This classic homemade white bread is incredibly soft and fluffy, with a delicate sweetness that pairs perfectly with butter or jam. Made with simple pantry staples like all-purpose flour, yeast, milk, and shortening, it yields a tender crumb and a beautifully golden crust. The dough is easy to handle and rises reliably, making it a great project for bakers of all skill levels. Enjoy it warm from the oven for sandwiches, toast, or as a side dish for soups and stews. It’s a comforting, traditional loaf that brings the aroma of fresh baking to your home.
White Bread Recipe
Description
This classic homemade white bread is incredibly soft and fluffy, with a delicate sweetness that pairs perfectly with butter or jam. Made with simple pantry staples like all-purpose flour, yeast, milk, and shortening, it yields a tender crumb and a beautifully golden crust. The dough is easy to handle and rises reliably, making it a great project for bakers of all skill levels. Enjoy it warm from the oven for sandwiches, toast, or as a side dish for soups and stews. It&# 226;ÂÂs a comforting, traditional loaf that brings the aroma of fresh baking to your home.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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In a large mixer bowl, combine 3 cups of the flour, yeast, sugar, and salt; mix well.
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In a saucepan, heat water, milk, and shortening until warm (120-130ðF/49-54ðC); shortening does not need to melt completely.
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Add the warm liquid mixture to the flour mixture.
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Blend at low speed until moistened; beat 3 minutes at medium speed.
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By hand, gradually stir in enough remaining flour to make a firm dough.
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Knead on a floured surface until smooth and elastic, about 5 to 8 minutes.
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Place dough in a greased bowl, turning to grease the top.
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Cover and allow to rise in a warm place until light and doubled in size, about 1 hour.
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Punch down dough.
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Divide dough into 12 equal parts.
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On a lightly floured surface, roll or pat each part into a 14 x 7 inch rectangle.
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Starting with the shorter side, roll up tightly, pressing dough into the roll with each turn.
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Pinch edges and ends to seal.
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Place rolls in greased 9 x 5 or 8 x 4 inch bread pans.
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Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
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Bake at 400ðF (200ðC) for 35 to 40 minutes until golden brown.
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Remove from pans and cool on wire racks.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 885.9kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 3.5g18%
- Cholesterol 1.2mg1%
- Sodium 14917.1mg622%
- Total Carbohydrate 170.0g57%
- Dietary Fiber 7.4g30%
- Sugars 14.9g
- Protein 23.3g47%
* 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
Storage: Store cooled bread in a plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
Substitutions: You can substitute butter or vegetable oil for the shortening. Use active dry yeast instead of instant yeast by dissolving it in the warm water first.
Tip: Ensure the liquid is warm, not hot, to avoid killing the yeast. If the dough feels too sticky, add a little more flour; if too dry, add a teaspoon of water.
