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Homemade Bread

There’s something about the smell of homemade bread that makes me want to put the kettle on and get the butter out. This soft homemade sandwich bread makes two golden loaves with a tender crumb and a buttery crust. The dough comes together with simple pantry ingredients, plus eggs and a little olive oil, and you can knead it by hand or in a stand mixer.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 12 people
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 ½ cups all- purpose flour
  • 2 cups water room temperature
  • 2 ½ tsp. active dry yeast
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/8 cup olive oil
  • 2 eggs

Method
 

  1. To a bowl add water, yeast and sugar, mix to combine. Cover and set aside for about 10 minutes, until yeast activates. IN a large bowl, add flour and salt and mix well to combine. Mix eggs well and add to the activated yeast, add the olive oil as well. Then add liquid mixture to flour. ( If using a dough mixture , mix for 5-6 minutes, using your hand then 10 minutes). You should have a soft dough, no longer sticky. Coat bowl with olive oil or butter and place dough in the bowl. Cover well and put in a warm dark place for 2 hours ( I put in my oven,) Dough should double in size. Pour about 4 tbsp of flour on your surface , pour the dough on the counter and kneed for 2 minutes, cut the dough in half , flatten each dough and form . Coat 2 baking pans with melted butter (9by 5 bread pans) . Cover and let double in size again wile oven preheat to 350 degrees. Bake for 35 minutes. Before putting in the oven coat with egg wash or butter.
  2. TIP:
  3. I like to cover and bake for 25 minutes, then the last 10 minutes uncovered. To cover I put parchment paper, then foil paper on top of the parchment paper. After the 25 minutes, I coat with butter and coat again with butter after the last 10 minutes.

Notes

Come bake homemade bread with me! This recipe makes two soft sandwich loaves with a tender crumb and golden, butter-brushed tops. I’ll walk you through mixing the dough, letting it rise, and shaping it for two 9×5-inch loaf pans. You can knead the dough by hand or use a stand mixer.
My favorite part is the butter finish. I bake the loaves covered for the first 25 minutes, then uncover them, brush the tops with butter, and bake for 10 more minutes. As soon as they come out of the oven, I brush them with melted butter one more time.
Enjoy a slice with butter and jam, use it for sandwiches, or serve it alongside a bowl of stew. If you give this recipe a try, tell me in the comments what you’d put on your first slice!
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