Addie here! 🙂
Soft homemade white bread is one of those things that a lot of people are intimidated by, and I am here to tell you that it is not only super easy to make, but it is also SO much yummier than bread you get from the store. Yes, it is a lot of steps, and it will take a few hours start to finish, but it is a couple steps here and couple steps there, and it is really simple overall.
A couple of other reasons I started making my own bread, is that I know exactly what’s going into it, all organic ingredients, and it is cheaper than any kind of organic bread I can buy. Can’t really beat that!
You’re going to start with 2 cups of water that is on the verge of being hot, but not too hot to keep your hand under. I know, I’m pretty technical. 🙂 If it is too hot, you’ll kill your yeast and it won’t turn out the way you want, and if it is too cold, you won’t activate the yeast and that’s no good either. So If you’re second guessing yourself, you can use a thermometer — aiming to be between 110-120 degrees.
To the water, add the following:
1/3 c. of sugar,
and 1 1/2 T. of yeast.
Let that dissolve for about 5-15 minutes.
While that is activating, combine the following:
1 1/2 tsp. of salt,
1/4 c. of butter,
and 3 c. of flour
Add the yeast mixture, and slowly add in up to 3 more cups of flour. If you’re making this in your mixer If you’re not using a mixer, knead on a lightly floured surface for about 10 minutes, or until the dough feels smooth and elastic.
Coat in oil, and place in a covered, buttered bowl for an hour in a warm place, or until it has doubled in size.
After an hour, remove the cover and punch down. Cut the dough in half, and form into two loaf shapes tucking the ends under the bottom and patting into two buttered loaf pans.
Cover, and let rise in a warm place for 30-50 minutes, until it has doubled in size.
Preheat the oven to 350 degrees, and once it has risen, bake for 25-30 minutes or until lightly golden brown and the loaves sound hollow when you knock on the tops.
After it is done, I brush the tops with melted butter, and move to a cooling rack after about 10 minutes.
The only thing left to do is try and keep my family from devouring the entire loaf in an afternoon.
The struggle is real.
And that’s it! Once you try it, you’ll question why you ever bought bread at the store. Thanks for trying our recipe!
Note from Alison:
I make this bread every few days at my house, and am eternally grateful to Addie for finding this soft, delicious bread that has become a staple here. A couple notes. This bread freezes beautifully. If by some miracle we haven’t consumed it within a few days, I pop it in the fridge to extend the shelf life, and if I get ahead of us and make extra, I double bag it and freeze it.
Also, I have successfully turned it into Cinnamon Bread by rolling the dough into a rectangle and slathering it with butter, cinnamon sugar and raisins. Will post pics another time, but it’s another easy way to stretch one recipe!
- 2 c. warm water
- ⅓ c. sugar
- 1½ T. yeast
- 6 c. flour
- 1½ tsp. salt
- ¼ c. butter
- Extra butter or oil
- Into two cups of water that is quite warm (110-120 degrees) add sugar and yeast. Let dissolve 5 minutes or until yeast is foamy. In a mixer bowl, combine salt, melted butter and 3 c. of the flour. Add the foamy yeast mixture and mix and then up to 3 c. flour until the dough pulls away from the sides of the bowl. Let mix for 5 minutes. If mixing by hand knead on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic. Coat the dough in oil or butter, and place in a buttered bowl and cover with a clean dishtowel and let rise in a warm place until doubled in size. After an hour, punch the dough down. Form the dough into two loaf shapes and place in two buttered loaf pans. Cover and let rise in a warm place until doubled in size again. Bake in a preheated 350 degree oven for 25-30 minutes and golden brown and makes a hollow sounds when you knock on it. Brush the tops with butter and move to a cooling rack after 10 minutes.