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Ingredients
- 3 C - warm water
- 3 T - saf-instant or rapid-rise yeast
- 1 T - brown sugar
- 3 t - salt
- 2/3 C - light olive oil
- 1/2 C - honey
- 8-9 C - ap flour
Details
Servings 3
Preparation time 30mins
Cooking time 120mins
Preparation
Step 1
1. Spray three 9x5-in loaf pans with non-stick spray
2. Measure 3 cups of warm water into a large mixing bowl
3. Sprinkle yeast over the top of the warm water, add the sugar and stir gently. let rest 5 min
4. Add salt, oil, honey to the yeast mixture. Stir.
5. Fluff flour in container/bag using a spoon or wire wisk. tip:using 1/2C, scoop flour to over flowing then level flour when measuring with a straight edged knife. Do not shake or pack flour down
6. Add 6 cups of flour to yeast mixture. Stir until combined
7. Add flour 1/2 cup at a time until dough pulls away from the sides of the bowl when being mixed (1-2 cups of flour)
8. Place dough on a lightly floured surface and knead in remaining flour (1/2 - 1 cup) until the dough is smooth and elastic, 5-10 min. Dough should not be hard or difficult to knead.
9. Cut dough into three equal pieces for loaves or approx 12 large rolls per loaf
10. Shape loaves/rolls, keeping the outside of the dough lightly floured so it doesn't stick as you form the loaf/rolls. Place in greased pans
11. Let rise until almost doubled in size (20-30 min). I like to boil a small pot of water (thank you Alton Brown) and put it into the cold oven with the loaves/rolls to rise. Or you could just turn the oven light on and let the loaves/rolls rise in a cold oven.
12 Pre-heat (empty) oven to 350
13. Bake for 35-40 minutes
14. Take the loaves out of the bread pans immediately and cool on a wire rack. Allow to cool at least 20 minutes before slicing.
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