Enjoy a loaf of fresh baked bread straight out of your oven when you bake this easy Honey Wheat Sandwich Bread Recipe!
Prep Time15 minutesmins
Cook Time30 minutesmins
Xtra Time for Resting & Rising2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Main
Cuisine: American
Servings: 1loaf
Ingredients
2tbsp.Honey
2 3/4tsp.Active Dry Yeast
1cupWarm Water {approx. 100 degrees}
1cupWheat Flour
2cupsAll Purpose Flour
3tbsp.Butter {room temperature}
1 1/4tsp.Salt
Optional1 tsp. Melted Butter {for brushing on top of baked loaf}
Instructions
Add Yeast, Warm Water, and Honey into your stand mixer’s bowl, and stir well with wooden spoon. Allow to stand for 10 minutes.
To the stand mixer, add 1 cup Wheat Flour, Butter, and Salt, and mix on Low {level 2} with the dough hook. Then add remaining 2 cups of All Purpose Flour {1 cup at a time} as you continue mixing. If dough is too dry... add 1 more tsp. of warm water. {If you don't have a stand mixer, you can mix this by hand using a wooden spoon or rubber spatula to mix your dough, turning the bowl and folding the dough gradually as you go}
Once dough turns into a ball and attaches to the dough hook, continue to mix for 3 more minutes. {or you can hand knead on a floured surface until the dough comes together, usually about 8 - 10 minutes}
Then spray inside of large mixing bowl with nonstick cooking spray or brush with avocado oil, transfer dough ball to that bowl, and lightly brush the top and sides of the dough ball as well. Then cover with a clean light tea towel or flour sack cloth, and let it rise in a warm spot of your home {out of direct sunlight} for 1 - 2 hours, or until the dough has doubled in size.
After dough has risen, grease 9x5 or 10x6 loaf pan, and set aside.
Lightly punch dough down to release some air, and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula.
Then on a lightly floured work surface, using your hands, carefully shape dough into an oval. Start by flattening your dough into a rectangle shape, then carefully fold, then roll into an oval {the size of your loaf pan}. Make sure to press down with your palm along any seams as you go and flatten them to seal the dough {this will minimize large air pockets inside the loaf of bread}.
Transfer dough to greased loaf pan {placing it in the pan seam side, or crinkled side, down}, cover again with kitchen towel, and let it rise for 1 more hour on your countertop.
After dough has risen to about 1" or more above the rim of the pan, bake on lower oven rack at 350 degrees for 28 - 35 minutes, or until top is golden brown and bread is baked through.
Optional: after baking, when you remove bread from oven, you can brush the top of the loaf with a little melted butter.
Allow bread to cool in pan on a cooling rack for 10 minutes, then remove bread from pan and allow to finish cooling on rack for about 20 - 30 more minutes before slicing. Then slather with butter, make some french toast, or serve with your favorite sandwich fixings. YUM!
Slicing Tip: When bread has cooled and it's time to slice, simply flip the bread on it's side and slice slowly and gently using a sharp, serrated knife.
Storage Tip: Store leftover completely cooled bread in an old bread bag with twisty tie on the counter for 2 - 3 days, or freeze sliced bread up to 2 months. If frozen, thaw at room temperature before using.
Notes
Flour Measuring Tip: Carefully measure your Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference}Baking 2 Loaves at a Time: Recipe can easily be doubled. When doubling the recipe, after dough has doubled in size during the first rise, simply divide into two portions, and place half of the dough in two separate loaf pans. When it's time to bake, you can bake both loaves at the same time, side-by-side in the oven.