White Yeast Loaves Recipe - Allrecipes.com
White Yeast Loaves Recipe
  • READY IN 3+ hrs

White Yeast Loaves

Recipe by  

"This is the recipe I've used for white bread for years. It's simple, light and delicious."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening, sugar and salt; stir until melted. Let cool until lukewarm.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cooled milk mixture, 2 eggs, and two cups of flour; stir well to combine. Stir in the remaining flour, 1/2 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 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise until doubled again, about 45 minutes.
  4. 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. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake at 375 degrees F (190 degrees C) for about 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans and cool on wire racks.
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Reviews More Reviews

Dec 22, 2003

awesome- reliable & delicious. my family finally approves of the bread i made, lol (i.e., not wheat or sourdough or rye- actual white bread.) as fine a white loaf as i've ever tasted, & foolproof (this is the 3rd time i've made it). my husband is very glad he got me a kitchenaid mixer for christmas last year! he is on a low carb diet, & even he eats this bread. i usually just throw it all in the mixer (except for the last cup of flour, which i add gradually if needed); i use a good white bread flour, & knead for about 10 minutes. also, i usually make something else with the extra dough (as it is a two-loaf recipe); it makes fine cinnamon rolls, & this time, hot dog buns. the best review i've ever written here- the best recipe.

 
Sep 09, 2010

This bread bakes wonderfully. I substituted all-purpose flour for some of the bread flour, and I didn't use all of the flour called for (2 1/2 cups bread flour, about 3 cups all purpose). If you put butter on the bread before plopping it in the oven the crust turns out great. Keep the bread warm when it rises and it will bake nicely!

 

26 Ratings

Mar 24, 2012

O M G! I'm not really a fan of 'white' bread but made this thinking to use it for homemade Panko bread crumbs. Well, I ended up eating the bread! Yum YUM! I did 1/2 the recipe and used lard vs shortening. Man, I'm making the whole recipe next time...it's that good! I did decrease the sugar a bit and glad I did, it was plenty sweet. I could barely contain the dough it was rising so fast but that's okay. I like the 3 rise method but I think when I go with full recipe I'll use only 1 package of yeast. I'm sure that will be plenty. Anyway...was soooooo good with fresh egg salad or sliced while still warm w/some butter. I may attempt to replace 1 C of white with wheat flour but no more than that. I don't want it to become heavy. Thanks for this recipe...I LOVE IT! Oh, I did add a T of fresh chopped rosemary and I feel you could turn this into any herb flavored bread of your liking. I'm sure this would make awesome dinner rolls or dough for cinnamon rolls.

 
Nov 06, 2012

Thank you SO much!! I love baking but bread has always been my nemesis, I could create Italian and Spanish inspired wonders but the secret to regular bread had eluded me for nearly a year. This recipe has changed everything! It turned out amazing, it has a nice flaky crust with a beautiful savoury, buttery flavour. I halved the recipe, used butter instead of shortening, and for fear of lack of flavour added 1/2 tsp of salt. This baker is very happy, thanks for giving me confidence with bread again!

 
Jan 11, 2012

Absolutely the best bread recipe I have ever tried. I did use butter instead of shortening. I did make rolls instead of a loaf...they melted in my mouth. I will throw away all my old bread recipes.

 
Oct 08, 2013

Since the weather is starting to cool off, I got a wild idea that it was time to try my hand at baking bread. All I can say is WOW! I am apparently a fabulous baker...or more accurately this recipe is not only easy to follow but fantastic as well. The steps are clear and easy to follow. The only changes I made were using butter instead of shortening (I don't keep it in my house) and using only 1/4 cup of sugar. I decided to share 1/2 a loaf with my parents to get an honest opinion (yes, my mother will tell it like it is and not sugar-coat it) and I got a call this morning asking if I was taking orders because she wanted two more loaves because she couldn't stop eating it. Don't be scared by the number of steps and the length of each because it really is very easy, just takes a while to complete but WELL worth the effort!

 
Oct 07, 2007

Fantastic!!! Came out perfect.

 
Jan 05, 2013

i have several recipes for white bread but this one is by far the best so far! Love the flavor!!!

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 248 mg
  • 10%

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

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