A Tradition in Family Baking

White Bread #1

5.0 from 3 reviews
White Bread #1
"Everyone loves homemade white bread. If I had a nickel for every loaf of this bread I have made, I'd be rich." Carol Stevens

THIS RECIPE MAKES 2 LOAVES
Ingredients
  • 1+1/4 cups Water
  • 1 cup Milk
  • 2 TBSP Vegetable Oil
  • 6+1/2 cups Bread Flour
  • 1 TBSP Salt
  • 3 TBSP Sugar
  • 4+1/2 tsp Active Dry Yeast
Instructions
TRADITIONAL BAKING METHOD

  1. In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Combine water, milk, and oil; heat to 120° to 130°F. Add to flour mixture. 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 in greased bowl, turning to grease top. Cover; let rise until dough tests ripe.

  2. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to 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 9 x 5- or 8 x 4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching the side of the loaf. Bake at 400°F for 35 to 40 minutes until golden brown. Remove from pans; cool.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.
 

5 Comments
  1. I have tried many bread recipes. I wasn’t happy with the outcome…they were to heavy and dense. This is a wonderful light tasteful bread. Make sure you look at the lessons in Yeast & Baking for some awesome tips on how to make your bread be the best it can be. :) I used a glass baking dishes..so I lowered the temp to 375 and baked it for 30 min. I can see me using this recipe for many years to come. I plan on trying as many of the recipes as I can. I hope you enjoy it as much as we have. :)

  2. Great bread.

  3. Finally a recipe that actually works and makes the best bread! I’ve tried many bread recipes but none came out like this one. This is my go to recipe anytime I bake bread. Thank you.

  4. My daughter is on a sodium restricted diet. I just made this bread using a salt substitute (potassium chloride)and it is delicious. Great recipe! THANK YOU RED STAR!!!

  5. I have been using this recipe since I first found it in a Red Star booklet I received in 1974. Over the years, I also tried complex recipes involving sourdough and unusual ingredients, but my family always asked for the white bread. Now, it is the only bread I bake, having become my signature item. Family members look for “Uncle Bob Bread” on every holiday table and at every potluck barbecue. In a new group, people often taste the bread and ask around until they meet the person who baked the “wonderful bread.” And after hundreds of loaves in 38 years, I still enjoy baking and eating it. I treasure my dog-eared copy of New and Easy Yeast Recipes and the one recipe that has given me the chance to bring something special to every table I set or visit. I have no doubt that it is one good thing my family and friends will remember even after I’m gone.

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