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Most Basic White Bread Recipe
This is the most basic white bread recipe ever. It's a simple yeast bread that doesn't require many ingredients at all yet it results in a tender loaf with a crispy crust. If you want a soft crust cover the loaf with a towel while it cools.
Course
Bread
Cuisine
Amercian Heritage
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Rising
1
hour
hour
45
minutes
minutes
Total Time
40
minutes
minutes
Servings
16
Calories
164
kcal
Author
Marye Audet-White
Ingredients
5
cups
all-purpose flour
may need up to a cup more
3
tablespoons
sugar
divided use
1
tablespoon
active dry yeast
2
teaspoons
salt
2
cups
water
110F - divided use
2
tablespoons
butter
melted and cooled to room temperature
Instructions
Add the yeast, 1 teaspoon of sugar, and ¼ cup of the water to a small bowl.
Set aside until it looks foamy.
Add the remaining water and sugar to the foamy yeast mixture and stir.
Add 1 cup of the flour and
beat
well.
Add the melted butter and salt.
Beat
for a minute or two on high speed of the mixer, stopping to scrape the bowl occasionally.
Stir in enough of the remaining flour so the dough makes a ball.
Turn out onto a lightly floured surface and knead for about 8 minutes - or until the dough pulls back when you stretch it.
Form into a ball.
Add the dough to a large greased bowl.
Grease the top of the dough and cover with a clean towel.
Let rise for 1 hour, or until doubled.
Punch the dough down.
Let rest for 10 minutes.
Cut into 2 equal pieces.
Roll each into a rectangle using a rolling pin.
Begin at the short end and roll the rectangle up tightly.
Pinch the seams and tuck the ends under to seal.
Repeat with the other rectangle .
Place each loaf, seam side down, into a greased loaf pan.
Cover with a towel and let rise until double, about 45 minutes.
Meanwhile, preheat the oven to 400F.
Bake the loaves for 25 minutes, or until golden brown.
Remove from the oven.
Let sit for a minute then run a knife between the bread and the pan to loosen it.
Lay the pans on their sides for 5 minutes.
Remove the bread and let cool completely.
Notes
You may substitute milk (110f) for the water if you want a richer bread.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
3
mg
|
Sodium:
305
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
45
IU
|
Calcium:
7
mg
|
Iron:
1.8
mg