Description
This Farmhouse Bread recipe yields a large, soft, and fluffy loaf perfect for sandwiches and toast. With a warm water-based yeast activation, a touch of sugar and butter, and hours of rising time, the bread develops a slightly sweet flavor and a tender crumb. Ideal for family gatherings or meal prep, this easy-to-follow recipe guides you through each step to achieve homemade bread excellence.
Ingredients
Scale
Wet Ingredients
- 3 ½ cups warm water (105-115˚ F)
- 5 Tablespoons melted unsalted butter (divided)
Dry Ingredients
- 4½ teaspoons instant rapid-rise yeast
- ¼ cup granulated sugar
- 1 Tablespoon table salt
- 9-10 cups all-purpose flour
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water (105-115ËšF) with the instant rapid-rise yeast and granulated sugar. Stir lightly and let it sit for about 5 minutes to allow the yeast to activate and become foamy.
- Add melted butter and salt: Once the yeast mixture is foamy, stir in 3 tablespoons of the melted butter and the salt, mixing until fully incorporated.
- Add flour gradually: Begin adding the all-purpose flour one cup at a time, mixing continuously until a shaggy dough forms. You may need between 9 to 10 cups; the dough should be soft but not overly sticky.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
- First rise: Place the kneaded dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Shape and second rise: Punch down the risen dough, divide it if desired, and shape it into loaves or place it into greased loaf pans. Brush the tops with remaining melted butter and cover again to let rise for another 30-45 minutes until doubled.
- Bake the bread: Preheat the oven to 375°F (190°C). Bake the loaves for 25-30 minutes or until golden brown on top and the bread sounds hollow when tapped.
- Cool and serve: Remove bread from the oven, brush with extra melted butter for softness and shine if desired, and let cool on a wire rack before slicing.
Notes
- Ensure water temperature is accurate for yeast activation; too hot water can kill the yeast.
- For best texture, do not add too much flour; the dough should remain slightly sticky.
- You can store leftover bread in an airtight container for up to 3 days or freeze slices for longer storage.
- Brush the bread with butter immediately after baking for a softer crust.
- If using loaf pans, grease them lightly to prevent sticking.
