Perfect White Bread

Perfect White Bread

36

"A perfectly simple and perfectly good white bread."

Ingredients

3 h {{adjustedServings}} servings 115 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
  2. Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
  3. Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
  4. Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.
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Reviews

36
  1. 40 Ratings

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Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it...

This is essentially the recipe my mom always made when I was small, and the one I've gone back to after trying a half dozen others. Nothing else comes close! The slight tweaks I've made are as f...

No exagerration- this is the BEST bread I've ever had in my life. It beats the loaves I had in a San Francisco bakery. It is also easily the best bread I've made. I can't believe it came from...