Bread (Master Recipe)

This master bread recipe dates back to 1941’s “The Household Searchlight” cookbook, and it’s as fundamental as bread baking gets. Six ingredients, three rises, and a hot oven. No fancy techniques, no sourdough starter, no stand mixer required. Just flour, water, yeast, sugar, salt, and a tablespoon of shortening.

The three-rise method is what develops the flavor and texture that quick-rise recipes can’t match. Each rise allows the yeast to produce more of the compounds that give bread its complex, wheaty taste. Punching down between rises redistributes the yeast and evens out the air bubbles for a finer, more uniform crumb.

Starting the bake at a hot 450°F (230°C) and then reducing to around 410-425°F (210-220°C) gives you a beautifully crusty exterior while the interior finishes cooking through. That initial blast of heat sets the crust fast and creates oven spring, the dramatic puff that happens in the first few minutes.

Chef Tips

• The dough should be “just stiff enough to knead." Too much flour makes a dense, dry loaf
• Cover with a warm, damp cloth during each rise to prevent the surface from drying out and forming a skin
• Oil the loaf pans well. This bread has very little fat so it sticks easily
• The total process takes four to four and a half hours. Plan accordingly and don’t rush any of the rises

Variations

• Swap half the white flour for whole wheat for a heartier loaf
• Add a tablespoon of butter instead of shortening for a richer flavor
• Brush the tops with melted butter immediately after baking for a soft, golden crust