Homemade Bread without the Sourdough: a Deliciously Simple Recipe

So you’re not into sourdough yet? Perhaps you are a sourdough queen but sometimes you just want some good ol’ white sandwich bread without the laundry list of added chemicals for shelf-life? I’ve got you, friend! Read on for how to take this homemade buns recipe and make it into TWO loaves of sweet, delicious, yeast bread. Fantastic for sandwiches. If my picky eater approves, yours likely will too.

Homemade bread perfect for white sandwich bread Recipe

Ingredients:

• 400g warm milk
• 3 tsp instant yeast
• 2 eggs
• 3 tbsp organic raw cane sugar
• 5 tbsp melted butter plus 1 more tbsp for bread tops and 2 tbsp more for greasing bowl and pans
• 750g flour
• 2 1/2 tsp Redmond’s real salt
• 1 tbsp avocado oil or olive oil (optional for greasing bowl)

Materials:

• standing mixer
• 8 quart bowl or larger
• two loaf pans- 5″x9″ similar to these

Instructions:

You will need a standing mixer for this recipe with a dough hook! There is a knead time in this recipe that you will not want to do by hand. Trust me here.

Begin with adding milk, yeast, eggs, sugar, and melted butter to create a yeast mixture in the standing mixer’s bowl.

Then weigh out flour and add it to the yeast mixture in the bowl, making sure to add the salt to the standing mixer bowl last.

Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your dough.

While the mixer is kneading, use butter or an oil like avocado or olive to lightly grease the bottom and sides of a bowl. Additionally, you could use butter to grease the bowl if you’d like.

You’ll want at least an 8 quart bowl because this dough rises high.

When the timer goes off, transfer the sticky dough to the greased bowl. Cover the bowl with a towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour.

If you use plastic wrap, let is lie loosely on the bowl’s top. This dough will rise pretty high! Give her some room to grow.

Shaping your homemade bread loaves:

Start by using 1 tbsp of butter to grease your two loaf pans.

Then remove risen dough from the greased bowl and break into two dough balls.

Taking one dough ball at a time, stretch and roll dough into a small log that will fit nicely into your loaf pan. Then repeat for the second dough ball.

Cover loaves with a damp tea towel or loose plastic wrap and let rise for 30 minutes.

Now, preheat oven to 350 degrees.

Bake time:

Next, remove tea towel or plastic wrap from loaves and place pans in the oven.

Bake at 350 degrees for about 30 minutes. Set a timer at the 20 minute mark to check for browning of loaf tops.

Once loaves are done, the tops will be a rich medium brown color. Brush on melted butter to the tops of the loaves and allow them to cool down about 15-20 minutes before slicing. This will ensure the inside doesn’t become gummy when slicing through hot bread.

Note: brushing butter on the top is optional but the more animal fats, the better!

What to do if you want one loaf of bread and 12 cinnamon rolls instead:

This recipe is incredibly versatile!

You can make two loaves of sandwich bread to use one now and freeze the other for later. Or you can make a loaf of bread and then 12 cinnamon rolls! This is our family’s favorite way to use this recipe.

Continue reading for another variation of how to use this same recipe to make buns!

Here’s what you do for 1 loaf of bread and 12 cinnamon rolls:

• Use this recipe above exactly as the ingredient measurements call for.
• At “Shaping your homemade bread loaves” half the dough. Shape one for a loaf of bread, the other stretch it out gently into a circle then continue on using THIS RECIPE HERE, then…
• …Scroll down to “Shaping dough and cinnamon rolls” to complete your process.

Would you rather have a loaf of bread and 10 hot dog buns or 8 hamburger buns?

Go here to THIS RECIPE for that how-to!

This yeast bread recipe is a matter of deciding if you want a lot of dough for many things or a small amount then halving the recipe to meet your needs.

My go-to bread recipe is now this one! Maybe it’ll be come yours too.

Enjoy your homemade bread

With homemade butter and some fresh jam or jelly such as apple jam, strawberry jam, blueberry jam, or dandelion jelly.

Yes, dandelion like the yellow flowered “weed” in your yard. It tastes like honey!

Can I freeze homemade bread for later?

Yes, you can!

Simply add your second loaf that has cooled all the way down to a plastic zip top bag, squeeze out all the air, and place it in the freezer.

Also, be sure to date it! I would recommend using it within the month for maximum flavor and best texture.

To use your frozen homemade bread, take it from the freezer to the refrigerator one day before needing it to allow it to thaw. Once thawed, slice your homemade bread as you wish and enjoy!

I will say that frozen bread that has thawed, to me, is best served as a toast. Nothing compares to freshly baked bread for a sandwich.

Follow along for more recipes!

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If you try this homemade bread recipe for sandwich bread, buns, or cinnamon rolls, come back and leave a comment or share a picture on Facebook, Instagram, or Pinterest so I can see it! I love the feedback.