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 hourshours
Cook Time 30 minutesminutes
Author Sowji'sKitchen
Ingredients
1PacketActive Yeast
1 1/2tbspSugar
1 1/4CupWarm water
1 1/2tbspButter
1/2tbspSalt
3 1/4CupsBread Flour
1/2tspOil
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.