Yummy Homemade Bread
Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.
YIELD
48 servingsPREP
15 minCOOK
45 minREADY
60 minScalding the milk before adding it to the dough is an old baking trick that breaks down proteins and creates a softer, finer crumb.
The dough rises twice in a warm spot, developing complex yeast flavors and a light, airy texture that’s impossible to achieve with quick methods.
Kneading by hand until the dough stops sticking to your fingers builds the gluten network that gives the bread its structure, while the molasses or brown sugar adds a subtle caramel note that deepens as the loaves bake.
You’ll know they’re done when the crust turns golden brown and the loaves sound hollow when you tap them with a knuckle.
For a chewier crust, brush with beaten egg before baking. For a softer, buttery finish, rub a stick of butter over the hot loaves as they cool on the rack.
Chef Tips
- Quick-cool scalded milk by setting the saucepan in a bowl of ice water and stirring constantly
- Resist the urge to add extra flour while kneading; sticky dough creates lighter bread
- Store completely cooled loaves in airtight bags to keep them soft for up to 5 days
Ingredients
Directions
In a saucepan, heat the milk and butter over a low flame until the milk is scalded (brought just short of boiling).
Set aside to cool.
If quick cooling is necessary, fill a bowl with ice water and set the saucepan inside, stirring milk mixture until lukewarm, no cooler.
In a mixing bowl, dissolve the sugar and yeast in the water.
Set in a warm place for 20 minutes, until a sponge is formed. Add the milk, eggs, molasses or brown sugar, and salt, and mix. Add flour a cup at a time until dough is stiff enough to work by hand.
Turn dough out onto a floured board and knead until elastic (until dough stops coming off on your hands!)
Grease the inside of a large bowl, put the dough in, then turn the dough to coat the top with grease.
Cover bowl with a wet tea towel (not dripping, just wet!) and set in a warm place to rise for about an hour or until double.
Punch the dough down, knead it briefly, then re-cover it in the bowl and set it aside to rise for another hour.
Punch the dough down again, knead it for about a minute, then divide it into three equal parts.
Form each portion into a loaf, and place into a greased loaf pan (if you made a seam in the loaves when forming them, place the seam at the bottom.)
Cover with a moist towel and let the loaves rise about 45 minutes, until the tops of the loaves are just above the top edge of the pans.
After 30 minutes of this rising, preheat the oven to 375℉ (190℃) (350℉ (180℃) for glass pans). For a chewier top crust, you can brush on a mixture of one beaten egg and a Tablespoon of water before placing the loaves in the oven.
(for a moister crust, bake plain, then rub a stick of butter over the hot loaves until the top crust is lightly coated as the loaves are cooling on a rack.)
Bake the loaves for 35 to 40 minutes.
The crust should be golden brown, and the loaves will sound hollow when rapped with a knuckle.
Remove from pans immediately and place on wire racks to cool.
Cool completely before storing in any airtight container.
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