I’ll admit that this Old Fashioned White Bread recipe is not the healthiest in the world, but I do use honey instead of white sugar! Does that make it healthy? I’ll pretend that it does.
I found this recipe in my grandmother’s recipe box while I was frantically searching for my dad’s Vietnam pictures. I put them in a very safe place you see. He asked for them back in that one of his war buddies is writing a book about him and his platoon. He has actually been quoted in several books and movies and I am very proud of him. I have not found the pictures and have been sick over it. Well, my motto is “when stressed, eat some bread slathered with butter”.
Old Fashioned White Bread
Yields 2 loafs
- 2 cups warm water
- 3 tablespoons Honey
- 1 tablespoon Active Dry Yeast
- 2 tablespoons oil
- 2 teaspoons salt
- 5-6 cups all-purpose flour
1. Pour water into large mixing bowl. Add yeast and honey. Set aside until frothy from the yeast being activated (about 12-15 minutes).
2. In a stand mixer attached with the dough-hook attachment, place the oil, salt, and 2 cups of flour. Mix on low until blended. Add the yeast and water mixture and mix until blended. Continue to add flour by the cup until the dough becomes stiff or just attaches to the hook. Depending on the day, it may take 5 cups in all or all 6.
3. Sprinkle flour on a clean surface and knead the dough until it springs back when pressed.
4. Grease a large bowl (I use Pam spray) and place dough into bowl. Cover with a towel and place bowl in a warm spot. Let the dough rise until it has doubled in size (usually 45 minutes to 2 hours).
5. Punch the dough down with your fist and knead a few times. Cut the dough in half, place in greased loaf pans, brush the tops of the dough liberally with butter, and place pans in a warm place for about 45 more minutes. Preheat the oven to 370 degrees.
6. Bake bread for 25-30 minutes. Remove bread from pan and cool on a rack. Serve with lots of REAL butter! Yummy!!!!!! It really does make things o.k.