This recipe, from Budget Bytes, makes wonderfully fluffy, moist, and delicious sandwich bread. Serve it toasted for breakfast with some yummy cinnamon honey butter. Heck, just eat a slice when it’s still warm from baking in the oven. It’s addicting. It’s also cheaper, and tastier than it’s mass-produced counterparts. And the piece de resistance… it only costs about $1.34 per loaf, which breaks down to about 11 cents a slice! What better sandwich is there than the one that leaves both your stomach and wallet full?!
Honey Wheat Sandwich Bread
- 1 1/4 cups water
- 3 tbsp honey
- 2 tsp yeast
- 3 tbsp olive oil
- 1 1/2 whole wheat flour
- 2-3 cups all purpose flour
- 1/2 tbsp salt
Directions
- Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.
- Stir in the olive oil and salt.
- Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
- Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.
- Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
- Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.
- Shape the dough into the log about the length of your loaf pan.
- Coat the bread pan with non-stick spray or oil and place the dough inside.
- Allow the dough to rise again until doubled inside, about 45 minutes.
- Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).
- Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.
- Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.
*To make slicing easier, and to create prettier, more uniform slices, turn the bread loaf upside down before cutting.
