Charly’s Gamma Bread – Soft White Bread in Cast Iron
There’s something deeply nostalgic about the smell of fresh bread wafting through the house. If you grew up with a grandmother or mother who always had a loaf cooling on the counter, you know that comforting feeling of slicing into a warm loaf, steam rising, and spreading on a little butter. This soft white bread recipe in a cast iron loaf pan takes me right back to those days, but with one big upgrade: cast iron. And let me tell you, once you bake bread in cast iron, you’ll never go back.
I call this Charly’s Gamma Bread because it’s a recipe that has become a family staple, baked over and over again until perfected. The result? A loaf that’s light and fluffy inside, with a perfectly thin, soft crust that stays tender for days. Unlike rustic, crusty breads, this one is all about comfort – perfect for sandwiches, toast, or just pulling apart piece by piece at the kitchen counter.
Why You’ll Love This Recipe
- Soft store-bought style crust – thin, tender, and never too chewy.
- Perfect for sandwiches – holds together beautifully without crumbling.
- Stays fresh for days – no dry bread after day one.
- Beginner-friendly – works with a bread machine, stand mixer, or by hand.
- Cast iron magic – ensures even baking and the perfect rise.
Ingredients You’ll Need
- 1 1/2 cups whole milk (warm, about 110°F) – warmth activates the yeast without killing it.
- 2 1/4 cups bread flour – gives structure; I recommend War Eagle Mill or King Arthur.
- 2 cups all-purpose flour – for softness.
- 1 large egg (room temp) – adds richness.
- 3 tablespoons sugar – balances flavor and helps browning.
- 1 1/2 teaspoons salt – enhances flavor.
- 2 1/2 teaspoons (or 1 packet) instant yeast – I like SAF yeast from King Arthur.
- 2 1/2 tablespoons lard – makes the crumb tender and crust soft. (Butter works too, but lard keeps it bakery-style.)
💡 Tip: Spoon flour into the measuring cup and level it off – never scoop straight from the bag, or you’ll end up with too much flour.
Step-by-Step Instructions
- Mix the dough
In your bread machine (dough setting) or stand mixer, add ingredients in the order listed. Mix until a soft, slightly sticky dough forms. If mixing by hand, knead for 8–10 minutes until smooth. - First rise
Let the dough rise until doubled in size. This usually takes about 1–1 1/2 hours in a warm, draft-free spot. - Shape the loaves
Divide dough evenly (a kitchen scale helps here). Shape into loaves and place into two greased cast iron loaf pans.
- Second rise
Allow loaves to rise again until doming over the pan. For a DIY proofing box, microwave a cup of hot water for 2 minutes and place the pans inside with it. - Bake
Bake at 350°F for 25–28 minutes on the middle rack, until golden brown on top. - Finish with butter
Immediately remove from pans and brush tops with melted butter for that bakery shine.
Expert Tips & Troubleshooting
- Dough too sticky? Resist adding too much flour. The dough should be tacky but manageable.
- Dense loaf? Your yeast may be old, or your liquid too hot/cold.
- Uneven rise? Make sure loaves are evenly divided and pans are placed side by side in the oven.
Variations & Serving Ideas
- Honey White Bread: Swap sugar for honey.
- Herb Loaf: Add 1 teaspoon dried rosemary or thyme to the dough.
- Garlic Bread: Brush baked loaves with garlic butter.
- Cinnamon Toast: Toast slices and spread with cinnamon sugar butter.
Storage & Make-Ahead Notes
- Room Temperature: Store in a bread bag or wrapped in foil for up to 4 days.
- Freezer: Wrap cooled loaves in plastic wrap + foil; freeze up to 3 months.
- Make-Ahead: Dough can be refrigerated overnight after first rise, then shaped and baked the next day.
FAQs
Can I make this bread without a bread machine?
Yes! A stand mixer or even hand-kneading works just fine. Just knead until smooth and elastic.
Can I substitute butter for lard?
Absolutely. Butter will work, but the loaf may be slightly less tender.
Do I need cast iron pans?
Not required, but they give the best rise and even baking. If using glass or steel pans, baking time may vary.
How do I know when the bread is done?
It should be golden brown and sound hollow when tapped on the bottom, or register 190°F internally.
Conclusion
There’s just nothing like a loaf of homemade bread cooling on the counter – and this soft white bread recipe in cast iron loaf pan will become your go-to. Whether you’re making sandwiches for the week, serving alongside dinner, or enjoying a warm slice with butter, it’s comfort food at its finest.
Did your grandma make bread like this too? 🍞 Let me know in the comments, and don’t forget to share this recipe or 📌 save it to Pinterest for later!
harly’s Gamma Bread – Soft White Bread in Cast Iron
Ingredients
- - 1 1/2 cups whole milk warm (110°F)
- - 2 1/4 cups bread flour
- - 2 cups all-purpose flour
- - 1 egg room temp
- - 3 tbsp sugar
- - 1 1/2 tsp salt
- - 2 1/2 tsp instant yeast 1 packet
- - 2 1/2 tbsp lard
Instructions
- Add ingredients in listed order to bread machine or mixer. Mix until smooth.
- Allow to rise until doubled (1–1.5 hours).
- Divide dough evenly into two greased cast iron loaf pans.
- Let rise until doming over pans.
- Bake at 350°F for 25–28 minutes.
- Remove from pans; brush with butter.
Notes
- Freeze up to 3 months.
- Sub butter for lard if desired.
