White Bread

Recipe by Sackville
READY IN: 2hrs 30mins
YIELD: 4 loaves


  • 3
    cups milk, scalded
  • 7
    tablespoons sugar, divided
  • 2
    teaspoons salt
  • 12
  • 3
    cups water
  • 3
    (1/4 ounce) packages yeast or 3 tablespoons yeast
  • 14 -15
    cups white flour (you can use half whole-wheat, half white flour if you wish)
  • oil, for greasing pans


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