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Traditional White Bread

Traditional White Bread

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h 30 m
Danialle

Danialle

A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews

SONMEL
218

SONMEL

9/24/2003

I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let it finish the lasr 5 minutes of cooking. Thanks for this wonderful bread recipe!

CARRIEL
196

CARRIEL

4/14/2003

This bread turned out wonderfully! Not too fluffy, but a nice, soft, tasty bread. I no longer buy my bread from the store, I use this instead! I substituted margarine for the lard, and it's still great! It doesn't get stale too quickly either!

LEEJEAN
153

LEEJEAN

9/24/2003

I made rolls with this recipe instead of bread. It was a big hit at our Thanksgiving Dinner. Everyone raved about it.

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