Classic Bread Recipe Yielding 4 Loaves

Classic Bread Recipe

Classic Bread Recipe Yielding 4 Loaves

I had to share this bread recipe first, as it was the bread my daughters were raised on. In fact, I swear the only breakfast my youngest daughter would eat was this bread with honey on it, from the time she could speak until she was 5 years old. We laugh because she would just yell out from her chair, "More honey bread!" I used to start this bread, and then go to the park or the library with the kids; sometimes it would over proof, but once I punched it down and put it into the loaf pans, it would rise well. You can easily experiment with the dry ingredients by adding oats, flax seed or use a " Best for bread" multigrain flour to substitute up to 2 cups of the all purpose flour.
YIELD : 4 loaves of bread or 32 buns
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Rise time: 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course breakfast, lunch, snack
Cuisine American, Canadian
Servings 48 slices
Calories 107 kcal


  • optional - Kitchenaid mixer with a dough hook


Proof the regular yeast:

  • 1/2 cup water lukewarm
  • 2 tsp sugar
  • 2 tbsp yeast

Remaining bread ingredients:

  • cups water lukewarm
  • ¼ cup sugar
  • ½ cup safflower oil
  • 4 tsp salt
  • 8½-10 cups flour Usually I use 2 cups of whole wheat


  • Proof your yeast in a small bowl by combining ½ cup warm water, 2 tsp sugar and 2 tbsp of active dry yeast. Stir and let it stand for 10 minutes.
  • In a large bowl, mix 8 cups of the flour and the rest of the ingredients including your proofed yeast. Add more flour until the dough is not too tacky. Turn out onto a floured surface and knead the dough for 7 minutes. The dough should be nice and elastic but have a good structure.

Alternatively using a KitchenAid :

  • In your large KitchenAid bowl, mix 8 cups of the flour and the rest of the ingredients including your proofed yeast. Using your dough hook, add an additional cup of flour until the dough forms a ball. Mix for 5 minutes. Touch the dough, if it is tacky, add some more flour. The dough is ready when it pulls away nicely from the bowl and is not too tacky when touched.
  • Grease a large glass bowl lightly with butter or oil. Place the bread dough in the bowl and cover it with a towel. Let it rise in a warm place for 1-1½ hours. It will be slightly under doubled in size.
  • Grease 4 loaf pans with butter or line a baking sheet with parchment paper.
  • Punch down the dough and separate into 4 balls. If using the dough to make 4 loaves, shape into 4 loaves and put into 4 buttered loaf pans. Alternatively, you can make 2 loaves and form buns out of the remaining dough.
  • If making buns shape into buns and place on lined baking sheets.
  • Let the dough rise again for about 50-60 minutes or until just under doubled in size. (The bread will continue to rise in the oven so it is not necessary to wait until doubled in size.)
  • Preheat your oven to 375°F. Bake the bread for 30-35 minutes. (Buns will only take 15-20 minutes to bake.)
  • Remove from the oven and cool in the pans for 5 minutes. Run a blunt knife on the inside edge of the pan.
  • Remove the bread from the pans and cool on a wire rack.


Calories: 107kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 195mgPotassium: 28mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg
Keyword bread, buns, classic, fresh baked, homemade
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