White Bread

Back to school lunches once again

I was asked recently if I could include a recipe for white bread as it’s still the main staple for many school day lunches.  Whether filled with Peanut Butter and Jelly or Ham and Fresh Garden Vegetables, we all enjoy a sandwich now and then.  I seldom make white bread but this is a trusted recipe that turns out beautifully every time.

This will make 5  2 lb loaves. I used the Roller but you can use hook if preferred.

  • 1 1/2 cup scald milk
  • 5 1/4 cup warm water
  • 1/3 cup oil or shortening
  • 1/2 cup sugar
  • 3 tbsp yeast
  • 18 cups flour
  • 2 tbsp salt

Mix all ingredients but salt and flour just till blended add 4 cups flour, mix lightly and let rest covered for 8 minutes (can skip this step if rushed but I like the results if I do this).  Add remaining flour and salt, blend slowly till ingredients are mixed in ,turn up speed dial till about 4:00 o’clock position and allow to blend for another 8 minutes.  Cover and allow to raise for 1/2 hour in warm  place, I leave roller in place but raise pin out and swing arm to the side as dough will rise above bowl level.  With scraper gently push down lightly to get out some of the air, insert pin into roller and turn on mixer for another 4 minutes at the 3:00 o’clock position. Remove from bowl and divide into 5 pans, cover and allow to rise again till a couple inches above pan.  Bake for 10 minutes at 400 degrees and then drop to 350 degrees for another 30 minutes or till golden brown.  If you like a soft crust brush lightly with milk after removing from oven.

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