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Ralph’s White Bread


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  • Makes 3 loaves
  • 20-30 min

Submitted by Ralph Quillin


  • 1 1⁄2 tsp active dry yeast
  • 1⁄2 C sugar + 1 Tbsp sugar
  • 1 1⁄2 C warm milk
  • 1 Tbsp salt
  • 1⁄4 C unsalted butter, melted
  • 1 egg
  • 4 to 5 C bread flour


In small bowl, combine yeast with 1⁄4 cup warm water and 1 tablespoon sugar. Stir to dissolve yeast and set aside. After 15 minutes or so, a foam should form on top.
Place milk, salt, butter, egg, remaining sugar and flour in the bowl of a stand mixer. Add yeast and blend until the dough forms a ball and pulls away from the sides of the bowl—the dough will be slightly sticky at this point. (Dough can also be mixed by hand.)

Put dough on floured surface and knead for 6 to 8 minutes, adding flour as needed. Dough should be smooth.
Oil large bowl and add dough, turning it to cover dough surface with oil.

Cover with a cloth towel and allow to rise in a warm place until double in size, about an hour.
Place on floured surface and knead. Divide the dough into thirds. Knead one slightly, then pat to a 1-inch thick rectangle (roughly). Roll up and place in a lightly greased bread pan, seam side down. Repeat. Cover and allow to rise 45 to 60 minutes.

Heat oven to 350º. Bake bread 20 to 30 minutes. Remove bread to cool on rack. Makes 3 loaves.

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