Recipe by 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."
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active dry yeast
bread flour, or as needed - divided
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.
The dough will not rise! I make bread about every other day and I've never had this problem. I've even added more yeast to the recipe without luck; so sad.
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.
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.
I cut this recipe in half to only make one loaf. The entire family loved it. It is a nice hearty bread.
It is really good and it definitely disappears fast. So maybe I need a bigger mixer to do two batches..hahhahaha
This is a nice, slightly sweet basic white bread recipe which is exactly what I was looking for. I did make a change using dry milk and water in place of the milk. I'm just not a huge fan of the heating/cooling thing with the milk and prefer to just get the water at the right temp from the get go. It's a laziness thing (or just efficiency) I'm sure. I did this in my KA mixer. Tossed in the water, yeast and a little of the sugar, let it foam (maybe 10 mins) and then added everything else except the final cup of flour. Put the dough hook on and let the KA do all the work. When it comes together, I add the final flour a little at a time until the dough pulls away from the side of the bowl. Once its good, I let it knead for me on speed 2 for about 7 minutes. Then you can pick up in about the middle of step 3 here.
Great bread for a baking beginner like me! I forgot the sugar, but with the honey it turned out to be plenty sweet. The only problems I had while making this bread were due to my own mess ups. A great bread recipe for those just starting out baking!
* Percent Daily Values are based on a 2,000 calorie diet.
Dan's Old Fashioned White Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 39
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Mmm, delicious homemade bread just like grandma used to make.