Homemade Bread: It's Not as Scary as You Think

Show of hands, who loves homemade bread? I'll just assume that every single one of you raised your hand because, really, is there anything better than a big slice of warm bread slathered in melty butter and jam? Maybe, but I find that claim to be dubious. Making your own bread can be scary. I know, I've been there, but this recipe is easy, awesome, and very much not scary. It is the gateway to all kinds of bread baking adventures. Once you go homemade, you may never want to go back.

This is the full ingredient list. This is it. Super easy.

First, mix the water, milk, and sugar. Stir until dissolved. Then add the yeast and stir a little to help it integrate.

Let it sit for about 10 minutes until it is frothy on top. See the difference? That is the yeast starting to do it's thing.

Don't let not having a stand mixer stop you from making this bread. It is 100% possible to do it without one! Mix the flour and the salt in a stand mixer or large bowl.

Mix on speed 2 and slowly add the water. If using a bowl and spoon, just mix it like you would anything else. 

The dough will look shaggy at first, that is normal. If you are doing this by hand, sprinkle some flour on the counter and knead that dough for 7 minutes. It is an arm workout and a great stress reliever. For stand mixers: knead the dough on speed 2 for 7 minutes.

It will clean the sides of the bowl and be smooth and just a little sticky at the end of the kneading.

Form a ball and put it in a lightly greased bowl. Cover it with a towel and let that beautiful dough rise for 1 hour.

After the hour is over, punch the dough down and divide it in half.

Put it in two lightly greased loaf pans, cover it with a towel, and let it rise for another hour. While it is rising, preheat your oven to 365 degrees fahrenheit, 180 celsius.

After the second rise, put the pans in the oven and let them cook undisturbed for 27-30 minutes, resist the urge to peek at them unless you have an oven window. They should look like these beauties. Get them out of the pans as soon as you can so that the bottoms don't overcook. Make sure you let them cool at least 15 minutes before slicing. It may feel like an eternity, but it is important to let the bread rest. Once that 15 minutes it up, slice off a chunk and chow down on the amazingness that is homemade bread.

Never Fail White Bread

Makes 2 loaves

Ingredients

• 2 1/2 cups warm water
• 2 tablespoons warm milk
• 1/4 cup brown sugar
• 2 tablespoons yeast
• 6 cups all-purpose white flour
• 1 teaspoon salt

Recipe

1. Pour the water and milk into a bowl and stir in the sugar .
2. Sprinkle the yeast on top, stir very lightly, and leave to bloom for around 10 minutes, until foamy.
3. Add the flour and salt into your stand mixer with the dough hook attached or a large bowl.
4. Pour the yeast water into the mixer and knead until a dough begins to form. Continue mixing for an additional 7 minutes either by hand or in the stand mixer.
5. Use your hand to work the dough into a ball and return it to a lightly greased mixing bowl. Cover with a kitchen towel and leave to rise in a warm place for around 1 hour or until doubled in size.
6. Punch the dough down and divide it into two. Form each bit into the shape of a loaf and place into two greased pans.
7. Cover with a kitchen towel and leave to rise again until doubled in size.
8. Bake at 365F/180C for 27-30 or until slightly golden on top.
9. Tip out onto a wire rack and leave to cool for at least 15 minutes before slicing.

Recipe adapted from Pink Recipe Box