Nothing beats the aroma of freshly made bread! This homemade white bread recipe is simple to prepare and produces fluffy bread with a beautiful brown exterior. Add it to your favorite bread recipes to ensure that you’re always prepared for breakfast.
Something about the aroma of freshly made bread is immediately soothing. It’s difficult to be angry when the aroma of bread baking wafts through the home. At bakeries, you never see furious individuals ordering loaves of bread.
There’s something to be said about nice odors leading to good moods, and I believe we could use more good moods today more than ever. Thus I strongly advise you to start baking your own bread to:
a) Make your home smell wonderfulb) Boost your spiritsc) Have freshly made bread, which is always preferable than store purchased
- Making Homemade White Bread
- Easy Homemade White Bread
- What makes homemade bread light and fluffy?
- What is the secret to making homemade bread?
- Can I make bread with flour and water and salt?
- How to make homemade white bread more flavorful?
- Which flour is best for bread?
- What are the 3 main ingredients in bread?
- What are the 4 basic ingredients in baking bread?
- What are the 7 common bread making mistakes and how do you prevent them?
- Why do you put milk instead of water in bread?
Making Homemade White Bread
- First and foremost, don’t be terrified of yeast. It’s your pal. Everything will be OK. This recipe calls for active yeast, which simply means it must be dissolved in water before use, which you will do in the mixing bowl.
- 8 teaspoons, and if you’re using yeast packets, it is half a packet. What should you do with the remainder of the packet? Just double the recipe to create two 8×4 loaves or one large 9×5 bread! The quantity of yeast used is important since you don’t want the bread to taste overly yeasty. We were using 1 1
- You won’t need your grandmother’s bread machine, but you will need a stand mixer with a dough hook attachment (aff link).
- When the dough pulls away from the sides of the bowl while mixing, you’re ready to proceed to the next stage. Don’t fall prey to the “I’ll just leave it a little longer just in case” mentality since you’ll wind up with a tough, thick loaf, which is the reverse of what we want here.
- You’re going to let it to rise twice. Once in an oiled basin covered with a dish towel or plastic wrap for 45 minutes, and once in a greased loaf pan for an hour.
Isn’t yeast a fantastic substance?
It is, indeed. When covering it for the second rise, simply loosely drape plastic wrap over the top to let it to pop up a little over the top of the pan.
As it comes out of the oven, it will be a magnificent golden loaf that smells like freshly made paradise.
We’re going to add a sensual gloss to the top with melted butter to make it even more wonderful. As a consequence, the crust is absolutely crisp and makes a delightful, quiet little crunch sound when you slice into it once it cools.
That music is what I live for.
I apologize for destroying all other store brand loaves for you. Nonetheless, your friends and family would be grateful if you give them a loaf or two to savor on a Sunday morning.
Oh, and did I mention? Toasted handmade bread is much superior than store-bought bread. Infinitely.
Easy Homemade White Bread
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 1 cup + 2 teaspoons warm water
- 1 teaspoon active dry yeast or instant yeast
- 1 tsp granulated sugar
- 2 tablespoons more granulated sugar 1 tablespoon honey
- 1 tablespoon unsalted butter, diced, room temperature (can substitute for 1 Tablespoon olive oil)
- 2 cups general purpose flour
- For coating the bowl, use olive oil.
- 1 tablespoon melted unsalted butter
- 1 tsp granulated sugar
8 teaspoons instant yeast or active dry yeast, 14 cup + 2 Tablespoons warm water, 1 12 teaspoon sugar, and mix well. Let for a 10-minute resting period, or until the yeast foams.
Combine water, yeast, and 1 teaspoon sugar in the large bowl of a stand mixer.
- 4 cups regular flour
2 teaspoon of salt 2 teaspoon honey, 1 teaspoon unsalted butter 1
To the bowl, add the remaining sugar (and honey, if using), 1 tablespoon butter, salt, and 2 cups flour. Mix on low speed with the dough hook attachment until the dough comes together and has a soft consistency. If it’s still a little sticky, add a tablespoon of flour at a time until the required consistency is reached. Mix for another 5 minutes, or until the dough is smooth and pulls away from the edges of the bowl.
- Apply a thin coating of olive oil to the inside of a separate big bowl. Move the dough to an oiled basin, coat with oil, then cover with a clean dishtowel or plastic wrap and let aside for 45 minutes, or until the dough has doubled in size.
Extra virgin olive oil
- After the dough has risen, carefully punch it down and turn it out onto a floured surface or a nonstick mat. Spread out the dough into a long rectangle with an 8-inch short side. Begin rolling the dough from the short edge. Put seam side down in an 8×4 loaf pan that has been oiled. Cover loosely with plastic wrap and leave in a warm location to rise for 1 hour.
- 2 tbsp. unsalted butter
Preheat the oven to 375°F and place the oven rack in the lower-middle position. Bake for 30 minutes, or until the top is golden brown and the center sounds hollow when tapped. Brush with melted butter, then gently remove from pan and cool thoroughly on a wire rack.
- Cut, serve, and enjoy!