Italian seasonings are added as a finishing touch to a moist turkey meatloaf.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 30 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups milk
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1 tablespoon shortening
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 6 cups bread flour
- cooking spray
Instructions
- Heat milk in a small saucepan over medium-high heat until it bubbles. Remove from heat and stir in sugar, salt, and shortening. Cool to lukewarm.
- While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy, about 5 minutes.
- Combine cooled milk mixture with yeast mixture in a large mixing bowl. Stir in 2 cups flour, then add remaining flour, 1/2 cup at a time, to make a moderately stiff dough.
- Transfer dough to a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl and turn to coat. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes.
- Lightly grease two 9×5-inch loaf pans.
- Punch down dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover, and let rest for 10 minutes. Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.
Reviews
Easy, quick and tasty!!
Yummy. Make sure the milked has cooled down and yo devolve the yeast in after before mixing in milk mixture. Follow the process fo a great fluffy white bread.
BEST BREAD EVER!!!! Simple and delicious
It was “ok”. I started out killing my yeast in the beginning with too hot of water. Got that under control. Followed step by step! I still came out with a brick. Not light, fluffy. Just a brick. I know sometimes things don’t always turn out or even compare to store bought but goodness! I’m personally going to pitch what I made and look for a new recipe.
I was looking to use up some old milk and I don’t own a bread machine. This recipe is a keeper! So simple. I weighed my bread flour, 720 grams if you are wondering, and let the yeast and water mixture hang out in the milk mixture while I took my dog out for a walk. If you do this, make sure to wait for your milk mixture to come down to 110°F, if you don’t already own an instant read digital thermometer, get one, and a food scale, they are cheap, and take the guess work out of baking recipes such as this one. I did as instructed by the recipe and added the flour gradually. Once the dough came together in the bowl I dumped out some of the remaining flour on to my board and began to knead the rest of the flour into the dough. I ended up using all 720 grams in the end. I kneaded until it was no longer sticky and continued on with the recipe. AMAZING! I am never buying bread again.
I love love love this recipe! Definitely do NOT boil the milk, just get it very hot… make all bread and use a recipe very similar to this myself! Sliced it thick and made french toast!
This is an awesome and easy bread recipe!!!
just made three loaves of this bread I had to have a meltdown in the middle of baking because my mother in law was supposed to show me this year how to make her bread but she died on me so and after all that it turned out great took about 5 minutes less cooking time but turned out fabulous
Very simple, basic bread. I didn’t bake it at 400 degrees–perhaps that works with the recipe submitter’s oven, but after years of experimentation, I’ve learned that baking bread in my oven turns out well between 350-375 degrees. I did this bread on 350 since hubs is weird about crunchy crust for breads. Turned out perfectly well. I had slightly less than 2 cups of milk, so I added the remainder in water. thanks for the recipe!
Very tasty bread …Very easy to make…turned out perfect, golden brown & delicious 😉 i halved the recipe to see if i liked it….i would recommend making both loaves , u will not regret it !!
This is the easiest, best bread I ever made. With the price of a loaf of bread at over $3.00 in Ottawa (Canada) and it does not taste like it used to; I started making my own bread. I will be using this recipe over and over again. Excellent texture, does not crumble when cut and tastes fantastic. Thank you for posting is recipe.
home made bread is the best!
Phenomenal! Thought my greatgrandmother was in the kitchen .She passed on 50 yrs ago at 96 yrs.Never read a recipe,everything from memory.This is exactly her recipe.My older aunts confirm this.Thank you for bringing back those missing years! This is the real mc coy! -grandma c of illinois
I couldn’t get all 6 cups of flour in. By 2.5 cups it was beyond stiff. The next cup of flour just made dry crumbles that wouldn’t join the dry wad of dough. (I omitted the remainder of the flour.) Kneading couldn’t incorporate the dry lumps into the main lump. I’m attempting to make it rise now, but I am not hopeful. This must be a recipe for seasoned bakers/cooks.
This is my first attempt at making homemade bread so I really have nothing to compare against. But, I followed the recipe as stated except for baking temp. I used a lower temp and am glad I did – it turned out quite well. Thanks for sharing.
This is essentially the recipe my mom always made when I was small, and the one I’ve gone back to after trying a half dozen others. Nothing else comes close! The slight tweaks I’ve made are as follows: I always proof the yeast first in the warm water by adding a generous pinch of sugar and letting it sit for 10 minutes. Seems to get a better result – maybe it wakes the yeast up? Secondly, instead of shortening I use melted and cooled butter. Finally, I mix in five cups of flour to the dough, then mix the final cup in during the kneading process (the dough will start out fairly sticky). Great recipe!
I must say…one of the best recipes for white bread I have come across, and YUM! Really good!
I have tried several recipes that were not so great… but this one was amazing! It tasted amazing and looked amazing. I also followed the advise to bake it at a lower temperature and leave the bread in during preheating…. Great Recipe!!!
Simply amazing! I cooked the loafs for 35 minutes at 375 degrees. The recipe doesn’t need to be changed at all, perfect the way it is!
I loved this recipe and it gave me great confidence in my baking cause it turns out perfect each time. 4 stars!
I am 54 years old, have made my own bread for over 30 years; very few times could I eat my breads like the store bought bread, either too dry, or too chewy, or too crumbly. I made this recipe and used a preheated 375 degree oven, I pulled it out when the internal temperature was 210 degrees, let it cool overnight, thin sliced it and made toast for breakfast. Like the name says, it was perfect. All other white bread recipes are now in the trash! Thank you.