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Home-Style Yeast Bread

Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
  • Total Time
    Prep: 25 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons salt
  • 2 large eggs
  • 6 to 7 cups bread flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm 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 floured surface. Divide in half. Shape into loaves and place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

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Reviews

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Average Rating:
  • shannondobos
    Sep 28, 2018

    This recipe was very good, but I found it just a bit too sweet. This wasn't a bad thing, but the sweetness was definitely noticeable. Other than that, it's a great recipe. It rose beautifully, and made two perfect looking loaves. I may try it again with a bit less sugar.

  • Mom to Whiskers
    Sep 22, 2014

    The first time I made this bread, it seemed to be overly sweet and lack saltiness. But I felt the recipe had potential, so I tweaked the recipe (making it 4 diffeent times) until my family felt it was perfect. I wanted to be cautious with adding more salt, because I knew that salt can work as an antagonist against yeast rising. My final recipe calls for 3 1/2 tsp salt, which I add at the very end, right before kneading. The extra salt also counteracted the tendency towards sweetness. It is now the only white bread recipe I use; this recipe was the impetus that caused me to buy a stronger mixer so I could double the batch if I wanted to. I have made many friends and family members happy with gifts of this bread!

  • Tennessee Momm
    Jan 20, 2014

    Great recipe and so easy!

  • proesner
    Nov 11, 2013

    We love this bread. I use it at Christmastime to give as gifts. I double it and freeze them. My kids teachers look forward to this bread.

  • mrs.mark
    Apr 11, 2013

    I love this bread. It makes very moist loaves. Not sure why but this particular bread rises really fast. I substited honey for the sugar.

  • mrenda
    Apr 3, 2013

    This made a wonderful loaf of bread! I used honey instead of sugar and substituted a couple cups of whole wheat flour instead of all bread flour and it was great. It stayed moist for days instead of drying out once you cut into it. Very nice!

  • thelivseys
    Feb 3, 2013

    This is the third version I have seen for this recipe. The original printed in the magazine called for 1 pkg. yeast and 1 cup sugar. The second one I saw called for 3 pkg. yeast and 1 cup sugar. I've been using the version with 3 pkg. yeast and 1 cup sugar and it turns out beautifully! My 7 year old even asked me to NOT buy store bought bread anymore because he likes this better!

  • Sprowl
    Apr 2, 2012

    Not my favorite, but good non the less.I'm making it for the second time as it makes 2 big loaves. I use it in egg casseroles. Since it uses so much flour, I start out kneading it in the mixer and then move on to hand kneading. It doesn't take long.

  • tt2b123
    May 3, 2011

    Everyone in my family loved this bread, due to the sugar in it, I think. If I make it again, I'll halve the recipe; the dough for 3 loaves just about did in my mixer.

  • isabella_linda
    Dec 13, 2009

    This was excellent bread. So very tasty!