Thursday, January 20, 2011

Homemade Bread Recipe

This is my all time favorite bread recipe. We go through 2 loaves a week usually. It holds up wonderful for sandwiches - which is not usually true with homemade bread. Jason hates for me to buy store bought bread anymore!

3 & 1/2 cups of unbleached all purpose flour (plus a little more for surface dusting)
2 tsp salt
1 cup warm milk (110 degrees)...i have also used 1/2 & 1/2 or heavy cream
1/3 cup warm water (110 degrees)
2 TBSP unsalted butter, melted
3 TBSP honey
2 & 1/4 tsp instant yeast (or 1 envelope)
Crisco for greasing bread pan & bowl to rise in

Preheat oven to 200 degrees.

Place flour & salt in bowl of kitchen aid mixer, using bread hook - begin to mix on lowest setting.

In one sauce pan, melt 2 TBSP Butter
In another sauce pan, add 1 cup milk & 1/3 cup water & raise to EXACTLY 110 degrees (this is REALLY important!)

In a bowl, mix melted butter, milk/water mix, honey & yeast until dissolved. Slowly add this to the flour & salt mix while mixer is on lowest speed.
Once it begins to incorporate, turn the mixer to a med-high setting & allow the bread hook to knead for 10 minutes.
Turn the oven off.

Remove dough, place on lightly floured counter & knead a few turns. Place in a HEAVILY greased bowl, turning a few times to coat the dough with the crisco. Tightly cover the bowl with plastic wrap and place in the oven. Let rise 40-50 minutes.

Remove dough from bowl, and, place on a lightly floured surface. Pat to a rectangle shape as below.

Begin to roll, sealing edges & ends as you roll.

Place bread dough in the heavily greased bread pan & press dough to sides of pan. Cover with plastic wrap and place on top of oven allow to rise an additional 20-30 minutes.

Preheat oven to 350 degrees during 2nd rise. Boil 2 cups of water & place in a pan on the lowest oven rack.

Bake Bread for 40-50 minutes on highest oven rack. Bread should be 195 degrees when finished.

Allow bread to sit in pan for 10 minutes, then turn onto a cooling rack. The key to a good sandwich bread is NOT to cut the bread until it's cooled.

I hope you enjoy this bread as much as we do!


  1. Your bread looks perfect! Mine tastes yummy but doesn't always look perfect.

  2. When I would make homemade bread before, it would taste great - but would never hold up for slicing - and definitely not make good sandwich bread. This stuff cuts wonderful and tastes like Bunny Bread (only better!). I actually just ate a pork tenderloin sandwich on it...yummy!

  3. WOW! I am intimidated by this...but I sure want to try it! Thank you for sharing your recipe! I'll let you know how it goes!

  4. I know it looks intimidating, but I promise it's not! It's so easy. The first few times you need to pay attention, but I make it weekly now & don't even look at the quantities!