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Aunt Ida's White Bread

Aunt Ida’s White Bread
2 votes, 1.50 avg. rating (46% score)
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Yield: Makes 3 large or 6 small loaves.

An easy-to-slice bread with a welcome old fashioned flavor and texture. You should know that Aunt Ida�s "large" spoon held approximately two of today�s tablespoons.

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  • 1 large spoon sugar
  • 2 large spoons shortening
  • 2 cups hot milk
  • 2 yeast cakes (or equivalent active dry yeast)
  • 2 cups lukewarm water
  • 3 quarts flour (about 12 cups)
  • 1-1/2 tablespoons salt


Dissolve sugar and shortening in hot milk, and yeast in 1/3 cup of the water. Sift flour and salt into a large bowl. Add all liquids and mix thoroughly. Turn onto a floured board and knead until smooth and elastic. Return to bowl, cover, and let rise in a warm place until doubled in bulk. Knead again, and separate into 3 large or 6 small loaves. Place each loaf in a thoroughly greased bread pan, and allow to rise again until doubled. Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F and bake until done (the loaves should sound hollow when tapped). If making the smaller loaves. bake 15 minutes at 400 degrees F, then reduce to 350 degrees F for 5 to 10 minutes more.
Updated Tuesday, September 18th, 2007

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