This Wisconsin Homemaker Homemade Bread Recipe uses simple ingredients and bakes up a rich crumb in under three hours.
Quick and Easy Wisconsin Homemaker Homemade Bread Recipe
If you’re like me and have been making homemade bread on and off for years but never to much success, except when it was with a pre-made boxed version, with/without using a bread machine, it’s time to try this quick and easy recipe for homemade bread that’s sure to wow your friends and family.
This recipe doesn’t use a bread machine and, yes, it’s made all from scratch!!
You’ll love the results: beautiful loaves with a rich crumb (the delicious part between the crust) and a crust that’s buttery perfection.
How to Make the Best Homemade Bread
Here are some of my tried and true tips to make the best Wisconsin Homemaker Homemade Bread:
- If you’ve never made homemade bread, check out this article: Beginner Tips for Making Homemade Bread. I share a plethora of must-know savvy tips and tricks gleaned not only from my experience but also from other experienced bread bakers.
2. For this recipe use 100% white bread dough. At first I tried a 50/50 mix of whole wheat and bread flour. Those are the ones in the back in the image below. Using 100% white bread dough will result in beautifully formed, proofed bread dough that is a joy to behold.
3. Don’t treat your dough like a dump cake. In other words, follow the recipe as written and don’t fall into the habit of dumping all the ingredients together and expecting it to form into beautiful loaves. That’s only allowable for bread mixes that come in boxes. Loaves from scratch require a step by step approach.
Case in point: Check out the loaves below. They look awful because I put the ingredients all together, much like a dump cake. (P.S. It still tasted delicious so none went to waste.)
4. Check the temperature for best rise. Bread needs warm air to rise at its optimum: mainly 80-90 degrees F. Warmer temperatures will kill the yeast. Cooler temperatures will decrease the rate of rise.
5. Allow enough time for the bread dough to rise. This means give your bread time to double in size. Think of it this way: the size of the loaf is determined by the size from the final rise. In other words, if you don’t allow your bread to double in size, your loaf will more than likely be smallish in size and not the prominent loaf you know and love.
RELATED: 24 Must-Have Bread Baking Tools
6. And, speaking of rising…use only Quick Rise Yeast for this recipe. This works well time and time again.
7. Be sure to grease your loaf pans. You can use butter or non-stick spray. (I used Pam nonstick spray.) After dividing the dough in half, I sprayed the tops with nonstick spray, again, and allowed the dough to rise one more time before baking.
8. Make sure to allow your dough to rise to the height you want your loaves to be in the end. This way, you’ll be assured of nice tall loaves, rather than short squat ones.
9. Bake your loaves for approximately one hour. Baked bread is done at 190 degrees F. This will give you a loaf that is soft and moist. Use a stick thermometer to check the internal temperature of your bread.
10. Give the loaves some buttery lovin’. Once the loaves have been taken out of the oven, lightly brush melted butter on the top and sides of each loaf. This gives the bread a beautiful shine.
11. Don’t, and I mean Don’t, slice the bread hot out of the oven. Otherwise, you’ll rip the bread apart. The best thing to do is err on the side of restraint and let the loaves cool completely before slicing. You’ll be so glad with the results that like me, you might even dance for joy.
If you follow these tips you too will have homemade bread loaves that are both delicious and beautiful to behold. Enjoy!
For more delicious bread-inspired recipes be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these amazing family favorites:
- Easy Artisan French Baguette Recipe
- No Flour Cornbread Recipe
- Tuscan-Style Panzanella Recipe
- Easy Apple Stuffing
- Herbed Irish Soda Bread
Wisconsin Homemaker Homemade Bread Recipe
- 26 ounces white bread flour
- 2 tsp iodized salt
- 1 tbsp sugar
- 1 1/2 tbsp lard or 2 tbsp butter
- 0.75 oz Quick Yeast (use Quick versus Rapid Rise Yeast for this recipe)
- 1 1/2 cup water warm (plus extra, if needed)
- In a large mixing bowl add dry ingredients (except Quick Yeast), using your dough hook. Mix well.
- In a glass measuring cup, add 1 cup warm 100 degrees F water, and yeast. Allow the yeast to proof for about five minutes.
- With your mixer on low, begin adding 1/3 of the yeast-water to the dough. Allow the mixer to incorporate the liquid, then add another 1/3 of the yeast-water. Repeat one more time. If you find that any flour remains, add about a tablespoon or so of additional warm water and swish in measuring cup. Add this to dough mixture.
- Now, allow the dough hook to knead the dough for about 5-8 minutes.
- Spray a glass bowl with non-stick spray and place dough in bowl.
- Cover with plastic wrap and allow to rise for about an hour.
- Once the dough has doubled in size, punch down and divide into to large loaves.
- Knead each dough ball briefly and place in a glass loaf pan that’s been sprayed with non-stick spray.
- Allow it to rise to the size you want and bake in a preheated 380 degrees F oven for about 40 minutes or until the internal temperature reaches 200 degrees F.
- Brush melted butter to the crust to brown and remove from the oven.
- Let cool while still in glass loaf pan for about 10 minutes.
- Remove from loaf pan and allow to completely cool before slicing.
- Store in a plastic bread bag.