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White Bread

Recipe by Karen Haldeman, Cincinnati, Ohio
First place, Yeast Breads (White), 2017

Baking temperature: 400 degrees
Baking time: 25-30 minutes
Yield: 2 standard loaves


  • 6-7 c King Arthur bread flour
  • 3 T sugar
  • 1 ½ t salt
  • 2 T shortening
  • 2 pkg. active dry yeast
  • 2 ¼ c very warm water (120-130 degrees F)
  • 2 T melted butter


  • In a large bowl, stir 3 ½ c of flour, sugar, salt, shortening and yeast until well mixed
  • Add warm water and beat on low speed 1 minute. Then beat on medium speed for 1 minute
  • Stir in enough additional flour, a cup at a time, to make dough easy to handle
  • Knead dough on a floured surface until dough is smooth and elastic- about 10 minutes
  • Place dough in oiled bowl, turning to coat dough, and cover with damp towel. Allow dough to rise until doubled in bulk (about 1 hour)
  • Grease two standard loaf pans
  • Punch down dough and turn onto a lightly floured surface
  • Divide dough in half and shape into two loaves and place in prepared pans
  • Cover pans with damp towel and allow dough to rise until doubled in bulk (about 1 hour)
  • Bake in center of pre-heated oven
  • 5 minutes before end of baking, brush tops with melted butter
  • Remove from pans immediately and cool loaves on wire rack
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