Fresh Yeast Bread

Fresh Yeast Bread

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"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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3 h 20 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 72 servings



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

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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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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 yeas...

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 j...

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. ...

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 :)

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 :)

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

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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