Best White Bread Recipes

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EASY WHITE BREAD



Easy white bread image

The best easy white bread recipe that delivers soft, fluffy and absolutely delicious bread every time. 5 ingredients and minimal prep are all that's needed.

Provided by Alida Ryder

Categories     Bread

Time 2h25m

Number Of Ingredients 6

1½ cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
3-4 cups flour ((any white flour can be used: Cake, all purpose or bread) )
1 tsp salt
1/3 cup butter / oil ((room temperature butter) )

Steps:

  • Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
  • With the mixer running, add the water and allow to knead in.
  • Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.
  • Knead for another minuted until the dough comes away from the sides of the bowl.
  • If the dough is still very sticky, add more flour and knead in.
  • The dough should be smooth and soft and only a slight bit sticky.
  • Cover with plastic or a damp tea towel and allow to rise for 1 hour.
  • Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
  • Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
  • Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.
  • Remove, brush with a little butter and allow to cool before slicing.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 367 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE BREAD (HOMEMADE WHITE BREAD)



Homemade Bread (Homemade White Bread) image

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

2 ¼ tsp active dry yeast (7 g)
1 cup lukewarm water
1 tbsp honey ((or sugar or maple syrup))
Proofed yeast mixture ((ingredients listed above))
19.5 ounces AP flour (4 ⅓ cups, spoon and leveled (please see notes))
⅓ cup lukewarm water
1 ¼ tsp sea salt
2 tbsp honey ((or sugar or maple syrup))
¼ tsp citric acid (or ½ tbsp white vinegar (optional))
2 tbsp unsalted butter (melted (or vegetable oil))

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

TRADITIONAL WHITE BREAD



Traditional White Bread image

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

2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 ½ cups bread flour

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

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

EXCELLENT WHITE BREAD



Excellent White Bread image

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

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

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



Country White Bread image

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

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

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.

DELICIOUS WHITE BREAD



Delicious White Bread image

Looking for a bread recipe? Then check out this home-made delicious white bread that's made by baking in an oven.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h

Yield 36

Number Of Ingredients 7

5 to 6 cups all-purpose flour
3 tablespoons sugar
2 teaspoons salt
2 packages regular active dry yeast
2 cups water
1/4 cup vegetable oil or shortening
1 tablespoon butter or margarine, melted

Steps:

  • In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120° F to 130° F). Add warm liquid to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • On floured work surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80° F to 85° F) 45 to 60 minutes or until light and doubled in size.
  • Grease 2 (8 x 4- or 9 x 5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough with rolling pin into 16x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 35 minutes or until dough fills pans and tops of loaves are about 1 inch above pan edges.
  • Heat oven to 375° F. Uncover dough; bake 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Brush with melted butter. Cool completely, about 1 hour.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 1 g, TransFat 0 g

BRENDA'S BEST WHITE BREAD



Brenda's Best White Bread image

This recipe is a combination of several I've tried. It's our family's favorite white bread. I use my stand mixer to make this near effortless. I hope you will enjoy it as well :)

Provided by Brenda.

Categories     Yeast Breads

Time 2h10m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 9

1 1/3 cups warm water (90-100 degrees)
2 1/2 teaspoons active dry yeast (1/4 ounce packet)
4 teaspoons sugar (1 tbsp plus 1 tsp)
1/4 cup oil (I use canola)
4 1/4 cups bread flour (Divided)
1 teaspoon wheat malt (Diastatic Malt Powder)
1/4 cup powdered milk
2 1/4 teaspoons salt
1/2 tablespoon butter, chilled

Steps:

  • Fit stand mixer with dough hook.
  • Pour warm water into the bowl of your stand mixer.
  • Sprinkle yeast and sugar over warm water.
  • Let sit 5-10 until mixture foams.
  • Add canola oil, 4 cups of flour (reserve 1/4 cup of flour to use if needed), diastatic malt powder, powdered milk, and salt.
  • Mix on low to thoroughly blend all ingredients. After flour is mostly incorporated, bring speed up to a low-med (2 on a KA P600, or 4 on a KA Artisan).
  • I like a little stickier dough, so often the 4 cups of bread flour is enough for me. If you need to add more flour, add the remaining 1/4 cup a tbsp at a time.
  • Knead with the dough hook on low-med (2 on a KA P600, or 4 on a KA Artisan) for 8 minutes.
  • Remove dough to a large bowl that has been oiled to prevent sticking. Flip over to oil other side as well.
  • Cover with plastic wrap and set in your oven with only the pilot light or oven light bulb on for a draft free rising with a little warmth.
  • Let rise for 1-1 1/2 hours. Dough should double or a little more.
  • I also place my empty bread pan in the oven during rising to warm a bit.
  • Remove dough from the bowl and pat gently into a narrow rectangle on a clean countertop. You want the width to be about the same as the length of your bread pan.
  • Starting at one of the short ends, roll the dough into a log. Tuck under the ends, and place into a lightly greased bread pan (I use a spritz of cooking spray).
  • Spray or lightly oil a piece of plastic wrap and drape loosely over loaf.
  • Place back in oven to rise another 20-30 minutes.
  • Remove pan from oven and set aside in a draft free place while you preheat your oven to 375 degrees.
  • Carefully remove plastic wrap and bake loaf for 25-30 minutes until a light golden brown.
  • Set pan on a cooling rack for about 2 minutes and then take the chilled butter and gently glide it all over the top of the loaf. You may not use the whole chip of butter. Just use enough to lightly coat the top and sides that rose above the pan.
  • Let cool in pan about another 3-5 minutes and then gently tip the loaf out onto the cooling rack to finish cooling. Cool at least 45 minutes before cutting for best results.

Nutrition Facts : Calories 453.3, Fat 12.4, SaturatedFat 3, Cholesterol 7.7, Sodium 902.3, Carbohydrate 73, Fiber 2.7, Sugar 5.1, Protein 11.2

WHITE BREAD



White Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 1 3/4 pound loaves

Number Of Ingredients 7

2 1/2 cups warm water (110 degrees)
1 tablespoon active-dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
7 cups bread flour, plus more as necessary
4 tablespoons (2 ounces) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray

Steps:

  • Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
  • Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
  • Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
  • Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
  • Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
  • Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
  • Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
  • Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
  • Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
  • Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.

BEST EVER WHITE BREAD (ABM)



Best Ever White Bread (Abm) image

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

1 1/3 cups milk
2 tablespoons butter or 2 tablespoons margarine
4 tablespoons sugar
2 teaspoons salt
4 cups flour
1 tablespoon yeast

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.

EASY WHITE BREAD



Easy white bread image

A great recipe for an electric breadmaker - or do it the traditional way

Provided by Good Food team

Categories     Side dish

Time 2h50m

Yield Makes 1 loaf

Number Of Ingredients 5

500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Steps:

  • Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
  • Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins.
  • Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  • Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  • Place it on the baking parchment to prove for a further hour until doubled in size.
  • Heat oven to 220C/fan 200C/gas 7.
  • Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

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2016-05-02 Position an oven rack on the lowest setting and preheat the oven to 400 degrees F. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, …
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EASY HOMEMADE WHITE BREAD (SINGLE LOAF) • ZONA COOKS
2022-05-03 Preheat the oven to 170 degrees F. This is to let the dough rise. Once the oven is preheated, turn the heat off. Place the loaf pan inside. Close the door and allow to rise for …
From zonacooks.com


THE BEST & EASIEST WHITE SANDWICH BREAD RECIPE (+ VIDEO)
2021-08-25 Step 1. Whisk together milk, honey and yeast in a large mixing bowl, or in the bowl of a stand mixer. Allow the yeast to proof until the surface is covered with bubbles. If you don’t …
From dontwastethecrumbs.com


SIMPLE WHITE BREAD RECIPE | MYRECIPES
Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes). Step 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise …
From myrecipes.com


SOFT WHITE BREAD RECIPE - BAKING A MOMENT
2020-01-07 Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes). Preheat the oven to …
From bakingamoment.com


ROBINHOOD | SOFT & SIMPLE WHITE BREAD
Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or …
From robinhood.ca


JULIA CHILD'S WHITE SANDWICH BREAD - DINNER WITH JULIE
2012-03-04 2 tsp salt. 1/4 cup butter, softened. 1. Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, until it …
From dinnerwithjulie.com


CRUSTY WHITE BREAD | RICARDO
Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes. Remove the pot’s lid. Drop the floured bread dough in the centre of the …
From ricardocuisine.com


WHITE BREAD RECIPE - GREAT BRITISH CHEFS
1. To make the dough, rub the fresh yeast into the flour with your fingertips until it breaks up into small pieces and is evenly dispersed into the flour. If using dried yeast, combine with the water …
From greatbritishchefs.com


HOMEMADE WHITE BREAD - IT IS A KEEPER
2015-03-17 Instructions. In stand mixer, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Slowly add warm water and beat with electric mixer on low speed 1 …
From itisakeeper.com


EASY WHITE SANDWICH BREAD {OLD FASHIONED RECIPE} - THE BUSY BAKER
2019-08-12 Let sit for about 4-5 minutes. Add the flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt. Turn the mixer on low speed and mix until a …
From thebusybaker.ca


HOMEMADE FLUFFY WHITE BREAD - RED STAR® YEAST
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch …
From redstaryeast.com


THE BEST WHITE BREAD RECIPE - MICHAEL LONDON | FOOD & WINE
Step 1. In a large bowl, mix the all-purpose flour and bread flour. In a small sauce- pan, heat 3/4 cup of the milk until lukewarm. Pour the warm milk into a medium bowl and stir in the yeast. Let ...
From foodandwine.com


KING ARTHUR'S CLASSIC WHITE SANDWICH BREAD
Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan. Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the …
From kingarthurbaking.com


THE BEST HOMEMADE BREAD RECIPE • LONGBOURN FARM
2016-10-04 Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled. Preheat oven to 375ºF. Bake at 375 degrees F for 25 minutes, remove from …
From longbournfarm.com


10 BEST ALL PURPOSE FLOUR WHITE BREAD RECIPES | YUMMLY
2022-05-11 Ewa Aganyin (or Ewa Agoyin): Mashed African Honey Beans with Chile Pepper Sauce (Served with White Bread) Tunde Wey. fresh bay leaves, kosher salt, red onion, …
From yummly.com


BEST HOMEMADE WHITE BREAD - EASY AND DELICIOUS
2021-06-20 Instructions. Put the two cups of warm water in a large mixing bowl. Add the white sugar and yeast and stir to dissolve. Let set for about five minutes before adding oil, salt, …
From thesouthernladycooks.com


THIS IS THE BEST-TASTING WHITE BREAD — EAT THIS NOT THAT
2022-04-07 All of these negative words became undeservedly associated with the most American of breads. White bread can be inflammatory and is public enemy #1 in the war on …
From eatthis.com


WHITE BREAD RECIPE (BEST HOMEMADE BREAD) | A FARMGIRL'S KITCHEN
2021-11-08 Step 1: Scald the milk, stir in the sugar, salt, and butter to dissolve. Cool the milk mixture to lukewarm. Step 2: Pour the warm water into a warm mixing bowl of stand mixer or …
From afarmgirlskitchen.com


BEST WHITE BREAD - DIETICIAN RECOMMENDED BRANDS | KITCHN
2018-08-22 The 3 White-Bread Brands Rebecca Supports. Arnold Country White: “As far as plain, old-fashioned white breads go, this one isn’t a bad choice. The ingredients are fine in …
From thekitchn.com


WHITE BREAD RECIPES | ALLRECIPES
Mama D's Italian Bread. Rating: 4.5 stars. 593. Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends. No-Knead Artisan Style Bread. Save.
From allrecipes.com


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