2 Large Loaves Bread
Enjoy warm, homemade bread with a crispy crust and soft interior, perfect for hearty breakfasts or sandwiches. A rewarding baking project for bread enthusiasts.
Ingredients
Instructions
- Dissolve yeast in very warm water, 1 teaspoon flour, and 1 teaspoon sugar. Wait 5 minutes.
- Make a well in the 9 cups white flour and 3 cups bread flour.
- Pour in the yeast mixture with some flour for a soft dough and add 4 cups hot water.
- Work the dough with your hand until combined.
- Cover and let rise until doubled in size, about 1 to 2 hours.
- Punch down the dough and knead for 8 minutes.
- Let the dough rise again until doubled in size.
- Preheat oven to 400°F (200°C).
- Shape the dough into two large loaves and place in baking pans.
- Bake for 40 minutes.
- Brush the hot loaves with hot water just before removing from the oven.
Tips & Substitutions
For a lighter loaf, consider using 6 cups of white flour and 6 cups of bread flour. If you don't have bread flour, you can substitute all-purpose flour, but the texture may vary slightly. Make sure your water is not too hot to avoid killing the yeast; it should feel warm to the touch. Kneading the dough well is crucial for gluten development.
Serving Suggestions
These loaves are perfect for sandwiches or toasted with butter. Try pairing them with a bowl of hearty soup or alongside a fresh salad like Marinated Scroodle And Noodle Salad. They also make great accompaniments to dips or spreads, enhancing any meal.
Storage & Reheating
Once the bread has cooled completely, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, freeze the loaves in a resealable plastic bag for up to 3 months. To reheat, wrap in foil and bake at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 2 Large Loaves Bread contains roughly 513 calories, with 18g protein, 104g carbohydrates, and 2g fat. It is an excellent source of protein (36% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for up to half of the white flour in this recipe, but you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture. The texture will be denser and the flavor nuttier.
What if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or insufficient warmth. Ensure your yeast is fresh and try placing the dough in a warm, draft-free area. If the dough remains flat, it may be best to start over with new ingredients.
Can I add herbs or spices to the dough?
Absolutely! Adding dried herbs like rosemary or thyme can enhance the flavor of your bread. Just mix in 1-2 tablespoons with the flour at the beginning. Avoid adding too much moisture to keep the dough from becoming too sticky.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).