Homemade Bread

Don’t mind the trash on the countertop or sock in the background. Just look at that bread! It ain’t pretty, but the kids loved it.

A bread basket is a staple on the table when we visit Finland. The basket is filled with a variety of doughy goodness that’s homemade or fresh from the bakery. We add a slab of fresh butter to a slice as an appetizer or snack. Or for a meal we’ll add a thin slice of cheese and lunchmeat. We eat bread at most meals when we visit, and The Finn and I don’t feel bloated afterwards like we do when we eat bread at home. I believe it’s because the ingredients aren’t highly processed and the bread is fresh.  

In an effort to eliminate processed foods and make more food from scratch, I’m attempting to make our bread. I enjoy the idea of a bread basket on the table, but I do not like the ingredients in our store-bought bread. I’ve let convenience take precedence over providing REAL food for my family. I’m ready to change those ways. 

We currently keep three types of bread in our house. One loaf is gluten free to to accommodate my gluten sensitivity, a second loaf for The Finn because he’s allergic to baker’s yeast, and a third loaf for the kids. 

I’m starting simple with a recipe only the kids can eat the bread since it’s full of gluten and yeast. But, it’s a start. And if the kids hate the bread, well, guess my neighbors will enjoy some fresh bread, and I’ll find another recipe. 

p.s. I’ve been wanting to make homemade bread for over a month now. I just found the time and energy to do it today. I forgot how time consuming it is….or maybe that’s because I was constantly breaking up fighting children in between bread-making steps.

p.s.s. A slice of this pairs well with red wine, beer, mixed drinks, etc. Just in case you had a day like mine and need a snack and drink. 

Amish White Bread


  • 2 cups warm water (110 degrees F)
  • 2 tbsp. white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup olive oil (or oil of your choice)
  • 6 cups bread flour (I used Bob’s Red Mill Artisan Bread Flour)


  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (I showed Niko what was happening to the yeast and he said it smelled like wine. Ha!)
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. (This took more like one hour for my bread.)
  4. Bake at 350 degrees F for 30 minutes.
  5. Pray your kids like it because it took so long to make the damn bread!

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