Celebrating Modern Jewish Living Through Food, Tradition, and Family
Our homemade, old-fashioned white bread is a far cry from packaged white bread. It is so good, you’ll want to bake up two loaves and freeze an extra one.
The Backstory: What can I say about this classic old-fashioned white bread? I can’t give a background on when this was first made or where it originated. It has been around forever. Bread in its various forms has been used in cooking, religious ceremonies since the beginning of time. It is the staff of life. With the many different ways you can use bread, white bread is probably the best known kind. There is rye, sourdough, French, Italian, Lebanese, Greek, Indian, and the list goes on and on. Since I am a bread lover from way back, I just had to include this recipe. However, you indulge in this classic bread, know that millions of others are most likely doing the same thing. More of the Backstory after the recipe…
Old -Fashion White Bread
- 1/2 package active dry yeast
- 1 tbsp. very warm water
- 1 cup scalded whole milk
- 1 tbsp. butter or pareve margarine
- 1 tbsp. sugar
- 1 tsp. Kosher salt
- 3 cups sifted flour
Place the yeast and water in small bowl. Set aside for about 2-3 minutes, then stir to combine. Set aside.
In a large bowl, put in the butter, sugar, salt, and pour in the scalded milk. This will melt the butter faster. Let cool.
When the milk mixture is cool add the yeast mixture and 1 1/2 cups of flour. Mix well. Then add the rest of the flour.
On a flat floured surface, knead the dough until smooth. In a clean large bowl swirl some oil and then add the dough and coat the dough with the oil from the bowl. Cover with a clean towel and put it in a warm place, for at least 1 hour. The dough should double in size.
Remove towel and punch down the dough, then cover again and let it rest for 1 more hour.
Preheat the oven to 400 degrees. Put the dough into a 9 x 5 greased loaf pan. Let rise for another 30-45 minutes. Bake for 30-35 minutes. Remove and let cool before slicing.