They taste just like steak and are SO SIMPLE, but SO GOOD! The chops can alternatively be baked and grilled.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 24 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon sugar
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 (12 fluid ounce) can evaporated milk
- ¼ cup warm water
- ¼ cup shortening, melted
- ¼ cup honey
- 2 teaspoons salt
- 6 cups bread flour
- 2 tablespoons butter, melted
Instructions
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9×5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Texture was heavy, good for a robust sandwich maybe. Glad I doubled the yeast! Certainly cut salt by 1/2 next time. I doubt I will use this recipe again, as I have another that I love. I DID use extra butter on crust and it does have a nice nutty flavor. May cut into cubes and season for croutons!
This bread is amazing! It is the perfect sandwich bread..The texture is soft but it holds together well. The only change I made was to use two packets of yeast instead of one, since this is for two loaves. I also did not put a pan of water in the oven because what that does is give you a nice thick crust and since this is for sandwiches, I did not want that. It really turned out perfect! I’ve been making bread for over 25 years and this will be my new go to recipe for our sandwich bread!
Excellent, just excellent!
My family loved this! I didn’t have a loaf pan, so I elongated the loaf dough like French bread and baked it on a baking sheet. It turned out great! I also only used regular milk (because I didn’t have evaporated milk) and cut the salt in half.
Loved it.
I agree, it’s the bread recipe you’re looking for. Not too sweet, not too salty, nice texture. As other tips indicated, I too used 2 pkg yeast, and it came out perfect. I will be making it again — soon.
This bread is a family favorite! I have made the recipe over and over again. We love to eat it plain, toasted, buttered, as a sandwich… we just plain love it!
It’s a good white bread but I was looking for something with more flavor.
Very soft.
This recipe is my favorite! My family begs me to make it! It has a creamy taste, The best bread I’ve ever tasted! It makes two loaves and it won’t last a day! My family loves it and I do too! The problem for me is If I baked it every day I’d be big as a house! Because I can’t stop eating it! : – )
Very good texture, fluffy, moist bread Will definitely be using this recipe !!
This recipe for bread turned out great and was enjoyed by all.
This is a great sandwich bread! It’s perfect to replace anything you’ve been buying at the store. It’s light fluffy and moist but structurally safe to put anything on it without fear of tearing through the bread.
I allowed for a longer second proofing after punch down, allowed for 1 hour instead of 30 minutes.
Thank you Kristin for sharing such an amazing recipe! I followed the recipe as instructed except for the doubled yeast as suggested by other reviewers and I have to say, I was blown away. Coming from someone who’s very new to baking, this was foolproof.
Love the taste and texture.
This makes a very nice white bread. I have made it as written and I have halved it to make only one loaf. It turns out well either way. I also used a kitchen aid for kneeding and it worked well. I loved the smell of fresh bread.
My kids loved it. They ate both loaves only leaving my husband and myself a slice each.
The recipe is very good. And I think I figured out why some people complain about thick dough. There are 2 kinds of condensed milk: regular and sweetened. The sweetened one is much thicker! And if you wont to use it, you got to add 1 cup of water, otherwise the dough will be very overdried. It will be sweet bread, very tasty too. But I got to tell you that on the post-USSR territories condensed milk is always sweetened, you have too search for unsweetened one. I doubled the yeast, divided it into 2 loaves, let it rise for an hour and baked it for 25 minutes at 375F, next time I’ll bake it for 20 minutes or maby at 350F, it came a bit too dark for my taste. But the bread is absolutely delicious.
I liked the taste very much. I did use the 2, 9 X 5 loaf pans, and the bread did not raise above the edges as much as I would have liked. I did adjust 2nd rise time to 60 minutes to compensate, but may have to adjust ingredients also.
Great recipe I followed the recipe exactly best I’ve made in a while. For those who used more yeast I found it to have a little yeasty flavor when I did that. Just remember making bread is a formula not a recipe