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Nana's Old-fashioned White Bread
Nana's Old-fashioned White Bread

Before you jump to Nana's Old-fashioned White Bread recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

We are all aware that eating healthy meals can help us feel better in our bodies. Whenever we eat more healthy foods and a smaller amount of the bad ones we typically feel much better. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it is snack time. Shopping for snack foods can be a difficult task because you have a great number of options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Yogurt can be a snack a lot of people take for granted. Eating yogurt in place of a wholesome larger lunch is not a good idea. You cannot beat yogurt any time it comes to a wholesome snack though. Along with calcium, it really is a good source of necessary protein and vitamin B. Easily digestible, yogurt can actually help your digestive tract work properly depending upon the culture used to make it. Yogurt mixes perfectly with nuts along with seeds. It’s an excellent method to take pleasure in a flavorful snack without the need of too much sugar.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to nana's old-fashioned white bread recipe. To cook nana's old-fashioned white bread you only need 9 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Nana's Old-fashioned White Bread:
  1. Take packets active dry yeast (or 4 1/2 tsp jarred yeast)
  2. Get warm water (about 100°F)
  3. Prepare milk - scalded then cooled to luke warm
  4. Take sugar - divided
  5. Use unsalted butter or shortening
  6. You need salt
  7. Prepare all-purpose flour
  8. You need Optional-
  9. You need egg beaten or 4 tbs melted butter
Instructions to make Nana's Old-fashioned White Bread:
  1. In the bowl of a stand mixer equipped with a dough hook add water, yeast, and 1 tbs sugar. Stir gently, then allow to bloom untouched 5 minutes. Add scalded warm milk, remaining sugar, shortening, salt, and first 2 cups of flour.
  2. Turn mixer on to lowest setting until ingredients are just combined. Increase to next speed. Begin adding additional flour 1/2 cup at a time until dough begins to pull away from bowl (mine took about 8 cups today, a rainy Winter day).
  3. As soon as dough pulls away stop adding flour and continue running mixer for 2 minutes more. If dough begins to climb hook shut off and scrape down slightly. Then start up again.
  4. Transfer dough to a greased bowl. Turn once to coat. Cover with a lint free towel and allow to rise 1 hr in a warm spot (I turn my oven on to warm then sit the bowl on the back burner of the stovetop).
  5. When dough has risen punch down. Lightly grease 2 loaf pans. Turn dough out onto a lightly floured surface. Divide into 4 equal portions. Gently form each into a ball. Place 2 balls side by side in each loaf pan. Cover with towel and allow to rise 1 hr again.
  6. After second proof preheat oven to 425°F. Do not punch down dough this time. If desired beat 1 egg OR melt butter and gently brush over the top of each loaf. Gently place pans in oven (careful not to bump pans or drop onto rack). Bake 20-30 minutes or until tops are browned.
  7. Remove from oven. Let loaves cool 5 minutes in pans. Transfer to a wire rack to cool completely.
  8. To serve: Slice to desired thickness (1/2 thick is nice). Spread butter, jam/jelly, peanut butter, drizzle honey, etc. The toppings are endless for hearty homemade bread!
  9. See notes below ⤵
  10. Note 1: You can make this bread without a stand mixer. Mix all ingredients in same way as written above in a large bowl with a wooden spoon. Turn out onto a floured surface and knead by hand for 8 minutes. Continue with remaining steps from there.
  11. Note 2: It is definitely important to scald the milk as it will contribute to a lighter bread texture. "Scalding" milk means to bring it nearly to a boil, then to allow it to cool back down.
  12. Note 3: When forming balls, you are not actually rolling the dough into balls. Just pick up a section and gently manuever to shape a ball or your bread may end up too dense.
  13. Note 4: Be EXTREMELY careful if brushing with egg or butter. Even the slightest excess pressure will cause a loaf to fall and not remain risen while baking. Sadly, this happened with one of my loaves today. No worries, if this happens the bread is still edible, it's just not as pretty. Lol

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