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READY IN 2½ hrs

Crusty White Bread

Read Reviews (153)

"A fragrant white bread with a nice and crispy crust." — Dingo

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Original recipe makes 2 loaves Change Servings

2 tablespoons active dry yeast
1 tablespoon white sugar
2 cups water
1 cup milk

2 tablespoons margarine, softened
6 cups bread flour
1 tablespoon salt

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Directions

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
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.
Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

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PREP 25 mins
COOK 25 mins
READY IN 2 hrs 30 mins

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For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment, but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust, if need be.The Kneading if done gently, is perfect for a fine crust and a silkin inner texture.The bake time is just right ( i use 9" X 12" X 3" pan half full of water, on the bottom rack,below the rack with the bread, for added moisture in the oven)Three Cheers to You "DINGO", Three cheers indeed.My Home Bread from now on! Thanks Again !

—Wave

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Most Helpful Critical Review

Aug 14, 2003

Good basic white bread recipe. Nothing fancy and the taste is rather bland so you will need to add something like jam or an herbed butter.

—Navy_Mommy

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179 Ratings

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Apr 23, 2003

This recipie was delicious! I made this recipe away from home and had no bread pans so I just tossed the entire piece of dough, which would have made 2 loaves into a large non-stick wok/skillet and it came out as a beautiful large round loaf! I didn't need to extend cooking time at all. I just kept my eye on it and took it out when it was brown enough. The family loved it! It even tasted great the next day...still very moist. Thanks a lot for this one!!

—MAGGIE SUNFLOWER

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Jan 26, 2007

Fabulous! I made the bread with skim milk and all purpous flour because that is what I had on hand. I also reduced the baking time to 25 minutes. Absolutely wonderful bread! My new white bread recipe, for sure.

—Brianna F.

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May 10, 2005

Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and the other I cut into chunks to dip with. It worked out well-- I'd do it again.

—JPMJ

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Nov 01, 2006

I've made this about six times now and the whole thing works perfectly. I also have added wheat germ and oat bran, raisins, craisins and dried cherries. (no, not all at once.) When you add anything dry you need to adjust the wet ingredients as well. The dough is beautiful all the time and the bread has a lovely silky texture. I do tend to hand knead a bit longer than I might have done with a whole wheat for instance-but the dough comes out very silky and terrific. I make this all the time and my family loves it. Thanks for the great recipe.

—Mrs O'C

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Jan 27, 2005

Made half the recipe and it was EXCELLENT. Moist, nice crust, even light airy crumb and lovely flavour. I had to use about 1/4 cup more flour than called for. The dough is slightly wetter which makes the bread so moist so don't try to add more flour to make it drier. The dough also is quite spongy when shaping for loaf - that is normal so don't try and squeeze all the gas out. Baked for 25 mins @ 400F middle shelf.

—MERRECK

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Apr 21, 2007

I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use honey rather than sugar; I use about 1 tbsp. When I make one loaf, I generally use @ 3-1/2 cups flour. I bake mine for about 25 minutes and it has a nice density and chewiness that I enjoy. I brush mine with melted butter rather than mist with water. GREAT for morning toast w/ a pat of butter. Mmm!

—blackberrygrl

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Nutrition

Calories
142 kcal
7%

Carbohydrates
26.2 g
8%

Cholesterol
< 1 mg
< 1%

Fat
1.7 g
3%

Fiber
1 g
4%

Protein
4.8 g
10%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crusty White Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 142
** Calories from Fat: 15

% Daily Value *
** Total Fat 1.7g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol < 1mg < 1 %
** Sodium 306mg 12 %
** Potassium 70mg 2 %
** Total Carbohydrates 26.2g 8 %
** Dietary Fiber 1g 4 %
** Protein 4.8g 10 %
** Sugars 1.1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 17 %
** Thiamin 31 %
** Niacin 30 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.