White Bread Plus

White Bread Plus

  • Prep Time: 6 hrs
  • Total Time: 7 hrs 7 mins
  • Serves: 12-16,Yield: 3-4 loaves

    • About This Recipe

    “My first bread recipe (from a 50’s version of Joy of Cooking)and still my favorite. The family won’t let me in to holiday gatherings without an ample supply (like half a loaf per person!)”

    Ingredients

  • 1 (1/4 ounce) package yeast( regular or fast rising, I prefer Red Star)
  • 1teaspoonsugar
  • 1/2 cupwarm water
  • 1egg, beaten
  • 1/2 cupmelted lard
  • 1/2 cupsugar
  • 1 1/2 teaspoonssalt
  • 2cupswarm water
  • 8cupsflour, plus a little extra for kneading
  • Aunt Jane’s Krazy Mixed Up Salt

    • Directions

  • Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.).
  • Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees).
  • Add 4 cups flour and beat (with a spoon or mixer) for one minute.Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled.
  • Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes .
  • Shape into a ball and place into a greased mixing bowl.
  • Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
  • (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
  • Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
  • (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
  • Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane’s salt.
  • Bake in 375°F oven for approximately 17 minutes. (braids) or 30-40 minutes(loaves) until brown on the outside and sounds hollow when tapped.

    • Reviews

  • “Excellent bread. I made the it into braids as suggested. I laid them side by side on a cookie sheet, brushed each with the egg wash and then sprinkled different toppings on each: poppy seeds, sesame seeds, parmesan cheese, and Krazy salt.”

  • “I love to cook but stay away from the pastry/baking area. However, those with the same phobia should try this recipe. Followed it to a T, using veg. crisco and all-purpose bread flour because I wasn’t sure. Fantastic Bread!!!”

  • “YUUUUUUMMMMMMM!With just a bowl and spoon this turned out great!I make it every Saturday morning and by 1PM at least two loaves are gone. The only extras are cold milk and butter on the table next to my bread knife. The first batch I used Crisco instead of lard.The second batch I used sho nuff LARD and there was a definite difference.I am now LARDMAN! For cooking, not size – yet.Thanks for a great, easy recipe.”

  • “This is the best bread recipe! I had tried it at a luncheon and I was instantly hooked. It was better than any dessert there!!! I have made it several times since then and my family eats it faster than cupcakes or cookies. This is by far my favorite bread. (Lard is the best with this bread…BIG difference)”

  • “Delicious!I made this just as written except for using standard yeast as opposed to the fast-rising. This recipe does take a longer time to execute due to all the rising time, but it is most definitely worth it.Good things come to those who wait…. mmmmm so true!”

  • “For years I baked ‘White Bread Plus’ – then my mother’s 1950’s version JOC came apart, and I moved without all my recipe files.Thanks ever so much for adding it to RecipeZar on the Internet.I’ll share it with friends.DixieYankinHIandMI”

  • “This recipe is fabulous!!!!!Be patient with it.I made a loaf of bread and rolls for Easter.Oh, my god, too good!!!!Thank you so much, Jill!!!!!”

  • “I have used this recipe for years with some adjustments. Tried different oil, butter, shortening & KEPT COMING BACK to the LARD !!! Keeps it much fresher & tender. Also 2 eggs (we had LOTS of them) & used instant milk instead of the 2 cups of water If this recipe is TOO BIG – divide in half & use 2 smaller loaf pans for part of it and make the rest into Hamburger Buns – WORKS GREAT !!!!!”

  • “I have made this bread many times over the past couple years and have given out the recipe to others who requested a good soft white bread recipe. I only have one complaint and that’s it makes too much for our small family at once, and it gets a very strong yeast flavor and odor before we can eat it all.Could be my yeast, ut havent had the problem with other recipes yet. I tried cutting the recipe down once but then had unexpected visitors and didnt have enough….so go figure. Thanks for posting it.( :”

  • “I was looking for a firm and moist white bread that would hold up to gravy for our annual after Thanksgiving hot turkey sandwich marathon. I found this recipe from Jill andwill never use any other white bread recipes. I didn’t have lard so substituted Crisco. It made 2 large loaves.I’ve been baking for 40 years and this is simply the best white bread we have ever tasted. Thank you so much for sharing.”

  • “Excellent recipe. I made the braided loaves. Got lots of positive comments. I think I have a new family favorite. Sincerely Kay”

  • “I made this today, it was easy to make, excellent instructions, yeilded 3 loaves, and was really delicious. Thank you.”

  • “I too liked it.I can stop looking for a bread recipe.I used butter instead lard.Lard is too expensive.The only problem is it makes so much; however after the first taste I don’t think it will be enough.”

  • “One of my favorites, too!Try it sometime half whole-wheat and honey instead of sugar. yummy!”

  • ” Bread is my downfall but right now I need some for handy sandwiches etc. (It is going into the freezer so I am not tempted further but I did taste one heel MMMmmm). I don’t think I have ever made bread with an egg in it so decided to try your recipe and am I ever glad that I did – three beautiful loaves, even in texture and they rose til I nearly said STOP.I did not have anyAunt Jane’s Krazy Mixed up salt so obviously didn’t use any.Your instructions are clear and easily understood you have earned a 5 star all aroundaward thanks Jill for a great bread recipe.The pictures tell it all! “

  • “This is very good.Made it last night, 2 loaves and 1 braid.Will probably make again.Thanks”

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