Honey bread, or “honey bear bread” as my sister calls it has become a permanent fixture in our household. It is a deceptively simple bread to make, and only requires one bowl (which I love because it means less dishes for me!). Despite the name honey bread is a white bread with subtle hints of honey and not overly sweet.
Honey Bread (yields two loaves)
- 4 cups of all purpose flour
- 1 package of rapid rise yeast
- 1 teaspoon of salt
- 1 2/3 cups warm water
- 2 tablespoons honey
- 1 tablespoon oil
Grease 2 standard loaf pans and set aside.
In a large bowl mix together yeast, salt, and 1 2/3 cups of the flour. After your dry ingredients are blended add the water, honey and oil. Stir vigorously for about 2 minutes, or 200 strokes.
Add the remaining 1 2/3 cups of flour and stir until well blended. Sprinkle 2/3 cup of the flour onto the dough and let it rest for 5 minutes. After 5 minutes scrape the sides of the bowl. Make sure to coat the bottom of the dough with flour.
Dump the dough onto your kneading surface and knead for 10 minutes.
When the dough is sufficiently kneaded it will spring up quickly after being lightly punched. Cut the dough in half and lump each piece into a round ball. Cover the dough with a kitchen towel and let it rest for 20 minutes.
After the dough has rested punch it into a circle, pressing dough to eradicate air bubbles. Fold two sides of the dough to form a triangle and then fold the dough into a cylinder, and place seam down into your prepared loaf pans. Let the dough rise, in a warm place for 1 hour.
After the dough has more or less doubled in size bake it at 350 degrees (no need to preheat) for 30 minutes.