White Bread

In the time of this coronavirus craziness bread is proving to be elusive. I haven't been to a grocery store that didn't have its aisles cleared of any and all bread. Lucky for us, I haven't seen a single store that didn't have yeast and bread is very easy to make. Besides the yeast, this White Bread recipe calls for things that you probably already have in your pantry, so it is quarantine friendly!

White Bread wouldn't be my first choice in bread. We usually go for wheat bread, but I also couldn't find any flour in the grocery store and all I had at home was all-purpose. This might not be as good for you as a whole wheat bread would be, but it's not packed full of any unnecessary ingredients or preservatives, so we're really coming out on top!

Also, because this bread doesn't have any preservatives you have to be extra careful about how you're storing it. I suggest keeping it in an airtight container in the fridge or freezer and just taking out pieces as you need them.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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White Bread

A simple a delicious classic white bread recips.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Resting Time 3 hrs

Total Time 3 hrs 50 mins

Course Breakfast

Cuisine American

Servings 2 loaves

Calories 40 kcal

Ingredients

  

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For Bread:

• 2 ¼ cup (510 grams) warm water
• 1 package (7 grams) active dry yeast
• 3 tablespoons (37 or 63 grams ) granulated sugar or honey
• 1 tablespoon (8 grams) salt
• 6 ½ cups (780 grams) bread or all-purpose flour
• 2 tablespoons (28 grams) unsalted butter melted and cooled

Instructions

 

For Bread:

• In the bowl of a stand mixer fitted with a hook attachment, add the warm water and the yeast. Let sit for 5-10 minutes to allow the yeast to dissolve and start to get foamy.
• In a separate bowl whisk together the sugar, salt, and flour. If you are using honey you can add it to the yeast mixture. Add the melted and cooled butter to the yeast mixture and stir.
• Add the flour mixture to the yeast mixture and stir on low until all the ingredients are combined. Turn the speed to medium and beat for 5-7 minutes or until the dough is smooth and elastic.
• Spray a metal bowl with non-stick spray and place the dough in the bowl. Cover with a clean towel and allow to rise in a warm place for 1 ½ hours or until the dough has almost doubled in size.
• Punch the risen dough down to release the built-up gas. Turn the dough out onto a clean and floured surface and divide it in half. Shape each piece of dough into a loaf.
• Place in 2 greased 9-inch loaf pan. If you only have one loaf pan you can refrigerate the other piece of dough until the first is finished baking.
• Cover the loaf pans with a clean towel and allow to rise in a warm place for 1 ½ hours or until doubled in size.
• Preheat the oven to 375 degrees (F). Bake the loaves for 30-35 minutes. If the bread is cooked through it should sound hollow when you tap it.
• Remove from oven and allow to cool before removing from pan.

Nutrition

Serving: 1sliceCalories: 40kcalCarbohydrates: 6.4gProtein: 0.8gFat: 1.3gSaturated Fat: 0.7gCholesterol: 3mgSodium: 363mgPotassium: 16mgFiber: 0.3gSugar: 1.9gCalcium: 16mg

Keyword bread, white bread, yeast, yeast bread

Tried this recipe?Let us know how it was!

White Bread

1. In the bowl of a stand mixer (I used this one) fitted with a hook attachment, add the warm water and the yeast. The water needs to be about 110 degrees (F). If it is too warm it will kill the yeast, too cold and the yeast won't wake up. Let sit for 5-10 minutes to allow the yeast to dissolve and begin to get foamy.
2. In a separate bowl whisk together the sugar, salt, and flour. If you are using honey instead of sugar you can add it to the yeast mixture at this point. Add the melted and cooled butter to the yeast mixture and stir.
3. Add the flour mixture to the yeast mixture and beat at a low speed until the ingredients are combined. Turn the speed up to medium and beat for 5-7 minutes or until the dough is smooth and elastic.
4. Spray a metal bowl with non-stick spray and place the dough in the bowl. Cover the bowl with a clean towel and place in a warm spot to rise for about 1 ½ hours or until almost doubled in size.
5. Punch the risen dough down to release all of the built-up gas inside of it. Turn the dough out onto a clean and floured surface and divide it into two equal pieces. Shape each piece of dough into a loaf shape.
6. Place in 2 9-inch greased loaf pans (I used this one). If you only have one loaf pan you can refrigerate the other piece of dough until the first is finished baking. You can also make the dough into a round shape and bake it on a baking sheet.
7. Cover the loaf pans with a clean towel and allow it to rise in a warm place for about 1 ½ hours or until it has doubled in size.
8. Preheat your oven to 375 degrees (F). Bake the bread for 30-35 minutes. It should be golden brown on top and sound hollow when tapped. If you want to be sure it is bake through you can test the internal temperature. It should be at 200 degrees (F).
9. Remove from oven and allow to cool before removing from the pan.

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