Old Fashioned White Bread
I’ll admit that this Old Fashioned White Bread recipe is not the healthiest in the world, but I do use honey instead of white sugar! Does that make it healthy? I’ll pretend that it does.
I found this recipe in my grandmother’s recipe box while I was frantically searching for my dad’s Vietnam pictures. I put them in a very safe place you see. He asked for them back in that one of his war buddies is writing a book about him and his platoon. He has actually been quoted in several books and movies and I am very proud of him. I have not found the pictures and have been sick over it. Well, my motto is “when stressed, eat some bread slathered with butter”.
Old Fashioned White Bread
Yields 2 loafs
Ingredients:
- 2 cups warm water
- 3 tablespoons Honey
- 1 tablespoon Active Dry Yeast
- 2 tablespoons oil
- 2 teaspoons salt
- 5-6 cups all-purpose flour
1. Pour water into large mixing bowl. Add yeast and honey. Set aside until frothy from the yeast being activated (about 12-15 minutes).
2. In a stand mixer attached with the dough-hook attachment, place the oil, salt, and 2 cups of flour. Mix on low until blended. Add the yeast and water mixture and mix until blended. Continue to add flour by the cup until the dough becomes stiff or just attaches to the hook. Depending on the day, it may take 5 cups in all or all 6.
3. Sprinkle flour on a clean surface and knead the dough until it springs back when pressed.
4. Grease a large bowl (I use Pam spray) and place dough into bowl. Cover with a towel and place bowl in a warm spot. Let the dough rise until it has doubled in size (usually 45 minutes to 2 hours).
5. Punch the dough down with your fist and knead a few times. Cut the dough in half, place in greased loaf pans, brush the tops of the dough liberally with butter, and place pans in a warm place for about 45 more minutes. Preheat the oven to 370 degrees.
6. Bake bread for 25-30 minutes. Remove bread from pan and cool on a rack. Serve with lots of REAL butter! Yummy!!!!!! It really does make things o.k.
Stacy, we grind our own wheat and make bread. One of my daughters perfected it for us, but could you use your recipe and use our ground wheat? We do still experiment from time to time. That bread looks de-lish!
I hope you find your pictures. I had an uncle that died in WWII and we only have a few pictures. We used to have his uniform and helmet with the bullet hole through it, he died saving a friend. Over the years it all disappeared.
Blessings to you and your family.
Always Experiencing Him,
Jody
Thanks! To date, I still have not found them. I hate that you cannot find his helmet. Those pieces of history really are special. As far as the bread, I used white flour (a health no no), but we also grind oudr own wheat. I love the texture and the benefits of the ground wheat berries. If you put the berries in the grinder on the most fine setting and add a little more moisture to the recipe to make up for the high protein content of the whole wheat, you can use this recipe. I actually have an awesome recipe I love to make with both the white and red wheat berries that I will post soon. Isn’t it great to have a daughter that cooks the bread?! I love that!
As far as the healthy factor, I once heard a doctor share that if 75% of our plates are filled with living food, our bodies will easily eliminate the 25% less healthy from our bodies without harm being done to us. It seemed such a simple thing to aim for. With that thought in mind, I think there ought to be more than enough room on a dinner plate for a slice of hot bread dripping with melted butter – at least once in a while. The photography is so good! I find myself thinking that perhaps I need to ditch my original plans and bake bread this afternoon.
I love that Rebecca! The 75%/25% rule. Thanks for sharing that with me. The balance is fantastic and is so doable. I hope you made that bread and that it was wonderful and guilt free!!
Have you ever tried to make gluten free bread? Im looking for a good tasting bread for my wife (gluten free) need recipe. thank you Bo
I haven’t found one I just love…I will develop one and let you know when I post it.
Hi, Stacy! Can you please let me know what size loaf pans you use? I have both 8×4 and 9×5. I can’t wait to try this recipe!
It would work with both, but I used 8X4. Let me know what you think!
I used 8×4 and they came out great. Definitely adding this to the regular rotation. Thank you!
You are very very welcome!!
Stacy, Have you had any luck with coming up with a GREAT gluten Free bread recipe? Thanks!
Vicky, I haven’t tried many gluten Free bread recipes. I may give that a try. If I do, I will let you know.