Back to Big Batch Homemade Bread

Print Options


Card Sizes

Big Batch Homemade Bread Recipe

Big Batch Homemade Bread Recipe

"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. YIELD:64 servings


  • 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 shortening, melted and cooled
  • 12 to 12-1/2 cups all-purpose flour, divided


  • 1. In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour; beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured board. 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.
  • 2. Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-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. Yield: 4 loaves.

Recipe Note

If Cooking for Two: Wrap and freeze whole or sliced breads.

Nutritional Facts

1 slice: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 70mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch.

Reviews for Big Batch Homemade Bread

Sort By :

Average Rating
Reviewed 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"

Reviewed Dec. 21, 2014

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

Reviewed 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."

Reviewed Jan. 30, 2011

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

Reviewed 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."

Reviewed 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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

Loading Image