Homemade Bread

Homemade Bread

  • Prep Time: 2 hrs
  • Total Time: 3 hrs 5 mins
  • Serves: 12,Yield: 2loaves

    • About This Recipe

    “I use to cook in a school cafeteria. I took this recipe and adapted it to home use. I am the designated bread maker for the Holidays now. Enjoy!”

    Ingredients

  • 1tablespoonactive dry yeast
  • 2cupsvery warm water
  • 6cupsbread flour
  • 2/3 cupdry milk
  • 2 1/2 teaspoonsbaking powder
  • 1 1/2 teaspoonssalt
  • 1/2 cupsugar
  • 1/2 cupoil

    • Directions

  • Combine yeast and water, mix well and set aside.
  • In a very large bowl, combine all dry ingredients.
  • Mix well.
  • Add Oil and Yeast mixture.
  • Mix well with hands or in mixer with dough hook.
  • Work dough til smooth.
  • Let rise for about 45 minutes.
  • Knead for 5-10 minute.
  • Repeat previous step.
  • Prepare baking pans.
  • Spray or lighty oil.
  • Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls.
  • place prepared dough into appropriate pans and let raise 30-45 minutes before baking.
  • Bake at 325 degrees for approximately 40 minutes or til done.
  • Bread will be a medium brown.
  • Brush with melted butter when done (optional).

    • Reviews

  • “A wonderful soft white bread. My three children finished the loaf off within a half an hour! I substituted the oil for butter, only because I ran out of oil and didn’t feel like running to the store. It turned out great.”

  • “I am a DISASTER when it comes to making bread, but this turned out BEAUTIFUL!! Thanks sooo much for posting this no-fail recipe. Light, fluffy, wonderful bread, made by me? Yep, with this recipe even I made awesome bread for once. Thanks a bazillion, Brenda! You rock!”

  • “Excellent.. M 4 r old son helped make this into cinnamon rolls! Lots of fun nd ver easy for him to understand! A real keeper. xx I did follow Chef#1550105 comment on using a mixer and separating the flour for ease of use for my son. Worked great! Little hands used!”

  • “This bread is AWESOME and it is definitely a KEEPER!It is moist and soft with the texture of Wonder Bread….ONLY BETTER!The first time I made it there were small beads of the unmixed ingredients throughout the dough.I literally had to pick all of them out while kneading and was quite surprised the bread still turned out well. To avoid this from happening again, I find it best to combine 3 cups of flour (instead of the 6 cups) with the remaining ingredients. Mix well by hand or blend using your paddle beater at low speed until batter is moistened.Then beat, for 3 minutes at medium speed. At this point, you can attach your dough hook and stir in the remaining 3 cups of flour or mix flour in by hand to make a soft dough. From here follow Brenda’s instructions from Step 6. Knead (about 8 minutes til smooth), Let Rise (45 minutes), Knead (5-10 minutes) Let Rise another (45 minutes). I’ve made this bread with both all-purpose flour and bread flour.Both are good; however, the all-purpose flour results in a more delicate texture. I would use the all-purpose for dinner rolls or cinnamon rolls. Today I’ll be making the cinnamon rolls, I’ll let you know how they turn out.”

  • “This was a fairly easy recipe to follow.I did modify it some as I made my bread half whole wheat flour and added a bit of molasses for color, but this is exactly what I wanted.A simple homemade bread recipe that worked out bery well.And I cooked it at 325 for only 35 minutes and it was done for me. Thanks Brenda!”

  • “I don’t think the 20 minute bake time is enough. I followed the directions exactly and the loaf was still doughy in the middle after 20 minutes at 350 degrees.”

  • “Soft, moist, and delicious white bread! I did not follow steps #6-16 as written, but kneaded the dough, let it rise until doubled, punched it down, formed the loaf, let it rise again, and then baked at 350° for 35-40 minutes. And I covered the loaf with a “tin foil tent” during the last half of baking. Thanks Brenda for sharing your wonderful recipe!”

  • “Excellent bread.Made it several times and always comes out perfect.Everyone raves about it.Thanks, Brenda, for a great recipe.”

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