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In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy. This indicates the yeast is active.

Add the warm milk and salt to the yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should spring back when lightly poked.

Lightly grease a large clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once doubled, gently punch down the dough to release the air. Divide the dough in half. On a lightly floured surface, shape each half into a loaf and place them into two greased 9x5-inch loaf pans.

Cover the loaf pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pans.

While the dough is on its second rise, preheat your oven to 375°F.

Bake the loaves for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the tops brown too quickly, you can loosely tent them with aluminum foil.

Remove the loaves from the oven and immediately turn them out onto a wire cooling rack. Let them cool completely before slicing and serving. This helps prevent a gummy texture.


In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy. This indicates the yeast is active.

Add the warm milk and salt to the yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should spring back when lightly poked.

Lightly grease a large clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once doubled, gently punch down the dough to release the air. Divide the dough in half. On a lightly floured surface, shape each half into a loaf and place them into two greased 9x5-inch loaf pans.

Cover the loaf pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pans.

While the dough is on its second rise, preheat your oven to 375°F.

Bake the loaves for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the tops brown too quickly, you can loosely tent them with aluminum foil.

Remove the loaves from the oven and immediately turn them out onto a wire cooling rack. Let them cool completely before slicing and serving. This helps prevent a gummy texture.
