Mom’s Homemade White Bread
February 10, 2016
Mom made this bread all the time while growing up. There was nothing better than coming home from school to the aroma of freshly baked bread wafting through the air. Her bread recipe bakes up beautifully golden brown. Best enjoyed simply slathered with a bit of butter, but also great for toasting. Freezes well.
- Prep: 3 hrs 45 mins
- Cook: 30 mins
- Yields: 8 loaves
1In a very large bowl combine butter, hot water, sugar and salt. Stir until butter is melted and sugar dissolves. Set aside and allow to cool.
2In small bowl add warm water and whisk in yeast and sugararm water. Let stand until puffed up.
3When butter/water mixture is cooled, add proofed yeast mixture.
4Gradually add flour one cup at a time, stirring with the whisk until too thick to stir.
5Switch to a sturdy spoon or use your hands and continue adding more flour, cup at a time, until a dough ball forms.
6Turn onto a floured surface and knead for about 20 minutes while adding remaining flour. Note: Depending on humidity in air may not need all 22 c. flour.
7Put in an lightly oiled bowl, cover with damp flour sack towel and let rise until doubled in size, about 1 1/2 hours.
8When risen, punch down a raise another 1/2 hour.
9Punch down again, turn out onto lightly floured surface and cut into eight equal pieces.
10Shape into loaves and put into greased pans. Gently poke a few holes in top with fork.
11Cover with damp flour sack towel and let rise until doubled in size about 1 hour.
12Bake at 375°F for 30 minutes. Turn pans back to front halfway through baking.
13Bread is done when bottoms are lightly browned and loafs sound hollow when gently tapped.
14Brush all sides with butter for a shiny crust.