This recipe would require you to carefully measure the flour for consistency. The best way to do this is by fluffing it with a spoon. You will then spoon your way to the measuring cup. Make sure it is smooth and leveled. This is very easy and fun to make.

1 tablespoon salt 5 1/2 cups flour (bread) 2 1/2 teaspoon yeast (bread machine or rapid rise variety) 1 tablespoons olive oil 16 ounces water (very warm) 2 tablespoons honey

Carefully place the dry ingredients first inside the mixer bowl. Make sure not to turn on the mixer yet. Use a different container for the warm water.

Pour the oil first into the water. Add the honey next. Make sure you use the same spoon for measuring. The honey will not stick to the spoon because of the oil.

Mix the liquids and stir firmly. You can then start the mixer. Make sure the dough hook you installed is set at low speed. Mix it for about 15 seconds.

You need to then pour the mixture (liquid) immediately before changing the mixer’s speed. Set the mixer to the lowest possible speed. Mix for 1 ½ mins until the mixture blends smoothly. Set aside for about 10mins.

The mixer should then be set to its second possible speed. Mix for about 3mins and remove the dough-hook. Place the dough on a floured surface. Knead it for about 3-4 times. This will get rid of the bubbles.

Put these inside an oiled bowl. You can then place it back to the mixer bowl. Cover and Set aside in a warm place for about an hour.

Punch it after an hour towards a floured area. Knead it for about 3-4 times. Shape to form into loaves and place into two loaf pans.

Place these on a warm place again. Cover them with a cloth. Allow it to rise for 45 mins.
Heat the oven at temperature 375F. Bake dough for about 30-35mins until the crust turns to your desired color. You can make the crust chewier and softer by placing a pan of water underneath the rack where the bread is placed.

Set aside and remove from the pans. Allow it to cool on the wire rack. You can also use olive oil on top of the crust. This will soften the crust.