Some recipes simply have to be made, over and over. And that means they’ll probably be updated at some point (and get new pictures, if you’re a food blogger).
While we’re on the subject, how do I not have a classic quiche recipe on the blog yet?! We made one for dinner last night, and I was searching my blog to find the normal crust recipe I use….and I found nothing. I have a hashbrown crust quiche and a yeasted crust recipe, but not a classic, butter crust quiche recipe posted.
That will change soon. We make them often enough that there should at least be 4 (or more) recipes here!
One other recipe we use quite a bit is our farmhouse bread.
It’s one of the first bread recipes I’ve made that is totally foolproof. I’ve changed up the flour mixes I use, and they always turn out. We’ve done flavored breads, swirled breads (sweet and savory) and made cinnamon rolls and stromboli with this dough. It’s all you need! It makes perfect bread for sandwiches (especially BLTs or homemade chicken salad) and makes even better french toast.
But I think the best part about baking bread is the fact that your house will smell amazing. No matter what, if you’re baking some kind of bread or roll or buttery biscuit, your house will feel more home-y. Guaranteed. I’m not sure why there isn’t a freshly baked bread-scented candle by now.
If you haven’t tried making your own bread before, this is a great recipe to start with! It’s easy, doesn’t need too much hands-on work, and works well with substitutions. The only thing I would suggest is ALWAYS using the 3 cups of bread flour, no matter what else you use. That helps the bread rise and stay light and fluffy, which is what you want!
This bread freezes well, too, so I’d definitely make the full recipe and just plan on freezing one loaf if you don’t need both. You never know when you’re going to want some french toast or homemade croutons.
Farmhouse Sandwich Bread
After a few years of making this recipe, it's time for an update! The basic recipe has stayed the same - it's an easy way to get into baking bread. This makes 2 loaves of soft and fluffy sandwich bread, with just the right amount of crust. It's not too hard or crunchy, so crust-haters will love this bread, too.
- 3 cups bread flour
- 1/3 cup honey or agave nectar
- 1/4 canola or safflower oil
- 1 Tbsp salt
- 4 and 1/2 tsp active dry yeast (2 packages)
- 2 and 1/4 cups warm water
- 3 cups all purpose flour
- 1 Tbsp olive oil
- In the bowl of a stand mixer or other large bowl, mix the bread flour, honey or agave, 1/4 cup oil, salt, and yeast.
- Add warm water to flour mixture and mix together until the water is incorporated.
- Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees and place rack in the middle of the oven.
- Bake bread for 40-50 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let them cool 5 minutes before removing from the pans.