Homemade White Bread Recipe
Homemade White Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"SATURDAY in the Piepenbrink household was always baking day. My dad's mother would double the recipe twice and make 8 loaves to last a week!"
Recommended: Banana Bread A to Z
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

  • 1 package (2 ounces) compressed yeast cake, crumbled
  • 1 teaspoon sugar
  • 2 cups warm water (80°-90°), divided
  • 6-1/2 cups all-purpose flour, divided
  • 1/3 cup shortening, butter or margarine, softened
  • 1 tablespoon salt
  • Melted butter or margarine

Directions

In a 4-qt. mixing bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add remaining water and 3 cups flour. Beat until smooth, about 100 strokes. Cover with plastic wrap for 6-24 hours. Add shortening and salt. By hand, stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 5-8 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. Divide into 2 parts. On a lightly floured surface, roll or pat dough into an 11-in. x 7-in. rectangle. Place smooth side of dough down. Roll up tightly, starting from the short side. Pinch edges and ends to seal. Place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Carefully brush breads with melted butter. Bake at 400° until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves.
Originally published as Homemade Bread in Reminisce March/April 1991, p33

Nutritional Facts

1 slice: 113 calories, 2g fat (1g saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1 package (2 ounces) compressed yeast cake, crumbled
  • 1 teaspoon sugar
  • 2 cups warm water (80°-90°), divided
  • 6-1/2 cups all-purpose flour, divided
  • 1/3 cup shortening, butter or margarine, softened
  • 1 tablespoon salt
  • Melted butter or margarine
  1. In a 4-qt. mixing bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add remaining water and 3 cups flour. Beat until smooth, about 100 strokes. Cover with plastic wrap for 6-24 hours. Add shortening and salt. By hand, stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 5-8 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. Divide into 2 parts. On a lightly floured surface, roll or pat dough into an 11-in. x 7-in. rectangle. Place smooth side of dough down. Roll up tightly, starting from the short side. Pinch edges and ends to seal. Place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Carefully brush breads with melted butter. Bake at 400° until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves.
Originally published as Homemade Bread in Reminisce March/April 1991, p33

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