Skip to main content
PBS logo

Favorite Recipes: Easiest White Bread Ever

Recipe Author

Name: Jozee G. (gypsywidow)
Total Recipes: 3



Easiest White Bread Ever

Dish: Bakery
Dish Type: Other
Cooking Method: Baked
Difficulty: 1 / 10
Prep Time: 30 minutes
Cook Time: 35 to 45 minutes

  • 1-1/4 cup - warm (not hot) water
  • 2 tablespoons - shortening (crisco type)
  • 1 pkg/envelope - yeast
  • 2 teaspoons - salt
  • 3 cups - flour - sifted
  • 2 tablespoons - sugar

Preheat oven to 375. 

Grease and flour a loaf pan.

Stir yeast into warm water until it dissolves.  Add shortening, salt, and sugar.  Stir. 

Add flour, 1 cup at a time and blend thoroughly after each addition until well blended and it pulls away from the sides of the bowl. 

Cover the bowl with a towl and sit in a warm place to raise for 30 to 45 minutes or until almost double in size. 

Cover hands with flour and remove dough from bowl to loaf pan.  Gently pat down the dough into the loaf pan unti lit is smooth on top.

Cover and let stand in a warm place until the dough reaches about 1/2 to 3/4 of an inch from the top of the pan.

Bake at 375 for 35 to 45 minutes until golden brown and when thumped it sounds hollow.

Take out of oven, brush the top with butter to soften it.  You can also, before baking, run a knife gently down the middle to make a split-topped loaf. 



I am unable to knead bread due to a physical condition and have used this recipe since 1965 when I was a new bride just learning to cook.  I could not even boil water, but I could bake bread!  This is from a Betty Crocker Cookbook circa 1962. 

Member Comments

Leave a comment about this recipe...

Martha W. (martharn)
2/22/2010 5:28 PM ET
I made this bread yesterday. I didn't have any Crisco so I used Olive Oil. This bread is delish! Thanks for the recipe. I'll use it over and over!
Patricia P. (NMPASCOE) - ,
2/4/2010 1:32 PM ET
Dear Jozee, Thanks for the recipe update - I have also been using a Betty Crocker Cookbook for ages. Mine is (c) 1976 and doesn't have the exact same white bread recipe, but I have used it until the binding gave way and my daughter put each page in it's own plastic sheet protector and in a large 3-ring binder. I've taught 2 daughters, 2 nieces, 1 son, 3 stepsons and 2 nephews to cook, using the same cookbook. They all want a copy of it since we cannot find the original anywhere else. The newer cookbooks just don't seem nearly as good. PLP