Recipe Update: 4/2/14
Mmm, I love fresh homemade white bread. Who doesn’t though, right? The whole process is a little magical to me. You just combine a few basic ingredients, let the bread rise (isn’t yeast amazing?) and then when the bread is baking and the whole house is filled with the delicious small of fresh bread. I have to restrain myself when I pull it out of the oven not to just rip a piece of right then and there and dip it in some butter and honey. But as soon as its cooled, just long enough to be sliceable you can bet I am cutting off a piece and lathering it with that butter and honey. Mmm!
I know some people have issues with making bread, but, lucky for you, this bread recipe is fairly simple. And its seriously absolutely delicious (the best!).
We haven’t decided if we like the bread better hot and fresh or the next day. Its good both ways. It’s a little more light and airy when its fresh. And then it tastes more like store bread later in the week, but we like that and it makes it really great for some tasty sandwiches. But either way, fresh or later I love it as toast with butter.
Seriously, back when I made this bread the first time, Nate told me I needed to make it every week. And unfortunately that hasn’t happened because you know, cutting back on carbs and fatty foods and all that. But after making this delicious bread again this weekend I know I still need it in my life often.
P.S. This recipe makes 2 loaves of bread, so what we have done to keep the second loaf of bread from drying out before we ate it is wrapping it in plastic wrap and foil and freezing it. We thawed it on the counter overnight when we were ready for it, and it was perfect to eat the next day.
- 2 (.25 oz) packages active dry yeast – or about 2 TBS
- 3 TBS white sugar
- 2½ cups warm water
- 3 TBS margarine
- 1 TBS salt
- 6½ cups flour
- In a kitchen aid mixer (or large mixing bowl) dissolve yeast and sugar in warm water.
- In another bowl combine flour and salt.
- Add 2 cups of flour mixture, and margarine to yeast mixture.
- Stir slowly until combined.**
- Add ½ cup of flour at a time, while stirring slowly, allowing to combine thoroughly after each addition.**
- After all flour has been added and dough pulls from the sides, knead for 8 minutes. (I set the kitchen aid on stir and once the dough pulled from the side I set the timer for 8 minutes)
- Remove from bowl and oil. Place dough in bowl and roll it in oil to coat.
- Cover with a cloth and allow to rise for about 1 hour, till doubled.
- Deflate the dough and roll it around on a lightly floured surface.
- Divide the dough into two equal halves and roll into loaves.
- Place each loaf in a greased dough pan.
- Cover and allow to rise for another 40 minutes, or doubled.
- Meanwhile preheat oven to 425 degrees.
- Lower temperature to 375 degrees and bake for 25 minutes.
- Remove from oven, coat the tops with margarine and return to oven.
- Bake for another 5 minutes.
Enjoy this delicious homemade white bread as toast, or in a sandwich or plain!