Let’s be honest. The thought of making homemade bread is daunting. I get a little overwhelmed just reading the recipe. Knead for 10 minutes, let it rise for 30 minutes, rinse and repeat. But homemade bread is something I’ve always wanted to tackle and so I did. And it wasn’t so horrible.
Now I won’t tell you that my bread making experience was 100% successful. That wouldn’t be fair, especially since it was my first time making it. The bread still tastes good, but I got distracted and left it in the oven just a little too long. And the bottom got a bit done. Learn from my mistake!
Homemade White Bread
- 5 3/4 to 6 1/4 cups all purpose flour
- 1 package active dry yeast
- 2 1/4 cups milk or buttermilk
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 1/2 teaspoons salt
1. In a large mixing bowl, combine 2 1/2 cups of flour and the yeast and set aside.
2. In a saucepan, heat and stir milk, sugar, butter, and salt just until warm (120*F to 130*F) and butter almost melts. Add milk mixture to flour mixture.
3. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.
4. Using a wooden spoon, stir in as much remaining flour as you can.
5. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
6. Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
7. Punch dough down. Turn dough onto a lightly floured surface and divide in half. Cover dough and let rest 10 minutes.
8. Grease two 8×4 inch loaf pans.
9. Shape each dough half into a loaf by patting. Gently pat and pinch each half of dough into a loaf shape, tucking edges underneath.
10. Place the shaped dough halves in the prepared pans, seam side down. Cover and let rise in a warm place until nearly double in size (30 minutes).
11. Preheat oven to 375*F. Bake for 35-40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over-browning.
12. Immediately remove bread from pans. Cool completely on wire racks.