Homemade White Bread

This homemade bread recipe has come out perfectly for me every single time.  Try it today and you’ll be amazed at how quickly you can master the art of homemade bread. Beginners welcome.  No Dairy variation.

Why Not Master Homemade Bread Today?

Christmas of 2016 I made a goal to embark on a journey of mastering the art of making homemade bread.  I was offered a family recipe handed down through generations and the rest was up to me.  If you’ve made bread before, you’ll understand the recipe is only the half of it, in terms of making it come out the way you imagine. 

homemade bread

I learn plenty of lessons the hard way, and when it comes to baking homemade bread, I’m glad I made the mistakes it took to get to where I am now.  Sometimes trial and error will teach you how to make things better, perfect even. It took me a year to master homemade bread I can use for sandwiches.  It is soft, huge, fluffy, easy to cut, and absolutely beautiful!  I have even figured out the best way to keep it fresh all week long.  I’m serious!  You’ll have to trust me!

Tools You’ll Want Handy

Stand up Mixer with a bread hook. This is pretty handy for many of our other recipes. Our Mixer is well loved.

Rolling Pin

3 Bread loaf pans or one loaf pan plus a long sandwich loaf pan.

Basting Brush

Homemade Bread

Ingredients:

2 packets (0.25 ounces) of active dry yeast (or 4 1/2 teaspoons)
3/4 cup warm water + 2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons room temperature butter, cubed (can substitute with 3 tablespoons shortening)
9-10 cups bread flour (all-purpose flour will worked too)
More butter ~4 tablespoons for finishing touches!

Instructions:

  1. Warm the bowl of the mixer by running warm water on both the inside and outside of the bowl.  Dry if you must, but I’m lazy and I don’t.
  2. Pour in both packets of yeast into the warm bowl.
  3. Add 3/4 cup warm water gently and let sit for five (5) minutes.
  4. Add remaining 2 2/3 cups warm water, 1/4 cup sugar, 1 tablespoon salt,  3 tablespoons cubed butter, and the first five cups of flour, and stir to combine.
  5. Using the dough hook now, mix on low speed and add 1/2 cup of the remaining flour,at a time, until the dough is soft and tacky, but not sticky.  Knead (with dough hook) ten minutes.    Here’s where you need to pay attention: What does it mean for the dough to be tacky?  Tacky means it will still stick to your hands a bit.  You may not need to add all the flour.  It will not be shaped into a ball.  Don’t worry, just don’t over-knead it.  No more than ten minutes.
This is a picture of what “tacky” looks like.

Time to Let it Rise!

  1. Grab a second bowl, a large bowl, and grease it!  You can use shortening, butter, olive oil, or even Pam.
  2. Place your dough in the bowl and used the greased bowl to coat your dough by rolling it over and over.
  3. Place a towel loosely over the bowl and let sit for 45 minutes to an hour.  Your dough will double in size.
  4. After an hour-ish, when your dough is massively large and filled with air, punch that baby to the ground (or the bottom of your bowl).  Just a few (4 or 5) punches will do.
  5. Separate the dough into three equal pieces.
  6. Sprinkle a little flour out on your counter so you can work with your dough..
  7. Press the dough out as if you were making a rectangular pizza (think 9×13 pan size), pat out air bubbles as they arise, but keep your dough thick.
  8. Roll the dough from one end to the next, keeping it fairly tight (Just don’t man handle it, treat it like a delicate flower), into a cylinder.  Pinch to seal the seams and the ends.  Tuck the end of the roll into the bread and place in a greased 9-inch bread loaf pan.
  9. Do steps 11-13 again for the second dough.
  10. Loosely cover loaves with a kitchen towel until doubled.  Takes about 45 minutes to an hour.
  11. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  12. Melt the last 2 tablespoons of butter and brush each homemade bread dough loaf, ever so lightly, with it just before putting them into the oven.
  13. Bake at 400 degrees F for 30-35 minutes.  If you’re better than me and you use an instant-red thermometer, it should read 195F when inserted in the center.
  14. Remove the loaves from the oven when complete and place on a cooling rack.
  15. Brush the remaining melted butter (2 tablespoons) on the top and on the sides if there’s any to spare.  (This just makes the crust soft)
  16. Allow it to finish cooling for at least ten minutes and then devour every last crumb!
homemade bread

How to keep it fresh all week long?

I wouldn’t consider eating three loaves of homemade bread in one week healthy, but I really hate for anything to go to waste.  So here is my suggestion for loving fresh homemade bread all week long… or longer.  You can wrap your bread in plastic wrap and have it sit on your counter if you’d like, but this invites mold (not for a few days or so, but still).  I’ve invested in a bread box and I don’t have mold and the homemade bread is fresh for 3-4 days without getting stale.  Another great option is this cool bread bag from Amazon.  Keep the heel next to the cut part of the bread to keep it from getting stale too.

The second and third loaves, I’ve learned to slice and freeze.  When I need bread to make sandwiches, french toast, and garlic bread. I take out the pieces I need and microwave them for 20 seconds.  Then they’re ready to use.  It is incredibly simple.

Let me know if you try it!

Why Not Pin it for Later?

Print this Homemade Bread Recipe Out for a Guide in the Kitchen

Homemade Bread

A perfected recipe tested over and over again to get it right everytime.
Prep Time 2 hrs 20 mins
Cook Time 25 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 2 packets active dry yest (or 4 ½ teaspoons
  • ¾ cup warm water + 2⅔ cups warm water
  • ¼ cup sugar
  • 1 tablespoon salt
  • 3 tablespoon butter, cubed room temperature
  • 9-10 cups bread flour
  • 4 tablespoons butter for finishing touches

Instructions
 

  • Warm the bowl of the mixer by running warm water on both the inside and outside of the bowl.  Dry if you must, but I’m lazy and I don’t.
  • Pour in both packets of yeast into the warm bowl.
  • Add 3/4 cup warm water gently and let sit for five (5) minutes.
  • Add remaining 2 2/3 cups warm water, 1/4 cup sugar, 1 tablespoon salt,  3 tablespoons cubed butter, and the first five cups of flour, and stir to combine.
  • Using the dough hook now, mix on low speed and add 1/2 cup of the remaining flour,at a time, until the dough is soft and tacky, but not sticky.  Knead (with dough hook) ten minutes.   
    Here’s where you need to pay attention: What does it mean for the dough to be tacky?  Tacky means it will still stick to your hands a bit.  You may not need to add all the flour.  It will not be shaped into a ball.  Don’t worry, just don’t over-knead it.  No more than ten minutes.
  • Grab a second bowl, a large bowl, and grease it!  You can use shortening, butter, olive oil, or even Pam.
  • Place your dough in the bowl and used the greased bowl to coat your dough by rolling it over and over.
  • Place a towel loosely over the bowl and let sit for 45 minutes to an hour.  Your dough will double in size.
  • After an hour-ish, when your dough is massively large and filled with air, punch that baby to the ground (or the bottom of your bowl).  Just a few (4 or 5) punches will do.
  • Separate the dough into three equal pieces.
  • Sprinkle a little flour out on your counter so you can work with your dough.
  • Press the dough out as if you were making a rectangular pizza (think 9×13 pan size), pat out air bubbles as they arise, but keep your dough thick.
  • Roll the dough from one end to the next, keeping it fairly tight (Just don’t man handle it, treat it like a delicate flower), into a cylinder.  Pinch to seal the seams and the ends.  Tuck the end of the roll into the bread and place in a greased 9-inch bread loaf pan.
  • Do steps 11-13 again for the second dough.
  • Loosely cover loaves with a kitchen towel until doubled.  Takes about 45 minutes to an hour.
  • Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  • Melt the last 2 tablespoons of butter and brush each homemade bread dough loaf, ever so lightly, with it just before putting them into the oven.
  • Bake at 400 degrees F for 30-35 minutes.  If you’re better than me and you use an instant-red thermometer, it should read 195F when inserted in the center.
  • Remove the loaves from the oven when complete and place on a cooling rack.
  • Brush the remaining melted butter (2 tablespoons) on the top and on the sides if there’s any to spare.  (This just makes the crust soft)
  • Allow it to finish cooling for at least ten minutes before devouring every last crumb!

St. Martha’s Pantry is an extension of St. Martha’s Lens who is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can read more about that in this Disclosure.

7 thoughts on “Homemade White Bread

Leave a Reply

%d bloggers like this: