Homesteading – Big Batch Bread Recipe

Big Batch Bread Recipe

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Bread is something that is integral to many people’s diets. I like to make four loaves at a time that way I am only making bread once a month. I started making my own bread because grocery store bread was getting pretty gross to me. I have a sensitive palate so all I could taste was the chemicals and preservatives. The store bought bread is also filled with air to make it more “light and fluffy” which means it is not filling. I find bakery bread to be lovely though the price tag is not so lovely.

There is just something so satisfying about making bread. Once it’s in the oven also and you can smell it baking, it is such an amazing scent. My mouth waters, I feel comforted and homey. Plus is it delicious!

I like to use recipes from the flour companies as they have great recipes. Look at Five Roses and Robin Hood cook books. If memory serves this is a Robin Hood recipe.

If you have other big batch bread recipes please share them with us!

Bread Yields 4 loaves

Scald 2 cups of milk

Pour into a large bowl and add:

¼ cup white sugar

4 tsp. Salt

¼ cup shortening (I like to use Crisco)

1 cup water

Stir until the shortening melts. (If you are having trouble with this as I sometimes do, I put it in the microwave for a few seconds before adding it into the bowl. It melts faster.)

Meanwhile, dissolve

2 tsp. Sugar in 1 cup warm water, then sprinkle

4 ½ tsp. Yeast (if you are using the envelopes of yeast it is 2 envelopes)

Let stand until yeast has dissolved then stir briskly with a fork. Add to your milk mixture.

Beat in 5 cups flour – then gradually beat in additional 4 ½ – 5 cups flour (This recipe just barely fits in my kitchen Aid mixer, you may find it too large depending on what size you have. Of course you can do this by hand as well.)

Knead dough on a floured surface. Grease a large bowl, put dough in bowl and cover with a clean damp tea towel and let stand 1 1/2hours or until doubled.

Punch down bread and let double again.

Separate into four pieces and bake in greased loaf pans at 400°F for about 30 minutes.

Notes: cooking times are suggestions. Your oven may be hotter like mine and it cooks faster. I always check at around the 20 minute mark.

If you plan on making your own bread it is really best to do the 4 loaves at one time. Loaf pans can be an expensive investment if you have to be 4 all at once. I suggest checking thrift stores if this is an issue for you as they usually have a couple.

Many people who make bread occasionally buy the envelopes of yeast. They don’t use enough to justify buying the big jar if they are throwing most of it out. There is nothing wrong with this. However, if you get into bread making you will want to change over to the big jar. It’s cheaper by the serving. You must refrigerate the yeast once it has been opened. 2 ¼ teaspoons of yeast equals one envelope. A lot of recipes will say one envelope so it’s important to know how to convert if you’re using it from the jar. (The jar also tells you).

Happy baking!



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