Shirley's French Honey Bread
This French honey bread is the best white sandwich or toasting bread you’ll ever have. It’s easy too.
Prep Time1 hour hr 30 minutes mins
Cook Time45 minutes mins
Total Time2 hours hrs 15 minutes mins
Keyword: French bread, honey bread, white bread recipe
Servings: 12 slices
- 1 1/4 cup warm water
- 1 1/2 tbs honey
- 1 1/2 tbs olive oil
- 1 tsp salt
- 1 1/2 tsp sugar
- 2 1/2 tsp active dry yeast I used bread machine yeast
- 3 1/2 cups bread flour
If using a bread machine, add the ingredients in the order recommended by the manufacturer. Set on BASIC/WHITE cycle...and that's it if you want to do it entirely in a machine. If you want to shape yourself, then set to DOUGH cycle and remove dough, roll and shape and place in a greased 9 x 5 x 4-inch loaf pan. Cover and let rise until double--about 30 minutes. Bake as for conventional method.
Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5-8 minutes.
Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour.
Punch down dough and shape as for a loaf.
Place in well greased 9 x 5 x 4-inch loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1-inch over the top of the pan, that is the time to bake.
Preheat oven to 350 degrees F. Bake loaf for 35-45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190 degrees F on an insta-read thermometer).
Remove from pan and cool on a rack.
Serving: 1slice | Calories: 165kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 60mg | Fiber: 2g | Sugar: 3g | Calcium: 5mg | Iron: 1mg