Rosebud’s Butter-Topped White Bread

One of my favorite scents in the whole world is the aroma of baking bread.  It has this uncanny way of stopping me in my tracks and making me feel good, no matter what is going on.  When I was a kid, my mom used to make this recipe, and my sister and I would look forward to cinnamon toast with hot chocolate before bedtime as a special treat.

This bread is unbelievable.  It comes from the handwritten old index cards of Rosebud Curbey, my grandmother.  You may remember her cinnamon rolls from when I had just started the blog.  I don’t know where she found this recipe, or if she invented it herself, but it has been passed down from year to year in our household as a family tradition.  Even a novice breadmaker, as I am, can somehow seem to pull this recipe off with no major obstacles.

When I make this recipe, I always make two loaves.  Why?  Because it is devoured immediately.  This bread is excellent for toasting, for sandwiches, or even for things like French toast.  If I don’t use it, I freeze it for another time.  It rises beautifully, and it browns a nice golden color (*****although, make sure to cover the bread with foil about halfway through your baking time to avoid burning the tops).  The best part?  Well, besides punching down the dough after the first rise (my mom and I both love that part, for some reason….), the best part is brushing those golden tops with melted butter when the loaves come out of the oven.

So, from my family to yours, here is another nostalgic recipe that I want to share with you.

 

Rosebud’s Butter-Topped White Bread

Servings: 2 loaves (feel free to halve this recipe for just one loaf)

Ingredients

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)

3/4 cup warm water

1/4 cup granulated sugar

1 tablespoon salt

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9-10 cups all-purpose flour (*I swear by King Arthur brand…also sidenote…I am moving 5 minutes from their factory soon….woohoo!)

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

Additional butter/cooking spray, for greasing your rising bowl and loaf pans

Instructions

1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.

2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.

3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.

4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.

5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, like my grandmother used to do, you can knead all of the dough by hand.

6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).

7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.

8. After an hour, punch down the dough (yes!) and divide it into two portions.

9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout.

10.  Slowly and tightly roll up each square, sealing the edges firmly.

11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.

12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.

13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.

14.  Once covered with foil, bake for an additional 15 minutes.

15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

 

 

Enjoy!!

Source:  My grandmother, Rosebud Curbey

March 28, 2011 - 8:58 am

Blog is the New Black - This looks so fluffy and delicious!

March 28, 2011 - 5:33 pm

Linda - Love bread. Love butter. Love baking…looks like a winner!!

March 28, 2011 - 6:56 pm

Marlis - Gorgeous bread. And like you I swear by King Arthur Flour. It’s the best. So jealous. Do they have a factory store so you can get get it cheaper? Or flirt with an employee so they sneak you some LOL

March 28, 2011 - 8:51 pm

Patty - Beautiful bread! Thanks for sharing : )

March 29, 2011 - 5:57 pm

Jennifer - Looks delicious!

March 30, 2011 - 9:18 am

Diana - I made this recipe last night. Delicious!

March 31, 2011 - 5:25 pm

Annie - This bread is so, so gorgeous! I can’t wait to try it. Love the photos too, especially the first one.

April 3, 2011 - 11:27 pm

Jenn@eatcakefordinner - Your loaves of bread look absolutely perfect. I can tell you have been making this for a while! Don’t you just love old recipes from your Grandmother.

April 4, 2011 - 11:27 am

Sarah - I fell in love with your photo so much that I showed my husband and told him about it. Now we’re set on making it. I’m honored to share a special piece of your family’s long culinary history. Btw, I also LOVE punching it! Ha. :)

April 7, 2011 - 7:44 pm

Lorraine - Holy COW is this some kind of awesome bread!!!! I followed the recipe exactly although it did double in 30 minutes or less in the bowl and even faster in the pan. Make sure you pinch your seams good as my loaves kind of exploded out the side of the top. Even so, it is the most tasty, soft, chewy-crusted white bread that I have made in quite some time!!! I didn’t have the full 10 cups of King Arthur flour but had at least half and I can tell what a difference it made. LOVE LOVE LOVE IT!!!!
Thanks for posting!!!!

April 10, 2011 - 11:52 pm

Kristine - I can’t wait to try baking some of this bread! I bet it would make unbelievable toast. Thank you for sharing such a special family recipe.

April 25, 2011 - 2:50 pm

Grace - Great recipe! Just finished it. The hardest part was kneading such a large amount but it came out great. Thanks. This is a keeper.

May 9, 2011 - 4:06 am

Carole Ann - Shannon this bring back soooo many good memories of watching my mom make this bread. I can still hear my moms long nail hit the counter top as she world knead the bread dough. The smell of the bread when we got home from school looking for the ones she would take and fry in long strips. We would dip them in power sugar or cinnamon sugar. The pictures look just like moms bread. Grandma Rose would be so pleased. Thanks for the great memories on mothers day. aunt carole

June 6, 2011 - 5:01 am

The Curvy Carrot » Rosebud’s Sticky Buns - [...] I have posted another one of my late grandmother’s homemade recipes.  Last time I posted her butter-topped white bread and her cinnamon rolls, so I figured this time I would share her sticky [...]

July 17, 2011 - 6:57 pm

On baking bread and empathy « elegantitus - [...] And now, a recipe from someone else’s grandma, because I didn’t feel like actually calling mine: recipe from here. [...]

July 17, 2011 - 7:18 pm

cassie - Absolutely perfect bread! Couldn’t ask for a better recipe! I wrote a blog post and linked back! :) http://wp.me/p1zDfs-9T

July 20, 2011 - 8:27 pm

Stephanie - I made this for my family today! I ran outside with a slice of bread to greet my husband with at his car when he arrived home. Instead of having dinner, he made himself a sandwich. So wonderful!! Thank you!

August 11, 2011 - 6:02 am

The Curvy Carrot » Rosebud’s Whole Wheat Bread - [...]  She was the sister of my baker-extraordinaire grandmother, Rosebud.  You might remember Rosebud’s Butter-Topped White Bread, Cinnamon Rolls, or her Sticky Buns.  Baking has always been something that my mother’s side [...]

October 17, 2011 - 5:02 am

The Curvy Carrot » Cheddar Sriracha Swirl Bread - [...]  Rosebud’s Butter-Topped White Bread and inspired by The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch via [...]

December 23, 2011 - 12:38 pm

Rosemary - HOLY CATS- this is the best bread ever made. I left it rising and told my husband just to pop the 2 loaves in the oven while I went to work. He called me when it was done saying it really made 4 loves and our 2 were giant bread beasts. He ate an entire loaf before I even got home. Amazing amazing bread.

January 10, 2012 - 2:38 pm

Shelley - Found this from pinterest and made it yesterday and it came out perfectly! Delicious for french toast this morning and looking forward to using it for paninis later this week. Thanks for sharing this great recipe!

January 17, 2012 - 11:40 am

Lunch Hour Design: The Metamorphosis | Drunk Literature - [...]  //  Room  //  Bread  //  Milk  //  Earrings  //  Bangles  //  Shirt  //  Bustier  //  Jeans  //  Shoes // [...]

April 30, 2012 - 12:50 am

Janelle - I’ve been thinking about starting to make my own bread, but other than a bread machine (whose bread I don’t like), I’ve never tried it, but I may have to work on this recipe this week.

Do you think it’s sturdy enough to stand up to the weight and pressure of a panini press?

April 30, 2012 - 8:16 am

srlacy - Sure! I haven’t tried it, but this is seriously the best sandwich bread in the world. :)

May 3, 2012 - 1:10 pm

Becky - Ok this bread is just awesome!!! I made some yesterday and we couldn’t believe how good it was. I used half bread flour and half all purpose. Our little family of 4 devoured a whole loaf for dinner! I think Its the only bread I’m going to make from now on!! Thank you so much!!!

May 3, 2012 - 1:12 pm

Becky - Also, when you freeze it do you freeze the dough or the bread after it is baked? How do you store it in your freezer? Plastic wrap?

May 3, 2012 - 1:25 pm

srlacy - Hey Becky-

I haven’t tried freezing the dough yet-but, you can freeze the bread (although it’s so good fresh!) I would wrap it very tightly in plastic wrap and then place it in a freezer bag. Hope this helps! I am so glad you liked it-my grandmother would have been so happy to hear that. :)

May 3, 2012 - 3:09 pm

Susan - My packet of yeast says it has 26 servings at .25 tsp each. It is the standard packet at the grocery store (1/4 oz.). Should I only be using one packet? I used two and my loaves were HUGE. The bread IS yummy, though. We ate two loaves in two days.

May 3, 2012 - 3:15 pm

srlacy - Hi Susan-

The recipe is correct as written.

May 4, 2012 - 2:58 pm

Janelle - Becky, I came across this a week or two ago about freezing bread DOUGH — maybe it will be helpful to you: http://smallfryandco.blogspot.com/2011/02/make-ahead-monday-bread-dough-to-freeze.html

May 9, 2012 - 1:02 am

Danielle - can you do this in a bread maker??

May 9, 2012 - 6:03 am

srlacy - Hi Danielle-
I have never tried it. I haven’t heard any feedback from someone who has. I’m sure it can be done, though! If you try it, will you let me know how it turns out?

May 12, 2012 - 9:30 am

Sharon - Have you ever tried it with wheat flour? I would really like to try it but I’m not sure if simply changing the flour would make it as good. Thoughts?

May 14, 2012 - 7:39 am

Candice - Can I use this recipe in my bread machine? is this for the double or single?

May 14, 2012 - 7:42 am

srlacy - Hi Candice-

The recipe states that it is for two loaves (Please see where I have listed it above the ingredients). Another reader has asked the question about a bread machine (please see the comments.) I have not tried it using a bread machine, but I would think it would work.

May 14, 2012 - 7:44 am

srlacy - Hi Sharon-

I haven’t tried it with the wheat, only because I used this recipe (another one from my grandmother) when using the wheat.

Here’s the link in case you want to try it:
http://www.thecurvycarrot.com/2011/08/11/rosebuds-whole-wheat-bread/

May 31, 2012 - 5:00 am

The Curvy Carrot » Huevos Rancheros in Tortilla Cups - [...] the next two weeks and actually have decent things to eat?  I’m going through bags of flour (homemade bread, anyone?), endless PB & J’s (from the obnoxiously huge container of peanut butter that I [...]

June 17, 2012 - 12:42 pm

Toni - I do not have a stand up mixer with a paddle attachment, what do you suggest I use to mix this bread. I am trying to do more baking and less shopping.

June 18, 2012 - 8:21 am

srlacy - Hi Toni-

My grandmother just used to do it all the old-fashioned way, with a wooden spoon to mix the dough and her hands to do all the kneading-it was a lot of work, but she loved doing it!

July 15, 2012 - 3:13 pm

Dianne - Love this idea! Would like to try it, but I don’t have a mixer with the attachments (paddle and kneeding) can I do it without those? As you can tell, I’m a novice as well! Thanks for the recipe!

July 15, 2012 - 3:14 pm

Dianne - Okay – whoops! Just saw your reply to Toni – will give that a try!

July 19, 2012 - 12:33 pm

Stephan Bourges - I’ve been doing my own bread for about 2 years now. I started with “no kneading” system and after a while wanted so,etching closer to normal and that could toast well.

Tried a few recipes, but this one tops them all. I like to put seeds in mine. So I put 3tbl spoon of flax and 1 of sun flower. I also add a bit of almond flower and barley malt flower (about 2 tbl spoon of each).

For those asking about using wheat, if you replace up to 1/2 a cup of flower with weatth, you shouldn’t see any major difference. Over that you would need some weather gluten added (from reading and experience).

Thank you so much for sharing the best American sliced bread recipe. Beats any bought bread, even the one make freshly at the bakery.

July 28, 2012 - 1:06 pm

Krystle - The recipe looks yummy and I’m going to try it this afternoon….I’m having trouble picturing the folding part (I’m experienced in baking but NEVER made bread…weird huh?) Can you post pictures or email me pictures so I can see what I should be doing? (I feel really silly asking this! HA!)

July 30, 2012 - 7:26 am

Huevos Rancheros in Tortilla Cups | Lukor.net - [...] the next two weeks and actually have decent things to eat?  I’m going through bags of flour (homemade bread, anyone?), endless PB & J’s (from the obnoxiously huge container of peanut butter that I [...]

July 31, 2012 - 3:00 pm

A Bread Showdown in Shytown « shewhisperswords - [...] recipe, in case you’re all wondering, was found here. But for those who can’t wait, I’ll add it here too(just make sure and give credit [...]

August 1, 2012 - 6:41 am

Sherri Bagwell - Made this yesterday. Recipe was simple and the bread was absolutely delicous! Thanks so much for sharing!

August 2, 2012 - 5:13 pm

Catherine N - I just made this and for some reason its not rising. I used dry active yeast which i keep in the fridge (its about 6 months old). I am used to proofing the yeast before a recipie, but with everyone having success I am thinking it may be my yeast. Hopefully kneading in some instant yeast will help.

August 3, 2012 - 10:56 pm

Mandie - This recipe was easy to follow and it turned out great! I followed the recipe to the T. The bread is delicious.

August 7, 2012 - 8:54 pm

Sherri - Bread was easy to make and super yummy. My kids devoured it. Makes nice, crisp toast as well!

August 20, 2012 - 1:22 pm

Menu Plan Monday ~ 20 August 12 « Thoughts along Life's Highway - [...] also making some homemade bread – trying this new recipe out.  Big Girl is making some brownies for lunch snacks and I’ll probably make some other lunch [...]

August 22, 2012 - 9:25 pm

Jacqueline - I just made, and they are AMAZING! Thank you! :)

August 25, 2012 - 12:41 am

Anna - Just made this bread tonight, and wow it is so very delicious!!! I’ll be making this any time I need bread in the house from now on. Next time I’ll have to split the loaves in three, mine turned out huge, but I definitely don’t mind that :) Thanks for sharing such a great recipe.

September 3, 2012 - 7:44 pm

Renee McGehee - OMG This is the best bread I have ever made or tasted!! I will be making it again and again! Thank you for sharing this wonderful recipe with us!

September 4, 2012 - 1:04 am

Michelle - I can’t wait to make this lovely loaf thank you for sharing and to Grandma Rosebud…xo

September 4, 2012 - 10:47 am

Michele - This is absolutely beautiful bread. Have made it 3 times now with great results. Thank you so much for sharing.

September 4, 2012 - 11:24 am

Kristen - WOW! I am making this recipe now. I had a hard time figuring out how to fold it over. I am a visual learner sometimes :) SO I just did the best I could. They are rising now so we will see how it turns out! Thank you!!

September 5, 2012 - 12:25 pm

Sarah - O my gosh! I’m making this right now and it’s amazing! There’s so much dough!!!! I’m making one giant loaf (from half of the dough) and 3 not so small loaves from the other half! It’s only been sitting ther for 5 min an it’s already starting to visibly rise! I make a lot of homemade bread and I’m super excited about this! This may become my new bread recipe!!!! Although I may half it cause once all the flour gets in there it starts to get on the top of my dough hook! Lol :) but thank you so much!!!!

September 10, 2012 - 6:03 pm

Homemade Bread – Finally! « whatishouldhaveaskedmygrandma - [...] up and down about.  Then I found it, “the” recipe.  You can find the original here:  http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread.  The very first time I tried it, it came out perfect!  I knew this was a special recipe then!  [...]

September 11, 2012 - 12:49 pm

Shannie B - Making this now. I made one loaf into cinnamon raisin bread and the other as a sandwich loaf. It’s a beautiful dough.

September 13, 2012 - 2:48 pm

Cathy - Well I am on my 3rd attempt to make the bread and really not sure this one is going to turn out either (sigh). I have never made bread before and am just struggling to get the bread to rise and do what it needs to do. So a few questions…when it kneads in the mixer with the hook attachment it never balls up around the hook and is very sticky when I take it out…is that right? I don’t want to add more flour but not sure what else to do. Any help is appreciated.

September 13, 2012 - 3:23 pm

srlacy - Hi Cathy-
It sounds like you definitely need to add more flour. The dough needs to be in a ball form to shape the loaves. I would try adding flour, a half cup at a time, and see how that goes. Good luck!

September 22, 2012 - 4:44 pm

Angela - I just made this, it was WONDERFUL. I halved recipe and used my BREAD MACHINE on the dough cycle, then removed, rolled and finished in the oven according to directions. I don’t have a mixer, so this seemed to be easiest for me

September 22, 2012 - 9:28 pm

Kim - I just started up making my own bread again after a friend guilted me about the plastic bags from store-bought breads. It’s ok though, because nothing smells better than fresh-baked bread! I’ll have to try out your recipe!

For all the people asking if you can single the recipe, you might as well just make both. Bread freezes just fine, but you’ll probably go through both loaves quickly anyway!

September 23, 2012 - 6:42 pm

Ann Refford - Oh my Lord. This is the best recipe!!! Saw it this afternoon on Pinterest & made 2 loaves right away…they came out of the oven right at dinner time! I’ve never been able to make a good loaf of bread, EVER, and I’m 49 and a chef (I know…sad…:) I’ve gone through 2 bread machines with no luck and thought I would never be able to make a good loaf. UNTIL NOW!!! Thank you Grandma Rosie!!! I really hope she is smiling down right now! The entire process was letter-perfect and the entire time I was thinking about my own Nonna and wondering what Grandma Rosie was like :) My hubby is so happy now…he & his family are bread gourmets and now I feel I can ‘rise’ to the occasion at any family event :D Thank you SRLacey & thank you Grandma Rosie!!! This one is being handed down in my family along with my Nonna & Mom’s recipes too :D

September 24, 2012 - 12:14 pm

Tonia - I conveniently ran out of bread this past weekend and wasn’t about to brave Walmart on a Sunday! So I made this bread. Very very easy, delicious and beautifully perfect! I made 2 giant loaves. Next time I won’t let the 2nd rise go as long, just so the slices fit in my daughters lunch box, lol. I had difficulty with my mixer, as the dough crawled up the hook and onto the machine. I just pulled it out and added flour as I kneaded it. Think I should have added the flour to the machine faster….I took the part about doing it slowly a little too far. Lol. It did take 10 cups for me, but thanks to my mother (who passed away 2 weeks ago), I know to add flour until the right texture is reached.
Thanks for the fabulous recipe for our new perfect bread. I will be making this often.

September 26, 2012 - 10:25 pm

Cathy - Woohoo!! It worked. It seems my yeast wasn’t activating…although I will say the dough is still really sticky. Now my issue is trying to watch it rise before it falls over the side…flavor was really good though. Made my second batch tonight with the same success. Thank you for sharing!

October 6, 2012 - 11:11 pm

Homemade Sandwich Bread | Amanda's experiments… - [...] wasn’t anyway), it’s more tasty and dessert-ish. But anyway, you can find the recipe here. (I actually remembered to save the link/source this [...]

October 9, 2012 - 3:18 pm

April - I just took my first 2 loaves out of the oven and brushed on the butter! I’m so tempted to just cut into it right now. Does it need to sit for a certain amount of time or can I devour it now?

October 9, 2012 - 4:22 pm

srlacy - Hi April! I can only imagine what your kitchen smells like right now……yum!
You should let it cool a little bit, but it’s really really good still warm from the oven! Just watch out for a lot of steam when you cut into it if it is still really warm.

October 13, 2012 - 1:56 pm

April - This bread was a hit! It’s soooo good! It makes a good grilled cheese sandwich too! I’m about to make a half batch of the dough and make cinnamon rolls with it.

October 22, 2012 - 6:28 pm

Mary @ mary mary quite contrary - I made this bread yesterday, 1/2 recipe, and had my doubts due to the heaviness of the dough. But I stand corrected !!!…..this is one amazingly easy, flavourful and satisfying recipe !! My family went ‘Wow’ ! when I took it out the oven….thank you…this is going in my ‘Forever’ recipe book !!

October 22, 2012 - 7:32 pm

Cara - This is an amazing recipe! Thank you for sharing this!! I couldnt get it as dark brown but it was soo good!!! I actually made 3 loaves with it!! It was a wounderful recipe! Thank you for sharing

October 24, 2012 - 3:13 pm

cora - This was absolutely marvelous. It did over flow my pans. I would suggest dividing into 3 pans or make rolls from the over flow. After it raised in my pans it was running over the side and down. LOL It is yummy tho. I put raisins in one loaf as my daughter just loves raisins in her bread.

October 25, 2012 - 3:47 pm

Mindy - I LOVE this bread! I have made it almost weekly for the last month using half wheat flour and half white. My family (especially my husband). Thanks for the recipe!

November 3, 2012 - 6:23 pm

Kathy Gunthorpe Ashdown - 9 – 10 cups of flour – that’s a lot! what size are your loaf pans? I think mine must be on the small size.

November 4, 2012 - 4:56 pm

Amy - Amazing recipe! this made me look like a bread baking genius:). i used plain old flour and i don’t know if it could have come out more perfect. so easy and delicious.

November 9, 2012 - 12:27 pm

Lisa - I am always trying new bread recipes and wanted to give this one a shot. It was very good. Based on my experience I knew that I should go for 3 loaves based on the quantity of the flour. It made 3 gigantic loaves of bread! Almost wondering to try for four. The other thing that did concern me was the high temp to bake it at. When I bake this bread again I will lower it, the crust is just a little too hard for white sandwich bread. I think I will heat the oven to 400, put the bread in and lower the oven right away to 375 for 30 mins, still covering it half way. Anyway for those who try it’s easy and delicious!

November 15, 2012 - 6:54 pm

Jessica - Best bread ever!

November 17, 2012 - 2:01 am

Tammy - Hi…I have King Arthur bread flour. Will that work??

November 17, 2012 - 9:12 am

srlacy - That will work!

November 26, 2012 - 3:21 pm

Beth - Just came out of the oven…. I have always had issues with my bread rising, but not with this recipe! I even got 3 loafs, made one cinnamon raisin and two plain. My hubby will be so happy when he gets home!!! Has anyone tried using Whole Wheat Pastry flour for all or part of the AP? We are trying to add more whole grain into our diet and less white stuff. I use the WWP flour in cookies in place of AP just had not tried it with the bread yet.

December 20, 2012 - 6:44 pm

Amy - I have a really hard time with bread. It never turns out right for me. I followed this recipe exactly. It is rising right now. I got my fingers crossed.

January 3, 2013 - 7:17 pm

Megan Sherrard - Hi there,
Excited to give this a go!
Can you tell me what size loaf pan ya’ll are using??
Thanks!

January 3, 2013 - 7:20 pm

srlacy - Hi Megan-
You’ll want to use the largest one you have-this dough rises substantially. I used a 9″-loaf pan.

January 11, 2013 - 4:17 pm

Rachel - This bread is FANTASTIC! I think one of my loaves was a little larger than the other, becuase it looked like a ridiculously large loaf of bread compared to the other one. But oh sooo yummy. Thank you for sharing your grandma rosebuds recipe! It will be going in my recipe book :)

January 11, 2013 - 4:28 pm

Rachel - I had the same problem! I just added an extra cup of flower. It was still sticky, so I took it out of the mixer, and kneaded it by hand while adding handfuls of flour while kneading. It was fabulous :) I wonder if it depends on the type of flour you use.

January 11, 2013 - 7:23 pm

LDG - Been looking for a new bread recipe and tried this one today! Love it! Used half whole wheat/half white and olive oil rather than butter, but it turned out wonderful. Very soft and fluffy! A keeper for sure! Thank you!

January 15, 2013 - 2:54 pm

April Lloyd - If I make this dough into rolls, what temp/time would you reccomend?

January 15, 2013 - 10:59 pm

srlacy - Hi April-

I am not sure, since I have not tried this myself. I would look for another similar recipe that provides those instructions and then play around with it. Good luck!

January 18, 2013 - 5:00 pm

Emily - What a great recipe! So light and easy but my loaves got HUGE! I’m certainly not complaining but I may keep a better eye on how quickly the dogh is rising and only let rise for 30min as suggested above. Thanks for this!

January 20, 2013 - 2:36 pm

Dee - This recipe is absolutely amazing! I followed your recipe to a T and it came out perfect! My husband was so impressed!

January 21, 2013 - 5:42 pm

Chris - I can’t believe no one else has asked this, but in your instructions you say to roll the dough into a 12″ x 12″ rectangle. Should that be a 12″ x 12″ square or a 12″ x ? rectangle?

January 21, 2013 - 5:51 pm

srlacy - Haha-yes, you would be correct, Chris. That doesn’t make sense at all. Roll the dough into a 12″ X 12″ square. I will correct it in the original post.

January 22, 2013 - 7:23 pm

Mindy - Quick question.. I’m trying this recipe for the first time. It says to put one rack on the lowest position in the oven.. is that the one we’re baking it on?

January 22, 2013 - 10:16 pm

srlacy - Hi Mindy-
Yes it is. You will find that the loaves can rise substantially during baking.

January 28, 2013 - 6:11 pm

Basic white bread recipe « An Accumulation of Stray Recipes, Preserved - [...] a link because I don’t see the point in doing a full copy & paste. rosebuds-butter-topped-white-bread/   I do like nice simple recipes and this bread one definitely [...]

January 29, 2013 - 1:05 am

Sheridan - Hi I’m so excited to try this bread! I’m wondering do you roll the entire dough into 12 by 12 square or after you divide roll each dough ball into a 2 by 12 square? Ok silly question but my oven the burners are on the bottom. Do you still place the rack on the lowest level and bake from there?

January 29, 2013 - 11:55 am

srlacy - Hi Sheridan-

You divide the dough into two separate portions before forming two squares (please see the instructions I have already provided.) I would think it would still be ok to bake the bread on the lowest rack-just watch them carefully while baking.

January 29, 2013 - 2:55 pm

Carla Galbraith - Just out of the oven! It is just like the picture, and boy is it good. Truly a sandwich bread. Now how to store it (if it last that long). Do I wrap it in plastic, or foil. Don’t want it to get stale or soggy. Thank you for a easy and yummy bread recipe :)

January 29, 2013 - 3:10 pm

srlacy - Hi Carla-

My grandmother always used to store it wrapped in foil, but it never lasted very long! :) I’m so glad it turned out well for you!

January 29, 2013 - 3:50 pm

Carla Galbraith - Thanks for the info. Now I just need to buy more loaf pans..lol My Nana was my best friend, her name was also Rose. She made the best Blackberry Jam. Wish I had some to go with Rosebud’s bread :) Can’t wait to try some of your other recipes.

February 1, 2013 - 1:50 am

Kirk - I haven’t baked bread in over a decade but found this recipe link on Pinterest a few days ago. I baked two loaves this evening. Wow! They turned out perfect! I think I’ll weigh the divided dough next time as one loaf was noticably bigger than the other. I used 1/2 King Arthur whole wheat flour and 1/2 regular unbleached flour. Thanks for the recipe!

February 3, 2013 - 11:35 am

Lolo - hands down best bread i’ve ever made! i halved the recipe and substituted 4 cups whole wheat flour and 1 cup white flour and it came out amazing. i never produced a bread with so much height, my husband called it the don king of bread!

February 8, 2013 - 5:52 pm

penny - I found this recipe on pinterest yesterday and made it within the hour. It was so incredibly high, my loaf pans may be a bit smaller than yours. It turned out beautiful, the taste is perfect. I will be making this bread regularly from now on. Thanks so much for sharing it with us.

February 11, 2013 - 12:36 am

athena - Would this work for rolls? TIA

February 11, 2013 - 9:56 am

srlacy - Hi Athena-

I have not tried it for rolls, but I am sure that you could adapt the recipe to make some. Please let me know if you try it and it works out for you-other readers would appreciate it.

February 19, 2013 - 4:53 pm

Running out of supplies before the next shopping trip…. - [...] I need to try and slice it thinner next time. Today, I am trying a new sandwich bread recipe from The Curvy Carrot. Since I’m already not using store bought bread, (I live too far from town, when I run out of [...]

February 20, 2013 - 1:59 am

Eureka! I found a sandwhich bread recipe that is AWESOME! - [...] recipe. It was okay but it wasn’t great. Today, I decided to try a sandwich bread recipe from The Curvy Carrot. I made this vegan by using coconut oil in place of butter. This bread is amazing. It’s [...]

February 20, 2013 - 3:45 am

DZP #36: Homemade Bread Recipe « Leonardson Family - [...] This is the best recipe I have ever used. It is perfect. [...]

February 20, 2013 - 6:44 am

whilehewasout - Gorgeous looking loaf! I hope the secret is not in the flour because we don’t have that brand around ;) Thank you and your granny for sharing this recipe!

March 5, 2013 - 5:53 pm

Amy - I just made this bread today and it was AWESOME. So easy. Thanks for sharing. :)

March 7, 2013 - 5:45 pm

Linda - Just out of the oven – can’t WAIT till my husband gets home and we can try it together. I emailed him so he can be looking forward to it while at work! And the King Arthur flour makes such a difference! I’m planning to try a whole wheat variety next time. Thanks so much for posting this recipe.

March 9, 2013 - 8:40 pm

Sandwich Bread | Cottage Cupboard - [...] A while ago I posted a recipe for a quick, healthy bread recipe. It’s wonderful, hearty and healthy, but it is not a bread for sandwiches. Through the joy of Pinterest, I found a bread that IS perfect for sandwiches. PERFECT. It’s slightly more labor intensive, requiring two separate periods for the bread to rise, but the cooking time is much shorter and all of it is very much worth the time and effort. (It’s also due to the fact it makes two loaves, one for this week and for next!) Thanks for this great recipe, Curvy Carrot! [...]

March 14, 2013 - 8:12 pm

JennyW - Just had to say, Thank you so much for sharing this recipe! I made a loaf last night and it was delicious, I’m going to make some more tonight to freeze. And of course my husband was very happy when he came home from work to the wonderful smell of homemade bread baking. : )

March 20, 2013 - 9:38 pm

jenna - i have a bread maker, could i do this in my bread machine?

March 20, 2013 - 9:50 pm

srlacy - Hi Jenna-

I have not tried this personally, but I am sure that it could be done. Let me know if it turns out for you.

March 21, 2013 - 4:12 pm

shelly - I have made this bread 3 X now and all were wonderful…making another batch today and i’m gonna try making small balls as dinner rolls and maybe tiny balls to put into muffin tins as cloverleaf rolls!!! i will post again when they are done to let you know how this “tweek” on ur recipe turns out :)

March 21, 2013 - 7:18 pm

shelly - baked the cloverleaf rolls a lil too long but the reg dinner roll size ones turned out great! just gotta make sure to keep an eye on um cause of the high temp baking

March 21, 2013 - 8:26 pm

srlacy - Hi Shelly-
Thanks for the update…I can’t wait to try them as rolls. Another reader had asked previously, but I had never tried it. Yay! I’m so glad that they worked out for you!

March 23, 2013 - 9:31 pm

Blewits - Thank you so much for sharing this recipe. Not only is it a fabulous bread, but one that a beginning bread maker can make with total ease.

I split mine into 3 loaves (using the full recipe) and seeded two, leaving one plain white. I used White Lilly flour (a southern favorite) and they came out lovely.

You not only gave me confidence with yeast, but the ability to make bread without relying on a bread machine (which I don’t like much anyway).

Regarding freezing comments from above: I often buy frozen loaves from my local grocer. They are “par baked” (kinda like par boiled) in that they are cooked 1/2 to 3/4 the way through.

My advice, cook 1/2 or 2/3 the way thru. Cool them on cooling racks, until room temp.and then bag them in freezer ziplocs. When ready to bake, let thaw and re-bake in a 375 oven for about 15 mins OR 375 for about 30 mins from a frozen loaf. Works every time.

I know that this way, when baked for the 2nd time, they come out tasting like and texture wise, just like fresh.

Good luck and thank you SO, SO MUCH for this recipe. I became a bread baker today because of your grandmother!!!

:D

March 23, 2013 - 9:45 pm

srlacy - Thank you so much for your comment. It really made my day, and I know my grandma would have been so happy to see this. And thanks for the help with the freezing-I’m going to try this!

March 26, 2013 - 9:20 pm

Rosebud’s butter-topped white bread. | Just a Little Sonya - [...] it was dense and salty.  It was a Martha recipe, and those usually don’t fail me.  I pinned this recipe a while ago and decided to try it out on Monday.  This time, I followed the recipe exactly [...]

April 8, 2013 - 2:56 am

Susan - A square can be a rectangle but a rectangle can never be a square! So rectangle was technically correct! :)

April 8, 2013 - 3:02 am

Susan - Hi!
Today I made my first bread ever with your recipe! Thank you! Of course, being the perfectly prepared baker I am…I didn’t have enough all-purpose white flour. So here’s what I did and then crossed my fingers! :) I used the one cup of white flour I had and then used 7.25 cups of whole wheat flour. I had looked at your posts and noticed you hadn’t tried it so I was a wee bit worried. However, I had nothing to worry about! It came out great! Probably more dense than your white bread but still very tasty!!! I was all kinds of impressed with myself. I now have white flour…that is next on my “to do” list!
Thanks for a fab recipe!

May 5, 2013 - 12:23 am

Sheila - I have tried to make bread from scratch before and the results were dismal. Your recipe on the other hand was fabulous and so easy to make. As another poster stated, it came out just like your pictures.

May 6, 2013 - 6:02 am

Soft White Bread | We Like Two Cook - [...] Recipe via Annie’s Eats, originally from The Curvy Carrot  [...]

May 14, 2013 - 12:45 pm

White Bread 1 | euforikkitchen - [...] Source: Annie’s Eats via The Curvy Carrot [...]

May 19, 2013 - 6:06 am

Jennifer - Have you ever made this with fresh ground wheat?

May 19, 2013 - 11:29 am

srlacy - Hi Jennifer-I actually have not, but I would be really curious as to how it would turn out. Please let me know if you try it!

May 23, 2013 - 1:17 pm

kacey - Is it necessary to roll the dough? Or cant it be formed into loaves? I only ask because I’m horrible at rolling the dough tightly :)

May 23, 2013 - 1:57 pm

srlacy - Hi Kacey-

All I can say is that you should try it without rolling and see what happens-I have personally not tried this. You will see that the dough will rise substantially during the baking process, so rolling it actually helps it hold its form better. It also helps with the distribution of the air bubbles that form during baking. Let me know how it turns out!

May 23, 2013 - 2:10 pm

kacey - Rolled and rising again. I also did half white and half wheat….hopefully they’ll be good! Cant wait thank you

May 23, 2013 - 3:32 pm

kacey - The whole wheat flour made it dense but it tastes wonderful! My rolling wasn’t horrible this time. Thank you for sharing!

July 12, 2013 - 8:43 am

Simple and Amazing White Sandwich Bread | While He Was Out - [...] have found this recipe a couple of months ago and I have to admit I haven’t done any other bread since then! This is [...]

July 23, 2013 - 2:51 pm

michelle l - trying this recipe today. Can’t wait to try it

July 24, 2013 - 5:59 pm

shelly knop - have made this bread many many times now!!! always turns out perfect and is the best toast I have ever tasted. found out they pop out of glass bread pans much easier if you use parchment paper cut and nipped at the corners and sprayed with nonstick spray then put in pans. PERFECTION :)

July 24, 2013 - 8:10 pm

srlacy - Thanks for the baking tip, Shelly! I am so glad you love it!

August 31, 2013 - 12:06 am

J.D.Kent - WOW! I am new to Pintrest and have enjoyed looking through all of the beautiful recipes. When your Grandmother Rosebud’s bread recipe came up, it re-kindled my desire to try my hand at baking a gorgeous loaf of bread like hers. I went on a hunt for King Arthur flour & after striking out at 3 stores, I then looked at Wal-Mart & there it was. Now with all of the ingredients in hand, now I was getting cold feet,
Today, Aug.30, 2013 was the day I read & re- read the recipe $ I must say, I followed it to the letter & did it the way Grandma Rosebud probably did it, all by hand! I was so pleased the way the dough looked & the way it was rising, not to mention the way the kitchen began to take on the lovely aroma of fresh bread. When it was time to bake it & I saw how pretty it was looking & how good it smelled, I began getting excited! I enjoyed punching it down too, but my most favorite moment was slicing it and serving a slice to my Wife & her two Sisters that were visiting and getting rave reviews from them,!! Then when I tried my slice, I knew I had a keeper, I would have to give this 5 stars. Thanks so much for sharing. I took a picture of my loaves and put it on “Recipes I have tried ” so other viewers to see a first timer like me can do it!!!!

September 6, 2013 - 7:33 pm

Jennifer Urban - I love looking up recipes on Pinterest and I love it even more after findindg this recipe! I also used King Arthur flour and it was amazing. My husband thanks you also for this recipe because there is nothing he loves more than fresh bread ;) Thanks for sharing and we definitely enjoyed it!

September 23, 2013 - 8:46 pm

Kathy - It’s been a few years since I’ve made bread and the last few tries haven’t been that successful. But THIS recipe is fantastic! It’s easy and beautiful and delicious. Thanks so much for sharing. It’s one of my few Pinterest recipes where I nailed it. Really!

October 7, 2013 - 11:14 pm

Best Homemade White Bread :: A Thriving Home - [...] Recipe is adapted from The Curvy Carrot. [...]

October 9, 2013 - 6:56 pm

Jacquie Armistead - Make this bread tonight and it was amazing! My fussy eater husband declared it the best ever!

October 15, 2013 - 4:51 pm

Jana Cordrey - Thanks for the recipe. It’s been several years since I made bread and I lost all my recipes in a fire. This one was perfect! My boyfriend and his family thanks you!!

October 17, 2013 - 7:19 pm

Laurie - My bread did not rise. In the first step when you mix the yeast and water, do you mix it for 5 minutes on low or do you mix it and them let it sit for the 5 minutes.
Any suggestions on the rising would be great too

October 17, 2013 - 8:35 pm

srlacy - Hi Laurie-

Two things popped into my mind. Sometimes the yeast are bad (expired, old, etc.) And the water may have been too hot. You want the water to be warm to the touch, not hot. This could kill off the yeast. As far as letting the yeast dissolve in the warm water, just add the two together-do not mix. This could also agitate the yeast to a degree.

October 25, 2013 - 8:54 pm

Danae - I absolutely love this bread! We have made it a dozen or so times (making it right now I fact) and it’s so amazing! We are making it every few days ( when we run out and need it) thank you for sharing!!

November 10, 2013 - 3:57 pm

Krissy - Can anyone send the equivalent of measures for one loaf? :)

November 10, 2013 - 5:46 pm

srlacy - Hi Krissy-

Since the recipe makes two loaves (see right before the ingredient list), just divide everything in two.

December 3, 2013 - 1:07 pm

Lolalo - I just made this bread….and ate a small mini loaf by myself! This made two large loaves and two mini loaves. I had to add a little more flour, and I had the whole kitchen in a mess, but it made beautiful bread and it also tastes really good – like bread should. Thanks Rosebud and Curvy Carrot…this will be a go-to recipe for me.

December 5, 2013 - 2:37 pm

Hilary T - I made this today and it turned out fantastic. I this this will be my new go to white bread recipe. I just ate way to much! The loaves are huge and I think I will make 3 loaves next time, like someone in a comment earli said they did. Really an impressive recipe!

December 6, 2013 - 11:59 pm

Chelsea Duran - I saw this recipe a few months and decided to make it this week. I couldn’t believe how great the dough rises. It made 4 loaves…………it absolutely amazing, delightful, yummy, delicious bread. I am a bread lover and this is my new FAVORITE. Thank you so much for sharing the recipe. I will never go back to store bought loaf bread!!!!!!

December 15, 2013 - 6:02 pm

Lorrie in PA - GREAT recipe. Just what I have been looking for. I love it when a bread comes together. It got quite a rise out of my boyfriend too. Pun intended! He refuses to buy bread from the store now. It all works perfectly. I did use half bread flour and one cup of whole wheat flour, just as soft as can be with great flavor. Thanks so much for sharing!

January 23, 2014 - 5:02 am

Chipotle Cheddar Cornbread » The Curvy Carrot - [...] and I realized I’m not really baking as much as I used to (although I was dying to make some of this last weekend).  I’m not gluten-free, I’m not gluten-intolerant, or any of those [...]

January 25, 2014 - 3:14 pm

BREAD!!!! | eyes wide open - [...] So here is my bread baking day. I trolled Pintrest for the following recipe : Rosebuds Butter Topped White Bread [...]

February 11, 2014 - 5:02 am

Rosebud’s Sugar Cookies » The Curvy Carrot - [...] had found.  It was like finding a buried treasure.  This is the same woman who introduced her Butter-Topped White Bread, her Wheat Bread, what I believe is the world’s best Cinnamon Roll, and a Sticky Bun that [...]

February 19, 2014 - 5:07 pm

amber - I do not have a mixer can I just use a spoon?

February 19, 2014 - 5:34 pm

srlacy - Hi Amber-

You can, but it will be a lot of stirring.

March 23, 2014 - 7:57 pm

Laurie F. - Greetings from Canada!
This looks like the bread my girlfriend’s mother used to bake. She’d bake 6 – 8 loaves every week. I loved going to Judy’s place on ‘Bread Day’!! A big thick slice of bread smothered in butter!!! So takes me back to carefree days of childhood…… Will definitely try this recipe! Thank you so much!!

March 29, 2014 - 3:14 pm

Bonnie Zoromski - Can you use part whole wheat flour?

March 29, 2014 - 5:13 pm

srlacy - Yes you can-I just tried the recipe a few weeks a go and it worked :)

April 7, 2014 - 11:16 am

Homemade Bread | Little Nesting Doll - [...] week that I really love and it filled all those criteria almost perfectly.  I found the recipe here, via Pinterest of [...]

May 27, 2014 - 5:18 pm

Alyson C - I just have to say how amazing this dough feels. I have made many bread recipes and this dough has such a great texture!
Thanks for a wonderful recipe!!

June 2, 2014 - 7:55 am

Janet Ibsen - Found this recipe on Pinterest long ago, but never made it until yesterday. It is perfection! I halved the recipe and it still made 2 decent (not huge) sized loaves. Thank you for sharing,I’m sure I will be making this for years to come.

July 17, 2014 - 6:59 am

best ever white bread | Solano's Kitchen - [...] Source: slightly adapted from Annie’s Eats; originally from the Curvy Carrot [...]

August 31, 2014 - 5:09 pm

Nancy - I have used this lovely recipe many times, and it has never failed to produce a wonderful loaf of bread (or two if using the whole recipe). My 13-year old son is a picky eater, but he begs me to make this bread for him. I made a loaf today, and it’s already half gone. My 15-year old daughter and I also love it. Thank you so much for a terrific no-fail bread recipe!

September 23, 2014 - 1:50 am

Jaclyn - Hi, I am going to try this recipe tomorrow, I am curious, can I use bread flour or does it have to be all purpose?

September 23, 2014 - 7:37 am

srlacy - Hi Jaclyn-
I have personally never tried it with bread flour, so I can’t say for sure. If you end up trying it, please let me know how it turns out. My guess would be that the bread flour wouldn’t give as much as a rise because of the increased protein content, but I would think it would still turn out well.

September 24, 2014 - 12:29 am

jaclyn - I tried it with 3 cups bread flour, 1 c wheat, and 5 c all purpose.. it turned out great, but I do think it wud be lighter with just all purpose.. awesome recipe tho!

October 16, 2014 - 5:19 pm

Carmen - I honestly don’t think I’ve EVER made good bread. Edible, sure, but truly delicious bread? Or better yet, sandwich bread? Well, I didn’t even think it was possible. I ended up using 3 cups Bob’s Red Mill white flour, plus another 1 1/2 cups (I made only one loaf) of King Arthur’s “White Wheat” and it turned out beautiful! I did substitute the granulated sugar for local, raw wildflower honey, and I used virgin coconut oil to grease the bowl. I can’t wait to try this as a cinnamon raisin bread, and will use this dough recipe for my Monkeybread this Holiday season. Thank you, thank you, thank you! PERFECT recipe. Certainly, your grandmother is a saint.

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