White Bread

READY IN: 2hrs 30mins
Recipe by Sackville

This makes four loaves of lovely, homemade bread that's great for freezing. I remember this bread fondly as the perfect base for open-faced hot sandwiches. The prep time is approximate, depending on how fast your yeast takes to rise.

Top Review by love4culinary

I really wish that I could give this recipe more than 5 stars, because 5 stars doesnt even begin to describe how GOOD this bread is. I cut the recipe down to make one loaf, and made rolls out of it. The dough is just beautiful, and it raised so quickly! They taste SO amazing...so fluffy and soft. This is definitely going to be my perm. bread recipe for when I have a bit of extra time. Thanks so much!!!! I cant believe this has be posted for almost a year and has never been made. People reallllllllllly dont know what they are missing!!!!

Ingredients Nutrition

  • 709.77 ml milk, scalded
  • 103.53 ml sugar, divided
  • 9.85 ml salt
  • 118.29 ml shortening
  • 709.77 ml water
  • 3 (21.26 g) package yeast or 44.37 ml yeast
  • 3312.26-3548.85 ml white flour (you can use half whole-wheat, half white flour if you wish)
  • oil, for greasing pans


  1. Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
  2. Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
  3. Cool to lukewarm.
  4. Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
  5. Add 1 tablespoon sugar and whisk in yeast.
  6. Let stand until puffed up, before pouring into the lukewarm milk.
  7. Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
  8. Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
  9. Work in between 7 to 7 1/2 cups more white flour.
  10. Knead on the counter for about 10 minutes.
  11. Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
  12. When risen, punch down before turning out on the counter.
  13. Cut into four equal pieces.
  14. Shape into loaves, about 9 x 5 inches.
  15. Put into oiled pans and cover with the waxed paper.
  16. Let rise until doubled.
  17. Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
  18. Turn pans back to front.
  19. Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
  20. Put back in oven, if only bottom needs more time, without pan.
  21. Bake 1-2 minutes.
  22. Brush margarine on tops.
  23. Put in plastic bags when cold.
  24. Freeze.

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