White Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • ¼ cup honey
  • ¼ cup canola oil
  • 1¾ cup warm milk – about 110 °F
  • 1 large egg, slightly beaten, room temperature
  • 1 tbsp salt
  • 4-5 cups unbleached all purpose flour
  • 1 ½ tbsp Instant Rise Yeast
Instructions
  1. In the bowl of a stand mixer add the milk, oil,egg and honey. Whisk until the honey is mixed in.
  2. In a separate bowl whisk together 3 cups of flour, yeast and salt. Note: if using regular yeast add to milk mixture and let foam before adding flour.
  3. Add all at once to the liquid ingredients. Using the dough hook mix on low speed until the flour is incorporated and the dough is smooth.
  4. Continue adding 1 - 2 cups more flour until a smooth dough ball forms around the dough hook and it is no longer sticking to the sides of the bowl. Continue kneading at least 3-5 more minutes.
  5. Transfer dough to a large glass bowl that has been well oiled or buttered. Turn the dough ball over a few times so that it is well coated.
  6. Cover very loosely with plastic wrap so that the dough has a lot of room to expand and rise.
  7. Place in a draft free area to rise until doubled - about 1 - 1½ hours.
  8. Butter or oil 2 loaf pans or 1 loaf pan and 1 8x8 pan if making buns.
  9. Turn out dough onto lightly floured counter. Cut in ½. Form into loaves or 1 loaf and 16 balls for buns.
  10. Place in tins and again cover loosely with plastic wrap and let rise again about another hour until dough is just above the edges of the pan.
  11. Preheat oven to 375 degrees.
  12. Bake 25-30 minutes until golden brown and loaf sounds hollow when tapped.
  13. Turn out onto rack to cool.
  14. Note: if using regular yeast add to milk mixture and let foam before adding flour.
Recipe by Chateau Elma at https://www.chateauelma.com/white-bread