Print Options

Back to Homemade Bread >

Include these items:

Taste of Home Logo

Homemade Bread

Homemade Bread
"SATURDAY in the Piepenbrink household was always baking day. My dad's mother would double the recipe twice and make 8 loaves to last a week!"
32 ServingsPrep: 25 min. + rising Bake: 35 min.

Ingredients

  • 1 package (2 ounces) compressed yeast cake, crumbled
  • 1 teaspoon sugar
  • 2 cups warm water (80° to 90°), divided
  • 1/3 cup butter, softened
  • 1 tablespoon salt
  • 6-1/2 cups all-purpose flour, divided
  • Melted butter

Directions

  • In a 4-qt. bowl, dissolve yeast and sugar in 1/2 cup water. Let stand
  • 5 minutes. Add the butter, salt, remaining water and 3 cups flour.
  • Beat until smooth. Stir in enough remaining flour to make a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch dough down. Divide into 2 parts. Shape into loaves. Place in
  • greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled,
  • about 30 minutes.
  • Carefully brush tops with melted butter. Bake at 400° or until
  • golden brown, about 35-40 minutes. Remove from pans and cool on a
  • wire rack. Yield: 2 loaves (16 slices each).
© Taste of Home 2013

2 of 2

Homemade Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 113 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 222 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013