Ingredients
Equipment
Method
- Pour the warm water into the bread machine pan. Add the honey and stir briefly.
- Add the yeast and stir gently. Cover loosely with plastic wrap or a clean towel and leave for 5 to 10 minutes until frothy and bubbly.
- If the yeast mixture is bubbly, add the vegetable oil.
- Add both flours on top of the liquid mixture. Do not stir.
- Make a small hole in the flour and add the salt, lightly covering it with surrounding flour.
- Insert the bread pan into the bread machine securely.
- Select the white bread programme, 2 lb loaf size, and medium crust setting.
- Press start and allow the bread machine to complete the full cycle. Most cycles take around 3 1/2 hours.
- Carefully remove the finished loaf and place onto a cooling rack.
- Cover loosely with a clean towel while cooling to help keep the loaf soft.
- Allow the bread to cool fully before slicing.
Notes
- Using half all purpose flour and half bread flour gives a softer sandwich bread texture while still keeping good structure.
- Honey adds gentle sweetness without making the loaf overly sweet.
- Medium crust gives a soft exterior while still holding shape well.
- Blooming the yeast first helps avoid wasted ingredients from inactive yeast.
- This loaf freezes beautifully once sliced.
Storage
- Store bread in an airtight container or bread bag at room temperature for up to 3 days.
- Slice and freeze leftovers for longer storage.
- Toast slices straight from frozen as needed.
Related Recipes
- Check out all our Bread Machine Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.