Homemade White Bread for Toast

Kathy Joppie


This is my mother-in-laws recipe. The only one she has used for 60 years. She has sold this to a local restaurant for their breakfast grilled cinnamon toast. It is a heavy, dense bread that she also uses for raisin bread. She usually bakes once a week and then freezes the bread ahead(if she can get it in the freezer before the the rest of us get ahold of it)!

The picture is her raisin bread.

pinch tips: How to Knead Dough



2 loaves


2 Hr 30 Min


45 Min


1 pkg
active dry yeast
1/4 c
warm water
2 Tbsp
2 tsp
1/4 c
1 c
hot milk
3/4 c
lukewarm water
5 c
flour (separated)
1 c
additional flour (if needed)
raisins (optional)
cinnamon (optional)

Directions Step-By-Step

In a small bowl soften yeast in water. Let set 5 minutes.
In a separate bowl, pour hot milk over the sugar, salt and lard. Stir til melted. Add the lukewarm water and allow mixture to cool.
Stir 1 cup of flour into cooled milk mixture. Then add the yeast and 2 more cups of flour. Add additional 2-3 cups flour. Finish kneading by hand till smooth. Cover, let rise til double – 1 ½ hours. Punch down, shape into 2 loaf pans, cover, let rise til side of dough reaches top of pans – about 1 hour.
Bake in a preheated 400 degree oven for 45 minutes.

About this Recipe

Course/Dish: Other Breads
Hashtags: #heavy, #dense