Traditional White Bread

Valerie Lana


This is not for the diet conscious, gluten challenged, or anyone afraid of a few calories or fats. I also do not use modern cheater methods such as a bread machine or even a Kitchen Aid with a dough hook; I use my hands and muscles: eek!

And yes, I do use lard (or rather Crisco since it's almost impossible to find lard anymore).


☆☆☆☆☆ 0 votes

3 to 6 loaves depending on the size of your pans
5 Hr
50 Min


Add to Grocery List

1 pkg
dry granular yeast
1/4 c
lukewarm water
1 tsp
white sugar
4 c
lukewarm water
1/4 c
white sugar
1 tsp
3 Tbsp
lard, melted
10 1/4 c
flour (10 1/2 may be needed)

How to Make Traditional White Bread


  • 1Notes:
    (1) The first three ingredients are used together.
    (2) Quick rise yeast can be used but the recipe must be adjusted according to the individual package instructions.
    (3) I use Fleischmann's typically but I have had success with both Bakipan and Fermipan as well.
    (4) If using compressed yeast the conversion is 2 1/4 teaspoons to 1 package of dry granular.
    (5) It is easiest to get the dough to rise if you use a heavy earthenware or wooden bowl. I use earthenware personally and have never had issues with keeping the dough at a good, even temperature.
  • 2Combine the first 3 ingredients by dissolving the sugar in the lukewarm water and sprinkling the yeast over it. Let stand for approximately 15 minutes.
  • 3For the remaining ingredients:

    Combine the water with the sugar, lard, and salt. Mix until the sugar is thoroughly dissolved. Add the dissolved yeast. Stir in 5 cups of flour gradually, mixing as you add. Mix until smooth. Cover and set in a warm place to rise until about double in bulk: about 1 1/4 hours.

    Note: I usually preheat my oven to about 175F before I begin and shut it off as soon as it hits temperature, but leave the oven light on. By the time I'm ready for the first rise, the oven is comfortably warm but not hot; in other words, the dough will not begin to cook or be scorched to the bottom of the bowl.
  • 4After the dough has completed it's first rise, add the remaining 5 to 5 1/2 cups of flour, and knead until the dough no longer sticks to your hands; typically about 20 minutes or until bubbles form.
  • 5Brush dough with shortening (butter, lard, or margarine) and place in a lightly greased bowl in a warm place. Let the dough rise until double in bulk again; about 1 1/4 to 1 1/2 hours.
  • 6Punch down and let rise about for about an hour.
  • 7Shape into loaves or buns and place in well greased pans. Brush with melted butter, cover and let rise until double in bulk again; 1/2 to 1 1/2 hours depending on how warm the dough and the house is.
  • 8Bake at 425F for 10 minutes, then reduce the temperature to 375F and bake for about 40 minutes or until done; the baking period will depend on the size of the loaves.
  • 9When turned out of the pans, you should be able to hear a nice "hollow" sound when you gently tap on the bottoms. Allow bread to cool on a wire rack, tea towel or other surface that won't cause condensation to gather on the crust. Brush the fresh bread with butter to glaze it.
  • 10Enjoy!

Printable Recipe Card

About Traditional White Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: UK/Ireland
Other Tag: Heirloom
Hashtags: #white, #traditional, #bread

Leave a Comment

Easy To To Make Quick Bread Recipes For The Holiday Season

Easy to To Make Quick Bread Recipes for the Holiday Season

Kitchen Crew

With the holidays fast approaching, quick bread recipes are great to keep handy in your recipe box. Since they require no yeast or rising time, they are easy to make...

15 Moist Zucchini Bread Recipes

15 Moist Zucchini Bread Recipes

Kitchen Crew @JustaPinch

Perform magic with these delicious homemade zucchini bread recipes by making them and then watching them disappear!!

Put Your Tastebuds In A Twist With 10 Perfect Pretzels Recipe

Put Your Tastebuds in a Twist with 10 Perfect Pretzels

Kitchen Crew @JustaPinch

Soft and buttery, there's nothing better than a warm pretzel and they're not very hard to make at home. Skip the ones in the frozen food aisle and make a...