New this month
Get the Allrecipes magazine just $7.99

Dan's Old Fashioned White Bread


"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."
Added to shopping list. Go to shopping list.


3 h 35 m servings 265 cals
Original recipe yields 16 servings (2 9x5-inch loaves)


  • 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.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 22
  1. 23 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.

Most helpful
Most positive
Least positive

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.

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...

It is really good and it definitely disappears fast. So maybe I need a bigger mixer to do two batches..hahhahaha

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 ...