Sandwich Bread Recipe

Dry Ingredients:

4 cups all-purpose organic flour
2 tsp salt
2 Tablespoon organic dry milk
2 Tablespoon organic sugar
2-1/2 tsp yeast

Layer dry ingredients in jar.

Wet Ingredients:

12 oz Warm water
1 oz (2 Tablespoons) organic butter
* 1 Tablespoon Honey


Mix dry/wet ingredients for 18 minutes Allow dough to rise until double in size.
Punch dough down
Place dough in buttered pans.
Allow to rise (Approx. 45 minutes)
Bake 350 for 25 minutes.
Remove from oven and allow to cool in pan 10 minutes.
Remove from pan, allow to cool before slicing.

Two-Loaf Buttermilk Bread

The buttermilk in this bread recipe gives the bread a rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. The rich taste is the same for either type of buttermilk. If you can’t get a hole of buttermilk, mix one tablespoon of vinegar or lemon with one cup milk.

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes


1 c. water
3 tablespoons butter
1/2 c. warm water
1 package active dry yeast
1 cup buttermilk or 1 cup water and 4 tablespoons buttermilk powder
2 tablespoons honey
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon apple cider vinegar
6 cups bread flour


1. In small saucepan, heat 1 cup water and 3 tablespoons butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.

2. In small bow, add 1/2 c. warm water and the dry yeast. Stir yeast until dissolved. Set bowl aside and continue with the next step.

3. In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warm to the touch, pour into large bowl. Add yeast water.

4. Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

5. Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top is lightly buttered. Cover and let rise until double in size, 45-60 minutes.

6. Punch down dough and turn out onto floured board. Knead bubbles out of dough. divide dough into two equal halves.

7. Preheat oven 375 degrees. Form dough into two loaves. Place in buttered pans. Cover and let rise until double in size, 30 to 45 minutes.

8. Melt 1 tablespoon butter and brush on bread tops. Using a sharp knife, make three light slashes across the tops. Place in oven and bake for 45 minutes. Remove from pans and let cool on a rack or dishtowel.

** This is my favorite bread recipe and so very easy to make.


Classic 100% Whole Wheat Bread

Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.

Hands On Time: 12 to 23 minutes

Baking Time: 35 to 40 minutes

Total time: 3 hours 17 minutes to 5 hours 3 minutes

Yield: 1 loaf

1 to 1-1/8 cups lukewarm water*
1/4 c. vegetable oil
1/4 c. honey, molasses, or maple syrup
3-1/2 cups King Arthurs White Whole Wheat flour (Premium 100% Whole Wheat Flour
2-1/2 teaspoons instants yeast (or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe)
1/4 c. non-fat dry milk
1-1/4 teaspoons salt
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.


1) In a large bowl, combine all  ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minute, or until it begins to become smooth. (You may also knead this dough in a electric mixer or food processor, or in a bread machine programmed for “dough” or “manual”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan.

3) Transfer dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8-1/2 X 4-1/2 loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for 1 to 2 hours, or till the center has crowned 1″ above the rim of the pan. Towards the end of the rising time, preheat oven to 350 degrees.

4) Bake bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.

*The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. maple syrup makes a less-sweet loaf–unless you use real maple syrup, it’ll be similar to a loaf made with honey.

*If you’re someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of water in this recipe. A bit of orange juice tones down whole wheat’s somewhat tannic taste.

Buckwheat Molasses Bread

This dark, heavy bread is sure to be a favorite for people who love heavy grains, such as buckwheat, and the sweet flavor of molasses. This recipe makes one loaf of dark bread that can be wrapped and frozen for up to 3 months.

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 40 minutes


1/2 tablespoon salt
2 tablespoons molasses
1 tablespoon vegetable oil
1-1/4 c. warm water
2 tablespoons dry milk
1 tablespoon active dry yeast
1 c. dark buckwheat flour
2-1/4 cups bread flour


1. In large bowl, mix salt, molasses, vegetable oil, dry milk and yeast. Stir in warm water.

2. Stir in buckwheat flour. Mix in 2 cups bread flour.

3. Turn dough out onto floured board. Knead in remaining 1/4 c. bread flour.

4. Put dough in greased bowl and turn over so top of dough is greased. Cover and let rise in warm place for 1 hour or until double in size.

5. Punch down dough. Turn out onto floured board and knead for 5 minutes.

6. Form dough into bread loaf and place in greased loaf pan. Cover and let rise for 30 minutes or until double in size.

7. Score loaves by making three quick slashes across the top.

8. Bake at 350 degrees for 40 minutes or until dark brown. Remove from oven and turn bread out onto clean kitchen towel or rack.

Homemade Hamburger Buns

Do you like thick, juicy hamburgers, but the hamburger rolls you buy in the grocery store always fall apart on you? Try this easy recipe for hamburger buns. The recipe is easy to follow, great for people who are just learning to bake, and the ingredients are simple things you probably already have in your kitchen.

Yield: 10 Hamburger buns

Prep Time: 2 hours

Cook Time: 12 minutes

Total Time: 2 hours, 12 minutes


1 c. water, room temperature
3 teaspoons active dry yeast
1 large egg, lightly beaten
1/4 c. shortening
1/4 c. sugar
3/4 teaspoon salt
3 cups all-purpose flour, approx.


1. In medium bowl, mix water and yeast. Add egg, shortening, sugar and salt. Stir. Add 2 cups flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

2. Punch down dough. Turn dough onto lightly floured board and knead fo 4 minutes or until the bubbles are out of the bread. Divide into 10 equal pieces. Roll each dough piece into a ball and flatten it into the shape of a hamburger bun. Place on greased baking sheets. Cover and let rise in warm, draft-free place for 20 minutes.

3. Bake buns at 400 degrees for 12 minutes or until buns are golden brown. Remove buns from sheet and let cool on rack.


1. To add sesame or poppy seeds onto the bun tops, brush egg white on bun tops and sprinkle with seeds before placing in the oven.

2. Keep yeast stored in an airtight container and in the refrigerator. heat, moisture and air kills the yeast and prevents bread dough from rising.

3. You can omit the egg in this recipe and replace it with 1/4 c. water.

4. Egg substitute can be used in place of the egg.

5. to keep buns soft, store in a plastic bag.

6. To freeze, let buns cool completely. Place in plastic freezer bag and freeze for up to 4 weeks.

Basic 2-Loaf White Bread for Beginners

Basic 2-loaf white bread is one of the easiest recipes for all beginners to learn. The recipe uses all the basic bread ingredients: flour, milk, water, yeast, sugar and salt.  serve fresh out of the oven or frozen for later use.

Prep Time: 3 hours

Cook time: 45 minutes

Total time: 3 hours, 45 minutes


1 c. milk
2 Tablespoon butter
1/2 c. warm water
2 packages active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 c. warm water
6-7 cups unbleached bread flour


1. Heat 1 c. milk and 2 tablespoon butter in a small saucepan over medium heat. Remove from heat when butter is melted. Set aside to cool.

2. Pour 1/2 c. of warm water into a small bowl. Slowly pour yeast into bowl while stirring. The constant stirring while adding the yeast will prevent the dry yeast from clumping. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps.

3. In a large bowl, add sugar, salt and 1 c. warm water. Mix.

4. Check the small saucepan of milk and butter. If the contents are warm to the touch, pour the liquid into the large bowl and mix.

5. Pour the yeast water into the large bowl. It is important that the batter is warm, not boiling hot. Hot liquid, such as the milk you heated up, will kill the dry yeast and prent the bread from rising.

6. Begin mixing in the unbleached bread flour, one cup at a time. By the fifth cup, the dough will begin to get stiff and it will be difficult to mix it with the wooden spoon. Turn dough onto a floured board and begin to knead. Continue adding more flour and kneading the flour into the dough until the dough is smooth, not sticky.

7. Next, grease a large bowl with butter. Put the bread dough in the bowl and then turn the dough over so that the top of the dough is now buttered. Cover the bowl with a kitchen towel and let the dough rise at room temperature until double in size for about 1 hour.

8. Punch down dough. Turn it onto a floured board and knead out all the bubbles for about 5 minutes. Divide the dough in half and from each half into a loaf by rolling the dough into a rectangle. Roll the dough up like a jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.

9. Preheat oven to 375 degrees. Butter two loaf pans. Set loaves in pans, cover with kitchen towel and allow to rise until double in size for about 30 minutes.

10. Bake bread for 45 minutes or until golden brown. Remove bread from oven and turn out loaves onto a rack or a clean kitchen towel. Allow to cool before cutting.

Onion Soup Mix Bread Recipe


1/2 c. warm water
1/4 c. milk
2 teaspoons vegetable oil
1-1/2 teaspoons sugar
1/2 packet onion soup mix, approx. 1/2 oz.
2 teaspoons active dry yeast
1-1/2 c. bread flour


1. In medium bowl, mix together water, milk, oil, sugar, soup mix and yeast

2. mix in flour, a half cup at a time.

3. Turn dough out onto floured board and knead for about 5 minutes. If the dough is too sticky, add more flour a tablespoon at a time.

4. Grease medium bowl. Put dough in bowl and turn so that the dough is greased on top. Cover and let rise in warm place for about 45 minutes or until double in size.

5. Punch down dough. Turn out onto floured board and knead for about 3 minutes. shape dough into loaf.

6. Grease small loaf pan or baking sheet. Put loaf in pan or sheet, cover with clean cloth and allow to rise for about 30 minutes or until double in size.

7. Bake at 350 degrees for 35 minutes or until golden brown.

8. Remove loaf from pan and let cool on rack or clean cloth.

*This recipe also freezes very well. Just wrap in plastic wrap and then foil and store in a sealed gallon-sized freezer bag.