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In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the honey to the yeast mixture and stir to combine.

In a separate bowl, whisk together the 3 cups of all-purpose flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Add the melted unsalted butter and continue to mix until fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic.

Lightly grease a clean large bowl with a small amount of oil or butter. Place the dough in the bowl, turning it once to coat the top. 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 the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one of the long sides. Pinch the seam closed and tuck the ends under.

Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.

Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.


In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the honey to the yeast mixture and stir to combine.

In a separate bowl, whisk together the 3 cups of all-purpose flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Add the melted unsalted butter and continue to mix until fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium speed for 6-8 minutes, until the dough is smooth and elastic.

Lightly grease a clean large bowl with a small amount of oil or butter. Place the dough in the bowl, turning it once to coat the top. 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 the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly from one of the long sides. Pinch the seam closed and tuck the ends under.

Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when measured with an instant-read thermometer.

Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
