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Traditional White Bread

"A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish."
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2 h 30 m servings 187 cals
Original recipe yields 20 servings (2 - 9x5 inch loaves)


  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 733
  1. 878 Ratings

Most helpful positive review

I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let...

Most helpful critical review

The only difference i did with the bread was to use Crisco shortening instead of the lard. The bread was ok, but it was TOO SALTY. One tablespoon of salt is just too much. I might try it agai...

Most helpful
Most positive
Least positive

I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let...

This bread turned out wonderfully! Not too fluffy, but a nice, soft, tasty bread. I no longer buy my bread from the store, I use this instead! I substituted margarine for the lard, and it's s...

I made rolls with this recipe instead of bread. It was a big hit at our Thanksgiving Dinner. Everyone raved about it.

This is absolutely terrific! The bread came out light and fluffy and very tasty. I did reduce the amount of salt - put in about 2 tsp instead of 1 Tbsp. I liked this way more than the 'popu...

I cut this recipe in half and let my bread machine to the work thru the 2nd rise. Then took it out and formed dinner rolls for tonight's dinner. Excellent recipe. Just bake dinner rolls for 20 m...

If you have never made bread in your life before, this is the recipe for you; very easy and bread turns out fantastic. This will be a new "family recipe" for our family. thanks for posting it!!

Good bread with a lot of substance. It would be great to use this with homegrown tomatoes as it will hold up nicely. I used my kitchen aid with the dough hook & it was a breeze to make, a keep...

Success! First try at baking bread went great. Made a half batch (just halved all ingredients) to make just one loaf, and turned out perfectly. NOTE: .25 ounce yeast = 2 1/4 tsp yeast Thanks f...

I found this bread to be fantastic. It's the first one I've made that has turned out properly. Not too sweet like many of the recipes are.