Old Fashioned White Bread Recipe 

 Originally Written: January 8, 2010

By  Hanna Trafford

breadslicedMaking your very own, homemade bread is not a difficult task – all it takes is a little extra time and a good bread recipe.

But the irresistible aroma and fresh-baked taste is totally worth it!

When you take this task on, please remember, that it does take a little practice – especially in the shaping step – but doing it few times will take care of that challenge and even a misshaped home baked breads taste great!

As to the process – I have done a previous post about Homemade Bread and you can get the information at:

How to Make Homemade Bread

Check out this Step-by-Step How to Make White Bread Recipe and try it – you won’t be sorry!

Old Fashioned White Bread


  • 6 to 7 cups of flour
  • 3 tablespoons of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of shortening
  • 2 packages of regular or fast-acting yeast (4-1/2 teaspoons)
  • 2-1/4 cups of water
  • Cooking spray to grease bowl and pans
  • 2 tablespoons of butter or margarine, melted
  • Additional butter or margarine at room temperature if desired


  1. In a large bowl, stir 3-1/2 cups of flour, the sugar, salt, shortening and yeast until well mixed.
  2. In a 1-1/2 quart saucepan, heat the water on medium heat until very warm  – add it to the flour mixture.
  3. Beat with an electric mixer on low speed for 1 minute, stopping frequently to scrape the batter from sides and bottom of the bowl with rubber spatula, until flour mixture is moistened.
  4. With a wooden spoon, stir in enough of remaining flour, 1 cup at a time, until dough is soft, leaves sides of the bowl and is OK to handle. It may be a little sticky.
  5. Sprinkle flour lightly on the countertop or large cutting board.
  6. Place dough on floured surface and knead by folding toward you, then with heels of your hands, pushing dough away from you with short, rocking motion. Move dough quarter turn and repeat. Continue kneading for about 10 minutes, sprinkling surface with more flour of dough starts to stick, until it is smooth and springy.
  7. Spray a large bowl with cooking spray.
  8. Place dough in bowl, turning to grease all sides.
  9. Cover the bowl loosely with plastic wrap and let rise in warm place 40 – 60 minutes or until it had doubled in size. Dough will be ready if indentation remains when you press your fingertips about ½ inch into it.
  10. Spray the bottom and sides of two 8×4 or 9×5 inch baking pans with cooking spray.
  11. Sprinkle flour lightly on your countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough gently from sides of the bowl and place it on the floured surface.
  12. Divide the dough in half.
  13. Using your hands or rolling pin, flatten each half into 18×9 inch rectangle. Beginning at the 9 inch side, roll the dough up tightly, pressing with thumbs to seal after each turn. Pinch edge of roll to seal ends, then fold under loaf.
  14. Place each loaf, seam side down in a pan.
  15. Brush loaves lightly with melted butter, cover loosely with plastic wrap and let rise in warm place 30-35 minutes ot until dough has doubled in size. Remove plastic wrap.
  16. Move your oven rack to a low position and heat oven to 425F.
  17. Bake 25 – 30 minutes or until tops of loaves are golden brown and loaves sound hollow when tapped with a finger.
  18. Immediately remove from baking pans to a cooling rack, pacing loaves top sides up.
  19. For a softer crust, brush tops with room temperature butter, using pastry brush.
  20. Cool for at least 30 minutes before cutting.

I am really hoping you will enjoy making and most importantly tasting this fabulous old fashioned white bread! Let me know how it worked out for you – your comments, suggestions and experiences are always welcomed and very much appreciated!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • This is the best recipe, I’ve made 12 loafs now. The only thing I did different from the original recipe was…I used 3 Tablespoons of Lard instead of Shortening. This bread is top of the mark. Thank you Mama for sharing!


  • Surprisingly enough, it didnt turn out too bad. I didnt let it rise before I baked it, my oops…So it kinda turned out like a Flat pretzel bread…The sugar helped a little, not much, but it definately tastes good! I’ll pay more attention to the rising next time

  • I made up for the saltiness ( I used 4 tbs salt) By adding an extra tbs of sugar.. First time making bread EVER, so we’ll see how it turns out!

  • This recipe has WAY too much salt! I’ve made bread w/a bread maker but never by hand. This seemed like an easy step by step process, but once we got to sample it, we could not eat it- too much salt! I would recommend 1/2 tablespoon AT MOST. Other than that, instructions very easy to follow.

      • 2 teaspoons of salt for 6 to 7 cups of flour is by know means to much salt. You have to have salt other whys the bread would have a flat taste would be very bland. I think she mistake teaspoons for tablespoons . Great recipe . Thanks so much I lost mine. I used eggs in mine and wish I could find one like that . This was great thank you Melissa

  • Hey there, I was reading your article and I just wanted to thank you for putting out such excellent content. There’s so much junk on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend https://ninjahq.com/go/cookingrecipes and it turned out really nice! I’m extremely eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

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