Favorite White Bread Recipe

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Favorite White Bread Recipe

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5 1
Publisher Photo
Knowing how much I like to bake bread, an aunt shared this recipe with me. I enjoy making it on rainy days and giving the house a warm, homey feeling. —Nancy Perry, Sayre, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 1 egg
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 9 to 10 cups all-purpose flour
  • Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter. Yield: 2 loaves (16 slices each.).
Originally published as Country White Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p44

Nutritional Facts

1 slice: 146 calories, 2g fat (0 saturated fat), 7mg cholesterol, 224mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°)
  • 1 egg
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 9 to 10 cups all-purpose flour
  • Melted butter
  1. In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  4. With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter. Yield: 2 loaves (16 slices each.).
Originally published as Country White Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p44

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