Hutterite Farm Bread
A soft, tender white sandwich loaf baked in large batches, a hallmark of Hutterite colony kitchens that feed dozens of people at every meal.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Stand mixer or large bowl
- •Two 9x5-inch loaf pans
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 3
- carbs
- 28
- protein
- 4
- calories
- 160
Instructions
- 1
Stir the yeast and a pinch of sugar into warm water. Let it sit for 10 minutes until foamy.
- 2
Mix the warm milk, sugar, melted butter, egg, and salt in a large mixer bowl.
- 3
Add the yeast mixture and half the flour. Stir until smooth.
- 4
Slowly mix in the remaining flour. Knead for 8-10 minutes until smooth and stretchy.
- 5
Put the dough in a greased bowl and cover it. Let it rise for 1 hour until doubled.
- 6
Gently press down the dough and cut it in half. Shape each half into a loaf.
- 7
Set the loaves into greased loaf pans and cover them. Let rise for 45 minutes.
- 8
Bake at 350°F for 30-35 minutes. They are ready when golden and sound hollow when tapped.
- 9
Let the loaves cool in the pans for 10 minutes. Move them onto a wire rack to cool completely.
Chef's tips
Knead until a small piece stretches thin without tearing (the windowpane test) for the softest bread.
Storage
Store wrapped at room temperature up to 4 days, or freeze sliced loaves up to 3 months.
Reheating
Toast slices as needed; whole loaves need no reheating.
Common mistakes to avoid
- •Not letting the dough rise long enough, which makes the loaf dense and heavy.
- •Adding too much extra flour, which makes the bread dry.
Serving suggestions
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