁰)

1 T active dry yeast

¼ cup honey or sugar

2 tsp salt

2 T oil (canola or vegetable)

4 - 5 ½ C all-purpose or bread flour

In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Mix the dough for 4-5 minutes on medium speed.

Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.

Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Cover pans with a lightweight, dry dish towel. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently remove covering. Preheat oven to 350⁰. Bake for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator