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 (9x5-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 9x5-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.