If you are able to find some all purpose flour and yeast then you can bake up a lovely loaf of soft homemade bread that is perfect for toast, and sandwiches. This is my kids favorite slathered in butter and jelly! It think it makes an excellent grilled cheese. It is sweetened with honey and brushed with butter for a nice balanced flavor with a tender crumb.
This recipe yields 2 loaves and will leave your home smelling amazing! It is a loaf recipe so you will need two loaf pans. Glass or metal does not matter. I also recommend putting them on a cookie sheet to catch any excess oil or butter that may run out during baking. It will save you from a smoking oven next time you go to bake. Ask me how I know!
4 1/2 tsp instant yeast (two 0.25 ounce packets)
3/4 cup and 2 2/3 cup warm water (100-110 degrees) divided
1/4 cup honey
2 tsp salt
6 tbls butter divided
9-10 cups all-purpose flour
In the bowl of a stand mixer add 3/4 cup water warm water, yeast, and honey. Let it sit for 5 minutes to allow the yeast to bloom. Be careful of your water temperature, if its too hot it will kill the yeast. Then add the remaining water, salt, 3 tbls of butter (room temperature), and 5 cups of the flour. Using the dough hook attachment, mix to combine.
Continue adding flour with the hook on a low speed until the dough begins to pull away from the bowl and is soft and tacky. It should take about 7-10 minutes. The dough should look smooth and silky when its ready.
Pour a little oil, (I like olive or avocado but any vegetable oil will work), along the sides of your bowl. Roll the dough ball in the oil to coat it. Cover the bowl with a damp towel or plastic wrap and set in a warm place for about 30 minutes. While you’re waiting, grease your two loaf pans with oil.
Once the dough has doubled in size, pour it out onto a floured surface to shape. Cut into two pieces. Gently press it into a rectangular shape, about 9 x 12, and push out any large air pockets. Roll into a cylinder pressing the dough into itself along the way. Pinch the seam together, tuck the end up into themselves and place each loaf in a pan.
Let them rest until doubled again. Heat the oven to 400 degrees F. I like to score down the middle of the dough, but it is not necessary. Melt the remaining 3 tbls of butter to brush along the tops of the loaves. Place both loaves on a cookie sheet to catch any butter or oil that may escape during baking. Bake for 30-35 minutes, if your oven is not convention, rotate halfway through your bake. Let it cool for 10 mins before removing from pan, an placing on a wire rack to finish cooling. The steam created helps it release. Coat the top one more time with the remaining butter. Enjoy!