Old Fashioned White Bread

I realize that a month ago, the idea that you would be making your own bread might be unthinkable.  And let’s be honest, there is a whole lot about what is going on right now that feels more like a Hollywood movie script than real life.

But here we are.  Practicing social distancing and hoping for the best.  I grew up making bread.  My mom made pizza dough, yeast rolls, homemade cinnamon rolls . . . so yeast has never been scary for me.   My husband would tell you I am a transplanted northerner, and for the longest time, biscuits were more intimidating to me than homemade bread.

I went to the grocery store yesterday, and while it is back to being closer than normal than what it was two weeks ago, if you are only trying to go every couple of weeks like us, then making your own bread is the best option.  And here’s the secret, once you master the technique, it is really not that hard.  I am going to take you step by step through the process.  It takes about 4 hours, but it is mostly unattended, an easy afternoon activity while you are binging on Netflix.  Can we talk about Tiger King . . .

Step By Step

Proofing Yeast to make sure it is alive. Combine, yeast, sugar, and warm water.

Proofed Yeast, after about 10 minutes. Add remaining ingredients.

Dough after kneading in stand mixer for 15 minutes, ready to rise for 1 hour.

Dough after rising for 1 hour. Ready to punch down and knead for a few minutes.

Dough shaped and placed in loaf pan, ready for second 30 minute rise.

Dough ready to bake at 350 degrees for 45 minutes.

Old Fashioned White Bread ⠀
1 loaf ⠀
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1 tbsp or packet active dry yeast⠀
1/4 cup white sugar⠀
1/2 cup warm water (this should be warm not hot)⠀
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1/2 cup milk⠀
4 tbsps softened butter⠀
3 cups all-purpose flour⠀
2 tsps kosher salt ⠀
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In the bowl of a stand mixer combine the warm water, sugar, and yeast.  Allow to sit for 10 minutes (you are confirming that the yeast is alive before adding the remaining ingredients).
 
Once the yeast is proofed, it will have grown and will look kind of foamy, like the top of a café au late, add the remaining ingredients.  Using the dough hook attachment, yes that piece you may have never used before, and on low speed, start mixing the down.  You want the dough to knead for about 15 minutes, I set a timer.   At first it may not come together, but give it a few minutes and a dough ball will form. 
 
After 15 minutes, put the dough in a greased bowl (you can use a little olive oil or cooking spray), and cover with a damp cloth or plastic wrap.  Place in a warm place in your kitchen.  You can create a warm place by microwaving a mug of water until boiling, then adding the bowl of covered dough to the microwave.  Allow to rise for 1 hour. ⠀⠀


After 1 hour, punch the dough down and knead on a lightly floured surface for a few minutes.  To shape the loaf, pat it out to an 8x8 square, then fold it in thirds like a letter. Then take the two sides and pinch together to make a fat cylinder. Place the dough seam side down in a large, greased loaf pan. Mine is a Pyrex 4.5”x8.5” loaf pan.  Let the dough rise for 30 minutes covered back in its warm place.  ⠀
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Preheat the oven to 350 degrees. Bake for 45 minutes, until the outside is golden brown and the loaf makes a hollow sound when tapped. ⠀

Remove from the pan onto a rack to cool. ⠀
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Enjoy!⠀