- Combine Wet Ingredients: To the activated yeast mixture, add the warm milk, remaining granulated sugar, melted butter, and salt. Stir gently to combine all the wet ingredients thoroughly.
- Begin Adding Flour: Gradually add 3 cups of the all-purpose flour to the wet ingredients, one cup at a time, mixing with a wooden spoon or sturdy spatula until just combined and smooth. The mixture will be quite loose at this stage.
- Form the Dough: Continue adding the remaining flour, ½ cup at a time, mixing until the dough starts to come together and pull away from the sides of the bowl. You may not need all 7 cups of flour, or you might need a tiny bit more; the goal is a soft, slightly sticky dough that is manageable.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Begin kneading by hand (as shown in the image). Push the dough away with the heels of your hands, fold it back over, rotate, and repeat. Continue kneading for 8-10 minutes. The dough should become smooth, elastic, and no longer excessively sticky. To test if it’s sufficiently kneaded, perform the “windowpane test”: gently stretch a small piece of dough; if it stretches thin enough to be translucent without tearing, it’s ready.
- First Rise (Bulk Fermentation): Lightly grease a clean large bowl with butter or oil. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place (around 75-80°F / 24-27°C) for 1 to 1 ½ hours, or until the dough has doubled in size.
- Punch Down and Shape: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Gently flatten the dough into a rectangle. Starting from one of the longer sides, tightly roll the dough into a log, pinching the seam closed firmly. Tuck the ends under slightly to create a neat loaf shape.
- Second Rise (Proofing in Pan): Lightly grease a 9×5-inch loaf pan generously with butter or oil. Carefully place the shaped dough seam-side down into the prepared loaf pan (as shown in the image). Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Return it to a warm, draft-free place for another 30-45 minutes, or until the dough has nearly doubled in size again and risen above the rim of the pan.
- Preheat Oven and Score: While the dough is on its second rise, preheat your oven to 375°F (190°C). If desired, just before baking, use a sharp knife or bread lame to make a single, shallow slash lengthwise down the center of the risen loaf (as shown in the image). This helps the loaf expand evenly.
- Bake the Loaf: Place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the crust is a beautiful golden-brown and the internal temperature reaches 200-210°F (93-99°C) with an instant-read thermometer (as shown in the image). If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool Completely: Once baked, immediately remove the loaf from the oven and carefully turn it out onto a wire cooling rack. Allow the bread to cool completely for at least 1-2 hours before slicing (as shown in the image). This crucial step allows the internal structure to set, preventing a gummy texture.
- Serve and Enjoy: Once cooled, slice your beautiful Farmhouse Loaf and enjoy with butter, jam, or your favorite sandwich fillings!
Cooking Tips and Variations
Perfecting Your Knead: The kneading process is fundamental for developing gluten, which gives bread its structure. Don’t be afraid to get your hands dirty! If kneading by hand, aim for a rhythmic push-and-fold motion. The dough should eventually feel smooth, elastic, and spring back when poked. If using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes until the dough clears the sides of the bowl. Resist the urge to add too much extra flour during kneading; a slightly sticky dough is better than a dry, dense one.
