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Easy Simple White Bread | Home made White Bread

Easy Simple White Bread | Home made White Bread with detailed video and photo recipe – This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!

This EASY White Bread is made from scratch. It makes one bread and is the perfect sandwich bread! Making homemade bread is easier than you think.

There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread.

WHAT IS CLASSIC WHITE BREAD MADE WITH?
Delicious white bread is traditionally made with just,

Flour
Water
Yeast
Sugar
Salt
Butter

Proofing is important.
The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a beautifully risen, airy and light bread loaf.

If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.

With under-proofed bread dough, you’ll end up with a smaller bread loaf that is more dense and has less volume.

HOW TO STORE HOMEMADE WHITE BREAD
The fact is homemade white bread doesn’t keep for too long, since it doesn’t have preservatives like store-bought bread.

So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way. slice the bread once it cools down, and then place these bread slices in a container or seal-able bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.

Easy Simple White Bread | Home made White Bread

This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!
Course Baking, Breakfast
Cuisine world
Keyword almond bread, baking bread, home made, white bread
Prep Time 3 hours
Cook Time 30 minutes
Author Sowji’sKitchen

Ingredients

  • 1 Packet Active Yeast
  • 1 1/2 tbsp Sugar
  • 1 1/4 Cup Warm water
  • 1 1/2 tbsp Butter
  • 1/2 tbsp Salt
  • 3 1/4 Cups Bread Flour
  • 1/2 tsp Oil
  • Milk for Brushing

Instructions 

Proofing yeast

  • Place the water in the mixing bowl.
  • Stir in the sugar 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.

Bread loaf

  • Take melted butter to a mixing bowl.
  • Add flour gradually by adding 1/2 cup at a time. Mix flour with butter very well.
  • Add salt and add remaining flour and yeast water.
  • Mix the ingredients to until the dough comes together to form a ball.
  • Apply oil to dough and knead well. Cover with plastic wrap and set for 2 hours to rise until doubled in size.
  • While the dough is proofing, prepare the bread loaf pan. Butter a 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.
  • 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
  • Brush the loaf with some of the milk.
  • Preheat oven to 400 F, When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 30 -35 minutes
  • Remove the pan from the oven, and keep it in a warm place 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.
  • 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.

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How to make Homemade White Bread with step by step :

Proofing yeast

1.Place the water in the mixing bowl.

2. Stir in the sugar to dissolve, and sprinkle the yeast over the water. Gently stir to mix.

3. 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.

4. Once the yeast is activated, you’re ready to make the bread dough.

Bread loaf

1.Take melted butter to a mixing bowl.

2. Add flour gradually by adding 1/2 cup at a time. Mix flour with butter very well.

3. Add salt and add remaining flour and yeast water.

4. Mix the ingredients to until the dough comes together to form a ball.

5. Apply oil to dough and knead well. Cover with plastic wrap and set for 2 hours to rise until doubled in size.

6. While the dough is proofing, prepare the bread loaf pan. Butter a 9 x 5 inch loaf pan and set aside, until the dough is ready.

7. 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).

8. Next, tightly roll up the short side, along the length of the dough rectangle.

9. 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.

10. The top of the dough should rise about 1 inch above the rim of your bread loaf pan

11. Brush the loaf with some of the milk.

12. Preheat oven to 400 F, When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 30 -35 minutes

13. Remove the pan from the oven, and keep it in a warm place 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.

14. 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.

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