Instructions
- Mix. In the mixer bowl, combine water, salt, honey, butter, and eggs on low. Add 9 cups flour, mix, then add the yeast.
- Add flour. Add more flour a cup at a time (½ cup at a time after 10 cups) until the dough pulls away from the sides of the bowl.
- Knead. Knead on low for 8–10 minutes until smooth and stretchy. To check, stretch a small piece thin. If light shows through without tearing, it’s ready.
- Rise. Place into an oiled bowl and oil the top of the dough. Cover the bowl and set it somewhere warm (about 90℉ / 32℃) until doubled, about 1 hour.
- Divide. Punch down the dough to release air bubbles. Turn the dough onto a lightly floured surface, cut it into 4 equal pieces, and shape them into logs. Place them into greased (avocado oil?) 9x5-inch bread pans (or shape into individual dinner rolls). Cover and let it rise a second time for 20 to 30 minutes until puffy.
- Bake. Preheat your oven to 350°F (175°C). Bake the bread for 25 to 30 minutes until the top is golden brown and sounds hollow when tapped
- Cool and Serve. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Recipe Notes
Use it for cinnamon rolls, buns, and more.
- Cinnamon swirl bread: After punching dough down and dividing into two pieces , roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together. Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with remaining instructions.
- Raisin Bread – Add 2 cups of raisins to the bread dough while kneading the bread, then follow remaining instructions above for adding cinnamon swirl.
Share this Recipe