DSC06415Basic White Homemade Bread Dough

Posted by Cindy 10 comments

Almost two years ago, I started a mission of finding a basic homemade bread recipe like Mom used to make. Mom used to make bread every Sunday for the week and I wanted a loaf that was just like hers. She couldn’t remember the recipe, mostly because she didn’t measure anything — but I suppose after making the recipe every week for years you wouldn’t need to measure. And I guess you can lose that recipe if you don’t make it for years either.

I stumbled on Suzanne’s Grandmother Bread recipe a couple years ago — it was a very basic ingredient recipe (like Mom’s) and very good. Since then I’ve found out by adding grease or oil, your loaf will be more tender. That was the difference in Mom’s loaf! She used lard in her recipe! So now, I add lard to my dough and I finally have the bread that Mom used to make!

Basic ingredients needed: water, yeast, sugar, flour, salt and lard. That’s it! Those frozen loaves of bread in the grocery store? Yep, just these basic ingredients, with probably some extra preservatives added in, preservatives I don’t particularly like added to my diet. And a loaf of homemade bread costs less than 20 cents to make!

How to make Basic White bread dough from Scratch:

Measure 1 1/2 cups hot (110-115 degrees) water into a bowl. I just use my 2 cup glass measuring cup. Add 2 Tablespoons sugar and 1 1/4 teaspoon yeast. Let sit for 5 minutes to let the yeast activate.

In a mixing bowl, add 3 1/2 cups flour and 1 teaspoon salt.

When your yeast is activated, pour over flour. Add 2 Tablespoons lard (Crisco, oil or butter can be used – I use home-rendered lard).

Stir together (it’s ok if the lard doesn’t melt all the way!), adding more flour if needed to make a thick mass of dough that’s still doughy but no extra flour in the bowl. I use 4 cups of flour total, sometimes more in humid weather.

Sprinkle flour out onto cupboard or board to dump your dough onto.

Begin kneading — pull from the top, fold over and push back to the top with the heals of your hand, turn a quarter of a turn, and repeat. Keep this up until it is nice and pliable and soft, usually about 10 minutes. This is a process that involves no thinking and allows your mind to wander.

Grease your mixing bowl that you used to mix everything up in, put the dough back in, and turn over so all parts of the dough is greased.

Cover with a dish towel and let sit in a warm area until the dough is doubled in size. I have a towel that I keep in a drawer that is just for covering my dough, I use it over and over.

After the rise, you have a nice, soft, swollen piece of dough!

Punch all the air out and from here your world is wide open to make what you want!

Shape into a loaf, place in greased bread pan, let rise until double in size and bake for 20-25 minutes in a 350 oven for a beautiful loaf of bread ~

Roll out to make Cinnamon Rolls ~

Make Monkey Bread ~

or Bagels from your own kitchen ~

Go ahead give it a try! Your family will love you for it!

Here's the full recipe and printable!

DSC06415

Basic White bread dough from Scratch

Prep Time:
Cook Time:
Yield:
1 loaf

Ingredients

  • 1 1/2 cups hot (110-115 degrees) water
  • 2 Tablespoons sugar
  • 1 1/4 teaspoon yeast
  • 1 teaspoon salt
  • 2 Tablespoons lard (Crisco, oil or butter can be used - I use home-rendered lard)
  • 4 cups all-purpose flour

Preparation Instructions

  1. Measure water into a bowl. I just use my 2 cup glass measuring cup. Add sugar and yeast. Let sit for 5 minutes to let the yeast activate.
  2. In a mixing bowl, add 3 1/2 cups flour and salt.
  3. When your yeast is activated, pour over flour. Add lard.
  4. Stir together (it's ok if the lard doesn't melt all the way!), adding more flour if needed to make a thick mass of dough that's still doughy but no extra flour in the bowl. I use 4 cups of flour total, sometimes more in humid weather.
  5. Sprinkle flour out onto cupboard or board to dump your dough onto.
  6. Begin kneading -- pull from the top, fold over and push back to the top with the heals of your hand, turn a quarter of a turn, and repeat. Keep this up until it is nice and pliable and soft, usually about 10 minutes. This is a process that involves no thinking and allows your mind to wander.
  7. Grease your mixing bowl that you used to mix everything up in, put the dough back in, and turn over so all parts of the dough is greased.
  8. Cover with a dish towel and let sit in a warm area until the dough is doubled in size. I have a towel that I keep in a drawer that is just for covering my dough, I use it over and over.
  9. Punch all the air out and from here your world is wide open to make what you want!
Shape into a loaf, place in greased bread pan, let rise until double in size and bake for 20-25 minutes in a 350 oven for a beautiful loaf of bread ~ Roll out to make Cinnamon Rolls ~ Make Monkey Bread ~ Bagels from your own kitchen ~

See all my Cooking Recipes!

10 thoughts on “Basic White Homemade Bread Dough

  1. Tammy @ Not Just Paper and Glue

    Okay – the bread was great – but why did you have to show the cinnamon rolls and monkey bread?? LOL I have seen nothing but yummy goodness in blogland this a.m. and it all just wants to stick right to my hips. Seriously, I am always on the lookout for a great bread recipe. I don’t know if I have this particular one, but I am going to print it out anyway. When you say “lard” are you talking about Crisco or real “lard”?

    Reply
    1. Cindy

      Oh, but that’s the most fun of making it from scratch with basic ingredients…you can save it for all the good stuff! LOL!

      Yes, you can use Crisco, too. I use my home-rendered lard, which is so much healthier for you than partially hydrogenated oils. I will have to do a post on rendering lard and tallow :)

      Reply
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  3. rosemary

    could i add flack seeds to this wonderful bread recipe and if i did how much and what else do i need to add( any more liquid)?

    Reply
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  5. Jan

    I have a question? when my bread is baking it spilts on the side what am I doing wrong do you have any ideas?

    Jan

    Reply
    1. Cindy

      One reason may be not letting it rise enough on the 2nd rise before putting in the oven. It should be doubled in size. A way to check is by poking it — the finger print should fill slowly and not all the way. Hope this helps!

      Reply
  6. Michelle Holbrook

    Delicious bread recipe!!!! I am going to make a batch of crescent rolls with the recipe and will let you know how they turned out. My husband and I live on a boat and eat lots of sandwiches, etc. and would like to know if you can double the recipe to make 2 loaves. Have you tried yourself to double the recipe?
    Happy baking,
    Michelle

    Reply
    1. Cindy

      Yes I double it! My mom used to make 7 loaves per week in 1 batch…with a very big bowl :) Would love to hear how the crescent rolls turn out!

      Reply

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