white bread
Choose a tab for the number of loaves you want to make.
- 8 loaves
- 4 loaves
- 2 loaves
Ingredients for 8 loaves of bread
- 4 cups milk
- 12 tbsp sugar (or 3/4 cup)
- 10 tsp salt
- 1/2 cup butter
- 2 cups cold water
- 4 tbsp active dry yeast
- 4 tsp sugar
- 2 cups lukewarm water
- 20 - 24 cups all-purpose flour
Ingredients for 4 loaves of bread
- 2 cups milk
- 6 tbsp sugar
- 5 tsp salt
- 1/4 cup butter
- 1 cup cold water
- 2 tbsp active dry yeast
- 2 tsp sugar
- 1 cup lukewarm water
- 10 - 12 cups all-purpose flour
Ingredients for 2 loaves of bread
- 1 cup milk
- 3 tbsp sugar
- 2 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup cold water
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1/2 cup lukewarm water
- 5 - 6 cups all-purpose flour
Scald milk. Into a very large bowl, put the first amount of sugar, the salt and the shortening. Add the scalded milk and stir well to melt the fat. Add the cold water and let the whole mixture stand until just warm (about 110°F).
Meanwhile, dissolve second amount of sugar in the lukewarm water and sprinkle the yeast into it stirring until well mixed. Let stand 5 minutes to proof. Stir.
Add the proofed yeast liquid to the milk mixture and stir thoroughly. Begin adding flour to the milk mixture and beat very well with an electric mixer. When it gets difficult to use the electric mixer, switch to using a Danish Dough Whisk or a wooden spoon. Very gradually add enough of the remaining flour to make soft dough which cleans the sides of the bowl. Turn out onto floured kneading surface and knead for 10 minutes until dough is smooth and elastic. Add just enough flour to the board to prevent the dough from sticking as the kneading goes on.
Place in lightly greased bowl and cover bowl with a tea towel. Let rise in oven with its interior light on or in another warm, draft-free location until doubled (about 1 - 1 1/2 hours). Punch down. Divide into the number of portions you are making and let dough rest, covered, for 10 minutes. Shape into loaves. Place into greased metal loaf pans. Let rise until doubled (about 1 hour). Bake at 350°F for 30 - 35 minutes.
Recipe Hints
- You can scald the milk in a microwave
- Remove any skin from the scalded milk before proceeding with the rest of the recipe
- I always make eight loaves at a time, so I use 1 large stainless steel bowl to mix in, then split the dough into two bowls for rising. Those bowls are very large and can hold at least 35 cups of water
- I bake in loaf tins that measure approximately 6" X 10" ( or about 15cm X 25cm)
- I also slice (with an electric knife) and bag the loaves before I put them in the freezer
- I used to use shortening as the fat, but changed it out for butter, because, well, butter is always better
Been making this bread for over 25 years and it hasn't failed me even once.
