Ingredients
2 cups warm water (about 110F) 2 1/4 tsp active dry yeast (1 packet) 1/4 cup honey 1/4 cup unsalted butter, softened 1 tbsp salt 5 1/2 to 6 cups Fyler Farms wheat bread flour, plus extra for kneading- Whisk the warm water, yeast, and honey in a large bowl. Let it stand 5–10 minutes until foamy.
- Stir in the butter, salt, and 3 cups of the flour until smooth. Add the remaining flour a cup at a time until a shaggy dough forms that pulls away from the bowl.
- Turn out onto a floured surface and knead 8–10 minutes until smooth and springy. Fresh-milled note: our bread flour keeps drinking water as it rests — if the dough feels sticky, give it a 10-minute rest before adding more flour. You will almost always need less than you think.
- Place in a greased bowl, turn once to coat, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down and divide in half. Flatten each half into a rough rectangle, roll it up snugly, pinch the seam, and set seam-side down in two greased 9x5 loaf pans.
- Cover and rise again until the dough crowns about an inch over the pan rims, 35–45 minutes. Meanwhile, heat the oven to 375°F.
- Bake 30–35 minutes, until deep golden and the loaves sound hollow when tapped (190°F inside if you use a thermometer). If the tops brown too fast, tent loosely with foil for the last 10 minutes.
- Brush the hot tops with butter for a soft crust. Turn out onto a rack and — hardest step — let cool completely before slicing.
Tips: Swap up to half the flour for our whole wheat flour for a heartier loaf (add a splash more water). Wrapped tight, it keeps 4–5 days on the counter and freezes beautifully — slice first, and it goes straight into the toaster.