Farmhouse White Bread

By Yankee Magazine

Mar 19 2015


The milk in the recipe for farmhouse white bread not only adds protein and minerals, but it also creates a tender, spongy texture, a greater sweetness and a golden crust. The dough rises high in the bowl, promising plenitude.


3 loaves, or 2 loaves and a dozen rolls.


Scald 3 cups fresh milk with 3 tablespoons butter. Set aside to cool.
Dissolve 2 packages dry yeast (2-3/4 teaspoons per pack) in 1/2 cup warm water.
Combine 2 cups all-purpose flour, 2 teaspoons salt, 3 tablespoons sugar in large mixing bowl. To this mixture add the dissolved yeast and milk.
Gradually stir in about 7 more cups of flour. (I substitute 1-1/2 cups or 2 cups whole wheat bread flour for some all-purpose.)


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 bread 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.