White Bread

"This makes four loaves of lovely, homemade bread that's great for freezing. I remember this bread fondly as the perfect base for open-faced hot sandwiches. The prep time is approximate, depending on how fast your yeast takes to rise."
 
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photo by pryoral photo by pryoral
photo by pryoral
photo by pryoral photo by pryoral
Ready In:
2hrs 30mins
Ingredients:
8
Yields:
4 loaves
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ingredients

  • 3 cups milk, scalded
  • 7 tablespoons sugar, divided
  • 2 teaspoons salt
  • 12 cup shortening
  • 3 cups water
  • 3 (1/4 ounce) packages yeast or 3 tablespoons yeast
  • 14 -15 cups white flour (you can use half whole-wheat, half white flour if you wish)
  • oil, for greasing pans
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directions

  • Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
  • Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
  • Cool to lukewarm.
  • Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
  • Add 1 tablespoon sugar and whisk in yeast.
  • Let stand until puffed up, before pouring into the lukewarm milk.
  • Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
  • Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
  • Work in between 7 to 7 1/2 cups more white flour.
  • Knead on the counter for about 10 minutes.
  • Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
  • When risen, punch down before turning out on the counter.
  • Cut into four equal pieces.
  • Shape into loaves, about 9 x 5 inches.
  • Put into oiled pans and cover with the waxed paper.
  • Let rise until doubled.
  • Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
  • Turn pans back to front.
  • Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
  • Put back in oven, if only bottom needs more time, without pan.
  • Bake 1-2 minutes.
  • Brush margarine on tops.
  • Put in plastic bags when cold.
  • Freeze.

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Reviews

  1. I really wish that I could give this recipe more than 5 stars, because 5 stars doesnt even begin to describe how GOOD this bread is. I cut the recipe down to make one loaf, and made rolls out of it. The dough is just beautiful, and it raised so quickly! They taste SO amazing...so fluffy and soft. This is definitely going to be my perm. bread recipe for when I have a bit of extra time. Thanks so much!!!! I cant believe this has be posted for almost a year and has never been made. People reallllllllllly dont know what they are missing!!!!
     
  2. Very good, easy to make! My daughter loves this for her PBJ sandwiches!
     
  3. Okay here is the thing... I had yeast in the cabinet havent use it ever decided to use it found this. didnt look at the serving size till have way in it and found it was for four loafs got a little upset at my mistake but in the end it was well worth it like love4culinary said "I really wish that I could give this recipe more than 5 stars..."
     
  4. My husband and kids loves this bread!! All 4 loaves were gone in a few days.
     
  5. I decided to branch out and try some other bread recipes besides the whole wheat I have always used. I'm glad I did. I put 2 unbaked rounds into the freezer after the first rising and baked 2 huge loaves last weekend.My Kitcheaid couldn't handle the volume so I had to finish kneading by hand. I also used butter in place of the shortening and will do this again.Thanx for the recipe and for helping stock my freezer!
     
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Tweaks

  1. I decided to branch out and try some other bread recipes besides the whole wheat I have always used. I'm glad I did. I put 2 unbaked rounds into the freezer after the first rising and baked 2 huge loaves last weekend.My Kitcheaid couldn't handle the volume so I had to finish kneading by hand. I also used butter in place of the shortening and will do this again.Thanx for the recipe and for helping stock my freezer!
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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