Traditional White Bread

Jean Romero


I don't make bread often because I would eat it all in one sitting if I could, Love my bread and butter. this is a perfect start for an adventure into yeast baking - my favorite white bread recipe. These snowy loaves signal their fragrant goodness while they're still in the oven.

☆☆☆☆☆ 0 votes
2 Hr 10 Min
35 Min


2 pkg
active dry yeast
1/2 c
water, warm (105* to 115*)
1 3/4
water, warm
3 Tbsp
1 Tbsp
2 Tbsp
6 c
all purpose flour can use up to 7 cups flour
softened butter


1Dissolve yeast in warm water in a large mixing bowl. Stir in 1 3/4 cups of warm water, the sugar, salt shortening and 3 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched.)
3Punch down dough; divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side if hand, press each end to seal, fold ends under.
4Place loaves seam sides down in 2 greased loaf pans 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Brush lightly with butter. Let rise until double about 1 hour.
5Heat oven to 450*. Place loaves on low rack so that tops of the pans are in center of oven. Pans should not touch each other or sides of oven.. Bake until loaves are deep golden brown and should sound hollow when tapped, 25 to 30 minutes. Remove from pans. Brush with butter; cool on wire rack

About Traditional White Bread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids