A Tradition in Family Baking

Classic Rich Bread

5.0 from 2 reviews
Classic Rich Bread
A rich white bread-perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.

  • ½ cup Water
  • 1+1/2 cup Milk
  • 4 Eggs
  • ¾ cup Butter
  • 8 cups Bread Flour
  • 1 TBSP Salt
  • ¾ cup Sugar
  • 3 TBSP, plus ¾ tsp Active Dry Yeast
  1. Recipe featured at Take A Megabite.

  2. Preheat Oven to 375ºF

  3. In large mixing bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until very warm (120º to 130ºF; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 50 minutes.

  4. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 35 minutes. Bake at 375ºF for 25 to 30 minutes until golden brown. Remove from pans; cool.

  5. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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  1. I love this bread recipe! I make it at least once a week for my family, and they really enjoy eating all of it. It is just a great full proof recipe. It is an absolutely delicious bread just they way it is or even better when toasted.

  2. I’ve used this recipe for over 25 years. In addition to making a fantastic slightly sweet bread, or dinner roll, or braid it is an excellent dough to use in cinnamon rolls. Use bread flour. You can substitute up to 50% of the white flour for whole wheat – add an extra packet of yeast.

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