Return to Content

Overnight White Bread

Overnight White Bread
0 votes, 0.00 avg. rating (0% score)

Yield: Makes 2 loaves.

The long, slow rising required of this bread produces a fine flavor.


  • 2 packages dry yeast
  • 1 cup warm water
  • 6 to 7 cups white flour
  • 2 cups milk
  • 4 tablespoons butter (1/2 stick)
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 2 eggs
  • 1/2 teaspoon baking powder


In bread bowl dissolve yeast in warm water. Stir in 2-1/2 cups flour until smooth, cover, and let rise overnight. In the morning, scald milk, add butter, and stir until butter melts. Add sugar and salt. When cool, beat in eggs. Punch down risen dough, and stir in milk and egg mixture. Sift together 2 cups flour and baking powder, and beat into mixture. Add remaining flour, 1 cup at a time, to form a stiff dough. Turn out onto floured board and knead until smooth. Shape into a ball. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, divide in half, and place in 2 greased 9-inch loaf pans. Cover and let rise until doubled. Bake in preheated 300 degree oven 40 to 50 minutes.
Updated Friday, November 21st, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111