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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



  • 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


  • 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.


Photo by Take A Megabite.

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Review & Comments

Jess | Reply

Is this the recipe for plain white bread?

Red Star Yeast | Reply

Hi Jess,

It is a little richer than your traditional white bread because of the addition of eggs and the amount of sugar. Check out this recipe. It may be more of what you are looking for.

Happy Baking!

CJJ | Reply


Red Star Yeast | Reply

Hi CJJ – The recipe starts with 3 cups in step 1, and then in step 2 you will add in the remaining flour.
Happy baking!

Lee | Reply

I want make only ONE loaf …. Any tips about reducing the amount ingredients. My plan is to use half the ingredients – make one loaf and couple of rolls.

Red Star Yeast | Reply

Hi Lee – Halving the recipe will work fine.
Happy baking!

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!

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!

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!

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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