When you first start making your own bread, the whole endeavor can seem pretty scary. Not to fear! Here’s a very good recipe for beginners. It’s delicious and the prep work (i.e., mixing ingredients, kneading the dough) only takes about 15 minutes.
Making your own bread is also a great way to save money! This bread costs $1.98 per loaf, using all organic ingredients. Compare this to your local store’s organic bread, which is typically over $4.00 for one loaf!
This is white sandwich bread, which is an amazing complement to
soups, salads, and chili. It’s lovely and crispy on the outside!
Simple White Sandwich Bread
Yield one 8 1/2″ x 4 1/2″ loaf
1 cup milk
2 tablespoons butter
2 teaspoons instant yeast (or) 2 1/4 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
3 cups all-purpose flour
- Put the butter into a large mixing bowl. With a knife, cut the butter into small pieces.
- Heat the milk in a small saucepan. Pour the heated milk over the butter. Let the mixture cool to lukewarm then add the yeast and sugar.
- Once the yeast softens, add the remaining ingredients and stir until the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly oiled surface. Oil your hands and knead the dough for 6 to 7 minutes, or until it begins to become smooth. Add a bit of additional milk or flour if needed — the dough should be soft, but not sticky. (Note: You might prefer to use a bread machine, which is fine for this recipe).
- Transfer the dough to a lightly greased bowl. Cover the dough with a damp towel and allow the dough to rise until puffy (about 1 hour).
- Transfer the dough to a lightly oiled work surface. Shape it into an 8-inch log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour. You will know the dough is ready when you press a finger into the dough and the dough rebounds slowly.
- Heat the oven to350°F. Bake the bread for 30 to 35 minutes, until it’s light golden brown. Test it by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on rack before slicing.
- This bread stores at room temperature for several days. It also freezes very well!