Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

Tasty white bread.

Ingredients Nutrition


  1. Mix the margarine, sugar, and salt into the warm water.
  2. Stir in 1 tablespoon flour and the yeast.
  3. Wait 5 minutes; if yeast does not bubble buy new yeast.
  4. Put flour in a large bowl; stir in yeast mix.
  5. Stir thoroughly; turn onto a floured board and knead.
  6. Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
  7. Put dough in a greased bowl and turn to coat.
  8. Cover with a clean damp towel and let rise til double.
  9. Punch down; shape into loaf and put in greased loaf pan.
  10. Let rise.
  11. Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
  12. Can also be shaped into 12 dinner rolls or 8 hamburger buns.
  13. Bake for less time if using these shapes.
Most Helpful

5 5

This was a slightly sweet, moist, tasty bread. I took the warm water and dissolved the yeast and proofed it for about 5 minutes. Meanwhile, I put butter, not margarine, sugar and the salt in a mixing bowl. After the yeast was foamy, I added it to the mixing bowl and gradually added a cup at a time the flour and kneaded it in my KitchenAid mixer till smooth and elasticy. I put it in a greased bowl with a damp cloth and let it rise until doubled, turned it onto a floured cloth, rolled it out to a rectangle, folded it and placed it in a loaf pan and let it rise again and then baked it at 350 for 30 minutes. Wonderful bread!

5 5

I've made 4 loaves of this already and it is absolutely wonderful! When you eat this bread, you just know life it good. I doubled the recipe very easily both times I made it. Thank you very much for posting this.

5 5

My normal recipe makes 3 loafs but this time I only wanted one so I thought I would give this recipe a try and modify it slightly and make a sponge starter. In a bowl I added the water, salt, sugars, tbsp flour, and butter (we never use margarine). I mix this very well to make sure that there are no salt particle, then I add the yeast, mix again and then add 1 cup of flour and stir. This I set in closed microwave and let rise until bubbly. After it has risen, I add the remaining flour, first one full cup and then 1/2 cup at a time. The last quarter cup I add when kneading my dough. Then let this rise (covered) in the microwave until double, punch down and form into a loaf and allow to rise and cook as stated. The loaf rose really high (I would say about double the height of the bread pan I was using) and tasted great. I find when making bread using the sponge method allows me to mix in the flour so much easier. I also used bread flour and not all purpose flour. Until recently I had always used all purpose but was in Sam's Club and they had the 20 lb bags of the bread flour and thought I would try it. It really makes a big difference!