Homemade Bread Recipe

Look no further, this is the BEST homemade bread recipe! It's perfect for sandwiches, super soft and freezes well. Great for beginners and experienced bakers.

Prep Time: 20 minutes

Cook Time: 25 minutes

Rising Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

Servings: (2 loaves)

Ingredients

Proofing yeast

2 1/2 teaspoons active dry yeast
1/2 Tablespoon granulated sugar
2 cups warm water , 105°F

Bread

1/4 cup melted butter (plus 1 Tablespoon for brushing on top)
1/4 cup granulated sugar
1 Tablespoon Kosher salt
1/2 cup evaporated milk
5-7 cups bread flour (white or wheat will work too; can use more if needed)
1 Tablespoon shortening (or butter)

Instructions

For proofing, place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly. If it doesn't foam, restart. The water was either too hot or the yeast was not fresh.
Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is bubbly then add in and mix.
If you are using a stand mixer, put on your bread hook and then pour in 3 cups of flour. If not, you can use a dough hook or knead. Then add in 1 cup of flour at a time and mix. When you get to 6 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
Knead the dough for 2-3 minutes. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans. Preheat oven to 375°F and place the rack in the middle.
Let the bread rise again and when it looks like a good loaf of bread, place them in a preheated oven for 25-35 minutes. If the tops are browning too fast, place a piece of foil on top.
When the bread is done, coat the top with butter and remove onto a cooling rack. Slice once slightly cooled. Enjoy with butter.

Notes

Rising tip: Turn the oven to 175°F. Then turn off the oven and let the dough rise in the oven with the door slightly cracked.

Storage + Freezing: The bread will keep for up to 5 days if stored in an airtight container or brown bag. To freeze the bread, let cool completely then wrap in foil or saran wrap. Place in a freezer bag. Freeze for up to 3 months. Thaw the night before serving.

Nutrition

Author: Jamielyn Nye