Old Fashioned Yeast Bread
Experience the timeless comfort of homemade bread with this Old Fashioned Yeast Bread recipe! Made with simple pantry staples like all-purpose flour, active dry yeast, and warm milk, this recipe delivers a soft, fluffy loaf with a perfectly golden crust. The dough is easy to work with, requiring just a bit of kneading to achieve that classic elasticity. With its warm, buttery aroma filling your kitchen, this bread is perfect for everything from morning toast to hearty sandwiches. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you master the art of traditional yeast bread. Ready in just a few hours, this homemade loaf is a true celebration of classic baking techniques.
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cup Milk
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 4.5 cups All-purpose flour
- 1 tablespoon Vegetable oil or melted butter (for greasing)
Instructions
In a small bowl, combine the warm water and granulated sugar. Mix until the sugar is dissolved, then sprinkle the active dry yeast over the top. Let the mixture sit for 5-10 minutes until it becomes frothy.
In a small saucepan, warm the milk over low heat until lukewarm. Remove from heat and stir in the butter until melted. Allow to cool slightly to avoid killing the yeast.
In a large mixing bowl, combine the yeast mixture, warm milk mixture, and salt. Gradually add 3 cups of all-purpose flour, stirring until a sticky dough forms.
Add the remaining flour, half a cup at a time, and knead the dough with your hands or use a stand mixer with a dough hook attachment for approximately 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
Lightly grease a large bowl with vegetable oil or melted butter. Place the dough in the bowl and turn it so all sides are coated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Punch down the dough to release air bubbles and transfer it to a lightly floured surface. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the pan loosely with a towel and let the dough rise for another 30-45 minutes, or until it has risen about 1 inch above the rim of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5-10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 439.1 g | 160% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 25.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 386 mg | 30% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
