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Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
Add the honey and butter.
Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
Lightly mist a 9x5-inch loaf pan with non-stick spray.
Punch down the dough and shape it into a loaf.
Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat the oven to 350°F.
Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.