Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Julia Child's White Bread Recipe
    Lost? Site Map

    Julia Child's White Bread

    1/2 Photos of Julia Child's White Bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    1 hr 40 mins

    1 hr 45 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 16



    Units: US | Metric


    1. 1
      Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
    2. 2
      Let sit for 5 minutes until creamy.
    3. 3
      Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
    4. 4
      Mix slowly until blended then add the rest of the flour.
    5. 5
      Increase speed and scrape down the sides til the dough comes together.
    6. 6
      (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
    7. 7
      Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
    8. 8
      Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
    9. 9
      Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
    10. 10
      Butter 2 loaf pans.
    11. 11
      Deflate the dough, cut in half and turn out onto a lightly floured surface.
    12. 12
      Roll out into a 9 x 12-inch rectangle.
    13. 13
      With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
    14. 14
      Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
    15. 15
      Drop in the loaf pan seam side down, and repeat.
    16. 16
      Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
    17. 17
      Preheat the oven to 375°F and put the rack in the center of the oven.
    18. 18
      Bake for 35-45 minutes til they are honey brown.
    19. 19
      Immediately turn out of pans onto a rack to cool.
    20. 20
      Once almost completely cool, they can be cut.
    21. 21
      Store in a brown paper bag for a day or two.
    22. 22
      Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on May 24, 2012


      I just prepared it, today. The bread turned out great. I don't know if its the climate, but I didn't have to put in the last half of cup of flour for the two loaves. They both rose beautifully and the second rising was huge and fluffy. I have to say, the consistency is quite nice and great for sandwich bread. Thanks for sharing such a simple recipe.

      I used my Kitchen Aid with a dough hook. I did notice that I had to intermittently use my hands to kneed just like the recipe called for. It is unusual to add salt later and the butter last. I just went along with it as strange and as unusually elastic and seemingly stiff or rubbery as the dough seemed. So, I was a bit worried.

      But, to my amazement, after the first rising as it doubled in size, the dough was relaxed and easy to work with just like other more complicated white bread recipes I've worked with, for example; The Joy of Cooking recipe book, which calls for more sugar or eggs, etc. Because I wanted to use a 5'11" bread pan, I only had one... I wrapped the other half of the bread dough in saran wrap and put it in the freezer temporarily to stop it from rising until I finished baking the first loaf. After I was ready to run errands and do the second loaf, it warmed up to room temp and rose just as good as the first loaf.

      I am saving one finished loaf in the freezer, now and the other one we will slice into during dinner, tonight. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2002


      OMG, this bread is wonderful! It came out golden, honey-colored, nice, crisp outside crust, and best of all, has great taste! Loved working with this dough. Didn't need to put in additional flour, at all, after I added the butter. The mixer whipped it right back into shape, pretty as you please! Most definitely a keeper! Thanks for sharing, Gay Laudee C.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2012


      I'm clearly in the minority here, but I dislike this recipe. There's something to be said for bread that rises/ferments for longer periods of time - the resulting fermentation and enzyme/bacteria activity produces a deeper flavor, which isn't possible to attain in a quick-rising bread like this one. It was okay, but the flavor was extremely flat. I love Julia Child, but this one's a miss for me.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (48)


    Nutritional Facts for Julia Child's White Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 1.9 g
    Cholesterol 7.6 mg
    Sodium 439.0 mg
    Total Carbohydrate 42.8 g
    Dietary Fiber 1.6 g
    Sugars 0.9 g
    Protein 5.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes