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Soft Wheat Bread


  • 4c warm water
  • 1/4c honey
  • 1/4c sugar (you can use all honey or all sugar, if you like)
  • 1 1/2 Tbsp yeast
  • 1/3c canola oil
  • 5tsp salt
  • 8 or more cups flour (I used 6c wheat flour, 2+ cups bread flour)


  1. Dissolve honey, sugar, and yeast in warm water. Let this mixture sit 3-4 minutes, until bubbles form at the top and everything is dissolved. Pour into the bowl of a stand mixer (fitted with a dough hook). Add canola oil, salt, and 4c flour. Mix 2-3 minutes.
  2. Add 4c flour, and mix until dough pulls away from the sides and is cohesive. Flour a large work surface and pour out dough. Knead with hands until dough is elastic and a large ball. Place in a large bowl that has been greased or sprayed with cooking spray. Cover with a damp towel or piece of plastic wrap and let rise in a warm place until doubled in size, 40-60 minutes.
  3. Turn out dough and divide into 3 for large loaves, 4 for smaller loaves. Shape each section of dough into a loaf and place in a loaf pan sprayed with cooking spray. Bake at 350 degrees for 20-40 minutes or until tops are golden brown and loaves sound hollow when you tap the tops or test with a toothpick.
  4. Allow loaves to cool 2 minutes in pan and then turn out loaves to cool completely. Wrap any loaves not being used immediately securely with plastic wrap and place in zip-top bags in the freezer.
  5. Makes 3-4 loaves.