This easy white bread recipe, AKA man bread, is so easy to make! Create an awesome, man-sized loaf or a dozen rolls of homemade bread in just a quick 90 minutes. This is the perfect bread recipe for beginning bakers.
Written by Mr. Crumbs
Usually, Mrs. Crumbs is the one experimenting in the kitchen, but occasionally I take a turn too. And this is one kitchen experiment that turned out pretty awesome: Man Bread.
It’s crusty on the outside, and soft on the inside. When we pulled the first loaf out of the oven, Mrs. Crumbs and I were like, “Holy moly! That is one huge loaf…wonder if it’s any good?”
Well, I’m going out on a limb by saying this may be the BEST and easiest sandwich bread we’ve ever made. At first bite, we rejoiced. After the second bite, we knew we had to share it with you.
So, after some deep decision-making (AKA choosing between butter or peanut butter while taste testing) and recipe refinement (AKA eating a few more loaves of bread), we proudly present:
Man bread.
MAN BREAD AKA EASY WHITE BREAD RECIPE
This white bread recipe is so easy, that even a man can make it. It was, after all, developed by one!
It’s just as easy (if not easier?) than the No-Knead Overnight Artisan Bread, which many say is the easiest bread in the world.
And if you doubt me and say “Baking bread is too hard” or “I’m scared of yeast,” I’m here to tell you that making homemade bread isn’t too bad! This loaf is your new best friend (and here’s a beginner’s guide on using yeast).
WHY IS THIS RECIPE FOR BASIC BREAD SO GREAT?
- There’s no refined sugar. It’s sweetened with honey and has a tasty hint of coconut oil. A healthy bread recipe developed by a man who once survived on Doritos and soda? Proof that picky eaters really can switch to real food!!
- You can make it fast. You can treat yourself to this ginormous, football-sized loaf of delicious goodness in just 90 MINUTES. That’s a quick rise, little effort, and yum-o in your belly in no time.
- It’s pretty foolproof. This recipe for basic bread was a complete accident. Which means it’s highly unlikely you can get it wrong. Perfect for the novice cook, or fellow husbands out there.
Despite its size, it holds up to the hacking of a knife and smearing of butter and peanut butter very well. Granted, we love our Potato Bread, Maple Oatmeal Bread, Rosemary Olive Oil Bread (and more) – but this is just SO much easier!
Even funnier: we’ve made 3 loaves of this stuff in 2 days.
The first was obliterated by the family with a couple of sticks of butter. The second loaf was used for grilled sandwiches.
The third was a final test loaf to ensure we could replicate this recipe and that it wasn’t too good to be true. I’m eating that one as I type this.
WHITE BREAD RECIPE INGREDIENTS
The ingredients list for man bread is pretty simple.
- Warm water (105-115 degrees).
- Honey. Just a tablespoon helps to activate the yeast.
- Active dry yeast.
- Coconut oil. You can use melted butter or olive oil instead, although the flavor will be slightly different. Rest assured; this bread does NOT taste like coconut oil.
- All-purpose flour or bread flour. You can also use up to 50% whole wheat flour.
- Salt.
- Vital wheat gluten (optional). This makes for a softer, more pliable loaf. If you are using bread flour, you don’t need to include this. Otherwise, add 1 tablespoon for every cup of all-purpose flour to make homemade bread flour.
Note: Believe it or not, coconut oil is mildly sweet and tricks the taste buds into thinking it’s eating something sweeter than it actually is (cinnamon also does the same thing). That’s one reason why this loaf is loved by so many people who only eat white bread. Store bought bread has added sugar, but this homemade loaf TASTES sweet – despite the fact it only has 1 tablespoon of honey.
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HOW LONG TO BAKE BREAD
How long to bake bread will depend on which type of pan you use.
Most breads call for loaf pans, but we used our pizza stone. This is the one we have. It’s over 5 years old, has been through hundreds of pizza nights, and is still going strong. No cracks, despite moving across the country!
Plus, it makes your pizza and bread taste pro-artisan (a.k.a. makes you look like you know what you’re doing).
You can also bake this easy bread recipe in loaf pans. After the first rise, split the dough into two loaves and place into two greased bread loaf pans. Rise again and bake as directed.
This recipe can also be used to make dinner rolls. Split into rolls after the first rise. Rise again and bake for 12-15 minutes. Your baking time might vary depending on the size of your rolls, so you’ll know they’re done when they’re golden brown and reach an internal temperature of 220 degrees, just like the single loaf of man bread.
HOW TO MAKE HOMEMADE WHITE BREAD RECIPE
Step 1: If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it’s cool where we live).
Step 2: In the bowl of a stand mixer or large bowl, add warm water, honey, and yeast. Stir a few times until the honey dissolves. Once the yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Once your bread dough comes together using the dough hook, knead for 10 minutes on low/medium-low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes.
Step 3: After the first rise, scoop your dough ball on a lightly floured surface. ( Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel.
Step 4: Preheat oven to 400 degrees. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating, or two loaf pans (see notes above).
Step 5: Let the bread rise for 30 minutes.
Step 6: After the second rise, place the dough ball directly onto the pizza stone, cut two slits on the top of the dough ball, and bake for 25 minutes at 400 degrees. If you are using loaf pans or a cast-iron skillet, the cook time may need to be increased by an additional 10-15 minutes. (The bread is done when the internal temperature is 220 degrees on an instant-read thermometer).
Step 7: Let cool on a wire rack and enjoy.
Note: We move this dough from the counter to the pizza stone, but if you don’t feel confident in that transition, flour a piece of parchment paper, and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking.
CUTTING THE MAN BREAD
Making this recipe will likely yield a Joe Montana-sized football-loaf-of-bread. Which means cutting it can be awkward. Here’s how we do it:
- Cut the whole loaf in half lengthwise.
- Take one of your halves and cut into slices. Trust me, the slices are plenty big for your sandwich. These are man-sized slices.
- Smear with lots of butter.
Homemade white bread doesn’t keep for very long because it doesn’t have the preservatives of store-bought bread. Store in a breathable container or bag (not airtight) at room temperature for 3-4 days. If you have any left, that is. Or go ahead and make double or triple if you want to save some for later. Trust me.
FREEZING INSTRUCTIONS
You can freeze this simple white bread recipe in whole loaves, slices, or unbaked dough. Here’s my full tutorial on freezing bread if you like to read more details but here’s the quick version:
- Whole loaves: Wrap in plastic wrap to help protect against freezer burn, then place in freezer-safe bags.
- Slices: After cooling, slice bread. You have two options, lay the bread out on a sheet pan to allow each slice to freeze and then pack in a freezer bag for storage. Or place a small sheet of parchment paper between slices to keep them from sticking together.
- Dough: After the first rise, shape the dough into desired loaf. Wrap in plastic wrap and place in a freezer bag. Thaw overnight on the counter and let rise. Bake as directed.
Be sure to label your freezer bags!
WHITE BREADS FAQS
Why is white bread so soft?
The optional vital wheat gluten in this homemade bread recipe helps make a soft, pliable loaf.
Can you make white bread in a bread machine?
I haven’t tried this white bread recipe in a bread machine. Honestly, this recipe is pretty easy on its own, so even if you’re a beginner at baking bread, I bet you can do it!
How do I know if the bread is done rising?
Following the rise times listed in this post should get you a yummy loaf of bread. To check if the bread is done rising, gently press your index finger into the dough. If it bounces back and fills in the indentation, it needs more rise time. If the indent stays, it’s ready for the next step.
Why is my bread so dense?
Your bread could be dense for a couple of reasons. You may have added too much flour. Or the bread might have needed more rise time. Luckily, bread is a great frugal baking recipe to learn with, so you can try it again. Dense bread still tastes good toasted or as French Toast or Croutons!
MORE FAVORITE BREAD RECIPES
- The Best White Sandwich Bread
- Soaked Whole Wheat Bread
- Maple Oatmeal Bread
- Rosemary Olive Oil Bread
- Cinnamon Raisin Bread
- Simple Sourdough Bread
- Homemade Hamburger Buns
- Light and Fluffy Hawaiian Rolls
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Man Bread: Homemade White Bread
This easy white bread recipe, AKA man bread, is so easy to make! Create an awesome, man-sized loaf or a dozen rolls of homemade bread in just a quick 90 minutes. This is the perfect bread recipe for beginning bakers.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf or a dozen dinner rolls 1x
- Category: Breads
- Cuisine: American
Ingredients
- 1 ½ cups of warm water (105–115 degrees)
- 1 Tbsp honey
- 2 ¼ tsp active-dry yeast
- 2 Tbsp coconut oil, melted
- 4 cups all-purpose flour
- 1 ½ tsp salt
- Vital wheat gluten – 1 Tbsp per cup flour (optional)
Instructions
- If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it’s cool where we live).
- In your mixer bowl add warm water, honey, and yeast. Stir a few times until honey dissolves. Once yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Using dough hook, knead for 10 minutes on low/medium low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes.
- After the first rise, lightly flour a surface and scoop your dough ball on it. Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel.
- Preheat oven to 400 degrees. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating – as one reader had great luck with! (Note: We have only tested this recipe with a pizza stone.)
- Let rise for 30 minutes.
- After the second rise, place dough ball directly on pizza stone, cut two slits on the top of the dough ball and bake for 25 minutes at 400 degrees. If you are using a loaf or cast iron skillet, the cook time may need to be increased an additional 10-15 minutes. (bread is done when the internal temp is 220 degrees).
- Let cool on a wire rack and enjoy.
Notes
- We move this dough from the counter to the pizza stone, but if you don’t feel confident in that transition, flour a piece of parchment paper and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking.
- Vital wheat gluten is optional but helps create a more pliable, softer loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 179
Amanda
I am having a hard time getting beyond the name of this bread. It’s disgustingly sexist! Why is it okay for women to perpetuate sexism when we would all be up in arms about a man in a car ad claiming the car is so easy to drive that even a woman could do it. And the recipe was even developed by a man!?!
Tiffany
I’m not quite sure I understand Amanda – yes, the recipe was developed by a man (Mr. Crumbs). He wrote the post too! We both thought it was an interesting play on words given the creator of the recipe, and the fact that many men tend to be “meat and potato” guys who love bread too. No offense intended here, just a great recipe that my husband created!
Monica
Really? You’re offended (on behalf of men everywhere who could likely care less) by a bread recipe…? You just take your sweet time getting past the name of the bread while the rest of us rational folks enjoy eating it.
Margie
Amanda needs to get over herself. This is about bread. Only people who take life too seriously would post that post. Relax, bake bread and enjoy life rather than examining it. Life is too serious to be taken so seriously. Slater an extra tablespoon on your slice of bread and life will look sweeter.
Sandy
Get over yourself! Really? It’s just bread we are talking about lighten up for Pete’s sake. Good job Bread Man!
Lezlie
I made this bread the other day and it didn’t rise well and was kind of “gummy”. Thinking I might have done something wrong, I made it again tonight. It’s baking now. But I’m noticing that my bread develops big cracks during the second rise and doesn’t look like the picture you provide. I’m wondering if I should use more flour. It’s pretty humid here in Arkansas, so that could be the problem too. Any ideas?
Tiffany
A few questions to help you troubleshoot… Are you covering the bread during the rise Lezlie? Are you baking it on a stone? In a pot?
“gummy” bread usually means it’s not quite done cooking in my experience. Try using a meat thermometer to gauge the temperature – 220F is “done” unless the bread is getting too brown, too quickly. I’m hesitant to say add more flour if it’s cracking… that makes me feel like there’s too much. The dough should be smooth and elastic when it’s done kneading, with a slight spring back when you touch it with your finger.
Let me know Lezlie – we’ll get you squared away!
Char
This looks and sounds delicious. I love making bread and I particularly love a bread that I can throw together after work and have on the table for dinner. That’s why beer bread is my favorite go-to dinner bread. But it doesn’t always work.
I will be making this tonight or tomorrow and cannot wait to try it!
Tiffany
We hope you like it Char!
Stacy
I just made this using 1/2 fresh ground whole wheat flour and 1/2 AP, it turned out great! I let it rise about 15 minutes longer than you have listed and I think that was just about perfect. I made it into 2 loaves, although next time I will keep it as one loaf. Thank you for the great recipe!
Tiffany
Thank you for the update on 50/50 flour Stacy, and awesome that it turned out!! You’re very welcome! 🙂
Lisa | Sweet and Savory Breads
I originally found you on Pinterest from your 10 Foods that Regow in Water Pin then BAM! You reeled me in with this “Man” Bread so I had to check it out! Will definitely be trying this one but meanwhile, sharing your page! Thanks!!
Tiffany
Thanks for sharing Lisa, and welcome to Crumbs!! (PS, sorry to be a laser beam and pull you in 😉 )
Amy
I ended up adding an additional 1C-1.5C of flour as it was just not forming a ball when mixing with dough hook. Could it be because it is so humid here in MN?!
Tiffany
It could be Amy. All baking recipes will vary a little bit because of the region. It’s pretty dry out here in California!
YangYi
Measuring flour by volume is not really accurate. They have variety of densities depending on storage, etc. Many measure it by weight.
ARI
Do t you think I could use this flour from Bob’s RedMill – Gluten Free 1-to-1 Baking Flour
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes it easy to transform traditional recipes to gluten free. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. Ideal for cookies, cakes, brownies, muffins, and more.
Tiffany
Hi Ari! I’ve used that flour before in other baked goods (I made pretzels) and it’s great in recipes that don’t need a rise, like cookies and brownies. I don’t know if I’d try it in this recipe though. Breads need a “lift” and they get that from the gluten in flour. Unfortunately, you can’t just sub GF flours in traditional bread recipes. You’d have to specifically find a GF bread recipe instead.
ARI
Thanks so much – I appreciate the advice
MOZ
Did you ever try the GF flour? I am curious how it worked out.
Donna
What about using whey in place of water?
Tiffany
We haven’t tried whey in this specific recipe Donna, but I have in others. If you try it, please update us and let us know how it goes!
Debbie
Hi Tiffany, I made this bread tonight and only switched out coconut oil for butter (so my family would eat it) and it was so yummy! However, I rarely see other foodies using bread flour and wondered if it is really a “whole food”. But I guess it’s ok if it’s more like a treat. It sure is good!
Tiffany
Hi Debbie! So glad you enjoyed it!
I personally consider flour in general a whole food, although making it yourself (from a whole grain) or buying one that isn’t enriched with synthetic chemicals or even going whole grain are better options than all-purpose or bread (which is AP plus vital wheat gluten). The type of flour you use in bread is kind of a personal thing, since some people won’t eat whole wheat because of the flavor. Although making it yourself – even if you use bread flour – is better than buying the kind from the store with fake sugars and unhealthy oils… so I guess it really boils down to making it from scratch as often as you can, finding the balance between white and whole grain, and using ingredients your family will eat. Because there’s no point in making bread if they won’t eat it, right? 🙂
Debbie
Oh so true! Thanks for the reality check! 🙂
Jason
It says mixing for 10minutes on the dough hook? Any advice on timing if i opt to do so by hand? Would 10 minutes be sufficient?
Thank you.
Tiffany
Hi Jason – when mixing by hand, you’ll have to knead until the dough is smooth and elastic. 10 minutes might be enough, but feel free to up 15 if the dough is sticky.
Kk
I just cannot tell you how close I have been to giving up on making bread! I have tons of books about it and have tried more recipes(that took 6 hours each) than I care to remember. This recipe is awesome! Fluffy, chewy, crusty bread. A dream!
Tiffany
So glad you liked it Kk, and that it’s given you hope on bread!
Jackie @ Crest Cottage
my husband just saw this over my shoulder and said, “man bread? honey? sounds good!” thanks!
Tiffany
LOL! That’s a husband for you! 😉
Helen
Sounds so great! I normally put my bread in the oven with the light on and it is perfect for the rising. That wouldn’t work here since you need to then put the bread in the oven 😉
Tiffany
LOL – nope! But you can place the bread beside the oven like we do. Usually there’s just enough heat from the oven to keep the dough warm.
Malinda
Is the dough hook needed? Can I mix any other way? I don’t have an upright mixer
Tiffany
No it’s not needed Malinda – old fashioned arm muscles will do the trick too!
Malinda
Great! I’ve never made bread, so this is a good place to start compared to others
Missy
We are a whole wheat kinda family, would wheat flour work here? I have vital wheat gluten so I could mix up bread flour that. Just not sure how if the rise or texture would vary too much with whole wheat flour. I am endlessly searching for great bread recipes.
Tiffany
We haven’t tried wheat yet in this recipe, but I’ve subbed 50/50 in almost every “white” bread recipe without any issues. Definitely add the VTG if you try this, and let us know how it goes!!
Nancy
I do a similar recipe to this and use 4 cups wheat flour and 1 cup white.
2 Tbls Yeast
2 c warm water
1 Tbls sugar
1 1/2 tsp salt
3 Tbls oil
3 to 4 c whole wheat flour
1 c white flour
only mix 1 c water at first and after yeast foams add the remaining. The rest of the directions the same. Keep the dough on the sticky side. Bake at 400 in 2 smaller bread pans. I make this about every 2 weeks.
Tiffany @ Dontwastethecrumbs
Thanks Nancy!
Mary Heath
I was going to use my cast iron skillet to bake this in.
I am new at this so bare with me please;
Do i put the skillet in the oven and then put dough in, or do i do the 2nd raise in the skillet and then bake it. I am going stir crazy , need to be busy. So i bake. My neighbors are happy because they get most of all i bake.
Tiffany
Hi Mary! You’ll want to put the skillet in the oven to preheat, and then put the dough in to bake AFTER it’s risen (while the skillet is in the oven). I hope that helps!
Jenny
Being at home because of corona virus, I tried this and my family loved it. I’m going to make another loaf today.
Karen @ Team Crumbs
Hi Jenny!
We’re so glad your family loved it!
Rachael
We love this recipe! I’ve used it with wheat flour and AP flour, but then I add the extra 1 Tbsp of Vital Wheat Gluten per cup of flour. It rarely lasts long in our house. It’s become our go to bread recipe.
Kimberly King
So curious, I like to make loaves that look a lot like this in my enamel coated cast iron pot. It is a 6.5qt round pot. Would that be okay to try?
Tiffany
It would probably work Kimberly! Preheat the pot as you preheat the oven, then put it in and bake!
Amy
After the dough has risen the last time how do you get it transferred to the preheated pizza stone without deflating it?
This looks delicious!!! Can’t wait to try it.
Tiffany
You move fast. 🙂 If you have a stone, pull out the rack first, then as best as you can, put your hands under the loaf, pick it up and transfer. Then slash on the stone.
If you’re inverting a cookie sheet, take it out and rest on the stove so the distance to move is shorter. Slash once it’s on the sheet, then put it back in the oven.
I know what you’re thinking Amy, but because of the two short rises, this dough doesn’t get super inflated with air like traditional bread recipes do. Don’t worry, you can do it!
M.
Hahaha, what a funny name. The REASON is funnier. But in all seriousness, your bread recipes are among the best ever. You KNOW I’ll be trying this. Maybe even with dinner tonight. Thank you so very much, Tiffany, for posting the recipe and your helpful hints. Have a lovely day and God bless.
Tiffany
You’re incredibly welcome M – your comment brought a big smile to my face!! I hope you enjoy it as much as we do!
M.
Okay, Tiffany. HOW do I keep it for dinner? It’s out of the oven, cooled, and sliced. I notice pieces keeping disappearing. Yes, it’s THAT good. Thank you so much for this wonderful recipe. This one is going in our “favorites rotation”! Have a great evening. I know I will-fresh bread (if it lasts!) with dinner.
Tiffany
Glad you love it M! We’ve had grilled sandwiches 3-4 nights in a row 🙂
Patti Oar
Can this be adapted for the breadmaker?
Tiffany
Hi Patti! We don’t have a bread maker, so I can’t say for sure. The rises are really short, so to be honest, I don’t see why the bread maker would be necessary!
lisa
Hello Tiffany! What if you do not have a standing mixer, this would be why I would use a bread machine, because it mixes am I right?
Tiffany
Oh yes, you can use a bread machine for the mix cycle. I don’t have one, so I don’t know exactly how they work, but if you can just mix and not do the rise, then go right ahead!
linda
Thanks, I don’t have the mixer you spoke of but our bread machine makes mighty fine mixed dough and then rings when it’s time to remove before the rise cycle.
James
This is a very easy recipe to make. I leave the dough to rise for an hour in lit oven before punching down then do it again for another hour before baking; I also add an extra tbsp of water–it makes a giant round that is soft, yet dense enough to make great sandwiches. I am almost out of flour–none to be had anywhere near Sacramento.
Naomi
You’d want to make sure your bread machine makes a 2 pound loaf or larger. 4 cups of flour is a lot, and most bread machine recipes call for 3 cups of flour. You can always try it and see how it goes.
Anne Marie
I didn’t use a bread maker and kneaded by hand and it turned out wondefully! I just made this yesterday and gove rave reviews by all four guys in the house – dad and three boys 🙂 Also, I plan on making another loaf today – this truly is the easiest bread to make and I highly recommend it. Thank you for this recipe!
Tiffany
You’re very welcome!
Carole Freeman
It would save all the kneading involved!
Amber
Hey! I made this today for the first time and I did the whole thing in my breadmaker. I put it on the expressbake (89 min) and it turned out perfect! I will definitely be making this again! Thank you so much!!
Peggy
I will have to try in my bread maching on express bake as well. I am looking forward to it. I[‘n sure my husband and two boys will get a kick out of the name as well.
Gloria Osio-Kreger
When you made it in the bread machine, what order did you put the ingredients in? Normally, in a bread machine it would be the water, then the honey, then the coconut oil, flour and salt, and the yeast would be last. My machine has a quick bread function for both artesian and regular white bread. Which would work better.
Mary Powles
Yes it can. I use my breadmaker for every loaf. I have never had luck kneading….
I found the medium crust setting worked best.
Mary Pinnick
Can I use any kind of flour or does it have to be bread flour?
Tiffany
We’ve only tried bread flour, but all-purpose might work too. You can make your own bread flour by adding 1 Tbsp vital wheat gluten to 1 cup AP flour. 🙂
Tammy
I’ve been making this bread for a couple of years now with all-purpose flour and we love it! Just recently though, I’ve made some with pastry flour (I got a good deal on a 50 lb. bag!) and the texture is fine and it tastes great but the shape of the loaf kinda lost its integrity. I’m going to try adding the vital wheat gluten to the pastry flour to see how it works. FIngers crossed! 🙂
Tiffany
Fingers crossed Tammy!
Tammy
Thanks! I plan to buy some wheat gluten this weekend and try it out. I’ll let you know how it fairs. 🙂
Randy W
Hi Tiffany,
Making man bread as I write and about 10 minutes in the oven one side kind of exploded where I made the cut! Other side is looking premium at the 20 minute mark. So question is…why did it explode? Not deep enough cut? Too deep? Smells good!
Tiffany
Hey Randy! Explosions are caused by the sudden expansion of air inside the dough. Did you add the coconut oil? Fat helps to prevent blow outs from happening, as does a humid environment (dough covered with a towel when rising, spritzing with water before baking, or adding a small pan of water inside the oven as it preheats). The cut helps to control where you want the expansion to happen, but if it happened on the side, it’s likely either the fat or humidity factor. It should taste just as good!
Tammy
Adding the vital wheat gluten to pastry flour worked. I guess the pastry flour just doesn’t have enough protein in it but adding the extra gluten made it work. 🙂 Ah…experiments… 🙂
Tiffany
Glad it worked out for you Tammy!!
Dani
I made a loaf today using whole wheat flour with added vital wheat gluten – for each cup of flour I removed 1 TB and replaced it with 1 TB gluten. I did need to add extra water, which makes sense with wheat flour. I added water by tablespoons until the dough became tacky to the touch, but not sticky enough to cling to my hands. Then I proceeded with the rest of the recipe.
The bread turned out great – my kids ate half a loaf already, and the texture is great for making sandwiches. Usually I struggle to make breads with enough structure to hold up to the sandwich making process, so this was a pleasant surprise!
Kyare - Team Crumbs
Dani, I love to hear about successful substitutions to fit family needs! I also use whole wheat flour in my recipes. 🙂
Laycee Suiter
Where can I buy the wheat additive? Also do use instant yeast?
Tiffany
You can use quick rise yeast (instant) or active dry yeast, Laycee. And this is the vital wheat gluten I use: https://amzn.to/31eaHCM
Lucille
I use instant yeast and it comes out great. I add the yeast with the dry ingredients and make my water a little bit hotter, about 120 degrees F. I also use all purpose flour and add vital wheat gluten, 1/4 cup to the 4 cups of flour called for in the recipe.
Mary Badami
This recipe is great and so easy! I made it once strictly by the recipe last week. It slices so nicely for sandwiches. Today I made it with half bread flour and half white wheat flour. It turned out just as good. Thank you for tjis!
Karen @ Team Crumbs
Hi Mary!
That sounds great! Thanks so much for sharing. 🙂
v. jostes
i tried AP flour. the dough was just too soft. il should have kneaded in more flour during the 2nd rise. when i tried to lift it to the stone, it lost half its loft. my gut feeling was to put it on parchment so the transfer would go smoothly. that would have worked. all in all, this is the BEST tasting bread i’ve ever made. the coconut oil/honey combo is a winner!! bread flour next time.
Tiffany
Parchment paper is a great suggestion – I’ll add this to the recipe above. Thank you!
Rena McClain
I use all purpose flour 95% of the time for all my breads. And I don’t usually add vital gluten unless the bread has more than 50% whole grain flour in it.
Linda McClellan
I substitute regular flour lot of times for bread flour with good results…
Mary Powles
I use all purpose flour. I added gluten and it rose way to high! Now I use 2 cups white and 2 cups wheat flour with 2 Tbl gluten. Perfect! I love cinnamon bread so I add 1 Tbl cinnamon too. The best recipe ever!!!
Lexi
I’m out of honey, could I just skip that step and not add any?
Tiffany
You can, but I’d recommend subbing maple syrup if you can.
Matt
I just started my bake this morning and had the same issue.
I subbed in brown sugar. We’ll see how it turns out!
Melina
Do you weigh your flour?