Where Cooking is Fun
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Tuesday, July 13, 2010

White Bread

Bread is one of my favorite things. I make it every week. I have tried many recipes and have found them all to be wonderful...but a lot of them dry out quickly, which I don't like. This bread tastes so good and stays moist for several days...usually a week. I make the dough in my Bosch mixer and it whips up quite nicely if you follow the instructions. It uses a lot of flour...17 cups to be exact..but it does make 6 loaves. This beautiful bread freezes well too, just make sure you wrap it good with plastic wrap and then put it in a large ziplock bag to prevent it from freezer burn.

White Bread

2 T yeast
1 T sugar
2 c. lukewarm water
Put in Bosch and let sit for 15 minutes...then add:

6 c. hottest tap water
1 c. sugar
2 T salt
1/2 c. oil
3 heaping Tablespoons dough enhancer
2/3 c. dry powdered milk

Turn mixer on and add:

10 c. flour (I have used whole wheat flour and it works wonderfully!)
Mix for 10 minutes (make sure you set a timer so you don't mix it any longer)

Turn off mixer for 5 minutes and let dough rest. Then turn the mixer on and add:

7-8 c flour

Mix dough for 6 minutes. Turn off mixer and put dough in a LARGE, well greased bowl. Cover with a HOT damp dish towel and let dough rise until double. Punch down dough and let rise again until almost double. Knead dough and form 6 loaves. Spray 6 bread pans with pan coating and place loaves of dough in each pan. Let rise until dough is just above the pans and rounded on top. Bake at 350 degrees for 27-30 minutes. 

* I have used Splenda in place of the sugar and it works really well.

Happy Cooking~


  1. This looks like a great recipe, thanks for sharing.

  2. splenda is great in almost every recipe! i used to use liberal amounts.. ive switched to stevia more now but i still like splenda. the fact that bread pretty much lasts forever when its frozen is fabulous!

  3. This is the most amazing bread recipe ever!! My uncle can't have eggs and I shared the recipe with them. My whole family loves it! Thanks Julie :)