If you're looking for a soft and flavorful loaf, this honey wheat sandwich bread is it!
Total Cost: $1.34 recipe / $0.11 serving
Author: Beth - Budget Bytes
1 1/4cupswarm water $0.00$0.00
1 1/2cupswhole wheat flour$0.38
2-3cupsall purpose flour$0.21
hCombine the warm water, yeast and honey. Stir to dissolve and allow to sit until the yeast becomes foamy on top. This may take longer than usual (up to 10 minutes) because the concentration of the honey.
Once the yeast mixture is foamy, stir in the olive oil and salt. Next, stir in the 1.5 cups of whole wheat flour. Begin to 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 AP flour. You will use between 2 and 3 cups of all purpose flour total depending on the moisture content of your environment and flour. Keep adding flour and kneading until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
Loosely cover the ball of dough and allow it to rise until double in size (about 45 minutes). Shape the dough into a log the length of your bread pan. Coat the bread pan with non-stick spray or oil and place the dough inside. Allow the dough to rise again until double in size (another 45 minutes).
Preheat the oven to 425 degrees. Cut a long slit in the top of the dough to allow for expansion during cooking (a serrated bread knife works great). Once the oven is fully heated, bake the bread for 30 minutes until deep golden on top. Remove the bread from the pan and allow to cool on a wire rack before slicing.
I like to store my bread in a the refrigerator which will double it’s life span. The bread must be cooled completely before placing it in the refrigerator or else it will form condensation and cause the bread to get soggy. I keep it in a zipper bag and only slice off as much as needed at one time.