Who loves that amazing smell of homemade bread baking?
Everyone does! Recipe number two in my Family Favorites series is a delicious homemade bread recipe that my family begs for on a regular basis. It’s extra yummy for great sandwiches, french toast, or if you prefer you can turn it into buns to have as a side with chilli or maybe a hot soup for those cold fall and winter (yep I said it) days that fall ahead. I have been using this recipe a lot lately over my 4 loaf recipe I had posted on the blog previously, because this one is much quicker with only two rises instead of three. This two loaf recipe allows me to freeze one loaf and we have fresh bread for the week or maybe longer.
- 1/2 cup warm water
- 1 tsp granulated sugar
- 2 tbsp active dry yeast (2 packages)
- 1 1/2 warm milk
- 1 cup warm water
- 2 tbsp melted butter, or vegetable oil
- 2 1/2 tsp salt
- 2 tbsp granulated sugar (optional)
- 6 cups all purpose flour
- In a large bowl, combine warm water and sugar. Sprinkle yeast over top and let stand in a warm place until foamy, about 10-15 minutes.
- Add milk, water, melted butter, salt and sugar. Gradually add 5 cups of flour to yeast mixture and stir to combine. Stir in the additional cup of flour to make a soft dough.
- Turn out onto a floured surface (I like parchment paper for less mess) and knead for 8 minutes adding just enough flour to keep dough from being too sticky. Place in a large, lightly oiled bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, about 1 hour.
- Deflate dough by kneading and divide in half, Shape into 2 loaves and place into lightly greased loaf pans. Optional: Brush loaves with one beaten egg and add desired seeds (I like sesame seeds) Let rise for another 50-60 minutes, or until doubled.
- Bake in a preheated oven at 350 F (180 C) for 30 to 35 minutes, or until loaves are brown and sound hallow when tapped on bottom. Remove bread from pans within 5 minutes and cool on wire racks. Brush butter over top to soften tops (optional)
White Rolls: Divide dough into 18 portions. Shape each piece of dough into a round ball. Arrange rolls, at least 2 inches (5 cm) apart, on parchment paper or baking sheets and let rise for 35-40 minutes. Bake rolls for 20 minutes, or until browned. Makes 18 rolls.
Brown Bread: You can substitute white flour for brown flour if your looking for a healthier option however I recommend going with half whole wheat flour and half multigrain flour so your bread isn’t as heavy.
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Have you ever baked bread? Tell me what your favorite bread is in the comments below!