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.

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★★★★★ 2 votes
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)


1In 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.

2Stir 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.

3Bake in a preheated 400 degree oven for 45 minutes.

About this Recipe

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