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White Bread Recipe

My Mom’s Famous White Bread

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  • Author: Teri from A Foodie Stays Fit
  • Prep Time: 2.5 - 3 hours
  • Cook Time: 30-35 minutes
  • Total Time: 0 minute
  • Yield: 2 loaves 1x
  • Category: bread

Scale

Ingredients

  • 1 1/2 tablespoons active dry yeast
  • 1/4 cup white sugar
  • 2 1/2 cups bread flour
  • 3 cups quite warm water
  • 1/2 cup flour
  • 1/2 cup canola or vegetable oil
  • 1 1/2 tablespoons salt

Instructions

  1. Add the following ingredients to Bosch or large mixer and mix for 2 minutes.
  2. Then add:
    • 1/2 cup flour
    • 1/2 cup canola or vegetable oil
    • 1.5 tablespoons salt
  3. Mix for 4 more minutes.
  4. Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
  5. Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
  6. Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
  7. Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
  8. Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
  9. Bake at 350 degrees for about 33 minutes.

Notes

My mom’s hints:

  • I sometimes substitute whole wheat flour for part of the flour
  • I use Lehi Roller Mills Turkey brand flour. It is made for bread.
  • I use the top of my canner when I’m making the full recipe (with four loaves) to let the bread rise. It needs a very large bowl or pan. For just 2 loaves, like Teri’s halved version, a large mixing bowl will suffice.
  • I use 1 ½ pound pans. They are larger than the regular pans.
  • I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.

My Hints:

  • I like the bread best before it’s been frozen and before it’s been stored in a plastic bag. So, for my first loaf, which I usually go through in 24-48 hours, I just leave it out on my bread board and turn the cut side down to keep the end from getting hard. As long as you don’t mind a loaf of bread standing vertically in your kitchen, this works great for keeping the crust nice and crisp.
  • If you want to store the second loaf, let it cool completely before wrapping in saran wrap and then covering it in foil. Or if you have large enough freezer bags, those work too.
  • I have no idea how to convert this to a bread machine. I’ve never touched a bread machine. They scare me.
  • Buy a Bosch if you make bread often. It will last you forever and nothing compares in making bread. It’s not pretty like a Kitchen Aid, but if I could only pick one, I’d pick this. And I did. I’ve had mine (an older model of the one I linked) for over 11 years with no issues.

Nutrition

  • Serving Size: 1 slice
  • Calories: 135
  • Sugar: 1.6 g
  • Sodium: 19.5
  • Fat: 3.6 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 3.6 g