Basic White Bread

I make most of our bread at home. I use my KitchenAid to mix/knead, but you don’t have to (if you don’t have one, or prefer to do it all by hand). The bread recipe is bare basics. No eggs. No milk. You can substitute the shortening with butter, or a butter substitute if you’re vegan. You can exchange some, or all, of the white flour with whole wheat if you want. Have fun with it.

OVEN – 425 F.

YIELD – 2 Loaves

LEVEL – Easy

6-7 Cups All Purpose Flour

3 Tablespoons Granulated Sugar

2 Tablespoons Shortening

1 Tablespoon Salt

2 Packages Active Dry Yeast

2 1/4 Cups Warm Water

(additional melted butter to brush the tops of the breads prior to baking, if desired)

Put 3 cups of flour, your sugar, salt, and yeast into your bowl. Add shortening. Mix. Add your warm water while mixing slowly (make sure your water isn’t hot, lukewarm is fine, you don’t want to kill your yeast). Add remaining flour about 1/2 – 1 cup at a time (you will have to speed up your mixer a bit to handle increasing dough stiffness). Once your dough is well mixed, change paddle to hook, and knead your dough for a few minutes. You will see that it peels away from the sides of the bowl well, is no longer sticky, and forms around the hook. It will become more elastic and smooth, and should peel off the hook with no problem, when it’s ready. I leave it in the mixing bowl for the first rise. I cover the bowl with saran wrap, and let rise until doubled. Punch down gently and turn out onto a lightly floured surface. Shape into a ball. Cut in half. Form your loaves. Place loaves into greased pans. Let rise until doubled. Brush tops of loaves with butter (you can use milk, egg wash, or egg white wash too, if preferred). Bake at 425 F. for 20 minutes (or a bit longer if not browned enough for your own personal preference). 

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2 thoughts on “Basic White Bread

  1. Hi Maria. Recipe looks great except how much shortening do you use in your recipe? It isn’t shown in the ingredients list. Thanks. Carol

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