Old-fashioned Homemade White Bread

A traditional homemade white bread that bakes up soft, fluffy, and perfectly sliceable. This reliable two-loaf recipe uses simple ingredients and classic techniques, making it ideal for sandwiches, toast, and everyday baking.

Ingredients

2 cups milk scalded, cooled to room temperature
3 Tablespoons vegetable shortening
2 Tablespoons granulated sugar
2 teaspoon salt
4-6 cups all-purpose flour
1 Tablespoon yeast
1/4 cup warm water

Instructions

Scald the milk and add the shortening while warm. Let cool to room temperature.
In a mixing bowl, combine the warm water, yeast, and sugar. Allow to foam.
Add the milk mixture to the yeast mixture. Stir in the salt and flour. Knead for 5–8 minutes using an electric mixer or by hand, until smooth and elastic.
Cover and let rise for 45 minutes to 1 hour, or until doubled in size.
Punch down dough and divide into two portions. Shape into loaves and place in greased bread pans. Let rise again until doubled.
Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake an additional 15 minutes, until golden brown.Optional: Cover loosely with foil during the second half of baking to prevent over-browning.

Notes

This recipe makes two standard loaves.
Dough should be soft but not sticky; add flour gradually as needed.
Covering the loaves with foil halfway through baking helps keep the tops from browning too quickly.
Allow bread to cool fully before slicing for the cleanest cuts.