Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve yeast in warm water.
  2. Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
  3. Add butter, salt and half the flour.
  4. With electric mixer on medium speed, beat batter for 2 minutes.
  5. Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
  6. Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
  7. Beat the batter by hand, about 25 strokes (the dough will deflate).
  8. Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
  9. Smooth out the top of the loaf by patting it with your floured hand.
  10. Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
  11. Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
  12. Remove from pan.
  13. For a softer crust, brush the top of the hot loaf with butter.
  14. Cool on a wire rack.
  15. Bread slices best when it is cooled.
Most Helpful

5 5

This bread came out perfectly. Nicely browned crust and fluffy inside. Not too salty at all. The loaf was a great texture and sliced beautifully. Made this in my kitchen aid and it could not have been easier! Thanks Dee!

3 5

This was very quick and easy to make but it was too salty. I may try again with less salt bacause it's so quick to get a fresh baked loaf of bread with this recipe.

5 5

This recipe earned a 5 star review for the single fact that it makes a loaf of bread that's the perfect texture for big croutons. That aside, it makes a very tasty loaf of bread. I thought it would rise higher than it did, but that was more likely a cook (me) problem than a recipe problem.