1963 Homemade White Bread

This recipe for homemade white bread has been around for quite a while. There’s something about a vintage recipe that prompts you to try it. Chances are your mom or grandma made it back in the day. In 1963 I was only 4 years old, but it makes me wonder if my mom ever tried this recipe.

I love a good homemade bread recipe. In fact, this one and my homemade Italian bread are my two favorites. I know you are going to love this bread.

Homemade White Bread Recipe

The dough for this easy homemade bread is so soft and the loaves come out absolutely beautiful with golden brown tops. Making a piping hot loaf of bread from scratch is therapeutic to me, I just love it.

What is scalded milk?

Many old fashioned recipes instruct you to “scald” your milk. This is a practice that just isn’t necessary anymore with the invent of pasteurization. Scalding and pasteurization alike heat the milk to a high enough temperature to kill any harmful bacteria that might be present.

I’m picturing women who used to milk their cows in their barn and used that raw milk in their kitchen. I love the images that conjures up!

Ingredients you will need for the bread dough

Hint – I like to give you tips and recommendations here, and try to answer questions about substitutions. You will find the full list of ingredients with measurements in the printable recipe card at the end of this post. 

• I usually use 1% milk, but 2%, fat free, and whole milk will all work for this recipe.
• As with any homemade bread, sugar is needed to feed the yeast.
• I use a thermometer to measure the temperature of the warm water. This is a vital step; if it’s too hot you’ll kill the yeast, and too cold it will take forever to rise.
• You’ll also need regular table salt and some unsalted butter.
• My preference is SAF instant yeast. If you prefer to use active dry yeast, increase the first rise by 30 minutes and the second rise by 15-30 minutes.
• And of course, you’ll need sifted all-purpose flour, bleached or unbleached. I have not experimented with whole wheat or other flours.

Helpful kitchen tools:

• 9×5 bread (loaf) pans
• Wire cooling rack
• Stand mixer or hand held mixer
• Flour sack towel or other kitchen towel
• Mixing bowls, measuring spoons, and measuring cups

How to Make 1963 Homemade Bread

1. Heat the milk in the microwave until hot, but not boiling. Stir in 2 tablespoons of the sugar, and the salt and butter. Set aside to allow butter to melt. Cool to lukewarm.
2. Place warm water in your mixing bowl; sprinkle in yeast and remaining one tablespoon of sugar; stir until dissolved. Let sit for 5 minutes or so to allow yeast to proof.

3. Add lukewarm milk mixture and 3 cups flour; beat on medium-low of your stand mixer until smooth. Add enough additional flour, one cup at a time, to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes.
4. Form into smooth ball and place in greased bowl, turning to grease top. Cover with a clean, soft towel; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.
5. Punch down dough and let rest 15 minutes.

6. Divide dough in half and shape each half into a loaf. Place each loaf in a greased 9x5x3 bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
7. Whisk together the egg and water to make an egg wash. Gently brush the egg wash onto the tops of both loaves right before placing in the oven.
8. Bake at 400 degrees F, about 30 minutes, or until done.

This recipe is from a 1963 copy of a Good Housekeeping Cookbook, hence the name. I’ve made this homemade white bread several times and my family loves it.

This white bread recipe makes two loaves, so you can bake one to go with dinner and save the other for the next day. It’s perfect homemade sandwich bread and I love to use it to make French Toast Casserole during the holiday season.

More recipes you might like:

• Be sure to try a couple slices of your homemade bread with my avocado toast.
• If you want something more fancy, try this bread in my strawberries and cream stuffed french toast.
• This no-knead everything peasant bread has the flavor or everything bagels with a delicious chewy texture!

1963 Homemade White Bread

The dough for this easy homemade bread is so soft and the loaves come out absolutely beautiful with golden brown tops. Make a piping hot loaf of bread from scratch today!

5 from 37 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads

Cuisine: American

Servings: 24 slices (2 loaves)

2 hours hrs 20 minutes mins

Calories: 143

Author: Amanda Davis

Ingredients

• ▢ ½ cup 1% milk
• ▢ 3 tablespoons sugar divided
• ▢ 2 teaspoon salt
• ▢ 3 tablespoons unsalted butter
• ▢ 1 ½ cups warm water
• ▢ 2 ¼ teaspoons SAF instant yeast
• ▢ 6 ¼ cups sifted all-purpose flour

Egg Wash

• ▢ 1 large egg
• ▢ 1 teaspoon water

Things You'll Need

• ▢
  9x5 loaf pan
• ▢
  Wire cooling racks
• ▢
  Stand mixer
• ▢
  Flour sack towel
• ▢
  Mixing bowls
• ▢
  Measuring cups and spoons

Before You Begin

• This recipe makes 2 loaves of bread.
• If you prefer to use active dry yeast, increase the first rise by 30 minutes and the second rise by 15-30 minutes.
• I have used both sugar and honey interchangeably in this recipe.
• Note: The nutritional info in this recipe does not include the egg wash as the amount of egg used is too insignificant to be counted.

Instructions

• Heat milk in the microwave until hot, but not boiling. Stir in 2 tablespoons of the sugar, salt and butter. Set aside to allow butter to melt. Cool to lukewarm.
• Place warm water in your mixing bowl; sprinkle in yeast and remaining one tablespoon of sugar; stir until dissolved. Let sit for 5 minutes or so to allow yeast to proof.
• Add lukewarm milk mixture and 3 cups flour; beat on medium-low until smooth. Add enough additional flour to make a soft dough. You may or may not use all the flour. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 min.
• Form into smooth ball and place in greased bowl, turning to grease top. Cover with a clean, soft towel; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes.
• Punch down dough and let rest 15 minutes.
• Divide dough in half and shape each half into a loaf. Place each loaf in a greased 9x5x3 bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
• Whisk together the egg and water to make an egg wash. Gently brush the egg wash onto the tops of both loaves right before placing in the oven.
• Bake at 400 degrees F, about 30 minutes, or until done.

Nutrition

Serving: 1slice | Calories: 143cal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 198mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Calcium: 12mg | Iron: 2mg

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This post originally appeared here on Jul 28, 2012.