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Classic Rich Bread

A rich white bread-perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.

Average: 5 (1 vote)
This recipe makes 3 loaves
Water1/2 cup
Milk1+1/2 cup
Butter3/4 cup
Bread Flour8 cups
Salt1 TBSP
Sugar3/4 cup
Active Dry Yeast3 TBSP, plus 3/4 tsp

Recipe featured at Take A Megabite.


Preheat Oven to 375ºF

In large mixing bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until very warm (120º to 130ºF; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 50 minutes.


Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 35 minutes. Bake at 375ºF for 25 to 30 minutes until golden brown. Remove from pans; cool.


*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


I've used this recipe for

I've used this recipe for over 25 years. In addition to making a fantastic slightly sweet bread, or dinner roll, or braid it is an excellent dough to use in cinnamon rolls. Use bread flour. You can substitute up to 50% of the white flour for whole wheat - add an extra packet of yeast.

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