Continuing on with my bread making series – I’m baking this one :
Old Fashioned White Bread – Grandma made bread like this. With milk for delicate texture and soft crust.
|LOAF SIZE||1 Pound Loaf||1 1/2 Pound Loaf||2 Pound Loaf|
|Milk||6 fl oz (3/4 c)||9 fl oz (1 c + 2 tbsp)||13 fl oz (1 1/2 c + 2 tbsp)|
|Butter or Margarine||1 tbsp||2 tbsp||2 tbsp|
|White Bread Flour||2 c||3 c||4 c|
|Sugar||1 tbsp||1 1/2 tbsp||2 tbsp|
|Salt||1 tsp||1 1/2 tsp||1 1/2 tsp|
|Active Dry Yeast||1 1/2 tsp||2 tsp||2 1/4 tsp|
Can be cooked without but – I use a breadmaker to take out all of the hard work. Here’s a simplified generalised guide :
- Put wet ingredients into machine
- Put dry ingredients into machine (I draw a line in the flour and put salt on one side, yeast on the other)
- Set to program based on loaf size, type of flour, type of yeast (fast or slow acting)
- Press start, wait however long the program is, enjoy fresh bread.
- Extras like seeds, nuts, garlic or dried fruits, you may need to pause the breadmaker after dough is mixed, and mix these in yourself. Then return dough back into breadmaker and unpause. For cheese it’s recommended to grate the cheese and freeze it first. My breakmaker has an extras tray, but I never use it (it never really worked that well)
- You might also want to remove the stirrer/paddle whilst the dough is out of the machine (so loaf doesn’t have a hole in the bottom). If so you may need to do a manual “punchdown” if the loaf rises too much, in which case just gently poke with your finger and loaf will drop a little.
For more info – you can find my guides with everything you need to know about bread making here :
Baking Bread And A Break From Sitting At This Computer
4 Steps To Easily Making And Baking Homemade Bread
And last but not least (more satire than serious) …
Simple Steps For Making Bread Without Dough Conditioners
Hope you are safe and stays that way.
(InSincere thanks to Chef Kevin Ashton of “Grumpy Old Men” blog, for the cooking inspiration, you’re one of a kind)
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6 thoughts on “Old Fashioned White Bread Recipe”
Nice recipe. The other thing milk (and butter) does is extend the life of bread. A regular loaf would only last 2-3 days, add fat and you can get a week out of a loaf. While a single loaf doesn’t usually stay around a couple days, a recipe that makes 2 or 3 loaves would have to.
I didn’t know that, so thanks for letting me know. My solution to the bread longevity equation is to slice, ziplock bag, and put in freezer. I just then toast what I want to eat. When I get some money, I need a better toaster, the current one likes to burn any toast !
Ours was the same way, especially with bagels. We switched over to a toaster oven, takes more room, but now I can make French bread, then put on pizza toppings and toss it into the toaster oven.
Toaster oven is on my list (finances and space allowing) …
Thats what i like to see a good old fashioned recipe. I will have a go myself thanks for sharing
It’s nothing – let me know how you get on