Laurence Bread Recipe

Mix Dry Ingredients

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of salt, and 2 teaspoons of instant yeast. Whisk together until well combined.

Combine Wet Ingredients

In a separate bowl, mix 1.5 cups of warm water, 1 tablespoon of olive oil, and 2 tablespoons of honey until the honey is dissolved.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon until the mixture comes together, forming a shaggy dough.

Knead the Dough

Transfer the shaggy dough onto a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.

First Rise

Place the kneaded dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Shape the Dough

Once risen, punch down the dough to release air. Shape it into a loaf or divide it into smaller portions for rolls.

Second Rise

Place the shaped dough into a greased loaf pan (or on a baking sheet for rolls). Cover with a cloth and let it rise again for about 30-45 minutes.

Preheat Oven

While the dough is rising, preheat your oven to 375°F (190°C).

Bake the Bread

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool the Bread

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.