Save on Pinterest

Big Batch Homemade Bread

"WE BAKED at least two batches of bread each week for our family of six. We also spent hours (or so it seemed) churning the butter to spread on it, which we especially loved to do while it was still warm. Fried chicken never tasted quite as good without homemade bread-and-butter sandwiches."
  • Total Time
    Prep: 20 min. + rising Bake: 30 min.
  • Makes
    4 loaves


  • 2 packages (1/4 ounce each) active dry yeast
  • 4-1/2 cups warm water (110° to 115°)
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 1/4 cup canola oil
  • 12 to 12-1/2 cups all-purpose flour, divided


  • In a large bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add half the flour; beat until smooth. Stir in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.
  • Divide dough into four parts and shape into loaves. Place in four greased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.
If Cooking for Two: Wrap and freeze whole or sliced breads.

Recommended Video


Click stars to rate
Average Rating:
  • John
    Sep 1, 2017

    This works really well. I did change the recipe to a half mix. Also I used rapeseed oil instead of Canola oil. The flavour is outstanding

  • littlewolf1958
    Dec 21, 2014

    Can a person use vegetable oil in place of the canola oil??

  • Loufrommaine
    Dec 17, 2011

    This is a good basic recipe, but is made so much better with the addition of a little more oil, honey, and milk instead of water.

  • KaeBurns
    Jan 30, 2011

    I have made this recipe a few times, and it works just fine if I half it.

  • Isolda
    Oct 23, 2009

    The previous poster must have had bad yeast or the rising conditions were either too cool or warm. I had no problems and my four loaves turned out plump, beautifully textured, and delicious. I froze two loaves and when re-warmed they were almost as good as when fresh-baked. I will definitely use this recipe again.

  • roosterr
    Jan 12, 2008

    I made this bread, ( 4 ) loafs. and It didnt turn out!!!!!! It didnt rise enough and it was a lot of work !! I was sooo disapointed!!! I will never make this again!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!