A fragrant white bread with a nice and crispy crust.

Dingo
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

    Advertisement
  • In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

  • Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

141.6 calories; 4.8 g protein; 26.2 g carbohydrates; 0.8 mg cholesterol; 306.4 mg sodium. Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2005
For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust if need be.The Kneading if done gently is perfect for a fine crust and a silkin inner texture.The bake time is just right ( i use 9" X 12" X 3" pan half full of water on the bottom rack below the rack with the bread for added moisture in the oven)Three Cheers to You "DINGO" Three cheers indeed.My Home Bread from now on! Thanks Again! Read More
(138)

Most helpful critical review

Rating: 3 stars
08/14/2003
Good basic white bread recipe. Nothing fancy and the taste is rather bland so you will need to add something like jam or an herbed butter. Read More
(17)
225 Ratings
  • 5 star values: 152
  • 4 star values: 44
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
01/07/2005
For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust if need be.The Kneading if done gently is perfect for a fine crust and a silkin inner texture.The bake time is just right ( i use 9" X 12" X 3" pan half full of water on the bottom rack below the rack with the bread for added moisture in the oven)Three Cheers to You "DINGO" Three cheers indeed.My Home Bread from now on! Thanks Again! Read More
(138)
Rating: 5 stars
01/07/2005
For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust if need be.The Kneading if done gently is perfect for a fine crust and a silkin inner texture.The bake time is just right ( i use 9" X 12" X 3" pan half full of water on the bottom rack below the rack with the bread for added moisture in the oven)Three Cheers to You "DINGO" Three cheers indeed.My Home Bread from now on! Thanks Again! Read More
(138)
Rating: 5 stars
04/23/2003
This recipie was delicious! I made this recipe away from home and had no bread pans so I just tossed the entire piece of dough which would have made 2 loaves into a large non-stick wok/skillet and it came out as a beautiful large round loaf! I didn't need to extend cooking time at all. I just kept my eye on it and took it out when it was brown enough. The family loved it! It even tasted great the next day...still very moist. Thanks a lot for this one!! Read More
(74)
Advertisement
Rating: 5 stars
01/26/2007
Fabulous! I made the bread with skim milk and all purpous flour because that is what I had on hand. I also reduced the baking time to 25 minutes. Absolutely wonderful bread! My new white bread recipe for sure. Read More
(72)
Rating: 4 stars
05/10/2005
Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and the other I cut into chunks to dip with. It worked out well-- I'd do it again. Read More
(45)
Rating: 5 stars
11/01/2006
I've made this about six times now and the whole thing works perfectly. I also have added wheat germ and oat bran raisins craisins and dried cherries. (no not all at once.) When you add anything dry you need to adjust the wet ingredients as well. The dough is beautiful all the time and the bread has a lovely silky texture. I do tend to hand knead a bit longer than I might have done with a whole wheat for instance-but the dough comes out very silky and terrific. I make this all the time and my family loves it. Thanks for the great recipe. Read More
(32)
Advertisement
Rating: 5 stars
01/27/2005
Made half the recipe and it was EXCELLENT. Moist nice crust even light airy crumb and lovely flavour. I had to use about 1/4 cup more flour than called for. The dough is slightly wetter which makes the bread so moist so don't try to add more flour to make it drier. The dough also is quite spongy when shaping for loaf - that is normal so don't try and squeeze all the gas out. Baked for 25 mins @ 400F middle shelf. Read More
(30)
Rating: 5 stars
04/21/2007
I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use honey rather than sugar; I use about 1 tbsp. When I make one loaf, I generally use @ 3-1/2 cups flour. I bake mine for about 25 minutes and it has a nice density and chewiness that I enjoy. I brush mine with melted butter rather than mist with water. GREAT for morning toast w/ a pat of butter. Mmm! Read More
(26)
Rating: 5 stars
05/23/2003
Great recipe for the first time bread maker. This was my first attempt at baking my own bread and I have yet to have one come out anything less than perfect! Great for making smaller loaves as well. Simple and easy to follow. Thanks! Read More
(24)
Rating: 5 stars
10/04/2005
Good basic white bread. I brushed my loaves with melted butter when they came out of the oven. Read More
(21)
Rating: 3 stars
08/14/2003
Good basic white bread recipe. Nothing fancy and the taste is rather bland so you will need to add something like jam or an herbed butter. Read More
(17)