Fleischmann's Master Bread Dough

I don’t usually try “master” recipes, but this one from "Fleischmann's Yeast Best Ever Breads" was a winner.  The dough was easy to work with, and quick to make.  I liked the idea of making a plain loaf of bread for breakfast toast, and a fancy-shaped loaf for sharing with a soup or pasta meal.  It also has directions for pizza crust and rolls.  I can visualize this recipe being the go-to recipe for busy housewives – inexpensive and easy to make.  It cost me $2.16 to make 2 loaves of very nice bread – or $1.08 each, from basic ingredients without unnecessary additives.  If you want a more nutritious loaf, add a tablespoon or two of wheat germ or bran, or a tablespoon of each to the flour. 
**If you use active dry yeast, the first rise should double, about 30-60 minutes; the second rise should also double, about 1-1 1/2 hours for a loaf.                 
                            Master Bread Dough
  6 ¼    Cups  Flour, All-purpose -- 1# 12 ounces (I use Bread Flour)
  3        Tablespoons  Sugar
  2        Packages  Instant or Rapid Rise Yeast
  2        Teaspoons  Salt
  1 ½    Cups  Water -- 120°-130°
     ½    Cup  Milk -- 120°-130°
  2        Tablespoons  Butter -- softened
In mixer bowl, combine 2 1/2 cups flour, sugar, yeast and salt.  Heat water, milk and butter until very warm (120-130°).  Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Add enough remaining flour to make a soft dough.  Change to dough hook and knead on speed 2 for 6 minutes.
Cover bowl; let rest 10 minutes.
Shape as desired, let rise and bake.  Remove from pan; let cool on wire rack.
Loaves: (about 1 1/2 pound each) Roll 1/2 of dough to 12 x 7" rectangle.  Beginning at short end, roll up tightly as for jelly roll.  Pinch ends and seal.  Place in greased 8 1/2 x 4 1/2" loaf pan, seam side down.  Cover, let rise in warm place until doubled in size, about 25 minutes.  Bake at 400° for 30 minutes. Remove from pan and cool on wire rack.
Hearth Braid:  Divide 1/2 of dough into 3 equal pieces (about 8 ounces each).  Roll into 16" rope.  Braid on greased baking sheet.  Cover, let rise until doubled, about 30 minutes.  Beat 1 egg with 1 tablespoon water; brush over braid.  Sprinkle with sesame or poppy seeds.  Bake at 400° for 25 minutes until done.  Remove from pan and cool on wire rack.
Pizza:  Grease 14" or 2 12" round pizza pans.  Roll 1/2 of dough and fit into prepared pans.  Top as desired.  Bake at 400° for 20-25 minutes until done.
Rolls:  Use 1/2 of dough.  Shape into 10-12 equal pieces and place in greased 8" pan.  Cover; let rise until doubled, 30 minutes. 
For dinner rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with sesame or poppy seeds.
For onion rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with 2 tablespoons instant minced onion.
For either, bake at 375° for 20-25 minutes, until done.  Cover with foil during last 5 minutes to prevent excess browning if necessary.
  "2 Loaves"


  1. Very nice. What beautiful loaves of bread! Thanks for sharing the recipe.

  2. i dont have a stand mixer can this be done by hand?

    1. Absolutely! You need to mix the dough well and then knead the dough for 10 minutes until very smooth and elastic before the first rise. Myrna and I learned to make bread that way, and there is a certain connection with bread-making by hand that you don't get with any machine.

  3. Can you tell me how much yeast is in 2 packets as I have a jar not packets. Thanks, cant wait to try this

    1. If you use instant or quick-rise yeast, try 4-4 1/4 teaspoons. I usually use 4 teaspoons of Fleischman's instant yeast.
      You'll like this recipe.

  4. I just tried this and thought it made great loaves. When I posted my adaptation I linked back here to you and gave you credit for the recipe. Just thought I would let you know I had done so. Thanks again for all of the great posts you have shared. dkc

    1. Hi, Diane. Your loaves looked great! What size were your pans? I do bake loaves in some 4 x 12" pans.

  5. Thanks Diane. I follow your blog and enjoy it so much. You are great in letting us know that you linked to us. It is neat to see who has looked at from your post. Hope your weather is better than ours here. I am so ready for spring.

  6. Hi Sue and Myrna,
    Thank you for the nice notes and kind words. As I have often said yours is indeed one of my very favorite blogs and I read you almost daily unless I am out of town. My pans for these loaves were 4" x 12" and I like to cut them into thirds or halves, split them and toast, them make big tenderloin sandwiches! Just add the b-l-t, pickles, and onions. Yum! We don't have any snow. Just cold wind, grey, rain and gloom. Baking bread makes my house feel much happier on days like this. Ditto on ready for spring!

  7. hello maam. a beginner here down in texas. my wife has a kitchenaid mixer and I want to try to make basic homemade bread. my kids like the soft breads but not too doughy or definitely not crusty or chewy. can you send pictures of what your bread looks like inside? thanks.

    1. I agree with Myrna, a good soft grained white bread to try the first time is her batter bread: White Batter Bread.
      The Fleishman's recipe makes a little firmer slice, however, very good. Use regular white flour instead of bread flour for a little softer loaf, and butter the top of the loaf while still warm.

    2. thanks for posting the inside pic. tried 4 loaves Saturday. a lotta work but i liked it. 3 turned out perfect inside but kinda dark outside. maybe due to our new oven(?). apparently im supposed to handle it gently after rising... the first loaf deflated when I set it down on the dang counter too hard after rising when I was opening the oven door. yes ill try the other recipe and the shortening glaze yall suggested. very helpful website. any other sugg's or warnings are much appreciated.

      texas rookie

    3. About your dark loaves - make sure your oven is fully preheated - takes at least 20 minutes no matter what the buzzer says. That keeps the oven more even while it's baking your bread. If you see it's getting too dark after baking 20-25 minutes, tent a piece of foil over the top of the loaf (quickly, don't leave the oven door open too long); that will let the loaf continue to bake inside so it's not doughy while the crust doesn't get too brown.

  8. If your kids like a basic soft bread, you might try the white batter bread http://iowasue.blogspot.com/search?q=white+batter+bread
    we have posted. For a softer not chewy or crusty top brush with butter or shortening while it is still warm.

  9. I made the bread but used the active dry yeast. I knew that your liquid could not get over 110 degrees or it would kill the yeast but I tried it anyway and followed the directions. I am a obsessive rule follower lol and well as I guessed my bread turned out dense and very compact. It still tastes good and we will use it to dip into our bean soup today or pintos tomorrow. But overall love the recipe.

    1. Misti,
      You may not have let your bread raise long enough if you didn't use instant or rapid-rise yeast.
      **If you use active dry yeast, the first rise should double in size, about 30-60 minutes; the second rise should also double in size, about 1-1 1/2 hours for a loaf.
      Ordinarily, this is a very good, home-made bread...however, homemade bread will never be as light and airy as purchased breads, which use a lot of additives to make fluffy bread.
      Hope you'll give it another try.


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