How To Make Homemade White Bread

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I need to show the world how to make homemade white bread for two people for a couple of reasons. I make eight loaves at once, but it’s because I have never outgrown the need to cook for a large family. Here’s the deal, even my publisher asked me to cut down my recipe for my book. I get it, most people do not even have eight bread pans. Old habits are hard to change. I also like to surprise people with a hot loaf of bread. Who doesn’t love homemade bread, right? I think we can all agree on that one.

I have had a few readers ask me to cut the recipe down to fewer loaves. I totally understand. So, that’s the first reason. The second reason I want to share this smaller recipe is for college students or for families with one or two people. Also, this small recipe you can make by hand because it only has 3 to 3-1/2 cups of flour, which is manageable to knead by hand. My standard recipe is at the bottom for eight one-pound loaves.

Homemade White Bread For Two

No-Fail White Bread by Food Storage Moms
Prep Time
15 mins
Cook Time
27 mins
Total Time
42 mins
 
Course: Side Dish
Cuisine: American
Servings: 2 one pound loaves
Ingredients
  • 1 cup warm milk
  • 2 tsp.  SAF instant yeast
  • 2 tsp. dough enhancer (optional)
  • 1 egg
  • 1/8 cup oil-I use olive oil
  • 3/4 tsp. sea salt
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 3 to 3-1/2 cups white bread flour
Instructions
  1. I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the egg does not “cook”. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap. I let the dough rise until double the original size. I punch down the dough and make into loaves and place these in greased pans (this recipe makes two-1 pound loaves). I let it rise once again (using the same plastic wrap) until it doubles in size and then I bake them at 350 degrees for 27-30 minutes. I lightly butter the tops of each loaf after baking and removed from the pans.

Recipe Notes

HOW TO MAKE SCONES

I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully, then I know it's hot enough. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball. Then mash the dough with the palm of your hand on a greased counter top and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.

Then place them in the hot oil really carefully because the oil will splatter. Here's the deal, it's a big mess but I am talking about memories right now. Adults and kids usually always love hot scones. You fry them until they are golden brown and turn them over to cook the other side until that side is golden brown too

Whole Wheat Bread For Two

Whole Wheat Bread For Two-No-Fail
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 
Course: Side Dish
Cuisine: American
Servings: 2 people
Ingredients
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil
  • 1/4 cup or so of honey
  • 1/2 tablespoon dough enhancer- optional-this makes fluffier rolls or bread
  • 1/2 tablespoon wheat gluten- optional-this makes fluffier rolls or bread
  • 1/2 tablespoon salt
  • 1/2 tablespoon dry instant or powdered milk
  • 1/2 tablespoon SAF instant yeast
  • 1/2 tablespoon lemon juice
  • 3-1/2 to 4 cups whole wheat flour
Instructions
  1. I literally dump everything in a bowl and start mixing with a bread mixer, bread machine or by hand. Knead for 10 minutes. You grease your pans and mold your loaves to fit your pans. Cover with a clean wet towel or greased plastic wrap. Let rise until doubled in size. This recipe will make two-1 pound loaves. Let them rise and bake at 350 degrees for about 27-30 minutes. One pound pans are about 4-inches by 7-inches.

Recipe Notes

This recipe makes two medium size loaves. You can always freeze one.

Regular Homemade White Bread Recipe

Please note, I use this recipe to make bread, dinner rolls, breadsticks, cinnamon rolls, and scones. It’s a keeper.

White Bread Recipe
Prep Time
15 mins
Cook Time
27 mins
Total Time
42 mins
 
Course: Bread
Cuisine: American
Servings: 8 loaves
Ingredients
  • 4 cups warm milk
  • 8 tsp. SAF Instant Yeast
  • 4 eggs
  • 1/2 cup Oil I use olive oil
  • 8 teaspoons dough enhancer optional
  • 3 tsp. Sea Salt
  • 1 cup sugar
  • 1 cup warm water
  • 13-14 cups white bread flour
Instructions
  1. I start with a Bosch Mixer although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the eggs do not “cook”. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap. I let the dough rise until double. I punch down the dough and make into loaves and place these in greased pans (I make seven-1 pound loaves). I let it rise once again (using the same plastic wrap) until it doubles and then I bake them at 350 degrees for 27 minutes. I lightly butter the tops of each loaf after baking while cooling on wire racks.

If you can make bread you can survive by filling your belly or bartering the bread for other things you need. Please learn to make bread or teach those around you to make it. Let’s be prepared for the unexpected.

Fat Daddio Bread Pans

16 thoughts on “How To Make Homemade White Bread

  • November 2, 2015 at 9:55 am
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    Linda, I’m not familiar with “dough enhancer”. Is this available where you buy yeast? Any particular brand you like? Thanks!

    Reply
  • November 2, 2015 at 10:28 am
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    Do I let mixer work for 10 minutes too or is that the time for hand mixing?

    Reply
    • November 2, 2015 at 11:00 am
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      Hi Connie, the whole wheat bread takes longer than the white bread to knead. I always do 10 minutes on the wheat bread. I learned that ten minute time from the Bosch store.

      Reply
  • February 21, 2018 at 9:58 am
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    I don’t have a bread machine. Are there instructions for good old fashioned make and bake?

    Reply
    • February 21, 2018 at 10:17 am
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      I am such a dolt! I had quickly scanned the recipes, mainly to see if I had all the ingredients, and didn’t read the full instructions. I see they ARE for the good old fashioned make and bake!

      Also, I was at Walmart recently and found the dough enhancer and wheat gluten in the closeout, markdown section. Expiry date was good, so home they came and into my freezer!

      Reply
      • February 21, 2018 at 3:05 pm
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        Hi Carol, I’m so glad you found the dough enhancer and wheat gluten on sale! I love bargains! Woohoo, for yummy homemade bread! Linda

        Reply
  • April 6, 2018 at 11:06 am
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    Hi Linda, I am Gluten free due to health reasons, have you ever made bread that is gluten free? My family is stuck on processed foods so to make regular bread would go to waste in this house, sad. I love that you share your personal recipes with all of us, Thank you, Cathy

    Reply
    • April 6, 2018 at 6:54 pm
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      Hi Cathy, I have made some gluten-free bread recipes with almond flour I believe. I will look in my cookbooks and practice. I know families come to my home to get natural yeast that uses zero commercial yeast. It’s interesting in other countries they do not have celiac issues but they also do not use commercial yeast. Interesting, I have taken a few classes about it. I have families that come to my house to get natural yeast starter when I have some. You should read my friend’s book: The Art Of Baking With Natural Yeast by Melissa Richardson. Her co-author Caleb Warnock thought he had gluten issues and soon learned it was the commercial yeast, interesting. I realize everyone is different so I can’t assume natural yeast would work for everyone. Let me work on this Cathy, Linda

      Reply
      • April 11, 2018 at 2:42 pm
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        Hi Linda, Thank you for getting back to me, I know the bread is different in Europe. I never thought about the yeast. I will look into getting the book you have recommended. I really appreciate you working on bread recipes. I have not had any luck making bread as yet so any help is appreciated. I have had major problems with my digestion and have had a few hospital surgeries due to gluten. Bread is my most missed thing in my diet, The store bought bread is awful so if I can find a good recipe it would be awesome. God Bless you for all you are doing for all of us, Cathy

        Reply
        • April 11, 2018 at 6:23 pm
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          Hi, Cathy, I pulled out a gluten-free book I had purchased a few years ago to look for easy bread recipes without gluten. Oh, my goodness, I would make unleavened bread without yeast. I hope you read that book and it may help you understand why in the olden days no one had gluten issues. Then in the 70’s people wanted perfectly shaped bread and they wanted to make it faster, thus instant yeast was introduced. Since that time, possibly gluten issues became almost an epidemic. Have you tried eating true sourdough bread? I teach a group called Polygamists in Southern Utah and several have gluten issues and can only eat sourdough bread or they come and get natural yeast from me which is not the commercial stuff. I’m out of it right now. You store the yeast which is “live” in the frig and “feed” it to keep it growing. No commercial yeast. You make the bread and let it rise overnight on the counter like our great grandmothers did and the Europeans make their bread this way. No commercial yeast. Let me know if you get the book. Linda

          Reply
          • April 14, 2018 at 9:36 am
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            Hi Linda, Thanks for your help and I am going to get the book. Can I buy the yeast from you? Or can you tell me how to make natural yeast cause that may be one of the problems. I have bought sour dough bread from a bakery and an Amish market and it bothered me so I don’t think I can eat that either. My colon ruptured in June so I have to be very careful what I put in my mouth these days. Thanks again and I will let you know when I get to read the book. Have a great day, Cathy

          • April 14, 2018 at 1:09 pm
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            Hi Cathy, I don’t sell the yeast via the mail (it’s in the fridge and needs to stay refrigerated). I have people call or text me to see if I have some. I do not sell it, I share it. In Melissa’s book, she tells you how you can make your own starter. Oh, my goodness, your colon ruptured, I can’t even imagine the pain you must have suffered. I’m so sorry to hear this. I’m wondering if that Amish sourdough bread had yeast? Natural whole wheat “yeast” is just that, whole wheat flour with water, but you store it in the fridge and feed it. Sourdough is kept on the counter to “sour” at room temperature. I took a class from Chef Brad on how to make Sour Dough bread with his family starter, others had great luck. I did not. I’m sure it was me. I’m used to making bread with commercial yeast. I just looked and her website is not up and running. I just sent her a text the other day, she’s amazing! Check out her YouTube, her is one: https://www.youtube.com/watch?v=nn7NXYrfkCU

  • April 30, 2018 at 9:38 am
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    Hi Linda, Thanks for the info, I am going to look at the you tube later today. I have not been on the computer so sorry it took so long to thank you for the information. All your posts are so helpful, Thank you for all you are doing to make us self reliant. God Bless you, Cathy

    Reply
    • April 30, 2018 at 1:01 pm
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      Hi, Cathy, no worries I’m going to be working on some BETTER YouTube videos, those are old and I’ve hired someone to help! Yay! Talk soon, Linda

      Reply

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