Traditional White Bread Recipe -
Traditional White Bread Recipe
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Traditional White Bread
See how to make traditional sandwich bread. See more
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Traditional White Bread

Recipe by  

"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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Ingredients Edit and Save

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

    20 mins
  • COOK

    30 mins

    2 hrs 30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

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 it finish the lasr 5 minutes of cooking. Thanks for this wonderful bread recipe!

Most Helpful Critical Review
Feb 18, 2005

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 again using maybe 1-1/2 tsps of salt. I will critique it again after i make it with the revised amount of salt.

Apr 14, 2003

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 still great! It doesn't get stale too quickly either!

Sep 24, 2003

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

Jan 06, 2007

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 'popular' white bread on this same site. This is what homemade bread should taste like.

Sep 24, 2003

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 minutes at 375 degrees!Thanks Danialle.

Apr 14, 2003

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!!

Sep 24, 2003

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 keeper for me. Thanks Danialle!


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 351 mg
  • 14%

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

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