Basic White Bread

Basic White Bread
Yield: 2 loaves Prep 15 mins Rise 2 hrs Bake 350°F 30 mins


  • 1/4 teaspoon honey
  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons warm (105 degrees F to 115 degrees F) water
  • 5 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons butter, melted and cooled
  • 1 1/4 cups warm (105 degrees F to 115 degrees F) water
  • 1 egg

Make It

1. Dissolve 1 teaspoon honey and yeast in 3 tablespoons warm water in small bowl. Let stand until foamy, about 5 minutes.

2. Combine flour, salt, butter, yeast mixture in 12-cup food processor fitted with dough or steel blade.

3. Combine 1-1/4 cups warm water, egg, remaining 1/4 cup honey. With machine running, pour honey mixture slowly through feed tube. When ball forms, process 1 to 2 minutes. If dough doesn't clear sides, add more flour, a tablespoon at a time. If too dry, add water, a tablespoon at a time.

4. Place dough in large greased bowl, turning to coat; cover loosely with plastic wrap. Bring large shallow pot of water to simmering. Remove from heat. Place rack on top. Place bowl with dough on rack; cover bowl with towel. Let rise 45 minutes to 1 hour or until doubled.

5. Grease two 8 x 4 x 3-inch loaf pans. Punch down dough; knead few turns. Divide dough in half; place half in each prepared pan. Place pans on rack over very hot water in pot; cover with towel. Let rise 45 to 55 minutes until doubled.

6. Preheat oven to 350 degrees F. Slash loaves down center lengthwise with single-edge razor blade.

7. Bake in 350 degrees F oven 30 minutes until hollow-sounding when tapped. Cool on rack for 30 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 123, Fat, total (g): 2, chol. (mg): 13, carb. (g): 23, pro. (g): 3, sodium (mg): 137, Percent Daily Values are based on a 2,000 calorie diet.