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Classic Rich Bread

Classic Rich Bread
A rich white sandwich bread – perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.
Yield 3 (8×4-inch) loaves
2

Reviews

Ingredients

  • 8 to 8 1/2 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 3/4 cup granulated sugar
  • 1 tablespoon table salt
  • 1 1/2 cups milk
  • 1/2 cup water
  • 3/4 cup butter
  • 4 large eggs

Instructions

  • In stand mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well with paddle attachment. In saucepan or microwave-safe bowl, 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.
  • Switch to dough hook attachment. Gradually mix in enough remaining flour to make a firm dough. Knead on low/med speed until dough is smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until doubled in size, about 1 1/2 hours.
  • Punch down dough. Divide into 3 equal parts. On lightly floured surface, roll or pat each third into a 14×7-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 8×4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 45 minutes.
  • Preheat Oven to 375ºF.
  • Bake for 25 to 30 minutes until golden brown. Remove from pans; cool on wire rack.

Notes

Photo by Take A Megabite.

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Review & Comments

Sue | Reply

I’m fortunate to have your Centennial Bread Sampler Cookbook. This recipe is exactly like the original. I can’t believe I have never tried it, but it will be next. My favorite is Special Whole Wheat made with cottage cheese. Yum !!

Diane | Reply

What would be the procedure using active fresh yest?

Red Star Yeast | Reply

Hi Diane,
Use 2/3 of a 2-ounce fresh yeast cake. The liquid temperatures can be a bit cooler – shoot for 90-100 degrees F. Otherwise you can follow the rest of the directions as written.
I hope you will find this information helpful.
Happy baking!
Carol

Ellen Tabs | Reply

This recipe used to call for 3T of yeast and it is now reduced to 4 t. Which is the correct amount?

Red Star Yeast | Reply

Hi Ellen,
This recipe is from our Centennial cookbook from the 1980’s. Two packages (or 4 1/2 teaspoons) of active dry yeast are called for in this recipe. I hope you will find this information helpful.
Happy baking!
Carol

Manisha Agrawal | Reply

What will texture of this bread from inside and outside?
I need a bread recipe which has soft crust. Ideal to eat just bread and butter.

Red Star Yeast | Reply

Hi Manisha,
There’s nothing quite like homemade bread with a nice smidge of butter! This recipe contains milk, which will yield a softer crumb. For a softer crust, I would suggest brushing with butter after the bread comes out of the oven.
Happy baking!
Carol

T. Weed | Reply

5 stars
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.

Anonymous | Reply

5 stars
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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