HOMEMADE BREAD (HOMEMADE WHITE BREAD)
How to make the best Homemade White Bread that's soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions. This recipe can be doubled, and made in 2 loaf pans. EASY - A great basic bread dough recipe for beginners. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini @ The Flavor Bender
Categories Bread Breakfast Brunch Lunch
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the water in the mixer bowl of your stand mixer.
- Stir in the honey 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.
- To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
- Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
- Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
- Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it's smooth and elastic.
- While the dough is kneading, check on it every few minutes to make sure it's kneading well, and is not too dry or too wet.
- If the dough is sticking to the sides of the bowl, then it's too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it's at the right consistency - lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn't sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
- Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
- While the dough is proofing, prepare the bread loaf pan. Butter 1 - 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. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
- Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
- 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 (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
- Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It's best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
- When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It's done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
- Remove the pan from the oven, and keep it in a warm place (away from drafts) 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.
- Optional - brush melted butter on the top while it's hot to add more buttery flavor.
- 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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 23 g, Protein 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 147 mg, Sugar 2 g, ServingSize 1 serving
SIMPLE WHITE BREAD
You will want to double or triple this recipe so you can have freshly baked bread every day!
Provided by Amanda Rettke-iambaker.net
Categories Side Dish
Time 12h50m
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside.
- In a medium bowl, mix together the flour and salt.
- Pour the yeast mixture into the bowl and combine all the ingredients.
- Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic.
- Store the dough in a sealable plastic bag that has been drizzled in olive oil, making sure the dough is completely covered in the oil. Keep the dough in the refrigerator overnight.
- WHEN YOU ARE READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipped bag,and let it come to room temperature (about an hour). *This can sit in your fridge for SEVERAL days!!
- Prepare a loaf pan with nonstick spray.
- Sprinkle 1-2 tablespoons of flour on your work surface, take the dough out of the bag, and knead and fold the dough for about 1 minute.
- Form a log with the dough that will fit in your prepared loaf pan. Cover the pan with the plastic bag and let it rise until is has at least doubled in size (about 2 hours).
- Meanwhile, preheat the oven to 350°F.
- After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife.
- Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.
Nutrition Facts : Calories 177 kcal, ServingSize 1 serving
ONE LOAF WHITE BREAD
Make and share this One Loaf White Bread recipe from Food.com.
Provided by wildheart
Categories Yeast Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, sugar, and salt into the warm water.
- Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
- Wait 5 minutes; if yeast does not bubble buy new yeast.
- Put flour in a large bowl; stir in yeast mix.
- Stir thoroughly; turn onto a floured board and knead.
- Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
- Put dough in a greased bowl and turn to coat.
- Cover with a clean damp towel and let rise til double.
- Punch down; shape into loaf and put in greased loaf pan.
- Let rise.
- Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
- Can also be shaped into 12 dinner rolls or 8 hamburger buns.
- Bake for less time if using these shapes.
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
WHITE BREAD
This makes four loaves of lovely, homemade bread that's great for freezing. I remember this bread fondly as the perfect base for open-faced hot sandwiches. The prep time is approximate, depending on how fast your yeast takes to rise.
Provided by Sackville
Categories Yeast Breads
Time 2h30m
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
- Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
- Cool to lukewarm.
- Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
- Add 1 tablespoon sugar and whisk in yeast.
- Let stand until puffed up, before pouring into the lukewarm milk.
- Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
- Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
- Work in between 7 to 7 1/2 cups more white flour.
- Knead on the counter for about 10 minutes.
- Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
- When risen, punch down before turning out on the counter.
- Cut into four equal pieces.
- Shape into loaves, about 9 x 5 inches.
- Put into oiled pans and cover with the waxed paper.
- Let rise until doubled.
- Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
- Turn pans back to front.
- Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
- Put back in oven, if only bottom needs more time, without pan.
- Bake 1-2 minutes.
- Brush margarine on tops.
- Put in plastic bags when cold.
- Freeze.
Nutrition Facts : Calories 2037, Fat 36.8, SaturatedFat 11.3, Cholesterol 25.6, Sodium 1267.4, Carbohydrate 366.5, Fiber 12.9, Sugar 23.2, Protein 53.2
QUICK 1.5 LB WHITE BREAD FOR BREAD MACHINE
A quick 58 minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. Low in sugar and sodium. I make a loaf of this each and every day. Makes enough for a family of 6 each day. Mmmmmm. If your not needing to cut back on sodium or sugar, you can add 1/2 tsp of salt and 1 tbsp of sugar.
Provided by volkswagon mama
Categories Breads
Time 1h3m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Check your bread machine book for their directions. Most want liquids first then dry ingredients.
- 1. Add water.
- 2. Add olive oil.
- 3. Add unbleached flour.
- 4. Add flax seed.
- 5. Add yeast.
- Put bread pan into your bread machine and set it on the 58 minute express bake mode. Push start.
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
More about "white bread 1 food"
IS BREAD BAD FOR YOU? NUTRITION FACTS AND MORE - HEALTHLINE
From healthline.com
WHITE BREAD - ROGERS FOODS
From rogersfoods.com
NATURAL OVENS BAKERY KETO-FRIENDLY WHITE BREAD 3 LOAVES - 1 NET …
From amazon.com
Reviews 848
INFLATION STAYS IN DOUBLE FIGURES AS FOOD PRICES SOAR | LRD
From lrd.org.uk
COST OF CHEDDAR CHEESE, WHITE BREAD AND PORRIDGE OATS SOAR – …
From independent.co.uk
WHITE-BREAD DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
WHITE BREAD VS SANDWICH - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
CALORIES IN WHITE BREAD AND NUTRITION FACTS - FATSECRET
From fatsecret.com
7 WHITE FOODS — AND WHAT TO EAT INSTEAD - HEALTHLINE
From healthline.com
CALORIES IN 1 SLICE OF WHITE BREAD AND NUTRITION FACTS - FATSECRET
From fatsecret.ca
WHOLE GRAINS: HEARTY OPTIONS FOR A HEALTHY DIET - MAYO CLINIC
From mayoclinic.org
WHITE BREAD - WIKIPEDIA
From en.wikipedia.org
WHITE BREAD (1 EACH) DELIVERY OR PICKUP NEAR ME - INSTACART
From instacart.com
BREAD: IS IT GOOD OR BAD FOR YOU? - MEDICAL NEWS TODAY
From medicalnewstoday.com
HOMEMADE WHITE BREAD LOAF | RICARDO
From ricardocuisine.com
REFINED CARBOHYDRATES SUCH AS WHITE BREAD RAISE MISCARRYING RISK
From msn.com
WHITE BREAD RECIPES - BBC FOOD
From bbc.co.uk
PRICE OF BRITISH FOOD STAPLES INCLUDING CHEDDAR CHEESE, PORRIDGE …
From news.sky.com
COST OF CHEDDAR CHEESE, WHITE BREAD AND PORRIDGE OATS SOAR – …
From aol.co.uk
BREAD CALORIES, NUTRITION FACTS, AND HEALTH BENEFITS - VERYWELL FIT
From verywellfit.com
PRICES OF UK FOOD STAPLES SOAR | THE SCOTSMAN
From scotsman.com
WHITE BREAD – THE FOOD NANNY
From thefoodnanny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love