Posts may contain affiliate links that help enable me to continue to provide you with free recipes. As an Amazon Associate, I earn from qualifying purchases. Please see my Privacy Policy for further details.
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!
I “met” Ms. Barbara about 5 or 6 months ago while we were both on the King Arthur Flour’s Facebook page. See she and I are kindred spirits as we share a deep passion for bread baking and King Arthur Flours. From there she joined our TKW family by becoming a regular on our Facebook page. Her breads are honestly, breath-taking. The love and passion she puts into making her breads shows. Then to top it off, her love of photography shines in the pictures she posts.
Ms. Barbara is someone who I’d love to be neighbors with. Spending the morning together baking breads and baked goods. Then while the bread was rising, sitting on the front porch, drinking lemonade and just chit-chatting the day away.
Oh, my heavens! After all was said and done, I pulled 2 of the most beautiful loaves of bread out of my oven. As I pulled them out I couldn’t help but think of my mother and smile. If she were here today she would have put her hand on my shoulder and give me the biggest smile.
While Ms. Barbara may think she only gave me a recipe, she gave me so much more. She gave me that smile from my mother and that bread baker’s pride. For that, thank you, Barbara!
Okay so now let’s get to know her just a bit more:
Name: Barbara
Hometown: Minneapolis, MN
Recipe Name: White Bread
Age of the recipe: 40 years old. It’s from a Betty Crocker cookbook, circa 1698 (sometimes there are no improvements on the classics. This recipe is proof!)
What got you interested in creating in the kitchen: Hunger and a lack of money made baking a necessity
What inspires you: KAF, baking supplies, TKW and other bakers (Me??? Lil ol’ me? You are SUCH a doll!!!)
If you could meet one person from the vast culinary and baking world, living or dead, who would it be and why?: I would LOVE to spend the day with KAF bakerts and bake right alongside of them.
What is your best kitchen tip or secret: Respect the dough (AMEN!!! I couldn’t agree more!)
Interests: Baking, photography and my 3 devoted, loving and awesome dogs
What’s your fondest baking moments or something you’re most proud of making?: I think I am most proud of my bagels because I had to make so many errors before it was successful
So without further adieu, let me introduce you to 2 of the prettiest loaves of white bread. They are GINORMOUS but so light and airy!
Featured Member Recipe – Barbara T’s Wonderous White Bread
- Author: The Kitchen Whisperer
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Print Recipe
Did you make this recipe?
Ingredients
- 2 packages active dry yeast
- 3/4 cup warm water (105 to 115F)
- 2 2/3 cups warm water
- 1/4 cup sugar
- 1 tablespoon salt
- 3 tablespoons shortening
- 9 to 10 cups all-purpose flour*
- Soft butter or margarine
Instructions
- Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups of warm water, the sugar, salt, shortening, and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto a lightly floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about I hour. (Dough is ready if impression remains.)
- Punch down the dough; divide in half. Roll each half into a rectangle, l8x9 inches. Roll up, beginning at the short side. With the side of your hand, press each end to seal. Fold ends under loaf. place seam side down in greased loaf pan, 9x5x3 inches. Brush loaves lightly with butter.
- Let rise until double, about I hour. Heat oven to 425″. Place loaves on the low rack so that the tops of the pans are in the center of the oven. Pans should not touch each other or sides of oven. Bake for 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
- Remove from pans. Brush loaves with soft butter, and cool on a wire rack.
Notes
Note: Three loaf pans, 8 1/2×4 1/2×4 1/2 inches, can be used. Divide dough into 3 equal parts after punching it down.
Makes 2 loaves
*If using self rising flour, omit salt.
Recipe Card powered by
Previous Post
Next Post
Reader Interactions
View Comments
Recipe Reviews & Comments
Cindy saysIs the bread light and fluffy I used a lot of recipes and they are a dense and heavy bread
Reply
- TKWAdmin says
I thought hers was amazing. Heavy/dense has a lot to do with kneading and proofing, not just the recipe itself.
Give it a try!
Best Kitchen Wishes!
Reply
- Donna says
Can bread flour be used instead of all-purpose? Also, if using Instant Yeast, do you use the same amount or less? Thank you!
Reply
- TKWAdmin says
Hi! For yeast, check out this post as I go into details. But yes, the same amount.
White sandwich bread should be soft. Bread flour will work but the bread will be chewier and not as light.
Best Kitchen Wishes!
Reply
- Jen Bohland-Anhalt says
This recipe makes beautiful loaves of white bread! Absolutely delightful… and easy!
Reply
- TKWAdmin says
Thank you so much Jen! It truly is an amazing recipe!
Best Kitchen Wishes!
Reply
- judith judge says
can you use instant yeast
Reply
- TKWAdmin says
Hi Judith. If it’s Instant yeast, yes. You can skip the blooming the yeast part.
Best Kitchen Wishes!
Reply
- CHERYL says
does she have a page with other recipes on her bread…
Reply
- TKWAdmin says
Hi Cheryl,
No she does not. She’s always on our Facebook page so definitely look her up there.
Reply
- CHERYL says
beautiful bread…..do you share your bagel recipe? do you have your own website?
Reply
- Barbara says
Cheryl,
I use the recipe from King Arthur flour. I do; however, experiment with toppings like onion, garlic, various seeds, etc. I do not have my own website but thank you for asking.Reply
- Barbara says
WOW TKW, those loaves are LOVELY!!!!!
I am honored for the “nod” and distinction as a “featured baker.”Reply
- TKWAdmin says
You earned it Barbara! Thank you for sharing the recipe and being such an important member of the TKW family!
Reply
