White Bread(4 Loaves)
Soft, fluffy white bread with a classic crust, perfect for sandwiches, toast, or enjoyed on its own. Suitable for breakfast, lunch, or anytime comfort food craving.
Ingredients
Instructions
- Soften yeast in warm water.
- In a large 4-quart bowl, mix sugar, shortening, salt, and milk until the shortening is melted.
- Add cold water; cool to lukewarm.
- Stir in yeast.
- Gradually add flour to form a stiff dough.
- Knead on a floured surface until smooth and satiny, about 5 to 10 minutes.
- Place in a greased bowl, turning to grease all sides.
- Cover with foil or a damp cloth.
- Let rise for 2 hours. Punch down and fold in edges, then let rise again for 30 minutes.
- Place on a floured surface and divide into 4 portions.
- Put in greased loaf pans, and let rise for 1.5 hours.
- Bake at 375°F (190°C) for 40 to 50 minutes.
Tips & Substitutions
For a fluffier texture, ensure your yeast is fresh and properly activated in warm water. If you don't have shortening, you can substitute it with butter or margarine. To enhance flavor, consider adding a tablespoon of honey or a sprinkle of herbs to the dough. Remember to adjust the flour based on humidity; the dough should be slightly sticky but manageable.
Serving Suggestions
This white bread is perfect for sandwiches or toasted with a spread of butter and jam. It pairs beautifully with hearty soups or a side of Deviled English Peas for a complete meal. You can also serve it alongside a fresh salad for a light lunch or brunch. Consider making a delicious French toast using this bread for a delightful breakfast treat.
Storage & Reheating
Once the bread has cooled completely, store it in a plastic bag at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of White Bread(4 Loaves) contains roughly 1137 calories, with 29g protein, 184g carbohydrates, and 33g fat. It is an excellent source of iron (68% of the Daily Value), protein (58% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2049mg per serving (89% 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 whole wheat flour, but it may require additional water and kneading time. Start with about 50% whole wheat and 50% all-purpose to maintain a light texture, and gradually increase the whole wheat flour in future batches as you adjust to the flavor and density.
What should I do if my dough isn't rising?
If your dough isn't rising, check the yeast to ensure it's active. The water should be warm but not hot, ideally around 110°F (43°C). If the environment is too cold, try placing the dough in a warmer spot or preheating the oven slightly and then turning it off, placing the dough inside to rise.
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. You can also use a thermometer; the internal temperature should reach about 190°F (88°C) for fully baked bread. Allow it to cool before slicing for the best texture.
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).