Skylar Toth

• In a bowl or stand mixer add the yeast, water and a small bit of the honey. Allow to bloom for 5-10 minutes until foaming and bubbly. 

• Combine the remaining honey, salt, oil, and 4 cups of flour. Mix to create a shaggy, wet dough. 

• Transfer to the counter and add flour as needed. Knead until the dough is smooth, stretchy, and tacky but not sticky. The kneading will take about 5 minutes in a stand mixer and about 7 minutes by hand. 

• Grease the bowl you just used, shape the dough into a ball and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1-1.5 hours. 

• Grease two 9x5’’ bread pans generously. Alternatively you can make one big loaf! Punch the dough down to remove air bubbles. Divide into two equal portions and shape into a ball, then into two logs, and place into loaf pans. 

• Cover the pans with a damp towel and allow dough to rise again for about 30-45 minutes or until about doubled in size. 

• Preheat oven to 350F. Bake bread for about 30-33 minutes, or until a thermometer registers 190F in the center of the loaves. For one big loaf, the timing is about 55 minutes. 

• Invert the loaves onto a cutting board and allow to rest for 5 minutes. Slice and enjoy! 

• Store in an airtight container or bag for 3-5 days at room temperature, or freeze in an airtight bag!