Basic White Bread

  • Active Time 20m
  • Total Time 2h 25m
  • Rating ****

Makes 2 loaves (32 servings)

There's nothing quite like coming home to the aroma of bread baking in the oven. You can't go wrong when you serve this time-honored classic to your family. Use it for sandwiches, toast, or just sliced and slathered with butter to serve with hot soup.


  • 5 3/4 - 6 1/4 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 2 1/4 cups milk
  • 2 tablespoons sugar
  • 1 tablespoon shortening, butter or margarine
  • 1 teaspoon salt


In a large mixing bowl, combine 2 1/2 cups flour and yeast; set aside. In a medium saucepan, heat and stir the milk, sugar, shortening and salt till the mixture is warm (120 -130 degrees F) and the shortening is almost melted. Add to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2-inch loaf pans. Shape each piece of dough into a loaf by patting or rolling. To shape the dough by patting, gently pull the dough into a loaf shape, tucking edges underneath. To shape dough by rolling, roll each half into a 12 x 8-inch rectangle. Roll up tightly, starting at a narrow edge. Seal with fingertips as you roll. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place till nearly doubled (30-40 minutes).

Bake in a preheated 375 degrees F oven for about 40 minutes, or till the crust is golden and the bread sounds hollow when tapped. If necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning. Remove from pans immediately; cool on wire racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 496

nutrition information per serving

97 calories; 1g total fat; 1mg cholesterol; 82mg sodium; 19g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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