Mushroom Scallop Pasta and Mushroom Alfredo There’s something universally comforting about the aroma of freshly baked white bread wafting through your kitchen—like a Parisian boulangerie met a Southern farmhouse.
With its soft crumb and crisp, lightly blistered crust, this loaf draws on French pain de mie techniques but stays grounded in American comfort food traditions. I’ve baked versions of this in small-town Alabama kitchens and watched it rise beautifully.
Chef Tip: Use bread flour instead of all-purpose if you want that professional bakery chew. And don’t skip the autolyse step—it’s like letting your dough stretch before a marathon, building gluten strength for that perfect airy bite.
What’s So Great About This Dish
- You can freeze it beautifully. Slice, wrap, and freeze—then pop a piece in the toaster anytime for a little luxury on a weekday.
- It’s become my weekend ritual. I started baking this during a rainy month in Seoul, and it quickly became a grounding practice—one that resets my week and fills my home with warmth.
- It fits into so many meals. I’ve paired slices with everything from shakshuka to banana jam, but it really shines with Mushroom Scallop Pasta or a rich Mushroom Alfredo—it soaks up the sauce like a dream.
- I’ve simplified it over time. Early versions had too many steps; now it’s down to a relaxed rhythm you can follow with a Sunday podcast and a cup of coffee.
- It surprisingly helps me eat better. Making my own bread means fewer preservatives and more mindful meals—it’s helped cut down on store-bought snacks without feeling like a sacrifice.
Classic White Bread Recipe
This classic white bread recipe creates soft, tender loaves with a golden crust and hearty crumb. It starts with simple ingredients like yeast, lard, and flour, kneaded into a smooth dough, left to rise, shaped into loaves, and baked to warm, comforting perfection.
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon or dough whisk
- Loaf pans (9×5-inch)
- Damp cloth or plastic wrap
Ingredients
- 3 tbsp white sugar
- 2 packages active dry yeast
- 3 tbsp lard, softened
- 2½ cups warm water
- 1 tbsp salt
- 6½ cups bread flour
Instructions
- In a large bowl, dissolve yeast and sugar in warm water.
- Stir in 2 cups of flour, the lard, and salt.
- Gradually stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
- Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a clean large bowl, place the dough inside, and turn to coat it with oil.
- Cover with a damp cloth and let it rise in a warm spot until doubled in size, about 1 hour.
- Lightly grease two 9×5-inch loaf pans.
- Punch down the risen dough, transfer it to a floured surface, and divide it into two equal pieces.
- Shape each into a loaf and place them in the prepared pans.
- Cover again with a damp cloth and allow them to rise until nearly doubled, about 40 minutes.
- Meanwhile, preheat your oven to 425°F (220°C).
- Once ready to bake, place the loaves in the oven, immediately lower the temperature to 375°F (190°C), and bake until the tops are golden brown and the bottoms sound hollow when tapped, about 30 minutes.
- Cool on a wire rack before slicing.
Notes
- If your kitchen is cold, let the dough rise in a slightly warmed (but turned off) oven for a more consistent proof.
- For extra softness, brush the tops of the loaves with melted butter right after baking.
- Try substituting the lard with softened butter or vegetable shortening if you prefer.
- Make sure your water is warm, not hot — around 105°F (40°C) — to properly activate the yeast without killing it.
| Nutrition | Value |
| Calories | 167kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 3g |
| Protein | 5g |
| Cholesterol | 30g |
