HOMEMADE BREAD (HOMEMADE WHITE BREAD)
How to make the best Homemade White Bread that's soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions. This recipe can be doubled, and made in 2 loaf pans. EASY - A great basic bread dough recipe for beginners. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini @ The Flavor Bender
Categories Bread Breakfast Brunch Lunch
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the water in the mixer bowl of your stand mixer.
- Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
- Allow the yeast to sit in a warm place for about 15 minutes, until it's activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn't activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
- Once the yeast is activated, you're ready to make the bread dough.
- To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
- Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
- Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
- Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it's smooth and elastic.
- While the dough is kneading, check on it every few minutes to make sure it's kneading well, and is not too dry or too wet.
- If the dough is sticking to the sides of the bowl, then it's too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it's at the right consistency - lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn't sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
- Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
- While the dough is proofing, prepare the bread loaf pan. Butter 1 - 9 x 5 inch loaf pan and set aside, until the dough is ready.
- Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 - 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
- Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
- Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
- Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it's evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.
- The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
- Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It's best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
- When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It's done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
- Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
- Optional - brush melted butter on the top while it's hot to add more buttery flavor.
- Keep the loaf in a bread box at room temperature for upto 4 - 5 days, or slice and keep in the freezer for up to 1 month.
Nutrition Facts : Calories 122 kcal, Carbohydrate 23 g, Protein 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 147 mg, Sugar 2 g, ServingSize 1 serving
BEST EVER WHITE BREAD
This is a fabulous white bread, perfect for sandwiches and morning toasts. From the " Heartland Cooking" serie, by Frances Towner Giedt.
Provided by Chef Glaucia
Categories Yeast Breads
Time 3h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in the bread machine pan.
- Select "Dough" cycle.
- When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface. Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal. Place seam side down in prepared loaf pan.
- Cover and let it rise in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 350°F Bake loaf until browned, abou 35 to 40 minutes. Let cool in pan for 5 minutes. Remove to rack to cool.
- Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Nutrition Facts : Calories 150.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.8, Sodium 322.9, Carbohydrate 26.9, Fiber 1.3, Sugar 2.4, Protein 4.9
BEST EVER WHITE BREAD (ABM)
This is a recipe I developed from lots of trial and error. I just kept experimenting with my bread maker. This same dough makes beautiful dinner rolls as well.
Provided by Tricia Foley
Categories Yeast Breads
Time 2h5m
Yield 1 2 lb loaf, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place ingredients in bread maker following your manufacturers guidelines.
- Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
FAVORITE WHITE BREAD
Knowing how much I like to bake bread, an aunt shared this recipe with me. I enjoy making it on rainy days and giving the house a warm, homey feeling. -Nancy Perry, Sayre, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each.).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the egg, shortening, sugar, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., With a sharp knife, make five shallow diagonal slashes across the top of each loaf. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.
Nutrition Facts :
EXCELLENT WHITE BREAD
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
Provided by Melissa Clark
Categories dinner, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams
COUNTRY WHITE BREAD
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
More about "best ever white bread recipes"
WHITE BREAD RECIPES | ALLRECIPES
From allrecipes.com
WHITE BREAD RECIPE - JO COOKS
From jocooks.com
BEST-EVER WHITE BREAD - RECIPE | COOKS.COM
From cooks.com
WHITE BREAD {SO SOFT AND EASY TO MAKE!} - PLATED CRAVINGS
From platedcravings.com
CLASSIC WHITE BREAD LOAF | BAKING MAD
From bakingmad.com
BEST SOFT WHITE BREAD EVER RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE WHITE BREAD RECIPE | MYRECIPES
From myrecipes.com
BEST WHITE BREAD RECIPE EVER! (MY MOM'S FAMOUS RECIPE!)
From afoodiestaysfit.com
THE FLUFFIEST WHITE BREAD IN THE WORLD | SAVEUR
From saveur.com
WHITE BREAD RECIPE (BEST HOMEMADE BREAD) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
EASY WHITE BREAD RECIPE (1 LOAF) - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
21 RECIPES THAT CALL FOR WHITE BREAD | MYRECIPES
From myrecipes.com
CLASSIC WHITE BREAD RECIPE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
EASY WHITE BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
HOW TO MAKE HOMEMADE WHITE BREAD | I HEART RECIPES
From iheartrecipes.com
LITERALLY THE BEST BREAD RECIPE EVER
From literallydarling.com
BEST WHITE BREAD RECIPE EVER - FIND THE BUSINESS INFORMATION …
From companytrue.com
HOMEMADE WHITE BREAD LOAF | RICARDO
From ricardocuisine.com
THE BEST WHITE SANDWICH BREAD | MEL'S KITCHEN CAFE
From melskitchencafe.com
50 BEST BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST HOMEMADE WHITE BREAD - EASY AND DELICIOUS
From thesouthernladycooks.com
WHITE BREAD RECIPE | BROWN EYED BAKER
From browneyedbaker.com
HOW TO MAKE THE FLUFFIEST WHITE BREAD IN THE WORLD | SAVEUR
From saveur.com
BEST WHITE BREAD RECIPE EVER. | ALL THINGS THRIFTY
From allthingsthrifty.com
SOFT WHITE BREAD RECIPE - BAKING A MOMENT
From bakingamoment.com
EASY WHITE BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
THE BEST WHITE SANDWICH BREAD {STEP-BY-STEP} - THE COOK'S TREAT
From thecookstreat.com
BREAD MACHINE WHITE BREAD – THE FLUFFIEST WHITE BREAD! - TASTY …
From tastyoven.com
EASY WHITE SANDWICH BREAD {OLD FASHIONED RECIPE} - THE BUSY BAKER
From thebusybaker.ca
EASY HOMEMADE BREAD - STEP BY STEP (+VIDEO) | LIL' LUNA
From lilluna.com
PERFECT HOMEMADE WHITE BREAD (SANDWICH BREAD RECIPE)
From biggerbolderbaking.com
OLD-FASHIONED SOFT WHITE BREAD RECIPE - DIVAS CAN COOK
From divascancook.com
THE BEST WHITE BREAD RECIPE - MICHAEL LONDON | FOOD & WINE
From foodandwine.com
BEST EVER HOMEMADE BREAD - THE CRAFT PATCH
From thecraftpatchblog.com
{THE EASIEST!} SIMPLE WHITE BREAD - I AM BAKER
From iambaker.net
REALLY GOOD YEAST BREAD RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOMEMADE WHITE BREAD - IT IS A KEEPER
From itisakeeper.com
THE BEST & EASIEST WHITE SANDWICH BREAD RECIPE (+ VIDEO)
From dontwastethecrumbs.com
JOLYN'S EXTRA SOFT WHITE BREAD RECIPE — BLESS THIS MESS
From blessthismessplease.com
HOMEMADE WHITE BREAD RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
THE SIMPLEST WHITE BREAD EVER RECIPE | BREAD BAKING
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love