From Flour to Loaf: Your Ultimate Guide to Perfect Homemade Bread

If you're looking to save some money and fill your home with the comforting aroma of freshly baked bread, then making your own is the way to go! Believe it or not, with locally sourced ingredients, I can whip up a loaf of homemade bread for just 97 cents. And the best part? The flavor possibilities are endless!

At our house, we’re big fans of garlic chive, brown sugar, and honey. But honestly, the sky’s the limit when it comes to experimenting with flavors. Whether you prefer savoury or sweet, homemade bread allows you to create something that’s perfectly tailored to your taste buds.

Mixing and Kneading: Tools for Every Pace

When I’m in a hurry, my mixer with a dough hook is a lifesaver—it gets the job done quickly and efficiently. But on those days when I have a bit more time to savour the process, I reach for my Danish dough whisk, a big bowl, and rely on good old-fashioned arm power. There’s something deeply satisfying about kneading dough by hand, feeling it transform from simple ingredients into a soft, pliable dough.

Pro Tips for Perfect Homemade Bread:

1. Use Fresh Yeast:
   Fresh yeast is key to getting a beautiful rise in your bread. If your yeast is expired or has gone bad, your bread simply won’t rise as it should. We’ll be testing the yeast in the first step of the recipe to ensure it’s active and ready to go. For best results, store your yeast in the refrigerator to keep it fresh and potent.
2. Speed Up the Rising Time:
   Need to cut down on the wait time? Here’s a handy trick! After preparing the dough and completing the first rise, place it in a well-greased bowl, turning the dough once to coat it all over. Cover the bowl with plastic wrap. Preheat your oven to 180ºF, then turn it off. Place the covered bowl into the oven, leaving the door slightly cracked open. The warm, draft-free environment will help the dough rise faster, doubling in size in no time. Once risen, remove the dough, punch it down, and shape it into loaves as usual.

 Storing Your Homemade Bread

Homemade bread is free from the preservatives found in store-bought loaves, so it doesn’t last quite as long. If your family is anything like mine and goes through bread quickly, storing it in an airtight container will keep it fresh for up to a week.

If you’ve made a larger batch or want to keep some on hand for later, I recommend slicing the loaves with a manual bread slicer and freezing the slices in a ziplock bag. The kids love grabbing a slice or two as needed—whether for a sandwich, garlic bread, or just a quick snack. They thaw quickly on the counter and taste just as fresh as the day they were baked.

The Recipe: Simple Steps for Perfect Homemade Bread

This recipe makes 4 loaves, so you’ll have plenty to enjoy now and some to store for later.

Ready to give it a try? Here’s a straightforward recipe that yields delicious, fluffy bread every time:

Equipment:

Mixer or danish dough whisk 

Loaf Pans 

Bowl

Ingredients:

- 3 cups water at 115ºF

- 2 tbsp yeast

- 1 cup warm milk at 115ºF

- 1 tsp salt

- ½ cup unsalted butter

- 9-10 cups flour

- ½ cup sugar

Instructions:

1. Add the warm water to your mixer bowl, sprinkle on the yeast, and let it sit covered for 5 minutes until bubbly.

2. Add in the warm milk, salt, butter, and 3 cups of flour. Mix briefly, then add the sugar.

3. Gradually add 6-7 more cups of flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl and isn’t sticking.

4. Let the dough knead for 5 minutes.

5. Dump the dough out of the bowl and roll it into a ball.

6. Place the dough into a greased proofing bowl, cover with a damp towel, and let it rise for about an hour.

7. Once proofed, gently deflate the dough and turn it out onto a floured surface.

8. Cut the dough into four equal parts.

9. Shape each piece into a rectangle, then fold it into thirds, using the heel of your palm to seal the edges.

10. Place the rolled dough into greased bread pans, cover with greased plastic wrap, and let it proof until the dough rises above the pan.

11. Bake at 390ºF for 27-28 minutes.

12. Remove the loaves from the pans immediately and, if you can resist, wait until they cool before slicing.

13. Store your bread in a cotton bag or freeze it for later.