White Bread

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


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.

For variety and added nutrition, substitute any one of the following ingredients for equal portions of ROGERS NO ADDITIVE ALL PURPOSE FLOUR:


1-2 cups/250-500mL ROGERS 100% DARK RYE FLOUR


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