Homemade Farmhouse White Bread Recipe (Easy Sandwich Loaf)
My homemade farmhouse white bread recipe yields one perfect white sandwich loaf. It’s golden brown on the outside and has a buttery soft interior. This easy sandwich loaf recipe is ideal for sandwiches, toast, or simply slathering with butter.
This farmhouse white bread recipe is perfect for beginner bakers. It offers a simple yet rewarding journey into making your own bread.
What is A Farmhouse Loaf?
A farmhouse loaf is a rustic and simple bread. It has basic ingredients like flour, yeast, milk, sugar, yeast, and water.
This loaf has a crusty outer layer and a soft inside, making it great for sandwiches and toast. Farmhouse white bread represents traditional, homemade bread made in a country kitchen.
Farmhouse White Bread Ingredients
The simple ingredients for a farmhouse loaf of bread include:
- MILK: In this recipe, milk imparts a richer flavor and contributes to a delightful golden-brown crust and a soft, tender interior.
- SUGAR: Feeds the yeast, enhances its performance, and improves dough tenderness while adding a subtle sweetness to your bread.
- SALT: Helps strengthen the gluten in the flour and provides a flavorful bread.
- LARD OR SHORTENING: The fat in lard or shortening improves the texture of this bread and gives it a richer flavor. You can substitute for softened butter.
- ACTIVE DRY YEAST: This recipe calls for active dry yeast. It must be rehydrated in liquid before being incorporated into the dough.
- WARM WATER: Tap water works well, but use slightly warm water between 95 F and 110 to activate the yeast. Ensure that the water is no hotter than you can touch, as hot water harms the yeast’s ability to make the bread rise.
- FLOUR: This recipe uses all-purpose flour. You can easily switch it with bread flour in equal quantities.
Special Tools (affiliate links): stand mixer | mixing bowl | 9×5-inch loaf pan | cooling wire rack | serrated bread knife
How to make the Best Farmhouse White Sandwich Bread
1. PREPARE THE DOUGH
- Heat the milk until it is hot but not boiling. Then mix in sugar, salt, and lard (or butter). Let it cool to a lukewarm temperature, and then transfer it to the bowl of a stand mixer or a large bowl.
- Sprinkle the yeast over warm water and stir until dissolved. Add the yeast mixture and 2 cups of flour to the milk mixture. Mix with a wooden spoon until the batter is smooth, or if you are using a stand mixer, beat on medium speed for about 2 minutes. Occasionally scrap the sides of the bowl.
- Gradually add the remaining flour a little at a time until the dough mixture comes together and pulls away from the sides of the bowl. Allow the dough to rest for 10 minutes.
2. KNEADING THE DOUGH
- If you are using a stand mixer, leave the dough in it and use a bread dough hook to knead the dough for 8 to 10 minutes until it turns smooth and elastic.
- If you are kneading by hand, transfer the dough onto a lightly floured surface. Knead for 8 to 10 minutes.
3. RISE
- Shape the dough into a ball and place it in a lightly greased bowl, turning it over to grease the top.
- Cover it and allow it to go through its first rise in a warm place until it has doubled in size, usually taking about 1 1/2 hours.
- After that, punch down the dough, cover it again, and let it rise again until it nearly doubles, typically taking about 45 minutes.
4. SHAPE THE DOUGH
- To shape bread dough for a sandwich loaf, gently place it on a lightly floured work surface. Use your hands to create a rectangle slightly shorter than the loaf tin.
- Fold one short end of the rectangle over by about a third, then fold the other end over. Pinch the seams together to seal.
- Put the dough, seam side down, in a greased loaf pan to rise. Let it rise until it is about 1 inch above the top of the loaf pan, which takes about an hour.
5. BAKE THE FARMHOUSE LOAF
- To bake the bread, adjust the oven rack to a lower position to prevent the top of the bread from burning. Preheat the oven to 400°F.
- Place the loaf in the oven and bake for 30 minutes or until golden brown.
6. COOL, SLICE AND SERVE
- After the bread has completed its baking, gently tip it out onto a cooling rack. If you prefer a soft crust, spread a very thin layer of butter on the top of the bread and then cover it with a clean, damp tea towel.
- Let the bread cool before slicing with a serrated knife and serving.
How to Tell if Bread is Done
To check if farmhouse white bread is done, follow these simple steps:
- Look for a golden-brown crust. It should be nicely browned.
- Take the loaf out of the pan and tap the bottom lightly; if it sounds hollow, the bread is ready.
- For precision, insert an instant-read thermometer into the center of the loaf. Aim for an internal temperature of 190° to 200°.
How Long Does Homemade Bread Last?
Freshly baked farmhouse white bread, free of preservatives, is best within 2-3 days when stored at room temperature. Refrigeration extends freshness to about 5-7 days.
Can You Freeze Homemade Loaf Bread?
Yes, you can freeze homemade loaf bread. First, bake the bread and let it cool. You can slice it before wrapping it in two layers of plastic wrap and then placing it in a resealable freezer bag.
Sandwich Recipes to Try with Your Homemade Bread
Now that you have a delicious loaf of homemade sandwich bread, why not try these recipes?
- Grilled Cheese Sandwich – A classic comfort food made better with homemade bread.
- BLT Sandwich – Enjoy a fresh and flavorful BLT with crispy bacon, fresh lettuce, and juicy tomatoes.
Farmhouse White Bread Recipe
Yield: 12
Homemade Farmhouse White Bread (Easy Sandwich Loaf)
My homemade farmhouse white bread recipe yields one perfect white sandwich loaf. It’s golden brown on the outside and has a buttery soft interior. This easy sandwich loaf recipe is ideal for sandwiches, toast, or simply slathering with butter.
Prep Time
15 minutes
Cook Time
35 minutes
Additional Time
2 hours 30 minutes
Total Time
3 hours 20 minutes
Ingredients
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon lard, shortening or room temperature butter
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water
- 3 to 3 1/2 cups all purpose flour
Instructions
- Heat the milk until it is hot but not boiling. Then mix in sugar, salt, and lard (or butter). Let it cool to a lukewarm temperature, and then transfer it to the bowl of a stand mixer or a large mixing bowl.
- Sprinkle the yeast over warm water and stir until dissolved. Add the yeast and 2 cups of flour to the milk mixture. Mix with a wooden spoon until the batter is smooth, or if you are using a stand mixer, beat on medium speed for about 2 minutes. Occasionally scrap the sides of the bowl.
- Gradually add the remaining flour a little at a time until the dough comes together and pulls away from the sides of the bowl. Allow the dough to rest for 10 minutes.
- If you are using a stand mixer, leave the dough in it and use a bread hook to knead the dough for 8 to 10 minutes until it turns smooth and elastic. If you are kneading by hand, transfer the dough onto a lightly floured surface. Knead for 8 to 10 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl, turning it over to grease the top.
- Cover it and allow it to rise in a warm place until it has doubled in size, which usually takes about 1 1/2 hours.
- After that, punch down the dough, cover it again, and let it rise again until it nearly doubles, typically taking about 45 minutes.
- To shape bread dough for a sandwich loaf, gently place it on a lightly floured work surface. Use your hands to create a rectangle that is slightly shorter than the loaf pan.
- Fold one short end of the rectangle over by about a third, then fold the other end over. Pinch the seams together to seal.
- Put the dough, seam side down, in a greased loaf pan to rise. Let it rise until it is about 1 inch above the top of the loaf pan, which takes about an hour.
- To bake the bread, adjust the oven rack to a lower position to prevent the top of the bread from burning. Preheat the oven to 400°F.
- Place the loaf in the oven and bake for 30 minutes or until golden brown.
- After the bread has completed its baking, gently tip it out onto a cooling rack. If you prefer a soft crust, spread a very thin layer of butter on the top of the bread and then cover it with a clean kitchen towel.
- Let the bread cool before slicing with a serrated knife and serving.
