Baking Classics: Farmhouse White Bread

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsBaking Classics

The Technique

Farmhouse White Bread

A peanut butter sandwich is best when served on classic white sandwich bread & a homemade loaf makes it even better. Farmhouse White Bread features a traditional bread baking technique so it’s important not to rush the process but two quality loaves are the reward for your effort. It can be sliced & stored at room temperature for two days in an airtight bag or frozen up to 3 weeks. Just simply pop the slices in the toaster to use for sandwiches or breakfast whenever you so please. Learn to make this iconic bread style in your own kitchen & look to The Guide To Making Handcrafted Bread for additional pointers. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFarmhouse White Bread
makes 2 loaves

3/4 cup warm water {110 degrees}
2 {1/4-oz} package active dry yeast
3 Tbsp sugar, divided
5 1/2 cups bread flour
2 tsp kosher salt
1 1/2 cups buttermilk 
1 egg
3 Tbsp olive oil or melted butter
Olive oil

Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, the remaining sugar & the salt in the work bowl of an electric stand mixer. Add the buttermilk, the egg & the 3 tablespoons of oil or melted butter. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a lightly floured cutting board. Form the dough into a ball & place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 1 to 1 1/2 hours or until the dough increases by half its original size. Punch the dough down & place it onto a lightly floured work surface. Divide the dough into 2 pieces weighing approximately 1 1/2 pounds each.

Generously coat 2 {9 x 5-inch} loaf pans with cooking spray. Working with one piece of dough at a time, shape the mixture into a rudimentary rectangle. Roll the dough, using a pin, into a 9 x 15-inch rectangle over a lightly floured surface. Roll up jelly roll fashion. Tightly tuck the ends under & place the dough seam side down into the prepared loaf pans. Push the dough down into the pan for an even rise. Repeat the procedure with the remaining piece of dough. Brush the dough tops liberally with oil. Cover loosely with plastic wrap. Let rise in a warm spot free from drafts 45 minutes to 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip. 

Preheat the oven to 375 degrees. Remove the plastic wrap. Place the loaf pans on a half sheet pan. Bake 45 minutes or until the loaves sound hollow when tapped. Remove from the oven. Let stand 5 minutes. Remove the bread from the pans & place them on a wire rack. Brush the tops of the bread with olive oil. Cool completely before slicing, about 3 hours. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Farmhouse White Bread

Homemade yeast breads offer a variety of serving options. Look to these hard working provisions to make grilled cheese sandwiches & crowd pleasing BLT’s. Expect a texture that is slightly more firm & less sweet than the standard that will hold up well when preparing lunch favorites. Once you taste the difference between bread loaves that have been prepared from scratch, you’ll look to them as classic staples worth your time.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Patience is the key to making successful yeast risen bread loaves. Do not rush the rise time be it the first or the second. A few tools & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.

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No. 1

The Ingredients

It is always a good idea to measure ingredients before beginning any of the procedures to ensure the most accurate results. Follow these tips & cues to be certain you’re on task during the process as well.

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Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 {1/4-oz} envelope of active dry yeast. 

It’s a good idea to dissolve dry yeast before using it. Combine the warm water, the yeast & a little sugar in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. If no bubbles are created during the proofing process, the yeast will not be able to do the job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present then the yeast has proved to you that it is indeed good & you can proceed. 

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Granulated sugar is used in several pivotal points throughout the recipe. When combined with the water & the yeast during the proofing process, it serves to feed the yeast. It is used in the dough not only to provide a slightly sweetened flavor but help aide in the browning process while baking. 

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The mixing procedure develops the gluten in flour to build the foundation of quality yeast raised doughs. Salt gives dough flavor. Without out it, expect a dull tasting bread. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

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The Egg, The Buttermilk & The Fat

These ingredients work to enrich the dough for a more complex flavor.

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 2

The Mixing & The Kneading

You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.

Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, the remaining sugar & the salt in the work bowl of an electric stand mixer. Add the buttermilk, the egg & the 3 tablespoons of oil or melted butter. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough.

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 3

The First Shaping

The dough should feel soft & light for it’s size. Transfer it from the bowl using a dough scrapper onto a lightly floured cutting board. Form the dough into a ball.

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3a

Flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the texture of the dough.  

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3b

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials3c

Flip the dough over. A few quick spins between your hands will have it shaped into a ball. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

The First Rise

Place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials4a

Allow the dough to rise in a warm spot free from drafts until the dough increases by half its original size. This can take anywhere from 1 to 1 1/2 hours depending on the temperature of your kitchen. If it’s rising slowly, turn on the oven & place the bowl of dough beside it to speed along the process. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials4b

Once it has risen, punch the dough down. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 5

The Second Shaping

After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Divide the dough into 2 pieces weighing approximately 1 1/2 pounds each. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials5a

Generously coat 2 {9 x 5-inch} loaf pans with cooking spray. Working with one piece of dough at a time, shape the mixture into a rudimentary rectangle. Roll the dough, using a pin, into a 9 x 15-inch rectangle over a lightly floured surface. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials5b

Roll up jelly roll fashion. There is a more technical procedure to prepare a dough of this nature for a loaf pan that will be addressed with a different bread style however this is one of the most straight forward methods ideal for the home cook. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials5c

Tightly tuck the ends under & place the dough seam side down into the prepared loaf pans. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 6

The Second Rise

Push the dough down into the pan for an even rise. Repeat the procedure with the remaining piece of dough. Brush the dough tops liberally with oil. Cover loosely with plastic wrap. Let rise in a warm spot free from drafts 45 minutes to 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 7

The Baking 

Preheat the oven to 375 degrees. Remove the plastic wrap. Place the loaf pans on a half sheet pan. Bake 45 minutes or until the loaves sound hollow when tapped. Remove from the oven. Let stand 5 minutes. Remove the bread from the pans & place them on a wire rack. Brush the tops of the bread with olive oil. Cool completely before slicing, about 3 hours. 

Baking Classics. Farmhouse Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 8

The Farmhouse White Bread

The bread slices beautifully with a serrated knife but do not slice into the bread as soon as it comes out of the oven as tempting as it may be. You’ll disturb the crumb that’s still piping hot on the interior. Once the loaves have cooled, it can be sliced into 1/3-inch thick pieces using a serrated knife. If you’re not going to enjoy all of it right away, place in a zip top bag & store in the freezer. Thaw the slices as needed for a few seconds in the microwave or pop right into the toaster.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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