Delicious and Delightful Homemade Everyday Bread

I have been a BAAAAD blogger! I haven’t blogged since July 30th really? C’est la vie. Quality over quantity right! SO I have stumbled across a homemade bread recipe that will knock your socks off! (IF you are into homemade bread, and who ISN’T?) It’s easy to make on an as needed basis, and one of the best parts…no messy “lightly floured surface” to clean up! WOO HOO!!! I say easy because I am blessed to have a husband who saw the need to buy me a Kitchen Aid stand mixer with a dough hook last Christmas (bless his hungry and culinarily spoiled heart…yeah, I’m on to you baby!) If you don’t have a stand mixer then you get the delight of stirring the dough with a strong, long-handled spoon and kneading it for 10 minutes…probley on a lightly floured surface. Yeaaay for you! So, here is a photo blog of the journey to yummy sandwich/toast bread for every day use. Recipe to follow so…wait for it. You may just learn something along the way.

First you are going to mix the milk, hot water, yeast and sugar in your mixing bowl…

let the yeast feed on the sugar for about five minutes till it’s nice and foamy like this…

add the salt to calm the yeast down…

add the melted butter to the mix. Make sure it’s not hot or even really warm because you will kill your yeast…

add the first cup of flour SLOWLY with the mixer on med-low, unless you really love the whole covered in flour look…

add the second cup of flour slowly…

it’ll start to look like this. At this point, begin to add your third cup of flour s-l-o-w-l-y…

it will start off looking like this…

halfway through (after about five minutes) it will look like this. Keep going…

meanwhile, give your rising bowl a good dose of olive oil (or cooking spray if that’s your thing) wipe it all around and get the bowl coated…

it’s been ten minutes of kneading and doesn’t she look great!

put ‘er into your large well greased bowl where she gets to rest for an hour or so after such a beating… (I don’t know why I think this dough is female, she just is.)

cover the bowl with plastic wrap and put it in a nice warm(ish) place for a nap.

Neeeeext….well I guess this will have to be a two part blog because my camera battery went dead and I have little ones that need their dinner. Be back soon with the rest!


I’m so sorry this took so long for those of you waiting to see the conclusion of this recipe. My sister had a baby and I had a house full of beautiful toddlers to take care of…here is the conclusion!

this is how your dough will look after proofing!

drizzle a bit of olive oil, butter, or spray cooking spray onto a clean working space at least 18-inX18-in.

smear it around with your hand until you have a 18-inX18-in area completely oiled with no dry spots

turn your proofed dough out onto the oil slick

press it out with your fingertips into a rectangle like this, about 12-inX18-in

gently curl the bottom edge of the dough over, making sure there are no holes underneath. Nice and tight!

the dough is very soft, you will be able to completely seal the seam by pinching the dough together and working it with your fingers until you almost can’t see the seam anymore.

keep rolling and sealing being careful not to trap air pockets under the seam.

when you get to the end, pull the top of the rectangle over the rolled up dough…

…and seal up the seam until you can barely tell where it was anymore. Flip the roll of dough so the seam is on the bottom.

using your three middle fingers, tuck the end of the “log” in till your fingers disappear. Repeat on the other end.

should look like this!

seal off the ends by pinching and working the dough gently till it’s smooth. I did a horrible job on this loaf but you get the idea. lol

shape your loaf up any way you need to to get it the same thickness all the way across. Tucking your hands under each end, gently lift the loaf into a…

…well greased loaf pan!

shape up your loaf again so it’s nice and even. This one looks horrible, but in my defense I am still learning how to cook and bake with intermittent photo breaks….messes up my groove if you know what I mean.

cover LOOSLY  with plastic wrap so it can proof/rise.

till it looks like this! About an hour or so.

preheat your oven…

… bake with rack in the middle of the oven. 30-35 minutes later you have this beautiful, golden lady! Let her cool in the pan for at least a half hour then enjoy to your hearts content!

FULL RECIPE for Delicious and Delightful Homemade Everyday Bread

Makes 1 lg. loaf

3 C. all-purpose flour (can sub up to 50% whole wheat flour. I use 2c. white 1c. whole wheat)

1/2 c. cold milk

2/3 c. hot hot tap water (enough to make the milk lukewarm)

2 teaspoons instant yeast

2 tablespoons sugar

1 1/4 teaspoon salt

4 tablespoons melted, unsalted butter cooled but still liquid.


1) In a large stand mixer miking bowl, combine milk, water, sugar and yeast. Mix lightly and let set for 5 minutes.

2) Add salt and butter to mixture and stir to combine.

3) Add flour 1 cup at a time, slowly.

4)Using dough hook attatchment, mix on medium speed until dough is fully combined.

5) Switch to med-low speed and let hook knead dough for 10 minutes.

6) turn dough out into another lightly greased large bowl. Shape slightly with fingertips, then cover bowl with plastic wrap. Put in a warm (75 degree+) area for 1 1/2-2 hours.

7) Turn dough out onto a clean, lightly greased surface at least 18-inX18-in. Press out dough into a rectangle with your fingertips. Make sure it is even thickness all the way across and your edges are straight.

8 ) “Roll” up the dough, pinching seams together after each turn. At the last turn, pull top edge of dough up and over the roll of dough. Pinch seams tightly and spooth with your fingertips. Tuck in ends of the loaf with your three middle fingers, pinch the seams and smooth out the dough.  Flip dough over so the seam is on the bottom. Shape dough to make it even and smooth, then tucking a hand under each end, lift the loaf and gently place it in a well greased loaf/bread pan. Adjust loaf to make it nice and even.

9) Place a sheet of plastic wrap LOOSLY over the loaf and put it in a warm (75+ degree) place undisturbed for at least an hour or until it rises an inch above the side of the pan.

10) Preheat oven to 350 degrees F, remove plastic wrap and bake loaf for 30-35 minutes. Loaf will be golden brown on top and register 190 degrees F on a meat thermometer tucked into the center of the loaf. Also, loaf will sound hollow when you tap on the bottom of it. Let loaf cool for 30+ minutes and enjoy!


2 thoughts on “Delicious and Delightful Homemade Everyday Bread

  1. This is so great! I have been making 4 loaves at a time of whatever bread I make, so I can get it done for a few days or more before having to do it again. But by the time we’re on the last loaf, it’s a bit dry and crumbly. I have been meaning to research a good “daily” recipe so I can bake fewer, fresher loaves. Thanks for doing the work for me!

    • I know…this bread is so simple it really is great for your “daily bread”. :o) It’s so delicious that half the loaf is gone by the time I put it in the bag because we eat it as soon as it’s cool enough to slice. lol Alex stands at the oven crying “Bread! Bread!” while it bakes. We usually eat it up by 2 days later (or less) so I don’t know how long it will last in a sealed zip-shut bag. I plan on making a loaf every other day and I have a nice big commercial loaf pan I got at Wally world for a good price. The technique I stole from a guest baker that was on Julia Child’s baking show on PBS. It makes a world of difference!

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