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!"
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° to 90°), divided
  • 1/3 cup butter, softened
  • 1 tablespoon salt
  • 6-1/2 cups all-purpose flour, divided
  • Melted butter

Directions

In a 4-qt. bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add the butter, salt, remaining water and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into 2 parts. Shape into loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Carefully brush tops with melted butter. Bake at 400° or until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves (16 slices each).
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° to 90°), divided
  • 1/3 cup butter, softened
  • 1 tablespoon salt
  • 6-1/2 cups all-purpose flour, divided
  • Melted butter
  1. In a 4-qt. bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add the butter, salt, remaining water and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft 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 the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide into 2 parts. Shape into loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Carefully brush tops with melted butter. Bake at 400° or until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves (16 slices each).
Originally published as Homemade Bread in Reminisce March/April 1991, p33

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