Old Fashion White Bread
Enjoy warm, soft, homemade white bread with a classic, buttery flavor—perfect for sandwiches, toast, or alongside any meal, suitable for bakers of all levels.
Ingredients
Instructions
- Heat milk to 120°F.
- In a large mixing bowl, combine 3 cups of flour, yeast, sugar, and warmed milk.
- Mix with a dough mixer or by hand for 5 minutes.
- Add 2 3/4 cups of flour and continue kneading for 3 more minutes.
- If the dough is sticky, knead in enough of the remaining 1/2 cup of flour to form a stiff dough.
- Place the dough in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat. If you're out of active dry yeast, you can substitute it with an equal amount of instant yeast. Make sure your milk is warm enough for the yeast to activate but not too hot, as this can kill the yeast. Knead just until the dough is smooth and elastic to avoid a dense loaf.
Serving Suggestions
This Old Fashion White Bread is perfect for sandwiches, toast, or served alongside soups like Southern Vegetable Soup. For a delightful breakfast, try it with butter and jam or as an accompaniment to Cheddar Cheese Muffins. It also pairs beautifully with Rice, Broccoli, Cheese Casserole for a comforting meal.
Storage & Reheating
Once cooled, store the bread in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a single layer, then transfer to a freezer bag. To reheat, wrap slices in foil and warm in the oven or toast them directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion White Bread contains roughly 1423 calories, with 60g protein, 279g carbohydrates, and 12g fat. It is an excellent source of protein (120% of the Daily Value), dietary fiber (114% of the Daily Value), and iron (88% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1821mg per serving (79% 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 keep in mind that this may alter the texture and rise. A good starting point is to replace half of the all-purpose flour with whole wheat for a healthier loaf.
What should I do if my dough doesn't rise?
If your dough fails to rise, it might be due to inactive yeast. Make sure your yeast is fresh and the milk was at the right temperature. If it still doesn’t rise after an hour, try placing it in a warmer environment or adding a little sugar to help activate the yeast.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. An internal temperature of around 190°F indicates that the bread is fully baked. If you're unsure, using a kitchen thermometer can be very helpful.
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).