Classic White Bread

READY IN: 2hrs 30mins
Recipe by cellogirl2

I just took this out of the oven no more than 5 minutes ago, and the house smells wonderful. I am eating a thick slice slathered with butter right now, and I am loving it. I will definitely use this recipe again.

Top Review by Pseudobritchick

I went out on a limb and baked this bread as a hostess gift for Christmas and it was a huge success. The dough is gorgeous and it yields a perfect tall loaf! People brought fancy cakes and pies and stuff from a local high end bakery and they were left untouched....everyone ate this bread with cheese, leftover turkey, gravy, butter and jam, it was remarkable. I am so happy I tried this recipe. In fact...I am going to bake more today!

Ingredients Nutrition


  1. Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
  2. Beat until smooth.
  3. Mix in enough remaining flour to make dough easy to handle.
  4. Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
  5. Place in greased bowl; turn greased side up.
  6. Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
  7. Punch dough down; divide in half.
  8. Roll each half into rectangle, 18 x 9 inches.
  9. Roll up, beginning at short side.
  10. With side of hand, press each end to seal.
  11. Fold ends under loaf.
  12. Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
  13. Brush loaves lightly with butter.
  14. Let rise until double, about 1 hour.
  15. Heat oven to 425.
  16. Place loaves on low rack so that top of pans are in center of oven.
  17. Pans should not touch each other or sides of oven.
  18. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
  19. Remove from pans immediately.
  20. Brush loaves with soft butter; cool on wire rack.

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