White Bread

YIELD: 4 loaves / BAKE TIME: 35-40 minutes / Print Recipe

Directions

Dissolve yeast and honey in warm water and let stand 10 minutes.

Measure warm water into a large mixing bowl; add honey, oil, lemon juice and salt. Add yeast mixture and stir. Add sufficient flour to make a soft, workable dough. Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic.

Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled. Punch down and shape into 4 round balls. Cover and let rest 20 minutes.

Form into loaves and place in greased 4 1/2″ x 8 1/2″ (1.5 L) loaf pans. Brush tops with oil. Cover and let rise 50-55 minutes. Bake in 375°F (190°C) oven for 35-40 minutes, or until bread tests done. Remove from pans and cool on wire rack.

*For consistently good results, lemon juice, the natural dough conditioner, is added when baking bread with no additive flours.

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