The Perfect Loaf for Beginning Bread Bakers
This is my most popular bread recipe, which I've been baking since 2000. It was originally published on A Year in Bread, a joint baking project Beth, Kevin, and I started back in 2007. There were over 170 comments on the original Farmhouse White post, many from nervous novices who are now confident bread bakers.
If you're just learning how to bake your own bread, you might find my Ten Tips on How To Bake Better Artisan Breads at Home helpful.
A classic, flavorful white bread made with real milk, not dry milk powder.
This really is a very simple and easy recipe, so don't let all these paragraphs scare you away. I wanted to carefully explain each step and answer the questions I'm often asked about making this bread, so the instructions would be clear to beginning bakers.
I also included a lot of the helpful little things I've learned during the many years I've been baking and perfecting this bread. Enjoy!
Have you been longing to learn how to bake your own sandwich bread? My simple Farmhouse White is the perfect place to start.
It's a traditional loaf that's nice and soft, but not too soft. It's great for just about any kind of sandwich and brings peanut butter and jam (a staple in our house) to a whole new level. It's wonderful toasted, smells heavenly while toasting, and makes an awesome
BLT.
This is the kind of old-fashioned, homey bread that a few people were lucky enough to grow up eating, and everyone else wishes they had. It's wholesome and filling and about as far from Wonder Bread as a basic white sandwich bread can get. I've watched people who claim they never eat white bread gobble this stuff up.
