Grandma Dorr'S White Bread
Grandma Dorr's White Bread offers a soft, fluffy texture with a classic homemade flavor, perfect for family meals, sandwiches, or toast, appealing to bread lovers of all ages.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup warmed milk.
- Combine all ingredients including the remaining milk, salt, fat, sugar, and flour.
- Knead the mixture until smooth and elastic.
- Allow the dough to rise until doubled in size.
- Shape the dough into loaves and place in greased pans.
- Bake at 375°F until golden brown and done.
- Let the bread cool before slicing.
Tips & Substitutions
For best results, ensure your milk is warm but not too hot, as excessive heat can kill the yeast. If you don't have fresh yeast, you can substitute with dry yeast, using about one-third the amount. If your dough is too sticky, gradually add more flour while kneading, but avoid over-flouring to keep the bread light. Consider using a stand mixer for easier kneading.
Serving Suggestions
This homemade white bread is perfect for sandwiches, toast, or served alongside soups and salads. It pairs beautifully with Sara'S Praline Sweet Potatoes for a comforting meal. Try spreading butter or jam on warm slices for a delightful treat. You can also use it as a base for bread pudding or French toast.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Dorr'S White Bread contains roughly 1356 calories, with 13g protein, 100g carbohydrates, and 104g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (55% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour, but the texture may be denser. Start with a 50/50 blend and adjust based on your preference. Whole wheat flour absorbs more liquid, so you might need to increase the milk slightly.
How can I tell when the bread is fully baked?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F. If you're unsure, bake a few extra minutes to ensure it's cooked through.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and properly activated. If you're in a cold area, try placing the dough in a warm spot, like an oven with the light on, to encourage rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).