Rustic Homemade White Bread Recipe

Hello everyone! How was your halloween? It was very drippy and wet here in Minnesota, but at least it wasn’t snowing. It’s actually warmer than it should be here, but I’m not complaining. With Halloween gone, Thanksgiving is right around the corner. So I’ve started planning my Thanksgiving Day feast and festivities. The plans are going well so far, but I wasn’t sure what kind of bread we should have. I could just buy some rolls from the store, but I decided to check my great grandmother’s recipe box for good bread recipes. Thankfully, I found a great recipe for homemade white bread.

Delicious Homemade White Bread Recipe

This from scratch recipe is delicious, and you can leave it in the fridge overnight to rise. So you can make the dough the day before and then bake the bread on Thanksgiving day. There’s nothing like fresh baked bread especially if it is homemade. This recipe has quite a few steps, but it is not difficult to make. The results are so deliciously worth it.

All the ingredients you need to make this yummy white bread are:

Ingredients for Homemade White Bread

  • 5½ to 6½ cups of flour
  • ½ cup of warm water
  • 2 packages of yeast
  • 1¾ cups of warm milk
  • 2 tablespoons of sugar
  • ½ tablespoon of salt
  • 3 tablespoons of shortening (or butter)
  • Olive oil for brushing on top

This is a simple bread recipe, but sometimes simple is the best. As with all good bread, you will start out with yeast.

making-homemade-bread-dough

Pour warm water into a large bowl and mix in the packages of yeast. Stir until the yeast is completely dissolved. Next you need to add the warm milk, sugar, salt, shortening, and 2 cups of flour. Mix everything together with an electric mixer until smooth. Then begin folding in enough flour to get a soft dough.

Flour a clean, flat surface and pour out the dough. Give the dough a good kneading for about 5 to 10 minutes.

first-rise-of-bread-dough

Leave the dough on your flat surface and loosely cover with plastic wrap. Then cover with a tea towel and let rest for 20 minutes. The dough will rise a little while it rests.

If you wish to make this bread into loaves just continue to follow the instructions below. Or you can skip down the page a bit and make this bread into rolls instead.

splitting-bread-dough

Next you need to punch down the dough and cut into two equal rounds.

Working with one half of the dough at a time, roll out the dough to a rectangle that’s roughly 8″ x 12″.

shaping-bread-loaf

Okay, so I misinterpreted the instructions a bit as I was shaping the dough. I folded the dough in half then pinched the seams together. Then I turned the dough, folded it in half again, and pinch the edges together again.

Here’s what the directions actually say to do. Begin with the 8″ side, roll the dough on itself sealing the edges after each complete turn. Seal the final seam and edges well.

It’s probably an obvious faux pas for most bakers, but I haven’t baked bread in years. And the bread still turned out well despite my fumble. 😀

Shape the other half of the dough by repeated the steps above. Grease and flour two 8½ x 4½ loaf pans and place bread dough into pans. Brush oil on top of the loaves and loosely cover with wax paper. Then cover with plastic wrap.

second-rise-of-bread-loaf

Pop the loaves into refrigerator and let rise for 2 to 24 hours. It should about double in size…more or less. 🙂

Take out the loaves out of the fridge and let them rest for at least 10 minutes uncovered. Heat up the oven to 400° while the bread rests. Then place the dough loaves in the 400° oven and bake for 30-40 minutes. Remove from the oven when golden brown in color and let it cool.

 

If you want to make rolls instead of loaves, shape dough into balls after the dough was kneaded and rested for 20 minutes. Place dough balls on greased and floured pans. Brush oil on the tops of every little roll. Loosely cover with wax paper and then with plastic wrap. Place the pans in fridge to rise.

making-rolls

After 2 to 24 hours of rising in the fridge, take them out and let rest uncovered for 10 minutes. Then you need to bake them in a 425° oven for 15-20 minutes.

And there you have it! Fresh homemade white bread: from scratch not less. 😀

Recipe for White Bread Loaf and Rolls

This recipe is delicious and destined to become a Thanksgiving tradition in my home. These rolls are perfect for passing around the table. While the loaves would make delicious sandwiches with Thanksgiving leftovers. In whatever form this white bread takes, it is a yummy recipe that will become a favorite at your table.

 

With the menu well underway, what about beverages? Odds are you will need a lot of ice to keep all your guests’ drinks cold. Your fridge and freezer will probably be taxed enough as it is. Why not be prepared with a separate ice maker? Right now Heartland America has a great portable option from Savoureux Pro Line.

Portable Ice Maker at Heartland America

This portable ice maker can make ice cubes in about 6 minutes and can make 26 pounds of ice per day! With a programmable start and stop timer you will have ice right when you need it. Supplies are limited so get this great ice maker while you can.

As you get ready for Thanksgiving, I do hope you enjoy this wonderful white bread recipe. Next week, Thanksgiving preparation continues with a great DIY for your guest to take home and enjoy. Until then remember you are always welcome at Home with Heartland.

 

Homemade White Bread
Print Recipe
Servings Prep Time
2 loafs 50 minutes
Cook Time Passive Time
30-40 minutes 2-24 hours
Servings Prep Time
2 loafs 50 minutes
Cook Time Passive Time
30-40 minutes 2-24 hours
Homemade White Bread
Print Recipe
Servings Prep Time
2 loafs 50 minutes
Cook Time Passive Time
30-40 minutes 2-24 hours
Servings Prep Time
2 loafs 50 minutes
Cook Time Passive Time
30-40 minutes 2-24 hours
Ingredients
Servings: loafs
Instructions
  1. Pour warm water into a large bowl and stir in yeast until dissolved.
  2. Add warm milk, sugar, salt, shortening (or butter), and 2 cups of flour.
  3. Mix until smooth.
  4. Continue mixing while adding enough flour to make a soft dough.
  5. Knead dough on a floured surface for about 5 to 10 minutes.
  6. Cover with plastic wrap and a towel.
  7. Let dough rest for 20 minutes.
  8. Punch down and divide dough in half.
  9. Roll into 8" x 12" rectangle with a rolling pin.
  10. Starting with the 8" side, roll dough into a cylinder pinching ends together as you go.
  11. Seal the final seam and edges together well.
  12. Repeat process with other half of dough.
  13. Place both loaves in 8 1/2 x 4 1/2 loaf pans.
  14. Brush with oil and cover loosely with wax paper.
  15. Then cover with plastic wrap.
  16. Refrigerate for 2 to 24 hours.
  17. Remove from fridge when ready to bake.
  18. Let stand for 10 minutes uncovered.
  19. Bake in a 400 degree oven for 30-40 minutes.
To Make Rolls
  1. After dough has been kneaded and rested for 20 minutes (step 7), make into balls.
  2. Place dough balls on 2 greased 9" pans.
  3. Brush oil on each dough ball.
  4. Cover with wax paper and then plastic wrap.
  5. Refrigerate for 2 to 24 hours.
  6. When ready to bake, uncover and let stand for 10 minutes.
  7. Bake at 425 degrees for 15-20 minutes.
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