Soft and tender homemade bread. The best and the only homemade bread recipe you ever need! Plus, this makes excellent sandwiches and it freezes beautifully, too! For the ultimate bread, spread the top with butter and fresh homemade jam.
I love to jump-start my day with a warm slice of bread with butter on top. This homemade bread has the perfect texture and flavor. It goes great with dinner and also makes a fantabulous sandwich for lunch.
What You Need To Make This Homemade Bread
Warm water: This is the key. Make sure to keep the water temperature to around 105 degrees F.
Active dry yeast: Use fresh yeast.
Granulated sugar: Adds perfect sweetness to the bread.
Butter: This adds excellent flavor to the bread.
Salt: Brings the flavors together.
Evaporated milk: The key ingredient that adds the perfect flavor and tenderness. If needed, you can swap with milk.
Flour: Make sure not to add too much and gradually add at the end.
How To Make Homemade Bread
Step 1: In warm water, allow the yeast to bubble up. Before adding the flour, you want the yeast mixture to be foamy and dissolve.
Step 2: Add a bit more flour and continue mixing until the dough has come off the edges of the mixer. Once your finger no longer sticks to the dough, it’s done.
Step 3: Using a warm towel, cover the dough and set it aside by a window. In the meantime, preheat the oven to 175 degrees F. Place the bowl inside the preheating oven to let it rise (doubled in size).
Step 4: Punch the dough once it is ready to be formed. On a floured surface, cut the dough in half to make two loaves. Before you start kneading, press the down to remove any air bubbles. Knead for a few minutes. Shape a loaf and tuck the ends under.
Step 5: In bread pans, stick the two loaves and allow them to rise until the size has doubled.
Step 6: It’s time to bake! Pop in the oven until golden brown. Finally, butter the tops!
Does the weather affect the bread process?
The weather outside and temperature affect the overall consistency of the bread and how it rises. Tips for humid and cooler weather:
Humidity: So the dough is not too sticky, mix in a little more flour. I suggest adding 1/4 c. of flour at a time until the dough pulls away from the mixer and your fingers do not stick on it when pressing the dough.
Cooler weather: Allow the dough to rise in the oven.
How to store?
Place the bread in an airtight container or bag for up to 5 days. They can also be tightly wrapped in foil.
If freezing the baked bread, allow them to cool fully before wrapping it in foil or saran wrap. Place in a freezer bag and freezer for up to 3 months. The dough can also be frozen after it rises the first time. Thaw when ready to bake and allow it to rise again.
How to serve homemade bread?
- Slab butter or strawberry jam on the warm bread.
- Use this to make French toast.
- Make this bread a base for avocado toast.
- For grilled cheese sandwich.
- Toast the bread and serve with chicken salad or egg salad on top.
Homemade Bread Recipe
- ½ tbsp granulated sugar
- 2 c. warm water at 105°F
- 2 ½ tsp active dry yeast
- ¼ c. granulated sugar
- ½ c. evaporated milk
- ¼ c. melted butter plus 1 tbsp for brushing on top
- 6-7 c. bread flour or all-purpose flour
- 1 tbsp shortening, or butter
- 1 tbsp Kosher salt
- Butter and Jam
Proofing the Yeast:
- Place the yeast along with the sugar in a small bowl. Over the yeast mixture, pour the warm water. Allow this to sit for 5 to 10 minutes until bubbly. Toss and start over if it does not foam.
To make the bread:
- Beat the butter, sugar, evaporated milk, and salt in the bowl of a stand mixer fitted with a paddle attachment on medium-low speed until just combined.
- Remove the paddle attachment and swap it with a dough hook. Turn the mixer on low and add 3 c. flour. Then, add 1 c. of flour at a time (a total of 6 c.). Next, add half a c. of the flour at a time until the dough is pulling away from the sides of the bowl and no longer sticky. Alternatively, you can knead using your hands.
- With shortening, cover the ball of dough and the sides of the bowl. Using warm towel, tent the bowl and set it by the window to rise for 1 hour until the dough has doubled in size. Punch the dough once it has risen and shift it to a floured surface.
- Grease two 9 x 5-inch bread pans using non-stick cooking spray.
- For about 2 to 3 minutes, knead the dough and cut it into even sizes. Roll one piece into a rectangle using a rolling pin. Roll the dough up beginning at the shorter side, tucking the ends under. Then, transfer the dough into the prepared bread pan. Repeat with the other piece of dough.
- Place the rack in the middle of the oven and set the oven to 375 degrees F.
- Allow the loaves to rise for 30 minutes. Then, bake for 25 to 30 minutes until the top is golden and the bread is cooked through. Cover with foil if the top browns real fast.
- To a cooling rack, transfer the pans, then brush the tops of the bread with butter. Once slightly cooled, slice one loaf.