Fresh Yeast Bread Recipe -
Fresh Yeast Bread Recipe
  • READY IN 3+ hrs

Fresh Yeast Bread

Recipe by  

"Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a 'fresh out of the oven' taste."

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Ingredients Edit and Save

Original recipe makes 6 - 9x5 inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    3 hrs 20 mins


  1. In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
  2. In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
  3. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
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Reviews More Reviews

May 02, 2003

easy recipe for bread, i made it. i substituted a whole cup of sugar for the 3/4 cups, a stick of butter for the shortning, and poured in a little bit of corn oil. i used two packs of dry yeast in water with a teaspoon of sugar to get it all started. i liked the use of 4 cups of water, it made it very easy to stir in the flour a cup at a time, i blended everything until the blender wouldn't work it (about 6 or 8 cups of flour) and then started doing it by hand, made for very smooth dough. added a second stick of butter when baking to coat the tops of the rolls so they'd brown real nice. great recipe, thanks for sharing.

Aug 08, 2008

it is the best tasting bread ever. i can't make it fast enough. even though it is for a large amount already it still isn't enough! i substitute the shortening with a 1/3 cup of canola oil. it just makes the whole process a little faster. it doesn't change the flavor or texture.

Dec 01, 2009

This is a GREAT recipe!! I used two pkg of active dry yeast and started in one cup warm water with a tsp of sugar. I also added 1/4 c. honey, and 1/2 c. safflower oil instead of the shortening. I whisked in 7 cups, then stirred and stirred. I made three large loaves and 6 mini loaves, for those times when a tiny sandwich is just right :). Thanks!!

Nov 25, 2003

This recipe is wonderful!!! It was so easy to make and it freezes up very well too. Thanks so much for sharing it. I make it all the time now :)

Nov 10, 2011

Great recipe! followed exactly except for the flour, used only about 10 to 11 cups (all-purpose) and the loaves turned out beautiful and delicious. Thanks for the awesome recipe :)

May 04, 2008

thanks for posting this. my book is in pieces and really wanted to make bread like mom used to make..thanks

Dec 05, 2011

amazing bread, great for sandwiches and toast, sometimes i make 5 loaves and turn the final amount of dough into basic cinanmon rolls.


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 98 mg
  • 4%

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

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