This is the Best Homemade Bread you will ever eat. Tender, soft, a touch of sweetness and completely fabulous! Warm and fresh from the oven, it’s heavenly!
A slice of warm homemade bread might just be one of the greatest things on this planet, and this really is the Best Homemade Bread I have ever eaten.
I have this amazing friend named Vicki. All five of my boys were lucky enough to have her as their kindergarten teacher. When my second son Zach had her, I saw her one morning at the gym. I remember thinking “crap, there is Mrs. Houmand, I can’t let her see me looking like this.”
Turns out when she saw me, she thought the same thing about me seeing her looking like that. We ended up saying “hi” to each other that day and from then on, we became gym buddies and close friends, and have been for the last 19 years.
We’ve trained for and run marathons and half marathons together, seen each other through injuries, good times, sad times, and been each other’s therapists every morning at 5:00 am. Even after working out together for 19 years, we never run out of things to talk about. And people at the gym remind us of that all the time.
Anyway, this is Vicki’s bread recipe and it is phenomenal. She makes loaves of it every Christmas for friends and neighbors and has been doing it for years. She has made more loaves of this bread over the years than she can even count.
Once you taste this bread, you will never want to eat store bought bread ever again. I should also warn you that the hardest part of making this bread is not eating it all in one sitting! That is the honest truth!
There is something so comforting and satisfying about a slice of fresh, warm homemade bread. I honestly could down an entire loaf all by myself and I bet you could too.
TIPS FOR MAKING THE BEST HOMEMADE BREAD.
- Use a stand mixer. This makes the whole process so much easier. I have a KitchenAid mixer (5 quart size) which does a great job of making half a batch of this bread. Vicki has a Bosch which she says can handle the full recipe. (She says the bowl is full, but it works.)
- Start with good yeast. If your yeast is old or dead, your bread is going to be a flop. I keep my yeast in a sealed container in the fridge at all times which helps to keep it fresh. To check if your yeast is good, dissolve a little yeast in warm water with a little pinch of sugar. If it isn’t bubbly and foamy within about ten minutes, throw it out and go buy yourself some new yeast.
- Don’t add too much flour. Once you add the first two cups of flour, add the remaining flour one cup at a time. You can always add more flour, but if you add too much flour, you’re not going to be a happy camper. You want the dough to be smooth and still slightly tacky to the touch, but not too sticky.
- Pinch the dough while rolling it. Roll the dough tightly and make sure to tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents big air pockets from forming inside the dough as it rises and bakes.
- Bread Pan Size. My bread pans are 9x5x3-inches in size, but you can also use 8 1/2-inch by 4 1/2-inch size loaf pans. If you have bread pans bigger than either of these sizes, you can use them, but I would divide the dough into five loaves, rather than six.
- Don’t leave bread in pans to cool. To avoid a soggy bread bottom, make sure NOT to leave the bread in the pan to cool completely. You can let it cool for a few minutes, but I usually take my bread out of the bread pans and turn them onto a cooling rack as soon as I take them out of the oven. No one wants a soggy bottom!
CAN I HALF THIS RECIPE?
Yes you can. I always half this recipe when I make it. I’ve never tried making a full batch in my KitchenAid, but I don’t think it would fit. This recipe makes six loaves which is a lot, so please don’t be afraid to half it if you need to. To half the eggs, I crack two eggs into my mixer and then crack a third egg into a separate bowl, whisk it and then measure out 2 tablespoons (1 large egg is about 4 tablespoons or 1/4 cup).
HOW TO STORE & FREEZE HOMEMADE BREAD
To store the bread, let it cool completely and then place it in a Ziploc bag, bread bag, or wrap it in foil. The bread should last 4 to 5 days stored at room temp. To freeze the bread, I like to slice the loaf once it has cooled, then place it in a plastic bread bag (or wrap it in saran wrap) and then place it in a freezer Ziploc bag or wrap it well in foil.Print
- 6 cups milk
- 1 cup sugar
- 2 tablespoons salt
- 3 tablespoons yeast (I use instant)
- 1/2 cup warm water
- 1/2 cup butter (1 stick)
- 5 eggs
- 16 cups all-purpose flour
- Extra butter for tops of bread
- Dissolve yeast in the 1/2 cup warm water. Set aside.
- In a large saucepan, over low heat, combine the milk, sugar, salt and butter. Stir frequently until butter is melted and sugar is dissolved. Remove from heat and set aside.
- Add the eggs to the bowl of an electric mixer. Mix them together and then slowly add the warm milk mixture with mixer on low.
- Add 2 cups of the flour and mix until combined then add the yeast mixture.
- Continue to add the remaining flour, one cup at a time. You want the dough to be soft, not stiff (You may need more flour or less flour.)
- Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with a light kitchen towel, and let rise until doubled, about an hour or so (depends on how warm your house is).
- Lightly punch down the dough and divide it into six equal pieces.
- Grease bread pans ( I use 9 x 5 x 3-inch pans).
- Press each piece of dough into a thick rectangle about 8 or 9-inches long, roll it up, pressing on the seams, and pinching the final seam together.
- Place the dough loaves into the prepared pans.
- Cover with a thin dish towel and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan (about an hour or so, depending on the warmth of the room).
- Bake at 375 degrees for 10 minutes and then decrease the oven temperature to 300 degrees and bake for 25 more minutes. After the first 15 minutes of baking, cover bread loosely with foil to prevent the tops from getting too brown.
- Remove from oven and turn bread onto cooling racks. Take a stick of butter and rub all over the top of each loaf. Now go enjoy a slice of warm bread and try not to eat the whole loaf.