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White Bread And Rolls

  • Yield: 2 round loaves, and 8 to 10 rolls


  • 2 pounds and 14 ounces unbleached strong white flour
  • 2 ounces rice flour or corn flour
  • 1 tablespoon salt
  • 1 ounce fresh yeast
  • 3 3/4 cup warm water
  • 3/4 cup brown ale
  • 4 teaspoons warmed clear honey
  • A little oil for greasing


  • Grease one large bowl, and two baking sheets and set aside.
  • In a large bowl, mix the flours and salt. In a separate bowl, blend the yeast with about 1/4 cup of the water. Add the ale, honey and 2 1/2 cups of the water. Using a heavy wooden spoon, stir the liquid into the flour mixture and mix to a firm dough, adding up to 1 additional cup of water to form a smooth dough.
  • Turn out onto a lightly floured surface and knead into a smooth but slightly sticky dough, about 8 minutes. Shape into a ball. Place in the greased bowl, turning to lightly coat the dough with oil. Cover and let rise in a warm draft free place until doubled in size, 1 to 1 1/2 hours.
  • Punch down the dough and cut in half. Shape one half of the dough into 2 equal sized round loaves, and the other half into 8 to 10 small, round rolls. With a sharp knife or razor, make a cross-cut in the top of each round loaf. Place on the oiled baking sheets, well apart, cover loosely with oiled grease-proof paper and leave in warm, draft-free place until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 450 degrees F.
  • Bake until golden, the rolls for 15 to 17 minutes, and the large loaves for 25 minutes. Remove from the oven and cool slightly on wire racks before serving.