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Joseph Heiman: "I adjusted the yeast to 2 1/2 teaspoons from 1 ta…" Read More
7Ingredients
105Minutes
170Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 tsp. active dry yeast
- 1 cup warm water
- 2 Tbsp. unsalted butter
- 1 cup milk (whole, 2%, or skim)
- 2 Tbsp. white sugar
- 1 Tbsp. salt
- 6 1/2 cups all-purpose flour (24 3/4 ounces - 29 1/4 ounces)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium360mg15% |
Potassium75mg2% |
Protein5g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A2% |
Vitamin C0% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(25)
Joseph Heiman a year ago
I adjusted the yeast to 2 1/2 teaspoons from 1 table spoon, the water to 1 1/8 cup from 1 cup, the milk to 1 1/4 cup from 1 cup and raised the butter to 3 table spoons from 2. Nothing worse than yeasty tasting bread to me. Mixed it all and gave it first rise in the bread maker then separated to 2 loaves, let it rise again and bake. Perfect soft fluffy bread.
Urvashi 4 years ago
I’ve made this a few times now. The bread comes out great every time! I use about 4 1/2 to 5 cups of flour. You have to go by the texture of the dough not the amount of flour in the recipe. I also use 8x4 pan this ensures the bread rises higher in the oven (which is what we like) and bake it for less than 20 mins in my oven. I put one load in the freezer and eat the first loaf right out of the oven. It’s so good!!
Katie 4 years ago
Fabulous! I will definitely make this recipe, although next time o will shave 3-5 minutes off because they were too brown on top.
Lee Jones 4 years ago
Great I used whole wheat flour and white unbleached flour also substitute raw honey in place of sugar.
Renee Collins 4 years ago
Used this recipe because it used only 1 pkg of yeast and the least amount of sugar. We’ll see how it taste.
Tiffany Short 4 years ago
Pretty good and easy recipe. But needed a little more salt and sugar for flavor and didn’t look as pretty
O'Brien 4 years ago
I have to practice shaping the loaf but it came out great. I'll definitely make it again.
jeff latham 5 years ago
I've made this recipe a few times and now that I've learned proper hand kneading techniques it comes out great everytime. My family likes a buttery crust, so after scoring the loaf I place small cold butter cubes (about 1 1/2 tbsp. in total per loaf) in the split and bake. Other recipes that I have tried this on remain soggy in that crease. This dough pulls the butter in and distributes it well for a richer flavor. Thanks for this hardy, versatile bread recipe.
Kevin C. 5 years ago
Loved it. I added roasted garlic, thyme and cheese during the kneading process. Great basic white loaf bread recipe that I find I can add what I want to it.
Beckarecka 6 years ago
I didn’t realize I was out of milk, so I had to halve the recipe and just use water. But it turned out great still. Clear and concise directions. I will be making it again with milk soon.
Tamala Knox 7 years ago
I've tried the recipe twice and neither time it came out okay. I'm so confused. The dough is tough, pulls apart like play-dough and did not rise. Can't figure out why
Petra Diefenbach 8 years ago
Bread turned out fantastic. Did not change anything in the recipe. I could have pulled it out one minute before what they recommended in the recipe as the loaves were dark. Once I cut into though they were not over done, very tasty. Will make again!!