White Bread - Master Bread Recipe from Fleishmanns

White Bread - Master Bread Recipe from Fleishmanns

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 88.5
  • Total Fat: 0.9 g
  • Cholesterol: 2.0 mg
  • Sodium: 136.0 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.4 g

View full nutritional breakdown of White Bread - Master Bread Recipe from Fleishmanns calories by ingredient
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2 loaves of bread from scratch. Soft and delicious, this is a no-fail recipe! 2 loaves of bread from scratch. Soft and delicious, this is a no-fail recipe!
Number of Servings: 36


    6 cups of all purpose flour
    3 tbs sugar
    2 pcks rapid rise yeast
    2 tsp salt
    1 1/2 cups water
    1/2 cup milk
    2 tbsp butter


In a large bowl, mix 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120* to 130* F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour' beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.

Cover kneaded dough and let rise on floured surface for 10 minutes.

Divide into 2 (dough will make 2 loaves) half or all of dough may be frozen at this point.

For each loaf:
Roll dough to 12x7" rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2" loaf pan. Cover; let rise in warm, draft-free place until doubled in size (about 1 - 1 1/2 hours). Bake at 400*F for 30 minutes or until done. Remove from pan; let cool on wire rack.

Dough may be frozen:
thaw, shape, let rise and then bake as directed.

Number of Servings: 36

Recipe submitted by SparkPeople user SHYTEETEE.

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Member Ratings For This Recipe

  • The bread dough rose really well. I am really impressed with the recipe. The loaves came out nice and rose in half hour in my 9 by 5 loaf pans as well. I will definitely keep this recipe for use. - 11/18/17

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