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.

64 Responses to “Farmhouse Bread”

  1. #
    1
    Faith @ lovelyascharged — June 14, 2011 at 1:38 pm

    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!

    • admin replied: — June 14th, 2011 at 8:12 pm

      I’ve definitely had the same crumbly mess before :) Lots and lots of times

  2. #
    2
    Rachel @ Not Rachael Ray — June 14, 2011 at 3:15 pm

    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?

    • admin replied: — June 14th, 2011 at 8:12 pm

      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. #
    3
    Jennifer @ Raisin Questions — June 14, 2011 at 3:32 pm

    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?

    • admin replied: — June 14th, 2011 at 8:11 pm

      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. #
    4
    Shannon — June 14, 2011 at 4:01 pm

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

  5. #
    5
    Sarah R — June 14, 2011 at 4:06 pm

    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. #
    6
    Mama Pea — June 14, 2011 at 8:09 pm

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

    • admin replied: — June 14th, 2011 at 8:13 pm

      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. #
    7
    Erica — June 14, 2011 at 8:39 pm

    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. #
    8
    Sues — June 14, 2011 at 9:30 pm

    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 :)

    • admin replied: — June 15th, 2011 at 12:36 pm

      this loaf makes AWESOME sandwiches! it’s really soft and the crust isn’t too thick, which is nice.

  9. #
    9
    Katie — June 14, 2011 at 10:26 pm

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

    • admin replied: — June 15th, 2011 at 12:37 pm

      Thanks Katie! Wouldn’t that be fun? :)

  10. #
    10
    Maris (In Good Taste) — June 14, 2011 at 10:32 pm

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

  11. #
    11
    The Teenage Taste — June 14, 2011 at 11:21 pm

    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. #
    12
    Melissa @ TryingToHeal — June 15, 2011 at 12:16 am

    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. #
    13
    Carey @ Positively Blonde — June 15, 2011 at 1:46 am

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

  14. #
    14
    Jessica @ Stylish Stealthy & Healthy — June 15, 2011 at 2:08 am

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

    • admin replied: — June 15th, 2011 at 12:37 pm

      I hope you do! Let me know if you try it :)

  15. #
    15
    JulieD — June 15, 2011 at 7:48 pm

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

    • admin replied: — June 15th, 2011 at 8:05 pm

      I would think so! I don’t have a bread machine, but I bet it would work great!

  16. #
    16
    Teacher Girl — June 16, 2011 at 10:06 pm

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

  17. #
    17
    sally — July 1, 2011 at 1:38 am

    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!

  18. #
    18
    sarah — March 2, 2012 at 4:49 pm

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

    • admin replied: — March 2nd, 2012 at 4:51 pm

      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.

  19. #
    19
    Kim — May 22, 2012 at 8:34 pm

    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

    • admin replied: — May 22nd, 2012 at 8:37 pm

      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.

      • Kim replied: — May 22nd, 2012 at 8:41 pm

        I’ll have to try it with ww flour, since when I buy bread that is all I get. Yum!

  20. #
    20
    Jen — June 14, 2012 at 6:23 pm

    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?

    • admin replied: — June 14th, 2012 at 6:25 pm

      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.

  21. #
    21
    Jen — June 15, 2012 at 1:35 pm

    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!!

    • admin replied: — June 15th, 2012 at 1:36 pm

      ah..yeah – that’ll do it! i’ve done the same thing before.

      let me know how it turns out!!

  22. #
    22
    Jenni — July 3, 2012 at 12:53 pm

    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!

    • admin replied: — July 18th, 2012 at 12:57 pm

      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.

  23. #
    23
    Amber — September 11, 2012 at 6:43 pm

    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

  24. #
    24
    sally — September 28, 2012 at 11:20 pm

    Would this be gluten free????????????

    • admin replied: — September 29th, 2012 at 2:55 am

      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.

  25. #
    25
    Margie — September 29, 2012 at 3:21 pm

    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?

    • admin replied: — September 30th, 2012 at 12:21 am

      Yup, just add it in with the flour!

  26. #
    26
    Julie — October 3, 2012 at 3:00 pm

    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!

    • admin replied: — October 5th, 2012 at 2:44 am

      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!

  27. #
    27
    Maura @ My Healthy 'Ohana — November 28, 2012 at 1:04 am

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

  28. #
    28
    Margie — February 19, 2013 at 1:30 pm

    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.

    • admin replied: — March 8th, 2013 at 1:50 pm

      I’m so glad you liked the bread! It’s our favorite, for sure :)

  29. #
    29
    Michael — September 6, 2013 at 4:24 am

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