Crusty White Bread / Buns

Jan W


This recipe is from my old Betty Crocker cookbook (1972, 17th printing. It makes 2 loaves bread or 18 buns.

Changed salt measurement and no diff in taste from original, and I use canola oil. I do not knead by hand anymore, use my big old KitchenAid mixer!

I like a crispy crust so instead of oiling tops before baking, I mist dough with water when I put into the oven.

Has a nice texture, buns worked real well with my pulled pork!


★★★★★ 1 vote

2 loaves OR 18 buns
2 Hr
35 Min


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4-1/2 tsp
active dry yeast (equals 2 pkts)
2 c
warm water (105° - 115 f)°
1 Tbsp
sugar (orig 2 tbsp)
1-1/2 tsp
salt (orig. 2 tbsp)
1/4 c
canola oil (orig. 'salad' oil)
6 to 6-1/2 c
all purpose flour
(i only needed 5-1/2)

How to Make Crusty White Bread / Buns


  • 1Preheat oven to 400°F.
  • 2In 4-5 quart mixer bowl, combine warm water & yeast, stir to mix & let set until yeast proofs (gets foamy).
  • 3Put dough hook on mixer head. Stir in sugar, salt, oil and 3 cups flour. Beat on lowest speed of mixer until well blended.
  • 4Add in remaining flour, 1/2 cup at a time, mixing well on low speed after each addition. Only add enough flour to make dough easy to handle & not sticky. Turn dough onto floured surface & knead 5-10 minutes, until dough is smooth and elastic. (I use my KitchenAid mixer on #3-#4 speed to do the kneading)
  • 5Place dough into oiled bowl, turn to coat it all over. Cover with cloth & let rise in warm place for about 45 minutes, until doubled in bulk. When you push your finger in center, impression should remain. When doubled, punch it down by pushing your fist into the center of dough, then work it to remove as much air as possible. Form back into a ball.
  • 6Cover & let rise again until doubled in bulk (orig. recipe says 1 hr but mine took about 30 min). The orig. recipe calls for brushing tops of dough with a little oil, but I do not do this.
  • 7Put pans in oven, mist bread/buns with cold water right before you close the oven door. Use rack in middle position of oven, keep pans from touching. Also, I switch the pans and turn halfway through to ensure even baking.
  • 8Bake loaves for 35 minutes, buns about 20-25 min. When tapped, they should sound hollow and you should be able to shake the pan & bread/buns will be loose. Immediately remove to racks to cool. They will look a little dull on top but that's the crusty part!

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About Crusty White Bread / Buns

Course/Dish: Other Breads
Hashtags: #sandwiches, #crusty

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