Search thousands of recipes reviewed by home cooks like you.

Dan's Old Fashioned White Bread

Dan's Old Fashioned White Bread

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    3 h 35 m
Dano_77

Dano_77

This is a rich, old-fashioned white bread I've improved on from my grandmother. It is a must to make several batches because this bread just disappears around people.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
  2. Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
  3. Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
  4. Spray 2 9x5-inch loaf pans with cooking spray.
  5. Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
26

Sarah Jo

6/13/2012

I proofed the yeast in the bowl of my Kitchen Aid with the warm milk and sugar for ten minutes, then added the honey, the melted butter and the dry ingredients. I did use part whole wheat flour. I did need almost 1/4 of a cup more flour than the recipe called for to get it to form into a ball and jump on the hook. I kneaded the dough with the dough hook for five minutes. Once it was done kneading, I set it to rise in a covered, greased bowl on a warm heating pad until it doubled. I then used my 1/2 cup dry measuring cup to measure out balls, rolled them tight, and plopped them into 12 greased muffin tins. I let it sit on the warm heating pad covered with saran wrap for a half hour, then baked it at 400 degrees for 12 minutes. Out of the oven, I brushed each roll with vegetable oil to make a soft top. I got twelve GINORMOUS rolls out of this recipe (I made them bigger so that I would not have to use two muffin tins), instead of two loaves. This bread recipe is quite good. I was worried that the amount of yeast might not be enough but it rose perfectly and still made one of the biggest rolls I've ever seen. This bread IS a little on the sweet side, if you're looking for a more savory-yeasty roll, this may not be for you. My whole family loved it, it paired nicely with Potato Soup. I'll make this again.

Kenneth
16

Kenneth

9/2/2011

This was my first time making bread. The recipe worked well and the bread was very good. Be careful with the baking time. I needed about five additional minutes. I will do it again, by the way, my wife loved it.

augie
14

augie

8/21/2011

Somewhat too sweet and white for me. I lost the sugar and replaced 1 cup of bread flour with 1 cup whole wheat flour. To the poster who had to increase the time, I use a dial type meat thermometer and look for 200F. Also, oven temperature accuracy is quite varied, get a $3 thermometer that hangs from your rack, soon you'll just know how much you need to increase or decrease the dial.

Similar recipes

ADVERTISEMENT