Old Fashioned White Bread
Old Fashioned White Bread offers a soft, fluffy texture with a classic flavor, perfect for sandwiches or toast, appealing to both bread enthusiasts and casual bakers alike.
Ingredients
Instructions
- Sprinkle dry yeast into the warm water and let stand a few minutes, then stir until dissolved.
- Pour hot milk over butter, sugar, and salt, then cool to lukewarm.
- Add the dissolved yeast and 3 cups of flour to the milk mixture and beat well.
- Add the remaining flour and mix well.
- Turn out onto a floured board and knead until smooth and satiny.
- Place into a greased bowl, turn once to coat, then cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
- Punch down the dough and shape as desired for baking.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you don't have active dry yeast, you can substitute with instant yeast, but skip the water step. Kneading the dough well is crucial for a good texture, so aim for about 10 minutes. If your kitchen is cold, placing the dough in a warm spot, like near an oven, can help it rise better.
Serving Suggestions
This Old Fashioned White Bread is perfect for sandwiches or toasted with butter and jam. It pairs beautifully with soups and stews, making it a great accompaniment to American recipes like Old-Fashioned Pineapple Rice Casserole. For a simple breakfast, serve it with fresh fruit or use it to make French toast.
Storage & Reheating
Store leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer bag. To reheat, simply pop slices in a toaster or warm the whole loaf in the oven at 350°F for about 10-15 minutes, wrapped in foil.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned White Bread contains roughly 1324 calories, with 149g protein, 174g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (354% of the Daily Value), protein (297% of the Daily Value), and potassium (76% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1978mg per serving (86% 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?
You can substitute whole wheat flour for part of the all-purpose flour, but it may result in a denser loaf. A good starting point is to replace up to half of the all-purpose flour with whole wheat flour and adjust the liquid slightly if needed.
Why is my bread not rising properly?
If your bread isn't rising, it may be due to the yeast being expired or the water being too hot or too cold. Make sure the water is warm (about 110°F) and check the expiration date on your yeast. Also, ensure the dough is in a warm, draft-free area to help it rise.
How do I know when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown crust. Additionally, you can check the internal temperature; it should be around 190°F when fully baked. If you prefer a softer crust, you can cover it with a kitchen towel after removing it from the oven.
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).