This classic Old Fashion White Bread delivers the soft, pillowy texture and rich flavor that only homemade bread can provide. Enriched with milk and a touch of shortening, the crumb is tender and moist, while the crust turns a beautiful golden brown. It’s an ideal choice for making sandwich bread, French toast, or simply enjoying with butter. The recipe uses standard pantry staples, making it accessible for bakers of all skill levels. With a slight sweetness from the sugar and a comforting aroma that fills your kitchen, this loaf brings a nostalgic, home-style warmth to your dinner table. It pairs wonderfully with soups, stews, or as a side for any family meal.
Old Fashion White Bread
Description
This classic Old Fashion White Bread delivers the soft, pillowy texture and rich flavor that only homemade bread can provide. Enriched with milk and a touch of shortening, the crumb is tender and moist, while the crust turns a beautiful golden brown. It&# 226;ÂÂs an ideal choice for making sandwich bread, French toast, or simply enjoying with butter. The recipe uses standard pantry staples, making it accessible for bakers of all skill levels. With a slight sweetness from the sugar and a comforting aroma that fills your kitchen, this loaf brings a nostalgic, home-style warmth to your dinner table. It pairs wonderfully with soups, stews, or as a side for any family meal.Ingredients
Directions
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Dissolve yeast in 1/2 cup of warm water (105-115ðF) and let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine sugar, salt, and shortening.
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Add 1 cup of very hot water to the dry mixture and stir until the shortening and sugar are dissolved.
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Stir in the milk and the yeast mixture, allowing it to cool slightly so it is warm but not hot to the touch.
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Gradually add enough flour to the liquid mixture to form a stiff dough.
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Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, but not sticky.
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Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place into greased bread pans.
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Cover the loaves and let rise again until doubled in bulk, about 45 minutes.
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Preheat oven to 400ðF (200ðC).
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Bake the loaves for 35 to 40 minutes, or until golden brown and they sound hollow when tapped on the bottom.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1212.5kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 3.6g18%
- Cholesterol 1.2mg1%
- Sodium 9780.1mg408%
- Total Carbohydrate 238.5g80%
- Dietary Fiber 8.1g33%
- Sugars 11.4g
- Protein 32.0g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water and milk are warm (not hot) when adding yeast to avoid killing the yeast. If the liquid is too hot, the yeast will not activate.
Storage: Allow bread to cool completely before slicing. Store in a bread box or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread.
Substitutions: You can substitute the shortening with an equal amount of melted butter for a richer flavor. Whole wheat flour can be used for half of the all-purpose flour for a heartier loaf.
Tip: If your dough feels too sticky, add flour one tablespoon at a time. If it feels too dry and crumbly, add water one tablespoon at a time.
