• Prep Time 4 hours
  • Baking Time 30 minutes
  • Makes 6 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tbsp sugar
  • 1 1/2 cups warm water
  • 2 tbsp active dry yeast
  • 3 cups milk, warm
  • 1/2 cup butter or shortening, cut into cubes
  • 1/2 cup sugar
  • 3 1/2 tbsp salt
  • 1 1/2 cups warm water
  • 1 bag Robin Hood® Original All Purpose Flour
  • 1/2 cup butter or shortening, melted, optional

Serving Size: 6 loaves


Serving Size: 6 loaves

  • Dissolve 1 tbsp (15 mL) sugar in 1 1/2 cups (375 ml) warm water in very large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • In separate bowl, combine warm milk, butter, 1/2 cup sugar and salt. Mix in warm water and stir to melt butter. Add milk mixture and 8 cups (2 L) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in remaining flour gradually. Divide dough between two large bowls if necessary for easier handling, adding more flour to make a soft dough which leaves sides of bowl(s). Turn out on floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (10-15 minutes).
  • Place in lightly greased bowls. Turn dough to grease tops. Cover with plastic wrap and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Grease 6 loaf pans.
  • Punch down dough. Turn out onto lightly floured board and divide into 6 equal portions. Working with 1 piece of dough at a time, divide into 3 balls, ensuring that remaining dough is covered to prevent drying. Place 3 balls into greased pan. Cover with plastic wrap and tea towel. Repeat with remaining 5 portions of dough.
  • Let rise in warm place until doubled, about 60 minutes.
  • Preheat oven to 400°F (200°C). Brush dough with melted butter if using.
  • Bake on lower oven rack 25 to 30 minutes or until dough reaches an internal temperature of 190°F (88°C). Remove from oven and brush with additional melted butter if a soft crust is desired. Remove from pans and cool on wire rack.


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