When I asked for requests for topics in the Back to Basics series I got one for basic white bread. I must admit that I don’t bake much white bread these days. We prefer to eat whole wheat, oat or rye bread. But I decided I could make a batch of white just this once. It’s all for the blog, right? I’ll endure the hardship of making (and eating) white bread for the cause.
All jokes aside, homemade bread leaves store and bakery bread in the dust. At least once in your culinary life you need to bake your own bread. It isn’t hard, you don’t need any special equipment and you will feel so accomplished. And then you get to eat the bread you made.
You can do this.
Let’s start with what you don’t need to make bread. You don’t need a bread machine. You don’t need a fancy stand mixer. You don’t need a kitchen full of gadgets. You don’t even need bread pans.
I started baking bread in college and really honed my skills after Rich and I got married. We had a tiny, barebones apartment kitchen and an oven that only had one rack. We did have loaf pans, but not much else. I baked my way through three bread books during those early days – baking was cheap entertainment. I did eventually save up for a Kitchen Aid stand mixer, but only after I had baked many, many loaves of bread.
The only things you need to make yeast bread are a big bowl, a sturdy wooden spoon or spatula and a baking sheet. That’s it.
Will your first loaves of bread be perfect? No. Will they be pretty? Probably. Will they taste fabulous? Definitely. What are you waiting for? Let’s get started.
You only need to remember a few things when baking bread: Kneading isn’t scary. Yeast is your friend. You can do this.
Yeast Bread 101
You need happy yeast to make bread rise. All yeast really needs to be happy is food, in the form of flour, and water. This recipe uses milk in place of water to make the bread softer and to help it to stay fresh longer. It also has a little sugar and salt for flavor, along with a little butter. The butter will add flavor and also help with the keeping qualities.
When yeast is happy and fed, it grows and reproduces. And when it grows it makes the bread rise. Or rather, the yeast itself doesn’t help the bread rise, but the by-product of its digestion, carbon dioxide, does. The little bubbles of carbon dioxide, along with gluten, make yeast bread light and fluffy.
Gluten is not evil, unless you are allergic to it. That is all I’ll say on that. I’m not going to get in a debate about gluten’s nutritional role. For yeast bread, we need gluten. It forms the structures inside the bread that hold the carbon dioxide bubbles we just talked about. Without gluten, the bread wouldn’t rise.
Kneading develops the gluten in the dough. Yes, you can make bread without kneading. But to make close-grained, dense but fluffy sandwich bread, you need to knead. It isn’t hard. It can be a little messy, but it isn’t hard.
Finally, bread does not take all day to make. And you don’t have to sit around watching it rise. From start to finish, the process will take a little more than two hours. But for most of that time you can be doing something else while the bread rises. Set a timer and do other things around the house. Heck, for the first hour-long rise, you can even run errands. When I made the bread for the photos, I made the dough and then washed the dishes, ran to the store and folded a load of laundry while it rose the first time. During the second rise I washed the rising bowl, did a little housecleaning and put away the laundry I folded earlier. Make the baking fit into your schedule and you will get other things done and end up with freshly baked bread.
The recipe below is detailed so don’t let the length discourage you. I included some pictures to help you along. I didn’t get pictures of the actual kneading process. That is hard to do and photograph yourself. I think Rich would be a little perturbed if I covered our shared camera with crusted-on dried dough. But follow the directions and you will be fine.
This recipe was the first bread I ever made. I found it in one of my mom’s Better Homes and Gardens cookbooks. I was home from college on Christmas break and looking for something to do. First try the bread turned out perfectly. And a baking habit (addiction?) was born.
Repeat after me: I can make bread. Then get some flour and some yeast, pull out a bowl and just do it.
Basic White Bread
Adapted from Better Homes and Gardens
Homemade Bread Cookbook
Makes 2 loaves
If you don’t have 9 by 5 inch loaf pans, you can use a large baking sheet. Follow recipe directions for shaping and simply place the loaves on a lightly greased baking sheet, far enough apart so they have room to rise. Bake as directed, but for only 20-25 minutes.
2¼ cups milk
5¾-6½ cups all-purpose flour, approximately
1 package instant or active dry yeast (2¼ teaspoons)*
2 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon butter, room temperature
*Be sure you don’t buy rapid rise yeast. That particular yeast only works in recipes written specifically for it. Look for instant or active dry yeast packets in the baking aisle of the grocery store.
Heat milk until very warm (120-130 degrees). It will feel very warm if you test it with your finger. If it is hot, let it cool a little before you use it. Combine 3 cups flour, yeast, sugar and salt in a large bowl. Stir to combine. Add butter and warm milk. Stir vigorously until combined.
Add 2½ more cups of flour gradually, about a cup at a time. Dough will become stiff and hard to stir. Continue to work and stir the flour in until the dough is firm enough to knead. You might need an additional cup of flour, but try not to make the dough dry.
Lightly sprinkle a kneading surface with flour. Turn dough out of the bowl onto the flour. Flour your hands and start to knead, adding sprinkles of flour as needed.
Knead gently at first: pull the far side of dough toward you and fold over, pressing it away from you with the heels of your hands. Turn dough a quarter turn and repeat. When dough is less sticky, you can be less gentle. At first you might need to scrape your kneading surface with a rubber spatula if dough sticks. Add flour as necessary to the dough and your hands to prevent sticking. Knead the dough 5-8 minutes or until it is no longer sticky. It will become smooth and elastic.
Lightly grease a large bowl (at least 3 quarts). Place the ball of dough in the bowl and cover tightly with plastic wrap. You don’t want the dough to dry out while it is rising. Let dough rise in a warm place until doubled, about 60 minutes. I like to use the turned-off oven with the light on. It gets surprisingly warm.
While the dough is rising, lightly grease two 9 by 5 inch loaf pans.
If you aren’t sure if your dough is doubled, poke your finger into it at the edge. If the hole doesn’t fill in immediately, your dough is ready. Turn the dough out onto your kneading surface and knead briefly to press out any large air bubbles. You shouldn’t need any flour.
Divide the dough in half. Working with one half at a time, flatten the dough into a rough rectangle about 9 inches wide (as wide as your pan is long). See the pan I was using as my guide in the picture below.
Starting from one 9-inch side, tightly roll the dough into a cylinder.
Pinch the seam and the ends closed. Roll the top side against the surface to smooth. Here I didn’t get the rolls as smooth as I should have. I like the design at the ends, but if you want smoother finished loaves, keep pinching and rolling until your log of dough is smooth. Rising will only magnify any ridges, it won’t smooth them out.
Turn seam side down and fold the ends under slightly. Place in pan, seam side down. Repeat with the second half of the dough.
Lightly cover the loaves with a sheet of parchment or waxed paper. Let rise at room temperature for about 30 minutes, or until the middles of the loaves are about 1 inch above the tops of their pans.
Preheat the oven to 375 degrees while the loaves are rising.
Bake the risen loaves for about 30 minutes, or until they are golden brown and sound hollow when tapped with your finger. Check the loaves after 20 minutes, and tent loosely with foil if the tops are browning too fast.
Remove loaves from the pans and cool on wire racks. Try to wait at least a few minutes before cutting into the loaves. Ideally wait until they are fully cool before slicing. You are going to want to sample your bread before it cools. I know you are. That is fine, but be very gentle when you slice the warm loaves or you will crush them.
Store at room temperature in an airtight container or ziplock bag. Homemade bread dries out much faster than commercial bread. Slice loaves and freeze if keeping for longer than a couple of days.