Traditional white bread


  • 2 units (or 1/4 oz) packages active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp butter (or margarine)
  • 1 tsp salt (to taste)
  • 6 1/2 cups bread flour


  1. in a large bowl, dissolve yeast and sugar in warm water
  2. stir in butter, salt and 2 cups flour
  3. stir in remaining flour, 1/2 cup at a time
  4. beat well after each addition
  5. flour board lightly and knead until smooth and elastic, 8 min
  6. oil the bowl lightly, place dough, turn to other side and coat with oil.
  7. cover with damp cloth in warm place until dough double in size, 1 hr
  8. depress dough and place in lightly floured surface
  9. divide dough into 2 equal pieces and form into loaves
  10. place them into two lightly greased loaf pan
  11. cover loaves with damp cloth and let rise until double in size, 40 min
  12. preheat oven 220oC
  13. bake at 190oC for 30 min or until top is golden brown and the bottom of the load sounds hollow when tapped (suggest load risen)

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