Southern Cooking

Heavenly Homemade White Bread with a Hint of Apple Butter

Heavenly Homemade White Bread with a Hint of Apple Butter

Heavenly Homemade White Bread with a Hint of Apple Butter


  • 1 package of active dry yeast (substituted for fresh yeast)
  • 1 tsp diastatic malt (for each loaf)
  • All-purpose flour (quantity not specified in the provided text)
  • Optional: Apple butter for serving


  • 6-quart KitchenAid mixer (or you can mix and knead by hand)
  • Baking pans


  1. Prepare the Dough:
    • Mix the substituted dry yeast with warm water according to the yeast's package instructions.
    • Add 1 tsp of diastatic malt for each loaf into the flour.
    • Combine the yeast mixture and the flour with malt in your 6-quart KitchenAid mixer. You can also do this by hand or adjust the recipe for a smaller mixer.
  2. Knead the Dough:
    • Knead the dough until it reaches a smooth and elastic consistency. This can be done using your KitchenAid mixer or by hand.
  3. Proofing:
    • Let the dough rise in a warm, draft-free place. The original text recommends proofing for at least 90 minutes in a 72°F kitchen, but the author suggests extending the proofing time by an additional 30 minutes for better results.
  4. Baking:
    • Once properly proofed, bake the loaves in a preheated oven to the temperature specified in your original recipe. The recipe from the 50-year-old cookbook should have this information.
  5. Serve:
    • After baking, let the loaves cool slightly before slicing.
    • Enjoy the magnificent white bread with apple butter, or any other toppings of your choice!

 White Bread


  • The author of this recipe highly recommends using diastatic malt for excellent bread baking results. They specifically mention using "Hoosier Farms" brand diastatic malt from Walmart, ordered online.

Additional Comments:

  • The author is a self-taught baker and points out that their loaves were slightly underproofed in the pans, leading to a distinctive line lacking bubbles along the crust. They suggest proofing for a longer period for perfect results in the next bake.

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