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–+ servings
Mother's Bread
Mother’s Bread is a timeless homemade bread recipe that embodies comfort, simplicity, and tradition. Soft, golden loaves fresh from the oven bring warmth to any kitchen, filling it with the irresistible aroma of baking yeast and butter. This recipe uses classic pantry ingredients and careful temperature control to ensure the yeast activates properly, creating a tender crumb with a hearty crust. Perfect for sandwiches, toast, or enjoying with butter and jam, this bread holds a special place as a staple of home baking. Its straightforward steps make it beginner-friendly yet deeply rewarding, a cherished taste of classic American home cooking.
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Prep Time 2 hours 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Course bread
Cuisine American
Servings 2 loaves
Calories 140 kcal

Ingredients
  

  • ¼ cup warm water (105°F for dry yeast, 95°F for compressed yeast)
  • 1 pkg yeast (active dry or compressed)
  • 2 cups water (heated to 105°F or 95°F depending on yeast type)
  • 2 tbsp melted butter
  • 2 tsp salt
  • 6 to 6½ cups all-purpose flour (sift before measuring)

Instructions
 

Step 1: Activate Yeast

  • Dissolve yeast in ¼ cup warm water. Let it sit until foamy.

Step 2: Mix Wet Ingredients

  • Add 2 cups warm water, melted butter, and salt. Stir gently to combine.

Step 3: Add Flour

  • Gradually add sifted flour, 1 cup at a time, mixing until a soft dough forms.

Step 4: Knead Dough

  • Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Step 5: First Rise

  • Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).

Step 6: Shape Loaves

  • Punch down dough, divide in half, and shape into loaves. Place in greased pans (5¼ x 9¼ or 4½ x 8½ inches).

Step 7: Second Rise

  • Cover and let rise until nearly doubled, about 30–40 minutes.

Step 8: Bake

  • Bake at 375°F if using glass pans or 350°F if using metal pans, for 30–35 minutes until golden brown.

Step 9: Cool and Serve

  • Remove from pans, cool on wire racks, and enjoy warm or at room temperature.

Tips

  • Use water at about 105 to 108°F for dry yeast or ~95°F for compressed yeast for best activation.
  • If your kitchen is cool, allow extra rising time or place dough in a slightly warm, draft-free spot.
  • Brush the tops with melted butter after baking for a softer crust.
  • Substitute part of the all-purpose flour with whole-wheat flour for a heartier loaf.
  • Check doneness by tapping the bottom of the loaf; it should sound hollow.
  • For stand mixer kneading, use the dough hook for 6 to 8 minutes on low speed.
  • Dough should be smooth and elastic; if sticky, add flour 1 tablespoon at a time.
  • This recipe freezes well, cool completely, then wrap tightly.
  • Shape into dinner rolls instead of loaves; bake time will shorten.
  • Add 1 to 2 tablespoons honey or sugar if you prefer a slightly sweeter sandwich bread.

Nutrition

Calories: 140kcalCarbohydrates: 27gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 190mgPotassium: 55mgFiber: 1gSugar: 0.5gVitamin A: 70IUCalcium: 8mgIron: 1.6mg
Keyword baking from scratch, family recipe, homemade bread, loaf bread, sandwich bread, vintage recipe, yeast bread
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