Return to Content

White Bread

Yankee Plus Dec 2015


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

A firm, chewy white bread -- great for hearty sandwiches, for croutons, or as a canapé base. The finished loaves are a lovely golden brown, with high, straight sides.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups lukewarm water
  • 1/3 cup shortening, melted (chicken fat, bacon fat, margarine, or lard)
  • 1/3 cup sugar
  • 1 cake or 1 tablespoon dry yeast, softened in 1/2 cup lukewarm water
  • 1 tablespoon salt
  • 12 cups flour, or enough to make a dough you can knead


Combine ingredients and knead the dough until it is smooth and elastic. Allow to rise until double in volume (about 1 hour, 45 minutes), then punch down, divide into quarters, and place in 4 greased 9x5-inch loaf pans. Allow dough to rise again until double in volume (about 1 hour). Put into a 400 degrees F oven for 15 minutes to "puff" the bread, then reduce to 325 degrees F for about 45 minutes.
Updated Thursday, December 6th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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