1963 Homemade White Bread

1963 Homemade White Bread

There’s something about a vintage recipe that prompts you to try it. It’s been around a while and chances are your mom or grandma made it and maybe you even ate it. In 1963 I was still 4 years off of being a twinkle in my parents’ eyes, but it makes me wonder if my mom ever tried this recipe. I didn’t change it as far as ingredients are concerned, I just made a couple of adjustments based off of the times and methods I’ve learned. The dough for this bread is so soft and the loaves come out absolutely beautiful.

1963 Homemade White Bread

I found this recipe on Veronica’s Cornucopia. As Veronica states on her blog, many vintage 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 heats the milk to a high enough temperature to kill any harmful bacteria that might be in the milk. 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!

1963 Homemade White Bread

This recipe was introduced to Veronica through a friend of hers. Apparently it’s from a 1963 copy of a Good Housekeeping Cookbook, hence the name. I followed Veronica’s lead by heating the milk in the microwave. I made a few minor method changes that are reflected in the printable version below. I’ve made this twice and my family adores it.

1963 Homemade White Bread

It makes two loaves, so you can bake one to go with dinner and save the other for the next day. If your family is like mine, there won’t be any slices left from the first loaf and they’ll be wanting to dig in to the other!

1963 Homemade White Bread

I have made toast with the second loaf and actually plan to make French Toast with it this morning.

1963 Homemade White Bread

This is a wonderful bread recipe, hope you try it!

1963 Homemade White Bread

Rating: 51

Prep Time: 1 hour, 50 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 20 minutes

Yield: 2 loaves, 24 thick slices

Serving Size: 1 slice

Calories per serving: 140.8

Fat per serving: 1.8 g

1963 Homemade White Bread


  • 1/2 cup 1% milk
  • 3 tablespoons sugar, divided
  • 2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 1/2 cups warm water
  • 2 1/4 teaspoons SAF instant yeast
  • 6 1/4 cups sifted all-purpose flour
  • Egg Wash
  • 1 egg
  • 1 teaspoon water


  1. 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.
  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 until smooth. Add enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 min.
  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.

Notes from Amanda

Saturated Fat 1.0 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.5 g, Cholesterol 4.1 mg, Sodium 197.2 mg, Potassium 43.0 mg, Total Carbohydrate 26.8 g, Dietary Fiber 1.0 g, Sugars 1.9 g, Protein 3.7 g

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.



  1. says

    Aww, so glad you liked this! It was the first bread I ever make if I remember correctly, or at least the first kneaded bread. Yours turned out very nice. Is that melted cheese underneath that jam? I could die! That sounds so good.

  2. Michelle says

    Need to give credit to other websites.. I found this on ayearinbread ages ago ;) Still a great bread, stands the test of time

    • says

      Hi Michelle :) I did give credit to where I found it, on Veronica’s Cornucopia :) A Year in Bread may also have the recipe, but the true credit goes to the cookbook it came from and where I discovered it. So I think i’m covered! Thanks for pointing it out though :)

  3. says

    I introduced Veronica to this bread after I found it in a very old cookbook, I know my mom used to make it because the minute I tried a piece it took me back to her spreading that first pat of butter on the warm soft slice… I am so happy that others are making it also. Great to keep old traditions alive!!! P.S. , I love your photos!!

  4. Wendy says

    Hi Amanda – I found your website by accident, and I think Im gonna like it here!!
    Would this recipe be able to be adjusted so that I could do it in my breadmaker?? I know its an easy one to be done by hand, but Ive not had that much success in making bread the old fashioned way, so I do always tend to use my machine. But this bread does sound lovely, so I will give it a go whatever, and let you know how it turns out.
    Also, can you clarify a couple of other things for me – you must bear in mind that over here in UK, things are labelled up differently to what they are over the pond in USA.
    Firstly, 1% milk – can I use full fat milk?
    Second, what is SAF yeast? Is it regular dried yeast? Can I use dried yeast?
    Lastly, All Purpose Flour – we use plain or self-raising? Which one would I have to use.

    Im sorry for asking you so many questions, but I want to try it over the next few days as Im visiting my sister and she loves fresh bread too, so Im going to take some!!
    Have a nice day, and thank you in anticipation.

    • says

      Hi Wendy! No problem, happy to answer the questions :) I don’t see any problem with using your bread machine. Just follow the guidelines according to the manufacturer. For the other questions:

      1) Full fat milk is fine, I just specified 1% because I also provide the nutritional information and need to be specific
      2) SAF is a brand name and it’s an instant or quick rise yeast. There’s a note in the recipe that if you use regular active dry yeast to increase the first rise by 30 minutes and the second rise by 15-30 minutes
      3) I believe plain flour is the one you want, you don’t want self rising :)

      Hope you enjoy it and please be sure to let me know how it works out in the bread machine!

  5. Joycelyn says

    Actually, the scalding of the milk is done so the yeast will have an ideal temperature to perform it’s best.

    My children, now in their mid & late 40′s grew up on unpasturized milk, & scalding before drinking was never done. I have this same GH recipe, albeit mine is from a 70′s GH cookbook, & the only difference between your version and mine, is my recipe calls for all milk, there is no water. I’ve tried this recipe with all water, & water & powdered milk when in a pinch, but always found using a fuller fat milk made a much tastier loaf.

    Either way, it’s a fine bread recipe for the table, & it’s good to see it making the rounds for the younger generation to try.

  6. Ileen Cuccaro says

    I made this bread yesterday, froze one and ate one. Amazing is all I can say. I toasted it for sandwiches and everyone loved it. This recipe is going in my to make all the time bread. I have to get more pans so I can double the recipe and freeze more of them

  7. says

    I remember watching my mom make bread and of course, back when I was a kid, microwave’s didn’t exist! I remember her scalding the milk on the stove then putting the butter in to let it melt as the milk cooled to lukewarm. She makes bread much differently these days herself. Us kids always would be waiting around for that bread to come out of the oven and all of us wanted that “heel”! Kind of hard for there to be a heel for 3 of us. ;) We loved the bread warm from the oven and then later as toast. Thanks for this memory this morning!
    P.S. BTW, I was born in 63 :)

  8. Alicia says

    In your ingredients it says 6 1/2 and in the directions it says 3 cups of flour. I pre-measure my ingredients, so this really messed me up wen I was mixing everything and had to double the recipe.

    • says

      Hi Alicia, I’m sorry that happened to you. You should always read completely through a recipe before beginning to avoid these types of issues. :) You actually do use all, or almost all of the flour. You just START with 3 cups and then add more flour from the remaining 3 1/2 cups until you reach a soft dough.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>