Pioneer White Bread

Pioneer White Bread

Submitted by Mary Brokaw


  • 2 1/2 to 3 cups all purpose flour
  • 1 pkg. active dry yeast
  • 1 1/4 cup water
  • 1 Tbsp. sugar
  • Cornmeal optional


  • In a large mixing bowl, mix 1 cup flour and yeast. In a sauce pan, heat water, sugar, and 3/4 tsp. salt just until warm, about 115 degrees, stirring to dissolve sugar and add to dry mixture. Beat at low speed of electric mixer 30 seconds, scraping bowl often, then beat at high speed 3 minutes. By hand, stir in enough remaining flour to make a soft dough. Shape into a ball, and place in a lightly greased bowl, turn once, cover, and let rise out of drafts, until double. Punch down, cover again, and let rest 10 minutes. Grease 1 quart oven casserole dish, sprinkle with cornmeal (optional). Bake at 400 degrees for 40-45 minutes. Cover loosely with foil if top browns too quickly. Remove from dish and let cool. Makes 1 round loaf.