1/5 Photos of Kittencal's Old Fashioned White Bread
2 hrs 30 mins
This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)
My Private Note
Units: US | Metric
- 1Fit a heavy-duty stand mixer with kneader blade.
- 2In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
- 3Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
- 4In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
- 5Place a towel over the cup and proof for about 8-10 minutes or until foamy.
- 6Place the water/yeast mixture in the bowl.
- 7Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
- 8Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
- 9Gather up the dough and shape into a ball, then place in a large well greased bowl.
- 10Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
- 11Punch down the dough and place on a surface.
- 12Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
- 13Roll the dough up tightly then seal the long seam.
- 14Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
- 15Place in a dark metal 8 x 4-inch bread pan.
- 16Cover and let rise in a warm place for about 30-40 minutes or until doubled.
- 17Bake in a 375 degree oven for about 25 minutes, or until golden brown.
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Nutritional Facts for Kittencal's Old Fashioned White Bread
Serving Size: 1 (1012 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2413.0
- Calories from Fat 439
- Total Fat 48.8 g
- Saturated Fat 13.2 g
- Cholesterol 17.0 mg
- Sodium 3574.3 mg
- Total Carbohydrate 426.5 g
- Dietary Fiber 17.2 g
- Sugars 34.8 g
- Protein 61.3 g