Traditional White Bread

This version has a delectable texture, but is lower in fat and sugar.

Traditional White Bread

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  • Prep Time


  • Total Time


  • Servings



  • 4

    c milk scalded

  • ¼

    c sugar

  • 4

    t salt

  • 3

    T butter

  • 2

    packets active dry yeast

  • ½

    c warm water (110')

  • 10

    c unbleached all purpose flour Plus or minus half a cup


Scald the milk in a saucepan, then stir in sugar, salt and butter. Set aside to cool. Meanwhile, add the yeast to the water and set aside to soften for 10 min. When yeast is softened, stir three cups of the flour into the milk, beating well. Add yeast. Continue to add flour until it is moderately stiff dough, may take 9-11 c of flour depending on the humidity of the air. Turn the dough out onto a lightly floured surface and knead it vigorously until it is smooth, satiny, and elastic and gluten has developed, about 9 min. Oil a bowl lightly with cooking oil. Place dough in bowl and oil top surface of dough. Cover with damp cloth and let rise in a warm place for 1 1/4 hr (80-82') Punch down dough with your fist, folding edges toward the center. Knead two or three times. Cut dough in three portions. Form each into a ball and cover and let the dough rest 10 min. Shape into loaves and place into three 9x5x3 loaf pans. Cover and let rise to double 55-65 min. Dont let it rise too long or the flour walls between the gas bubbles will get too thin and bread may fall when its baked. Brush top of loaf with an egg yolk mixed with a t of milk if you want a shiny crust. Bake in a preheated 375 oven about 45 min. Should sound hollow when you rap it with a fingernail. You can cover with foil the last 15 min if its browning too fast.


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