A Tradition in Family Baking

White Bread #2

5.0 from 2 reviews
White Bread #2
A perfect sandwich bread.

THIS RECIPE MAKES 4 LOAVES
Ingredients
  • 2 cups Water
  • 1 cup Milk
  • ⅓ cup Sugar
  • 1 Egg, large
  • ⅓ cup Melted butter or oil
  • 6+3/4 tsp Active Dry Yeast
  • 8 cups Bread Flour
  • 2 tsp Salt
Instructions
  1. This recipe is featured at Roxanna's Home Baking.

  2. Grease four 9 x 5 x 2-inch loaf pans; set aside

  3. In large bowl, dissolve 1 tsp sugar in warm water. Stir in Yeast; let stand for 10 minutes, or until foamy. Whisk in milk, sugar, egg and butter.

  4. Add 3 cups flour and salt; mix until smooth. Add another 4+1/2 cups flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining ½ cup flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place 10 minutes.

  5. Punch dough down. Place on lightly floured surface and flatten with your hands to a square about 1inch thick. Cut into four equal pieces.

  6. Take a piece of dough, starting with the end closest to you, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place seam down, in loaf pan and repeat with remaining pieces. Cover and let rise in warm place until doubled in size - about 45 minutes.

  7. Preheat oven to 400°F. Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.

  8. Note: If you prefer you can mix all the flour in with a wooden spoon, but the result will be an airy texture and a somewhat uneven top crust.

  9. *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.

 

9 Comments
  1. Great recipe! I’ve been in search of the perfect sandwich bread, and I think I’ve found it! I’ve been making my family’s bread for the past 6 months, and this recipe is going to be our new keeper. I like that it makes 4 loaves because I’ll keep one out for now and freeze the other 3 loaves. I also like the addition of milk, egg, and melted butter to this recipe. It makes for a much moister crumb and a richer tasting bread.

  2. I’ve been searching for the perfect white bread loaf, and this is it! I love baking bread, many different varieties, but there are times that I crave good ‘ole white hearty sandwich bread. I’ve tried so many different recipes, but as far as hearty white bread goes…I only need this one. I make it often, it’s so easy, and I even love the amounts listed here because I make 2 large 2 pound loaves out of this. My loaf pans are large (12 x 4.5 x 3.125) – the small loaves go just too fast! lol the cooking time is the same – 30 minutes. Thanks for this great bread recipe!

  3. Hi Carol, The link to “postponing baking” does not exist. If there is another link with this information, it would greatly be appreciated. Thanks, Carla

  4. Has freezing the bread been tested? with this making 4 loaves it would me amazing to be able to make all 4, bake 1 and freeze the other 3 until needed so the bread is always fresh. I typically freeze before the final rise but I’ve found not all recipes recover from freezing equally.

  5. I am trying to figure out if it is calling for 6 and 3/4 tsp of yeast or if it means (6) 3/4 tsp of yeast? Thats the only part of this recipe that confused me and I really want to try to make this recipe today!.

  6. Know this is very interesting about the mixing of diff yeasts. I sure keep learning and learning at 68 i guess i can!! Thank you got this one printed off now what day shall i make this. diane

Leave a Reply

Rate this recipe: