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There’s something special about homemade bread—the aroma filling your kitchen, the golden crust, and the soft, pillowy texture inside. This traditional white bread is a foolproof recipe, perfect for beginners and experienced bakers alike.
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Cuisine: American
Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 1 hr 40 mins
Total Time: 2 hrs 30 mins
Servings: 20
Why You’ll Love Making It
- Simple & Beginner-Friendly – A great introduction to bread-making with easy-to-follow steps.
- Deliciously Soft & Fluffy – Perfect for sandwiches, toast, or just slathered with butter.
- No Special Equipment Needed – All you need is a bowl, a spoon, and a little patience.
- Better Than Store-Bought – Fresher, tastier, and free of unnecessary additives.
- Cost-Effective – Makes two loaves for a fraction of the price of store-bought bread.
Ingredients
- 2 (.25 ounce) packages active dry yeast – Helps the dough rise for a light, airy texture.
- 3 tablespoons white sugar – Feeds the yeast and adds a touch of sweetness.
- 2 ½ cups warm water (110°F/45°C) – Activates the yeast; too hot, and it will kill the yeast.
- 6 ½ cups bread flour – Higher protein content creates a chewy, structured loaf.
- 3 tablespoons lard, softened – Adds tenderness and enhances flavor; can substitute with butter or shortening.
- 1 tablespoon salt – Balances the flavor and regulates yeast activity for a well-risen loaf.
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Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the yeast, sugar, and warm water. Stir and let sit for 5-10 minutes, or until the mixture becomes frothy. This ensures the yeast is active and ready to work.
Step 2: Mix the Dough
Add 2 cups of flour, softened lard, and salt to the yeast mixture. Stir until well combined, then gradually add the remaining flour, ½ cup at a time, mixing thoroughly after each addition. The dough will start coming together into a soft, slightly sticky mass.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 8 minutes, using a push-fold-turn motion, until the dough is smooth and elastic. If it sticks too much, sprinkle a little more flour, but avoid overflouring, as this can make the bread dense.
Step 4: First Rise
Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover with a damp cloth and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Step 5: Prepare the Loaf Pans
While the dough is rising, grease two 9×5-inch loaf pans to prevent sticking.
Step 6: Shape the Loaves
Punch down the risen dough to release excess air, then turn it onto a lightly floured surface. Divide it into two equal portions. Flatten each portion slightly, fold the edges toward the center, and roll into a tight log. Place each loaf seam-side down into the prepared pans.
Step 7: Second Rise
Cover the loaf pans with a damp cloth and let the dough rise again for about 40 minutes, or until doubled in volume. The dough should reach just above the pan’s rim.
Step 8: Bake the Bread
Preheat the oven to 425°F (220°C). Once the oven is ready, place the loaves inside and immediately reduce the temperature to 375°F (190°C). Bake for about 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
Step 9: Cool & Serve
Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack. Allow them to cool completely before slicing for the best texture. Enjoy fresh with butter, as toast, or for sandwiches!
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the bread may have a softer texture. Bread flour provides more structure and chewiness.
Can I substitute butter for lard?
Yes! Butter will give a slightly richer taste, while lard creates a slightly softer crumb.
