Step 2: Make the Dough
Once the yeast is activated, mix in the softened butter, salt, and eggs. Stir well.
Gradually add the flour, 2 cups at a time. After about 6 cups, the dough will start to get thick and heavy. Switch to hand mixing or use a stand mixer with a dough hook. Continue adding the flour until a soft, slightly sticky dough forms (usually around 9–10 cups total).
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until it’s smooth and elastic. If it’s too sticky, sprinkle in small amounts of flour as you knead.
Kneading test: Press two fingers gently into the dough — it should slowly bounce back.
Step 4: First Rise
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 5: Punch Down & Divide
Once risen, punch the dough down to release the air. Turn it out onto a floured surface and divide it evenly into four portions.
Shape each portion into a loaf: roll into a rectangle, then tightly roll it up from one end like a jelly roll. Tuck the ends under and place each roll seam-side down into a greased 9×5-inch loaf pan.
Step 6: Second Rise
Cover the loaf pans and let the dough rise again for 30–45 minutes, until the loaves rise about 1 inch above the rim of the pans.
Step 7: Bake
Preheat the oven to 350°F (175°C). Bake the loaves for 25–30 minutes, or until golden brown and the tops sound hollow when tapped.
Step 8: Butter and Cool
As soon as they come out of the oven, brush the tops with butter for that irresistible golden shine and soft crust. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.
🍞 Serving and Storing
- Serve warm with honey, butter, or jam.
- Wrap cooled loaves in foil or plastic wrap — they stay fresh for 3–4 days.
- They freeze beautifully too! Just thaw at room temperature and warm in the oven for 10 minutes before serving.
💬 Final Thoughts
There’s something deeply comforting and communal about baking bread for church. It’s an offering of time, love, and care. When people compliment you on your bread — especially after a year — it’s not just about the taste, but the memory it evokes. So yes, I made 4 loaves this year, and I’ll probably make even more next time.
If you’re thinking about baking for your next church event or family gathering, give this recipe a try. It might just become your new tradition.
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