White Bread Recipe
User Reviews
4.7
White Bread Recipe
Description
The White Bread Recipe combines instant yeast with lukewarm water and sugar to activate the yeast before mixing it with additional water, salt, butter, and all-purpose flour. The dough is kneaded until it pulls cleanly from the sides of the mixing bowl, indicating proper gluten development. It is then left to rise in a warm place until doubled in size, which typically takes about an hour.
After punching down, the dough is gently pressed to remove air pockets and shaped into a rectangle before being transferred to a greased loaf pan. The resulting bread bakes to a golden crust with a soft, even crumb inside, providing a versatile base for everyday use.
Flour amounts can vary depending on environmental factors, so add flour gradually to achieve a soft but not sticky dough. The loaf is fully baked when it reaches an internal temperature of 195°F. Store wrapped tightly at room temperature for up to four days to maintain freshness.
Ingredients
Yeast
- ¼ ounce instant yeast 2 1/4 tsp
- ½ cup water lukewarm
- 2 tablespoon sugar
Dough
- 1 ⅓ cups water lukewarm
- 2 teaspoon salt
- 2 tablespoon butter unsalted, at room temperature, cut into cubes
- 4 ½ cups all-purpose flour up to 5 cups
- 1 tablespoon butter unsalted, melted
Instructions
- Add the yeast, ½ cup of water, and sugar to the bowl of your mixer, stir and let it sit for 5 minutes.
- Add the remaining 1⅓ cups of water to the bowl, salt, 2 tbsp butter at room temperature, and 4 cups of flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. The dough is soft, but not sticky and it's ready when it comes clean from the side of the bowl. Make sure to mix for about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and cover it with plastic wrap. Place it in a warm place and let it rise until it doubles in size. It should take about an hour.
- Gently punch the dough down with your fist to get rid of some of the air. Turn the dough onto a clean, lightly floured surface and press it down with your fingers to remove some of the air pockets.
- Grease a 9-inch loaf pan with butter or cooking spray.
- Using your hands pat down the dough into a 9x12-inch rectangle, then roll it up jelly roll style. Place it into the prepared loaf pan. Place it in a warm draft-free environment and let it rest again until it doubles in size, should take another 30 to 45 minutes.
- Preheat your oven to 400℉ and position the oven rack on the lowest setting.
- Brush the loaf with melted butter and transfer the loaf to the oven. Bake for 30 to 35 minutes, rotating halfway through, until golden brown.
- Remove the loaf from the oven and immediately brush with more melted butter.
- Allow the bread to cool in the loaf pan for 10 minutes then transfer it to a cooling rack to finish cooling completely before slicing.
Notes
- The amount of flour can vary; add more flour in small increments if the dough feels sticky after mixing well for several minutes.
- Check doneness by internal temperature: 195°F in the loaf center indicates fully baked bread.
- Store the bread tightly wrapped in plastic at room temperature for up to four days to keep it fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 247kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 469mg | 20% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 106IU | 2% |
| Calcium | 8mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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