a recipe for crusty white bread that yields aromatic loaves with deliciously crunchy crusts.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 2 tablespoons active dry yeast
- 1 tablespoon white sugar
- 2 cups water
- 1 cup milk
- 2 tablespoons margarine, softened
- 6 cups bread flour
- 1 tablespoon salt
Instructions
- In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9×5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 306 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Add 1.5 tbsp of Italian seasoning, and 1.5 tbsp of rosemary for a real fantastic loaf
This turned out amazing!
Are you positive this recipe was easy and came out beautifully? After adding the 6 cups of flour, my dough looked like soup! And I’ve been cooking and baking for 40 plus years! Added two more cups and just not right. Baking is science so I guess we’ll see.
This recipe was really easy to follow and my family loved it! I did let the dough rise a little longer as I got busy and forgot it. Nice and crusty, lovely flavour!! I will make this again:)
The bread is soft and airy on the inside but has a “very” crispy crust. Not a good sandwich bread in my opinion, but makes a great dipping bread or bread bowl as one reviewer mentioned.
Great recipe! So easy and so yummy!
Making it tonight for the second time, can’t get enough of this bread!
The dough is SUPER STICKY so be prepared for lots of extra flouring and quite a lot of mess. Worth it, though. Really crusty on the outside, fluffy in the middle, and VERY DELICIOUS with butter, straight out of the oven! This recipe makes two giant loaves.
A very good basic, neutral bread.
Really delicious bread. Super easy to make.
Bread is a huge winner. Shared it with my neighbors and they really enjoyed it. My FIRST TIME ever making bread and was nervous… Not sure if I did something wrong to begin with in terms of the yeast. I stirred it and then left it sit for 10 minutes??? ended up using about 2 cups more flour than the recipe called for because the dough wasn’t holding together. I love everything about the taste of this bread… Will use the same recipe to make cinnamon buns some time soon. Then next to make buns. Thank you. I’d give a 11 if 10 was available… 🙂
We loved it. I am new to bread making so. . . it was probably my best so far! I did use a 5-day old Herman Sourdough Starter (the discard) (recipe from this website) in place of 1 cup of water. Since I was using a Herman Starter, I only added 1 teaspoon sugar and proofed my yeast in warm milk and the sugar. I used less flour than other reviewers–using a starter may have something to do with that. I pulled it from my kitchen aid mixer at 5 1/2 cups of flour and kneaded in about 3/4 of a cup more. I proofed it in a Benetton and baked one loaf in a La Cloche and one in a cast iron loaf pan. I had a good crumb and crust and it was not as bland as other reviewers mentioned–we really liked it. I think when my starter is mature (very mature) this will be an absolutely fantastic go-to bread for us! Thank you Dingo!!
It’s a solid loaf of bread, great for toast and grilled sandwiches.
I halved the recipe. This was my first time making bread on my own and I undercooked it just a little as it has a few doughy bits, but it is still delicious! If cooking at a high altitude, it’s alright to leave it in for a bit longer than the recipe says; next time I’ll probably end up leaving it in for 25-35 minutes.
Easy, quick, tasty! Good crumb on this!
Turned out great!
This is a lovely recipe, and it turned out great. I only wanted to make one loaf, I halved this recipe and only had to add a bit of extra flour. I substituted out the margarine for a mix of butter and olive oil. I really like to add things to plain recipes, so I added some grated cheddar and fresh thyme and rosemary! DELIGHTFUL!
Very important to remember the salt! I made two loaves tonight and omitted the salt (as I used salted butter) the bread was light and fluffy but it was a little bland! I also used less flour and left the dough a little sticky! Amazing texture
This recipe is saving me a bundle. Kids love it, hubby loves it, and even guests 🙂 No more store bought bread! And it goes great with pasta fresh out of the oven!
I used all-purpose flour.It rises well if you put it outside on warm day with a warm, damp cloth over it. You also need to let it rise until it is really golden brown, or else it will be doughy.
The whole family loved it. Shared with a friend and she makes more than I do. Her 8 person house hold goes through 2 loaves in 3 days. Works well with wheat flour too.