Dan's Old Fashioned White Bread

Dan's Old Fashioned White Bread

Dano_77 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 35 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 180 mg
  • 7%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
  2. Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
  3. Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
  4. Spray 2 9x5-inch loaf pans with cooking spray.
  5. Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.


  1. 21 Ratings

Most helpful positive review

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....

Most helpful critical review

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.

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....

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, ...

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 thermomet...

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 t...

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...

Excellent bread. A bit of work kneading and worth it. Mine rose slowly (It's cod here today) but they filled out nicely just like his photo. This is a keeper!

This bread is awesome! The first 2 times I made this bread the dough did not rise double when punched down. When I tired it again I mixed the dough up and kneaded it maybe a min or 2 divided it ...