ÃÛÌÒÁµÈË

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

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.

About The Author

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Comments

Karen (not verified)

4 years 10 months ago

I make a recipe similar to this only instead of using whole milk and needing to scald it, I use warm water and add dehydrated (dry) milk with the first adding of dry ingredients. You get the same results with less steps and less calories. I make this bread on a regular basis. I got started using dry milk when my mother was getting so much dry milk (she was not a milk user) in her Senior's Food Supplement monthly allotment.

Anonymous II (not verified)

12 years 1 month ago

Is there a bread machine recipe for this bread? I would knead it except I have a problem with one of my hands. This recipe sounds delicious and I can't wait to bake it!

We've learned an easy alternative to manual kneading--use the "dough" function found on your bread machine. You'll want to keep an eye on it the first time you try the recipe. You will still need to put it in a bowl to rise.

You can also try using a stand mixer with a dough hook for kneading.

When the dough is ready, it will form small bubbles under the surface and will be elastic and soft.

kathyet (not verified)

13 years 11 months ago

I made this bread yesterday after finding the recipe I used half and half because all I had was 2% and half and half and thought the half and half would be closer to whole milk...I made 2 loaves and 10 rolls...they came out great.

Dana Burt (not verified)

14 years ago

When I was a girl, every Saturday my mother did the same things. She made bread and rolls, did laundry, and made a kettle of goulash for supper. There were warm rolls with the goulash to eat while watching "Gunsmoke" on tv. This recipe brought me right back to those days. It's been at least 25 years since I made bread from scratch, so it didn't turn out perfect, but it was still good enough that I am going to keep making it until I get it right. Bread making only seems hard, but it's more tedious with all that kneading and waiting for it to raise. This is a great recipe, very basic and easily fits into the realm of comfort food.

rosecottage4corinne (not verified)

14 years 1 month ago

I tried it and it came out great. I think I would grease the bowl before letting it rise, the dough was a little sticky. And the recipe doesn't mention reshaping or kneading a little again after rising, before the second rising, or even the third. But it needs to be done.
I made the butter rolls, and I thought they were just alright, but my husband loved them. He asked if it's possible to over dose on bread (he plans to find out) :D
I will make it again.

Adriana Banker (not verified)

14 years 1 month ago

This sounds like a wonderful bread.
Please tell me what size bread pans, loaf pans to use.

s mcgee (not verified)

14 years 1 month ago

how long do you let it rise in the pan?