two golden bread loaves
Breads, Sides

Homemade Handmade Bread

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Indulge in the simple pleasure of homemade handmade bread with this classic bread recipe. With its comforting aroma and soft, tender crumb, this simple handmade bread recipe is your gateway to creating delicious, freshly baked loaves that taste like they came from a fancy artisan bakery.

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There are few things more satisfying than homemade bread!  The making it (flour-water-yeast turns into golden loaves), the baking it (that delicious aroma), and of course eating it (can we say butter delivery method). 

I learned to make homemade bread when I was young – blooming the yeast and kneading by hand.  As I got older and acquired a good stand mixer, I started making the dough in my mixer for a more efficient process.  I had a bread machine for a while, but I didn’t use it nearly as much as I thought I would.  

Recently I was going through an old cookbook of my mom’s and found a recipe from a friend of hers who had won many blue ribbons for her homemade bread.  Talk about handmade!  This recipe has you working with your hands from the beginning, and it produces a beautiful texture.  I had a great time recapturing the joy of working the dough with my hands, and I may never go back to the stand mixer again.  

a slice of buttered homemade bread.

In the past, I have used the “start with a few cups of flour and knead in additional flour until you get to the desired consistency” method for homemade bread.  It’s so easy to add in too much flour that way.  This recipe has you start with a set amount of flour with no addition, mixing the liquids into the flour by hand in your bowl before turning it out onto a surface for kneading.   I have often over-floured my work surface as well.  With this bread, I did not flour my work surface at all, using a bench scraper if the dough started sticking.  Honestly, it stuck very little as I kneaded and very quickly started feeling like a good, active dough.

a slice of homemade white bread.

Kneading by hand is such a stress reliever.  Work out all of that aggression on this dough and put your energy into delicious bread!

As with all homemade bread, use it within a couple of days or wrap it well and freeze.  And of course, make homemade bread toast when it starts to get stale!

Ingredients

Flour. This is the main ingredient, providing the structure and bulk of the bread. Sifting before measuring ensures accurate measurements and a lighter texture.

Milk. Milk adds moisture, richness, and flavor to the bread, enhancing its tenderness.

Sugar. Sugar acts as food for the yeast, aiding in fermentation and rising. It also contributes a hint of sweetness to the bread’s flavor.

Salt. Salt enhances the bread’s flavor and controls yeast activity, contributing to the overall structure and texture of the bread.

Shortening: Shortening (or fat) adds tenderness and richness to the bread, resulting in a softer crumb and better flavor.

Warm water: Warm water is used to activate the yeast, which initiates the fermentation process that causes the bread to rise.

Active dry yeast: Yeast is a microorganism that ferments and causes the bread to rise. It converts sugars into carbon dioxide gas, creating air pockets that give the bread its structure and lightness.

How to Make Homemade Bread

  1. Measure flour into a large mixing bowl. Make a hole in the middle of the flour. Set aside.
  2. In a medium saucepan, heat milk, sugar, shortening, and salt until just lukewarm, stirring to dissolve sugar and salt.
  3. Soften yeast in the warm water and stir into the warm milk mixture. Stir to blend – shortening may not melt completely.
  4. Pour the liquid into the hole in the flour in large mixing bowl. With hands, begin working flour into the liquid. Work gently until the dough is stiff enough to be kneaded.
  1. Remove the dough onto a lightly floured surface and begin kneading without adding additional flour. Knead for about 10 minutes, until dough is no longer sticky and feels smooth and elastic. Form dough into a smooth ball.
  1. Generously grease a large bowl, place dough in the bowl, and grease the top of the dough. Cover with a towel and place in a warm, draft-free location. Let the dough rise until doubled in bulk, about 1 ½ hours.
two loaf pans with bread dough rising in it.
  1. Generously grease two 9 x 5 loaf pans. Punch down the dough in the bowl and turn onto a lightly floured surface.
  2. Divide dough into two even pieces. Knead each piece to release all air bubbles (until it stops making crackling noises as you knead). Shape each piece into a loaf and place in loaf pans. Spread the top of each loaf with shortening or melted butter. Let the loaves rise until doubled – about an hour.
  3. Preheat oven to 400℉. Bake for 25 minutes. Remove loaves from pans and brush top and all sides with melted butter.
  4. Let loaves cool at least 20 minutes before slicing.

Frequently Asked Questions

What type of flour should I use?

You should use all-purpose flour for this recipe. It provides a good balance of protein content for proper bread structure while ensuring a tender crumb.

How warm should the milk and water be?

The milk and water should be lukewarm, around 100-110°F (37-43°C). This temperature is ideal for activating the yeast without killing it.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. Instant yeast can be added directly to the dry ingredients, and there’s no need to proof it in warm water. You can use the same amount of instant yeast as specified for active dry yeast in the recipe.

How do I know when the bread is fully baked?

The bread is fully baked when it’s golden brown on the outside and sounds hollow when tapped on the bottom. You can also insert an instant-read thermometer into the center of the loaf – the internal temperature should be around 190-200°F (88-93°C).

More Recipes to Try:

Homemade Handmade Bread

Recipe by Pennie Saadallah
Servings

20

servings
Prep time

3

hours 
Cooking time

25

minutes
Calories

157

kcal
Total time

3

hours 

25

minutes

Indulge in the simple pleasures of homemade handmade bread with this classic bread recipe. With its comforting aroma and soft, tender crumb, this recipe is your gateway to creating delicious, freshly baked loaves that will fill your home with warmth and satisfaction.

Cook Mode

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Ingredients

  • 6 cups 6 flour sifted before measuring

  • 2 cups 2 milk

  • 1 tbsp 1 sugar

  • 1 tbsp 1 salt

  • 2 tbsp 2 shortening

  • 1/4 cup 1/4 warm water

  • 2 ¼ tsp 2 ¼ active dry yeast

Directions

  • Measure flour into a large mixing bowl. Make a hole in the middle of the flour. Set aside.
  • In a medium saucepan, heat milk, sugar, shortening and salt until just lukewarm, stirring to dissolve sugar and salt.
  • Soften yeast in the warm water and stir into the warm milk mixture. Stir to blend – shortening may not melt completely.
  • Pour the liquid into the hole in the flour in large mixing bowl. With hands, begin working flour into the liquid. Work gently until the dough is stiff enough to be kneaded.
  • Remove the dough onto a lightly floured surface and begin kneading without adding additional flour. Knead for about 10 minutes, until dough is no longer sticky and feels smooth and elastic. Form dough into a smooth ball.
  • Generously grease a large bowl, place dough in the bowl, and grease the top of the dough. Cover with a towel and place in a warm, draft-free location. Let the dough rise until doubled in bulk, about 1 ½ hours.
  • Generously grease two 9 x 5 loaf pans. Punch down the dough in the bowl and turn onto a lightly floured surface.
  • Divide dough into two even pieces. Knead each piece to release all air bubbles (until it stops making crackling noises as you knead). Shape each piece into a loaf and place in loaf pans. Spread the top of each loaf with shortening or melted butter. Let the loaves rise until doubled – about an hour.
  • Preheat oven to 400℉. Bake for 25 minutes. Remove loaves from pans and brush top and all sides with melted butter.
  • Let loaves cool at least 20 minutes before slicing.

Nutrition Facts

  • Calories: 157kcal

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