[Adapted from Bread Machine Magic by Rehberg & Conway, 1992]

Big Lou’s Homemade Pan Bread – Bread Machine Version

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 2 hrs Total Time 2 hrs 40 mins
Servings: 8


This is a revised version of Gramma's traditional homemade bread, reconfigured to fit into standard bread machine.


For 9 x 9 pan OR 9 x 13 (slightly smaller rolls)


Making the bread - Preheat oven to 350

  1. Bread machine method:
    • Place all ingredients in bread machine pan, select Dough setting, and press Start. 
      • When dough has risen long enough, the machine will beep. 
    • Turn off bread machine, remove bread pan, and turn out dough onto floured or oiled countertop or cutting board.
  2. OR mixer method:
    • Warm milk to 105-115 degrees and add yeast and pinch of sugar. 
    • Let proof. 
    • Then add to mixer along with eggs, salt, sugar, butter and enough flour to make soft dough. 
    • Knead until soft and elastic. 
    • Place in greased, large bowl.  Cover. 
    • Let rise in warm place till double in bulk. 
    • Turn out dough onto floured or oiled countertop or cutting board.
  3. After dough has risen...
    • Turn out dough onto lightly greased surface.  Cut into small balls (approximately 16 or so) and place in lightly greased pan.
    • Let rise again until double.  Optional:  brush w/beaten egg for nice sheen)
    • Bake 25-30 minutes at 350 until golden brown and bread temperature reaches 205 on instant read thermometer.  If starting to get too brown, cover loosely with aluminum foil. 
    • Quickly brush with butter when done.  Enjoy!
Keywords: bread, marie, gramma, homemade pan rolls
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