Homemade Honey Wheat Bread (or White)

Years ago, I won a loaf of homemade bread at a church activity. It was seriously the best. My friend, Kristina, was kind enough to share her recipe and I've made it so many times since then. This is my go-to bread recipe. I took fresh loaves to each of my neighbors near the start of the Covid quarantine in 2020 and the single guy next door still talks about how good it was! :)

¼ c. oil
¼ c. honey (or brown sugar)
2 tsp. salt
1 ½ Tbsp. yeast
1 Tbsp. dough enhancer
2 ¾ c. hot water
3 c. wheat flour (grind 6 c.)
2 - 2 ½ c. white flour
        Combine ingredients, adding the additional wheat flour as needed. The dough should be soft, but not sticky. Knead 8 minutes on #3 (Bosch*) with dough hook. Turn out on oiled counter (or a floured silicone baking mat). Divide into 3 equal pieces. Smoosh out each section, popping yeast bubbles, then roll each into a loaf. Place in 3 greased bread pans (8”x4”). [For larger pans, this makes 2 loaves.] Let rise. Bake at 325° for 21-24 minutes.

        I’m a sucker for white bread so I usually use all white flour (5 cups + 3 additional cups to use as needed) with brown sugar in place of honey. However, when I do make wheat bread, I use honey. 

*My Bosch has 4 settings, so #3 is pretty fast. That should help you determine what speed to use on a different type of mixer. 

       I usually double the recipe and make 6 loaves at a time. The baked loaves freeze well.