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Photo of Perfect White Bread by Donna

Perfect White Bread

Rated as 4.58 out of 5 Stars
 made it  |  37 reviews   |   photos

Recipe by:

"A perfectly simple and perfectly good white bread."
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Ingredients

3 h servings 16 cals
Original recipe yields 30 servings (2 - 9x5 inch loaves)

Directions

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  1. In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy.
  2. Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours).
  3. Lightly grease two 9x5 inch loaf pans. Punch down the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C).
  4. Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.
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Nutrition Facts


Per Serving: 16 calories; 0.8 g fat; 1.7 g carbohydrates; 0.6 g protein; 1 mg cholesterol; 162 mg sodium. Full nutrition

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Reviews

Read all reviews 37
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  1. 45 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it...

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Most helpful critical review

THIS RECIPE IN MY OPINION SHOULD BE COOKED AT A LOWER TEMP. OR FOR LESS TIME AT 400 DEGREES

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Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it...

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This is essentially the recipe my mom always made when I was small, and the one I've gone back to after trying a half dozen others. Nothing else comes close! The slight tweaks I've made are as f...

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No exagerration- this is the BEST bread I've ever had in my life. It beats the loaves I had in a San Francisco bakery. It is also easily the best bread I've made. I can't believe it came from...

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THIS RECIPE IN MY OPINION SHOULD BE COOKED AT A LOWER TEMP. OR FOR LESS TIME AT 400 DEGREES

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Unlike some of the other white bread recipies I have found, this one was fantastic. I found that by cutting the temprature to 375 and time down to 25 mins, the bread came out perfectly. And it w...

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Simply amazing! I cooked the loafs for 35 minutes at 375 degrees. The recipe doesn't need to be changed at all, perfect the way it is!

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Very good, nice light loaves. This was one of the best recipes I've made. I've been baking bread 10 + years now and this is almost the perfect white bread. It is wonderful. My kids and hubby...

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There's only one problem with this bread I can't stop eating it ! Great recipe thanks.

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I am 54 years old, have made my own bread for over 30 years; very few times could I eat my breads like the store bought bread, either too dry, or too chewy, or too crumbly. I made this recipe an...

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