Farmhouse Bread

Before we got married, the only thing I could bake was boxed brownies.

Never, ever, ever did I think I could make a loaf of bread, from scratch, that actually looked like a real loaf of bread.

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And the first 6 years we were married were the same thing. I tried recipe after recipe. The bread tasted fine (usually) but I never had a loaf that would rise perfectly above the top of the loaf pan.

Most of the loaves I’ve made over the past 7 years have looked more like bricks than bread.

And we ate them. Brick after brick after brick after brick.

Until a month ago.

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I tried a recipe I’ve made before, but had to make a few changes since I was out of some ingredients.

My bread finally looked like real bread!

Not bricks. Not bread that didn’t rise. Not a sad looking attempt at baking.

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This bread recipe is completely foolproof and will leave you with loaves of bread that look like they came off a bakery shelf.

Since the first time I made this a month ago, I’ve baked this same recipe 4 more times. That’s 10 loaves of bread. In one month.

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And after you make this the first time, you won’t stop baking it, either.

It’s easy.

Soft and fluffy on the inside, a little chewy on the outside.

Perfect with a pat of butter or smear of jam.

Makes incredible french toast and sandwiches. And “buns” for burgers right off the grill.

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Do me a favor and make this, please?

I have to know that someone else is eating this bread, too.

Help me share the fresh baked bread love, people! You know you want to.

 

Farmhouse Bread

Makes: 2 loaves, 12-16 slices each

Ingredients:

  • 3 cups bread flour
  • 1/3 cup honey or agave nectar
  • 1/4 cup canola or safflower oil
  • 1 Tbsp salt
  • 4 1/2 tsp active dry yeast (2 packages)
  • 2 1/4 cups warm water
  • 3 cups all purpose flour
  • 1 Tbsp olive oil

Directions:

  1. In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
  2. Add warm water to flour mixture and mix together until the water is incorporated.
  3. Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
  4. Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
  5. Place the dough in a large bowl that has been coated with olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
  6. Punch dough down and divide into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans), roll up and place into your greased loaf pans.
  7. Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
  8. Preheat oven to 375 degrees and place rack in the middle of the oven.
  9. Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
  10. Remove from the oven and let them cool 5 minutes before removing from the pans.

65 comments

  1. That looks amazing! I’ve only tried baking bread once and it was…uh…less than stellar. Aka cheddary, basily crumbs all over my oven. This one looks so light and airy!

  2. This looks awesome! I have had the same struggles with bread, but I want SO badly to be able to bake amazing bread from scratch. I’m trying this for sure! Could I use AP flour or is bread flour a must?

    • I think it would work fine with just all purpose flour, but I’ve only tried it with 1/2 bread flour. If you try it, let me know!

  3. My first three years of marriage so far sound a lot like your first six regarding bread… The good news is your recipe and encouragement might get me on a winning streak early! I have trouble with yeast no matter what though… I’m wonder what brand of yeast do you use? Also, do you buy packets still or a jar?

    • Lately, I’ve been buying the jar of yeast from Kroger (their brand), but I’ve also used packets (usually just the store brand).

  4. looks awesome!! i need to bake bread again… it’s been too long :)

  5. I’m with Shannon, it’s been way too long since I baked bread. This look like a great recipe to jump back into it with.

  6. I am having major bread envy. My loaves always turn out awful :(

    • I don’t know what it is about this recipe, but it’s incredible! Until now, I was never proud to take bread out of the oven because they were always weirdly shaped or flat or never browned right.

  7. I used to bake bread pretty regularly, but …haven’t done so in a while! I want to try this recipe. Looks fantastic. Glad you finally found your perfect loaf :)

  8. This bread DOES look perfect!! I LOVE making my own bread, too, and I’ve been thinking I want to make a loaf every Sunday for the week’s sandwiches… Homemade is SO much better than anything you buy at the store :)

  9. That is a beautiful loaf of bread, Brandi! Your persistence has surely paid off… wish we could share a slice!

  10. You certainly learned well because this is one gorgeous loaf of bread!

  11. Glad to hear you have found a delicious way to make bread. I have to admit, I am still struggling with that crazy thing we call yeast! I guess I’ll have to give this a try soon!

  12. Wow, so jealous of your bread greatness. I’ve tried so many times with so many failed attempts. aggh. one day…i’ll get that magic touch and it’ll all work out!

  13. There really is nothing like the smell of fresh baked bread in the house! Heavenly!

  14. I am so making this bread. It’s one of the things on my recipe bucket list :)

  15. I need bread help, I’m going to pin your recipe. Do you think I can make the dough in my breadmaker?

  16. Definitely adding to my growing recipe list. It looks so yummy!

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  19. oh my GOD i tried this bread, like you, after numerous bread making attempts. no-knead breads just never work ! I’m about to put it in the oven and it looks gorgeous already! I anticipate that it will be worth the effort. i’ll respond with how it ends up!

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  28. Have you ever used whole wheat flour for this recipe? I’m curious to know if it turns out?

    • I have done a mix of whole wheat and bread flour and it turned out just as good! I have never NOT used the bread flour – I think as long you have that, you can use whatever else you want for the remaining 3 cups of flour.

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  33. I bookmarked this back when you posted it and finally got around to trying it. It worked it worked it worked!!!! I’ve tried numerous bread recipes, and they usually taste good, but never rise properly. This did!! I used 100% AP flour, and it came out great!! The hard part will be not devouring the whole loaf before dinnertime! :D

    • I’m so glad you liked it! It is our favorite, hands down. I make it all the time now. It’s incredible with 1/2 bread flour and 1/2 AP or 1/2 whole wheat. So, so good.

  34. I had great results until the second time of rising. My bread did not rise as much as yours did. What could I have done wrong?

    • Hm…I’m not sure! Mine rises differently every time I make it. Sometimes I let it rise a bit longer to get it higher if it seems to be rising slower than normal.

  35. I think I figured out what I did wrong! My yeast was out of date! I will totally try this recipe again. With much better results I am sure!!

  36. Hi! The Red Star Yeast folks tweeted your rec, so I thought I’d come over and check it out. The bread looks and sounds wonderful, and now I’m curious: what has changed from the last 6-7 years of brick loaves? What makes this particular recipe work for you when all the others wouldn’t. Seems to me that if you can figure that out, you will Rule the Bread World!

    • I’m not sure what it was about this recipe – the mix of flours? finally feeling like I could bake bread? Whatever it is, this recipe really is foolproof. I make it just about every week now.

  37. A tip for using all ap flour is to add some vital wheat gluten, it is kept by the flour and helps your loafs firm up a bit

  38. Would this be gluten free????????????

    • Hi Sally! No, this is definitely NOT gluten free. There are some GF bread recipes you can make at home, but I haven’t tried any yet. I cook gluten free meals and foods and Non-gf foods, as well, so my blog has a mix of all different things.

  39. Silly question? Do you just dump yeast package in with the flour or do you first let the yeast sit in warm water to activate before putting in with flour?

  40. Hello..I just tried your farmhouse bread recipe. Thank you for the recipe. Just one question. I usually bake at night because I just don’t have time in the morning. My question is how do you store your bread to retain its freshness for a longer time. Thanks!

    • I’m so glad you tried it! It’s our favorite. I usually wrap our loaves tightly in foil and keep them on the counter. If I know we won’t get through both before they go bad, I’ll either freeze one loaf OR give it to a friend. The foil seems to keep them pretty well!

  41. Can’t wait to try this! I’ve been looking for a good bread recipe for a long time :) Those loaves look so pretty!

  42. I finally got around to making this bread. It was a hit! I made it Sunday and by Monday night both loafs were gone. I made the focaccia bread too, not so much of a hit as this farmhouse one but still very good.

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  47. YES! Finally! I made this bread today and it was ALL YOU SAID IT WOULD BE!!! I have made so many bricks of bread, so many failed loaves but this came out just perfect! Thanks you!

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