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Farmhouse White Bread

Photo Credit
Regreto/shutterstock
The Editors
Yield
3 loaves, or 2 loaves and a dozen rolls.
Category
Bread
Course
Breakfast & Brunches
Side Dishes
Credit
Lucy L. Martin, Whitefield, Maine
Sources
Recipes with a History
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The milk in this Farmhouse White Bread recipe not only adds protein and minerals, but also creates a tender, spongy texture and a golden crust. The dough rises high in the bowl, promising plenitude.

Though we’re glad that chewy, rustic breads of the European type are becoming more widely available, we fear that old-fashioned farmhouse white bread is on the endangered species list.

It makes great butter rolls, too. Just roll out a loaf’s worth, spread with melted butter, and roll like a jelly roll. Cut 1-1/2 inch lengths, put them cut-side down in well-buttered muffin tins, and bake at 425 degrees F until risen and well browned, about 20 minutes.

Ingredients
3 cups milk
3 tablespoons butter
2 packages (2-1/4 teaspoons each) dry yeast
1/2 cup lukewarm water (110 degrees F)
9 cups all-purpose flour, divided
2 teaspoons salt
3 tablespoons sugar
Instructions

Scald milk with butter. Set aside to cool.

Dissolve yeast in lukewarm water.

Combine 2 cups all-purpose flour, salt, and sugar in large mixing bowl. To this mixture add the dissolved yeast and milk. Gradually stir in about 7 more cups of flour.

Knead until dough is smooth and elastic (about 6 minutes), then set the dough to rise in large bowl in a warm place until it has doubled in size (1-1/2 hours). Punch down and let rise again (about 1 hour). After the second rising, form into loaves and let rise again in standard size loaf pans.

Preheat oven to 375 degrees F and bake until loaves are nicely browned and sound hollow when turned out of the pan and tapped on the bottom, about 35 minutes.

Delicious when warm, in sandwiches, as toast, and when several days old, as French toast.

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The Old Farmer's Almanac Editors

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Comments

Carolyn (not verified)

2 years 1 month ago

Hi, just FYI, the yeast measurement is off a little. The recipe calls for
"2 packages ( 2 3/4 tsp) dry yeast" However, a typical package of yeast is 2 1/4 tsp. I use bulk yeast, so using the tsp measurement (of 2 3/4 tsp X 2 = 5 1/2 tsp) added an entire tsp more than using 2 premeasured packets. The recipe still works fine but it rises much faster than anticipated.

Good tasting bread. Thank you

Hi, Carolyn. Thank you for this feedback. We are glad to hear that the bread was good, no matter the discrepancy. We have revised the packet amount for yeast. 

Elle (not verified)

3 years ago

Yummy homemade loaf, didnt have enough white milk so subbed with buttermilk and only warmed milk until butter was melted. Made 2 loaves and rolls. My family loved the rolls, lovely crust outside and soft on the inside. Thank you for this recipe.

Brian (not verified)

3 years 3 months ago

Came out too dense for me.

James (not verified)

3 years 3 months ago

Is it necessary to raise the bread three times?

Hi, James. Letting the dough rise three times will result in a finer texture bread. Enjoy!

Geri Reski (not verified)

3 years 3 months ago

What is necessary for high altitude adjustments to the ingredients AND baking time?

Pat Personius (not verified)

3 years 10 months ago

Thanks so much... It can out scrumptious..Family loved it.

Pat Personius (not verified)

3 years 10 months ago

The directions need a proof reading, and it doesn't indicate the size of bread pan.... I'm trying it for the first time and a 9" pan looks too big.. That is what I usually use, I think I will try my 8" pan.