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Anybody making their own white bread?
Posted on 9/16/26 at 12:24 pm
Posted on 9/16/26 at 12:24 pm
I’ll start by saying that I’m not some hippie that only eats organic. But I’ve noticed how white bread can go 3 weeks without molding… and my kids can eat a pb&j nearly everyday.
Thinking about starting to make my own so I can feel better about what my kids are eating. Anyone else do it? What’s your favorite recipe?
Thinking about starting to make my own so I can feel better about what my kids are eating. Anyone else do it? What’s your favorite recipe?
Posted on 9/16/26 at 12:35 pm to CrawfishElvis
quote:
making their own white bread?
RACIST!!
Anyone hear about the local bread factory burning down last night?
Every thing was toast…
I’ll see myself out…
Posted on 9/16/26 at 1:00 pm to CrawfishElvis
I just asked my wife what recipe she uses, I'll update this when she sends it. She bakes sourdough sandwich bread every weekend and it's awesome. When I go hunting few loaves get sent with me 
. She has sandwich bread baking pans and a slicer so it comes out about the same size/thickness as store bought bread.
eta:
(Double Batch)
Ingredients:
480g warm water (80°F)
220g starter
40g olive oil
40g honey
830g bread flour
20g salt
Instructions:
Mix starter & water
Add oil & honey
Add salt & flour
Cover & rest for 30 mins
Stretch & fold x2
Rise 4–5 hours
Separate – 1,000g & 600g
Roll out then roll up
Rise until fills pans
Preheat 375 w/ ice cubes
Add water and pans w/ lids
Bake 35–45 mins, rotate pans halfway
. She has sandwich bread baking pans and a slicer so it comes out about the same size/thickness as store bought bread. eta:
(Double Batch)
Ingredients:
480g warm water (80°F)
220g starter
40g olive oil
40g honey
830g bread flour
20g salt
Instructions:
Mix starter & water
Add oil & honey
Add salt & flour
Cover & rest for 30 mins
Stretch & fold x2
Rise 4–5 hours
Separate – 1,000g & 600g
Roll out then roll up
Rise until fills pans
Preheat 375 w/ ice cubes
Add water and pans w/ lids
Bake 35–45 mins, rotate pans halfway
This post was edited on 9/16/26 at 1:10 pm
Posted on 9/16/26 at 1:20 pm to CrawfishElvis
I like making herb infused breads like Rosemary/Parmesan, Sweet Basil/Garlic and also sweet breads like Banana/Nut and Date/Nut loaves.
My herb infused breads can be left plain and here's the recipe I follow:
2- cups warm water
2- packages dry yeast
2- tbsp sugar
2- tsp. salt
2- tbsp butter
4 1/4 cups all-purpose flour
Add yeast to the warm water and set aside to activate. In a large bowl add sugar, salt, butter, 3 cups flour then the yeast mixture. I beat this by hand with a large wooden spoon but you can use a mixer if you have one.
Mix well until a smooth dough forms then add the rest of the flour and beat until incorporated. Keep the dough in the bowl and cover it so it can rise in a warm place for 45 minutes.
Grease a loaf pan and heat your oven to 375 degrees. Stir down the dough after it has risen, put a bit of flour on a flat surface and knead it for a few minutes. Shape the dough into a loaf and then place the dough in the loaf pan and let rise about 10 minutes before putting it in the oven.
Bake for 55 minutes and when it's done I remove the loaf from the pan and place it on a wire cooling rack.
This bread will not last as long as store bought bread before mold can appear, but with kids, it should go long before that happens.
My herb infused breads can be left plain and here's the recipe I follow:
2- cups warm water
2- packages dry yeast
2- tbsp sugar
2- tsp. salt
2- tbsp butter
4 1/4 cups all-purpose flour
Add yeast to the warm water and set aside to activate. In a large bowl add sugar, salt, butter, 3 cups flour then the yeast mixture. I beat this by hand with a large wooden spoon but you can use a mixer if you have one.
Mix well until a smooth dough forms then add the rest of the flour and beat until incorporated. Keep the dough in the bowl and cover it so it can rise in a warm place for 45 minutes.
Grease a loaf pan and heat your oven to 375 degrees. Stir down the dough after it has risen, put a bit of flour on a flat surface and knead it for a few minutes. Shape the dough into a loaf and then place the dough in the loaf pan and let rise about 10 minutes before putting it in the oven.
Bake for 55 minutes and when it's done I remove the loaf from the pan and place it on a wire cooling rack.
This bread will not last as long as store bought bread before mold can appear, but with kids, it should go long before that happens.
Posted on 9/16/26 at 8:29 pm to CrawfishElvis
I make a double batch 2x a week for my family, every week. I use the King Arthur Flour Our Favorite Sandwich Bread recipe, modified a little. I mix 2 tbsp of flour with a half cup of water and microwave it in 20 second bursts, stirring between, until it turns into a thick paste. This is called a tangzhong and it helps the flour absorb and hold more moisture. Your bread will stay soft and moist and last longer before going stale, because homemade bread goes stale MUCH faster than storebought bread.
I then add this to the double batch of the king arthur recipe, which I otherwise follow closely. This gets us about 30 slices of bread, not including the butts. We eat a lot of bread.
I then add this to the double batch of the king arthur recipe, which I otherwise follow closely. This gets us about 30 slices of bread, not including the butts. We eat a lot of bread.
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