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A step-by-step tutorial to make the tastiest homemade sandwich bread you’ve ever had! Anyone can make it using this guide and recipe.
I’ve always been afraid of the fickle beast. That’s what my friend, Carla, and I call yeast. Good homemade bread without a bread maker has eluded me for years, because I could never get the yeast or recipe or something just right. That all changed recently.
One of my best friends and mentor, “Aunt” Jeannette, spent the afternoon with me and my 4-year-old daughter last week teaching us the art of making homemade bread. As I made this same recipe again with my daughter this past weekend, I reflected on the soulfulness–the great history of humanity even–that is felt when you make bread and pass it on to another generation. Perhaps one day I’ll be able to pass along this little artifact from our home to my daughter’s children.
Now, besides the beauty of the process, homemade wheat sandwich bread is the best sandwich bread I’ve ever tasted. I’m not exaggerating. Not only is it all recognizable ingredients (aka real food!), but your family will gobble it up and it’s cheap. Read on to see how much I’m saving by making my own now.
I picked Jeannette’s brain, tested this recipe many, many times, and did research to create this complete guide to making homemade wheat sandwich bread. Expect that I’ll be experimenting with a 100% whole wheat bread and the use of honey as a sweetener soon! 🙂 I really encourage you to give this recipe a try and let me know how it goes!
Table of Contents
Why should I take time to make my own homemade sandwich bread?
It’s MUCH tastier than bread you can buy at the store.
It’s cheaper than the store (see my savings below).
You control what goes in. No preservatives or yucky cheap ingredients like HFCS or words you can’t pronounce.
Did I mention it tastes good? This bread makes your home feel and smell like home.
Here are just two of our favorite ways to use this sandwich bread…
3 small loaf pans (These are the ones we used and highly recommend! Their smaller size makes for a shape that is much like sandwich bread and produced a beautiful golden top.)
What ingredients do I need for homemade wheat sandwich bread?
whole wheat flour (I highly recommend white whole wheat flour, because it’s much lighter.)
I’ve been buying some delicious bakery bread for years that is about $6 a loaf. I know…ridiculously expensive. But, it’s really, really good local bread and not full of preservatives. In fact, most of the homemade loaves at our farmer’s market are $6 and up.
Here’s my rough estimate of what our Homemade Wheat Sandwich Bread cost me with the ingredients I used. I’m sure you could use cheaper ingredients than I did, though. Check out how much money I’m saving per loaf now!
So, if I make my own bread, I’m saving $4.70 per loaf of bread. We go through 2-3 loaves a week, so that’s $38-$56/month saved!
How long does it take to make 3 loaves?
Here’s the time break-down:
30 minutes to put the ingredients together and knead in the mixer
about 1 hour for the first rise
about 30-40 minutes for the second rise
about 25 minutes to bake
TOTAL TIME = 2 1/2 – 3 hours (only about 40 minutes of that is active work on your part)
So, if you spend one morning a week (in between doing other chores around the house), you can have homemade wheat sandwich bread for the entire week!
What else do I need to know before starting?
Read through the entire recipe and lay out all equipment and ingredients.
The most precise part of this recipe is getting the water the right temperature so you don’t kill the yeast or not activate it. That’s why you need a thermometer.
Keep moving quickly at the beginning of the recipe to stay on track with the timing. You’ll have time to clean up and work on other things during the two rise cycles and while it’s baking.
Take a cold stick of butter after it’s done, and run it over the top as soon as it comes out. Makes a pretty glaze and adds flavor!
Other than the temp of the water, bread-making is more of an art than a science. Experiment with the amount of flour. Keep in mind that weather and temperatures within your home will affect it, as well. It just takes practice…and I know I still have a lot to go! But, it’s so fun.
How should I store the bread? How long does it last?
Tightly wrap cooled bread in plastic wrap and store on the counter or in pantry. It may last longer in the fridge, but it will get drier faster.
If you aren’t going to use it within 2-3 days, tightly wrap in a few layers of plastic wrap and then with foil on the outside. Place in the freezer, where it will stay good for up to 3 months.
Here’s a tutorial of how to make Homemade Wheat Sandwich Bread, complete with pictures. The full recipe is at the bottom.
Ingredients:
3 cups warm water (110-115 degrees) 1 ½ tablespoons yeast ¼ cup sucanat or packed brown sugar 3 ½ cups unbleached white flour, plus ½-1 cup more as needed (if dough is too sticky and for dusting the counter) 3 ½ cups white whole wheat flour ¼ cup ground flaxseed 1 tablespoons salt 3 tablespoons vital wheat gluten, optional 1/3 cup extra virgin olive oil a cold stick of butter, optional
Step-by-Step Directions:
1) In your kitchen aid mixer bowl, add warm water (make sure it’s between 110-115 degrees), yeast, and sugar. Stir until combined and let stand 5-10 minutes. Should become foamy on top, like mine above, if the yeast is activated. If not, sorry, start over.
2) Meanwhile, in large mixing bowl, whisk together flours, flaxseed, salt, and vital wheat gluten (optional).
3) Then, add olive oil into the yeast/water mixture. Don’t stir. Then stir in the flour mixture until combined. Using the bread hook, mix dough on a low setting in Kitchen Aid Mixer for about 10 minutes.
4) Stop and take it off the hook every few minutes to assure it’s mixing well. (I do this about 3-4 times.) You can also add more small amounts of flour in increments if the dough is too sticky while it is mixing.
5) Place dough ball in large greased bowl. Turn it around in the bowl to get it greased all around.
6) Then cover the bowl with a smooth dishtowel.
7) Set bowl in a warm place and let it rise until doubled in size, about an hour. I’ve found that letting it rise in a warm oven works best for me. I preheat it to the lowest temperature (170 degrees) and then turn it off before putting the dough in to rise.
8) After the dough has doubled, punch down the dough in the bowl. (This is fun!)
9) Then, divide the dough evenly into three equal parts on a lightly floured surface. A food scale makes it easier to divide the dough exactly. I just eyeball it myself.
10) Roll out each portion of dough with a rolling pin to remove air bubbles.
11) Then, roll up each one into a loaf size and put into pan seam-side down. Sometimes I have to squish and reshape the dough roll a little to make it fit into the loaf pans the right way. Spray tops of loaves with baking spray.
12) Cover with the light towel again and let rise again only until it’s doubled, about 30-40 minutes. Again, I do this in a slightly warm oven (about 170 degrees). Note: Do not let it over rise or the bread will deflate when it bakes!
13) Bake loaves on the middle rack at 350°F degrees for about 25 minutes or until top is golden brown.
(Important Cooking Note: If you preheat the oven first, the loaves take about 25 minutes to bake. But, if you let your bread rise in a 170°F degree oven like I do, then simply leave the bread in there, remove the towel that’s on top, and turn the temp to 350°F degrees. This method takes about 30 minutes.)
To test for doneness, look for golden brown tops and tap the tops. If the loaves sound hollow, then they baked through.
14) Let loaves completely cool in the pan on a wire rack.
15) Optional: Take a cold stick of butter while they are still warm, and run it over the top as soon as they come out. (Do this! It looks so pretty and tastes so good.)
16) Once the bread is cool, slice on a cutting board and serve! Tip: Using a bread knife, saw back and forth and don’t press down on bread.
Below is a nice printable version of this recipe for you. May your home be filled with warmth and soulfulness as you make this homemade wheat sandwich bread!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Homemade wheat sandwich bread is the best sandwich bread I’ve ever tasted. I’m not exaggerating. Not only is it all recognizable ingredients (aka real food!), but your family will gobble it up and it’s cheap.
3 ½ cups unbleached white flour, plus 1/2-1 cup more as needed (if dough is too sticky and for dusting the counter)
3 ½ cups white whole wheat flour
¼ cup ground flaxseed
1 tablespoons salt
3 tablespoons vital wheat gluten, optional
1/3 cup extra virgin olive oil
a cold stick of butter, optional (do not use if making this dairy-free)
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Instructions
In your kitchen aid mixer bowl, add warm water, yeast, and sugar. Stir until combined and let stand 5-10 minutes. Should become foamy on top, if the yeast was activated.
Meanwhile, in large mixing bowl, whisk together flours, flaxseed, salt, and vital wheat gluten (optional).
Add olive oil into the yeast/water mixture. Don’t stir.
Using the bread hook, add flour mixture slowly (about 1 cup full at time) on a low setting in Kitchen Aid Mixer and then let it knead for about 10 minutes. Add a little more flour if it’s too sticky. Stop and take it off the hook every few minutes to assure it’s mixing well. (I do this about 3-4 times.)
Place in large greased bowl. Turn dough ball around in the bowl to get it greased all around. Then cover the bowl with a smooth dishtowel. Set bowl in a warm place and let it rise until doubled in size, about an hour.
Punch down the dough in the bowl. Then, divide evenly into three equal parts on a lightly floured surface.
Roll out each portion of dough with rolling pin to remove air bubbles. Then, roll up each one into a loaf size and put into a greased pan seam-side down. Spray tops of loaves with baking spray.
Cover and let rise again only until it’s doubled, about 30-45 minutes. Note: Do not let it over rise or the bread will deflate when it bakes!
Bake loaves on the middle rack at 350 degrees for 25-30 minutes or until top is golden brown. (Important Cooking Note: If you preheat the oven first, it takes about 25 minutes to bake. But, if you let your bread rise in a 170 degree oven like I do, then simply leave the bread in and turn the temp to 350 degrees. This method takes about 30 minutes. To test for doneness, look for golden brown tops and tap the tops. If the loaves sound hollow, then they baked through.)
Let loaves completely cool in the pan on a wire rack. Optional: Take a cold stick of butter after it’s done, and run it over the top as soon as it comes out.
Then gently turn the loaves out and slice on a cutting board. Tip: Using a bread knife, saw back and forth and don’t press down on bread.
As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!
Love your recipe! The pictures and explanations are very helpful for folks like me who are visual learners. I was wondering if you’d ever used honey instead of or in place of some of the sugar? If not, any thoughts on what I might expect? Thanks!
I have not used honey is this specific recipe, but my guess it that it won’t alter the taste or texture much. Give it a try! I’d love to know if it works out ok since that would be a better source of sugar.
I used honey today. I never measure anything, so I don’t know how much I put in, but it turned out great. I don’t know that I’ve ever made a homemade bread that was so squishy and soft.
OMG! I can’t tell how exciting it is to see someone else with the exact same, old-school, avocado green KitchenAid mixer that I have! I actually was looking for an every-day bread recipe and found this lovely one on your blog, and then started scrolling through the post and saw your mixer! My mom (lovingly) passed on her fantastic old mixer to me when she redid her kitchen 7 or 8 years ago. It was a wedding present to her in 1971 and is still alive and kicking. Glad to see it has a buddy out there in the world! It’s serendipitous – I must try this recipe this very evening. Thanks!
Thank you so much for this recipe! I have never made bread before and have always wanted to try it, but thought if I didn’t have a bread machine it would be too hard. I followed your recipe exactly and compared my results to your pictures and my bread turned out amazing! My husband told me I better never buy him bread from the store again! I have two loaves in the freezer still so I’m anxious to see how they defrost and turn out.
Used your recipe to make 3 sandwich loaves today. They turned out perfect! Moist & springy! Definitely making this my go to wheat bread recipe! (Used KA Mixer**)
Thanks for sharing your experience. I’m so delighted to hear that it worked perfectly for you! I tried making it by hand kneading for about 10 minutes last week, and it was still tasty, but denser. I should have kneaded a lot longer I guess. The Kitchen Aid mixer helps a lot.
For those of you who think you need a Kitchen Aid mixer to make this bread, I can tell you with certainty that you do not. I NEVER use a mixer for bread. I have recently started whipping it a little bit with a whisk and then switch to a wooden spoon when it gets too thick for the whisk, but I never use an electric mixer of any sort. I also don’t worry about foaming action of my yeast and I use the inside of my arm to determine if the water is the right temperature – not so hot you can’t hold it under the faucet, but only a little cooler than that. It’s the kneading of the bread that is going to play the biggest role in the outcome of the final loaf. Knead it until you think it’s good enough and then knead it some more. I’ve been making homemade bread for years and it’s more of a “feel” thing than an exact science. You don’t even need to measure your ingredients particularly well.
Check your altitude!! The higher you live, the longer it takes to rise. Also your bread cooks hotter, if that is the case lower your oven temp. Hope this helps!
Hi Rachel love the look of your bread its so nice here all the wonderful Coments!!! I was just wondering would the yeast have to be the Traditional yeast or the quick yeast I am new at making bread thank you!!!
Hi Cheryl. Great question. I asked my friend, Jeannette, and she said she’s used both. I have only used Red Star Quick Rise Yeast every time. So, perhaps that is why my rise time was shorter than what others mentioned in the comments?? I hope that helps. Godspeed in your bread making. It takes a little practice, but it so gratifying when you open the oven that first time and see that it worked!
I made this bread last week and it was delicious. I got a good rise out of it compared to some of the other breads that I make, but it didn’t rise quite as nicely as yours, but I had my kitchen window open and had a but of a draft in my kitchen which I think affected it. I make bread every weekend so I am not too discouraged by this. I am making it again right now but have substituted in a bit of oat flour for the white flour since I don’t care much for that. Fingers are crossed that it comes out a little taller this week.
I tried this today because I’m always searching for a good, easy homemade bread recipe. I followed the directions, but ended up with three bread logs rather than loafs. Any suggestions? My yeast foamed nicely, I put the dough in my oven with the light on to rise and I thought I had a decent first rise, though it didn’t really punch down like I expected it to, so maybe it really didn’t rise enough? I let it rise for about 15 minutes over the recommended hour. Then, when I rolled it into logs and let it rise again, I gave it 30 minutes and started the oven but the risen dough didn’t even fill up the pans and I used the size you recommended. I can’t tell you how frustrated I am. I seem to never be able to make a load of bread that turns out anything like it should. Please tell me what I’m doing wrong… Does it need to rise for hours and hours?
Oh my goodness, I am SO sorry. I know exactly how you feel, because this is what has happened to me in the past and why I’ve shirked away from using yeast recipes. It’s so hard to diagnose what went wrong without being there to be honest. If your yeast foamed, you at least know it was active. Do you think you measured everything else correctly? Is it possible your oven was too hot when it was rising and killed the yeast then? It should take close to the times I put in the post. I’ve made this many times and it’s risen really well all of them. When you punch it down, it will literally deflate. I wish you could come over and I could show you in person. Maybe give it a go again and just leave it on the counter to rise this time once you’re over this initial disappointment? Any other readers have any advice?
I will try the counter in the future. Usually my kitchen is too cold to get any rising action, but I could try the counter for a while and always stick it in the oven with the light on if it doesn’t do anything. Also, I think I need to try adding the wheat gluten. I didn’t have any and hoped I could get away without it but maybe my flour is just too dense. Thanks for your reply 🙂
Carlasays
Hi Sarah. I have trouble with yeast recipes too and almost didn’t try this one. I’ve only made it once and I put 3 times the amount of brown sugar in it. I didn’t realize until later in the process.
Anyway, my first rise was like Rachel’s, where it was over the bowl and deflated when I punched it down. The second rise took much, much longer. I think it was due to having too much sugar from what I read. My bread turned out edible… I made french toast from much of it.
But, I am saying all this for a couple reasons. Even though most people will have the same rise times as Rachel, we all have different temperatures in our kitchens, use different kinds of flour, etc. I’m definitely not an expert. I just want to encourage you to try again… add the wheat gluten. (I don’t know if it makes a difference, but this was the first time I used it and by all accounts, it should’ve been another fail). Perhaps focus on what your rises look like instead of how long they take. Even if they take twice as long or more than Rachel’s, having homemade bread would be so worth it! Just start the process early in the day! 🙂
Ashleigh M.says
This could very easily be because you either did not activate the yeast properly or you killed the yeast. The temperature of the liquid you dissolve yeast in is crucial, as well as the time length the yeast is allowed to dissolve.
Have you tried this with just whole wheat flour? Hubby and I can’t have white flour at all. Whole wheat, spelt, coconut, etc. flours are fine, just not white. Would I need to add more liquids? Thanks so much for that information. This looks delicious and I can’t wait to try it. I may just have to experiment with it and let you know.
Kirsten, I have not tried it with 100% whole wheat yet, but I’d like to eventually. I know it will change some of the ratios, so if you attempt it you may need to add less flour. I’d love to hear how it goes. Thanks for stopping by! – Rachel
Note for Kathy,
I used to make my great grandmothers bread recipe back in high school and long before I ever owned a kitchen aid mixer. Back then I started it all with a good old hand mixer. As the dough got to think, I’d begin stirring it by hand. Obviously it takes a bit more effort, but you can achieve similar results.
It’s a great post Rachel! I’ll admit that I’ve never given much thought to the beauty and history that goes into a loaf of bread.
I don’t have a Kitchen Aide mixer, so I have cut the recipe in half and am using the dough cycle of my bread machine. I don’t see any reason why this won’t turn out. So far, very easy and I expect to have a lovely large loaf by this afternoon.
What does the gluten do for the bread. Is it necessary?
I found this helpful article about vital wheat gluten. I have not made it without it, so I can’t say for sure how this bread would turn out without it. http://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612
Love your recipe! The pictures and explanations are very helpful for folks like me who are visual learners. I was wondering if you’d ever used honey instead of or in place of some of the sugar? If not, any thoughts on what I might expect? Thanks!
I have not used honey is this specific recipe, but my guess it that it won’t alter the taste or texture much. Give it a try! I’d love to know if it works out ok since that would be a better source of sugar.
I used honey today. I never measure anything, so I don’t know how much I put in, but it turned out great. I don’t know that I’ve ever made a homemade bread that was so squishy and soft.
OMG! I can’t tell how exciting it is to see someone else with the exact same, old-school, avocado green KitchenAid mixer that I have! I actually was looking for an every-day bread recipe and found this lovely one on your blog, and then started scrolling through the post and saw your mixer! My mom (lovingly) passed on her fantastic old mixer to me when she redid her kitchen 7 or 8 years ago. It was a wedding present to her in 1971 and is still alive and kicking. Glad to see it has a buddy out there in the world! It’s serendipitous – I must try this recipe this very evening. Thanks!
Three cheers for the avocado green mixers of the world…all three of them. 😉
Thank you so much for this recipe! I have never made bread before and have always wanted to try it, but thought if I didn’t have a bread machine it would be too hard. I followed your recipe exactly and compared my results to your pictures and my bread turned out amazing! My husband told me I better never buy him bread from the store again! I have two loaves in the freezer still so I’m anxious to see how they defrost and turn out.
I thrilled it turned out so well for you Bethany! Thanks for leaving feedback.
Hello there! I’d love to make this bread but can’t add the flax seed. Is that a necessary component?
It will be just fine without the flax.
Wow. This bread is beautiful! Question, is the yeast the instant fast-acting yeast or regular yeast? Thanks for sharing such a lovely recipe 🙂
I used quick-rising yeast, but my friend who makes this all the time said she has used both kinds. Thanks for stopping by!
Used your recipe to make 3 sandwich loaves today. They turned out perfect! Moist & springy! Definitely making this my go to wheat bread recipe! (Used KA Mixer**)
Thanks for sharing your experience. I’m so delighted to hear that it worked perfectly for you! I tried making it by hand kneading for about 10 minutes last week, and it was still tasty, but denser. I should have kneaded a lot longer I guess. The Kitchen Aid mixer helps a lot.
For those of you who think you need a Kitchen Aid mixer to make this bread, I can tell you with certainty that you do not. I NEVER use a mixer for bread. I have recently started whipping it a little bit with a whisk and then switch to a wooden spoon when it gets too thick for the whisk, but I never use an electric mixer of any sort. I also don’t worry about foaming action of my yeast and I use the inside of my arm to determine if the water is the right temperature – not so hot you can’t hold it under the faucet, but only a little cooler than that. It’s the kneading of the bread that is going to play the biggest role in the outcome of the final loaf. Knead it until you think it’s good enough and then knead it some more. I’ve been making homemade bread for years and it’s more of a “feel” thing than an exact science. You don’t even need to measure your ingredients particularly well.
Check your altitude!! The higher you live, the longer it takes to rise. Also your bread cooks hotter, if that is the case lower your oven temp. Hope this helps!
Hi Rachel love the look of your bread its so nice here all the wonderful Coments!!! I was just wondering would the yeast have to be the Traditional yeast or the quick yeast I am new at making bread thank you!!!
Hi Cheryl. Great question. I asked my friend, Jeannette, and she said she’s used both. I have only used Red Star Quick Rise Yeast every time. So, perhaps that is why my rise time was shorter than what others mentioned in the comments?? I hope that helps. Godspeed in your bread making. It takes a little practice, but it so gratifying when you open the oven that first time and see that it worked!
I made this bread last week and it was delicious. I got a good rise out of it compared to some of the other breads that I make, but it didn’t rise quite as nicely as yours, but I had my kitchen window open and had a but of a draft in my kitchen which I think affected it. I make bread every weekend so I am not too discouraged by this. I am making it again right now but have substituted in a bit of oat flour for the white flour since I don’t care much for that. Fingers are crossed that it comes out a little taller this week.
Thanks for the feedback, Charisse. Did the oat flour work out? Did it rise better this time?
I tried this today because I’m always searching for a good, easy homemade bread recipe. I followed the directions, but ended up with three bread logs rather than loafs. Any suggestions? My yeast foamed nicely, I put the dough in my oven with the light on to rise and I thought I had a decent first rise, though it didn’t really punch down like I expected it to, so maybe it really didn’t rise enough? I let it rise for about 15 minutes over the recommended hour. Then, when I rolled it into logs and let it rise again, I gave it 30 minutes and started the oven but the risen dough didn’t even fill up the pans and I used the size you recommended. I can’t tell you how frustrated I am. I seem to never be able to make a load of bread that turns out anything like it should. Please tell me what I’m doing wrong… Does it need to rise for hours and hours?
Oh my goodness, I am SO sorry. I know exactly how you feel, because this is what has happened to me in the past and why I’ve shirked away from using yeast recipes. It’s so hard to diagnose what went wrong without being there to be honest. If your yeast foamed, you at least know it was active. Do you think you measured everything else correctly? Is it possible your oven was too hot when it was rising and killed the yeast then? It should take close to the times I put in the post. I’ve made this many times and it’s risen really well all of them. When you punch it down, it will literally deflate. I wish you could come over and I could show you in person. Maybe give it a go again and just leave it on the counter to rise this time once you’re over this initial disappointment? Any other readers have any advice?
I will try the counter in the future. Usually my kitchen is too cold to get any rising action, but I could try the counter for a while and always stick it in the oven with the light on if it doesn’t do anything. Also, I think I need to try adding the wheat gluten. I didn’t have any and hoped I could get away without it but maybe my flour is just too dense. Thanks for your reply 🙂
Hi Sarah. I have trouble with yeast recipes too and almost didn’t try this one. I’ve only made it once and I put 3 times the amount of brown sugar in it. I didn’t realize until later in the process.
Anyway, my first rise was like Rachel’s, where it was over the bowl and deflated when I punched it down. The second rise took much, much longer. I think it was due to having too much sugar from what I read. My bread turned out edible… I made french toast from much of it.
But, I am saying all this for a couple reasons. Even though most people will have the same rise times as Rachel, we all have different temperatures in our kitchens, use different kinds of flour, etc. I’m definitely not an expert. I just want to encourage you to try again… add the wheat gluten. (I don’t know if it makes a difference, but this was the first time I used it and by all accounts, it should’ve been another fail). Perhaps focus on what your rises look like instead of how long they take. Even if they take twice as long or more than Rachel’s, having homemade bread would be so worth it! Just start the process early in the day! 🙂
This could very easily be because you either did not activate the yeast properly or you killed the yeast. The temperature of the liquid you dissolve yeast in is crucial, as well as the time length the yeast is allowed to dissolve.
Have you tried this with just whole wheat flour? Hubby and I can’t have white flour at all. Whole wheat, spelt, coconut, etc. flours are fine, just not white. Would I need to add more liquids? Thanks so much for that information. This looks delicious and I can’t wait to try it. I may just have to experiment with it and let you know.
Kirsten, I have not tried it with 100% whole wheat yet, but I’d like to eventually. I know it will change some of the ratios, so if you attempt it you may need to add less flour. I’d love to hear how it goes. Thanks for stopping by! – Rachel
Rachel, Can you give the measurements of the small loaf pans? Thanks! And sorry if you mentioned it in the post and I missed it. Gretchen
Hey G, Sorry I missed your question! Here is the link to the exact pan I used with Jeannette. The measurements are 8 1/2 x 4 1/2, according to the Kohls website. http://www.kohls.com/product/prd-661861/food-network-loaf-pan.jsp
Note for Kathy,
I used to make my great grandmothers bread recipe back in high school and long before I ever owned a kitchen aid mixer. Back then I started it all with a good old hand mixer. As the dough got to think, I’d begin stirring it by hand. Obviously it takes a bit more effort, but you can achieve similar results.
It’s a great post Rachel! I’ll admit that I’ve never given much thought to the beauty and history that goes into a loaf of bread.
I don’t have a Kitchen Aide mixer, so I have cut the recipe in half and am using the dough cycle of my bread machine. I don’t see any reason why this won’t turn out. So far, very easy and I expect to have a lovely large loaf by this afternoon.
Okay, finished but not as pretty as yours. I guess you need to use the Kitchen Aide mixer to get the best results. Tastes good, however!
Nice attempt! Sorry it wasn’t as pretty.