Grandma’s White Bread

Adapted from the 1963 version of the Good House Keeping Cookbook I inherited from my Grandma B, this tasty bread is crusty on the outside and soft on the inside and perfect for pairing with soup or making toast in the morning. 

Grandma's White Bread

The recipe for this delicious white bread loaf was adapted from the 1963 version of the Good House Keeping Cookbook that was passed on to me when my grandmother 'B' died. It tastes as good as it smells baking!
Prep Time 20 mins
Cook Time 30 mins
Rise time 1 hr 45 mins
Total Time 2 hrs 35 mins
Course Side Dish
Cuisine American
Servings 2 loaves


  • 1/2 cup milk scalded
  • 3 tbsp sugar
  • 2 tsp salt
  • 3 tbsp butter
  • 1 1/2 cups warm water
  • 1 packet dry active yeast 1/4 oz packet
  • 5 3/4 cups all-purpose flour
  • drizzle olive oil


  • Scald milk
  • Stir in sugar, salt and butter, and cool to lukewarm
  • Measure warm water into a large bowl and sprinkle in yeast; stir until dissolved
  • Add warm milk mixture to yeast mixture and stir to combine
  • Add in 3 cups of flour and beat with a mixer with a dough hook attachment until smooth
  • Add in 2 3/4 cups additional flour and combine with mixer until a soft dough forms
  • Knead dough in bowl, turning it on top of itself, stretching it, and punching it down over and over for about 10 minutes until smooth and elastic
  • Form the dough into a round ball
  • Drizzle some olive oil on your hands and rub both sides of the dough ball and the sides of the bowl to grease
  • Cover the bowl with plastic wrap and set in a warm, draft free area for about and 45 minutes or until doubled in size
  • Punch the dough down and let rest for an additional 15 minutes
  • Divide dough in half and shape into loaves
  • Place each loaf into a grease 9" x 5" x 3" bread pan
  • Cover with plastic wrap again and let rise another 45 minutes or until doubled in size
  • Bake in a 400 degree oven for about 30 minutes or until done
Keyword grandma b, white bread, yeast dough

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