What you need:
(1) cup of water heated to 110°F (45°C)
Active dry yeast, measuring 2 1/4 teaspoons (one package)
A quarter cup of sugar, granular
melted 1/4 cup unsalted butter
1/2 cup of milk that is heated (110°F/45°C)
half a teaspoon of salt
mixed-purpose flour, 4 and 1/2 cups
What to do:
Warm the water, add the yeast, then stir in the sugar, measuring out a teaspoon per bowl. Wait 5 to 10 minutes, or until it starts to froth.
After the butter has melted, add the heated milk, salt, 2 cups of flour, and the remaining sugar. Combine by mixing.
To make the dough come together and draw away from the sides of the basin, gradually add the remaining flour, half a cup at a time.
To make the dough smooth and elastic, transfer it to a surface that has been gently dusted with flour and knead it for 8 to 10 minutes.
Spread the dough out in a basin that has been gently oiled.
Cover with a wet towel and let aside to rise in a warm spot for at least an hour, or until it has doubled in size.
Roll out the dough and flatten it with a punch. Cover and let rise for 30 more minutes in a greased 9×5-inch loaf pan.
Set oven temperature to 375°F, which is 190°C.
After 30–35 minutes in the oven, check to see if the bread is golden brown on top and makes a hollow sound when tapped.
Once cooked, transfer to a wire rack to cool completely before slicing.
The whole process takes 2 hours and 25 minutes, including 20 minutes for preparation, 1 hour and 30 minutes for rising, and 35 minutes for cooking.
Calories: 170 | Portions: 12 slices
Some pointers:
For a softer crust, brush the top of the baked loaf with melted butter.
To prevent the bread from becoming sticky, wait until it has cooled completely before cutting.
Here are some variations and tips for making white bread:
Variations:
Whole Wheat Blend: Mix white flour with whole wheat flour (50/50 ratio) for a heartier loaf with more fiber, while still retaining some softness.
Honey White Bread: Swap out sugar for honey to give the bread a natural sweetness and golden color.
Herb Bread: Add dried herbs like rosemary, thyme, or oregano to the dough for a savory twist.
Garlic Bread: Mix in garlic powder or minced garlic for a flavorful loaf perfect for toasting.
Seeded White Bread: Incorporate sesame seeds, sunflower seeds, or flaxseeds into the dough or sprinkle them on top for extra crunch and nutrition.
Milk Bread: Use milk instead of water for a richer, softer loaf with a slightly sweet taste.
Cheese Bread: Fold in shredded cheese (cheddar or parmesan) for a cheesy white bread variation.
Sweet Bread: Add raisins or cranberries, and a bit of cinnamon for a slightly sweet breakfast loaf.
Tips:
Kneading: Knead the dough for at least 8-10 minutes to develop gluten, which ensures a light and airy texture. If you’re using a mixer, knead until the dough is smooth and elastic.
Proofing: Allow the dough to rise in a warm, draft-free area until it doubles in size. This usually takes about 1-2 hours. Cover the dough with a damp towel or plastic wrap to retain moisture.
Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create better structure and texture.
Check for Doneness: When tapping the top of the loaf, it should sound hollow. You can also use a thermometer to check if the internal temperature reaches 190-200°F (88-93°C).
Butter the Crust: For a softer crust, brush melted butter on top of the loaf right after it comes out of the oven.
Cool Properly: Let the bread cool completely on a wire rack before slicing to avoid a gummy texture inside.
Freezing: White bread freezes well. Wrap it tightly in plastic wrap or foil, and freeze for up to 3 months.
These variations and tips will help you create delicious, fluffy white bread with different flavors and textures to suit your preference!
Here’s how to properly store white bread to keep it fresh:
Room Temperature:
Shelf Life: White bread can be stored at room temperature for 3-5 days.
Container: Store the bread in a bread box, or in a plastic bag or airtight container to prevent it from drying out. If using a bag, squeeze out as much air as possible to retain moisture.
Avoid Refrigeration: Storing bread in the refrigerator can cause it to stale faster due to moisture loss. It’s best to keep it at room temperature unless the climate is extremely humid.
Freezer Storage:
Shelf Life: White bread can be frozen for up to 3 months.
Freezing Method: Wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag to prevent freezer burn.
Thawing: When ready to eat, thaw the bread at room temperature. For quicker results, you can toast slices directly from frozen.
Slice Before Freezing: It’s helpful to slice the bread before freezing so you can pull out individual slices as needed, instead of the whole loaf.
Tips:
Reheating: To refresh room-temperature or frozen bread, wrap it in foil and heat in the oven at 350°F (175°C) for 10-15 minutes to restore some of its softness.
Avoid Direct Sunlight: Store the bread in a cool, dark place, away from direct sunlight or heat, which can cause it to mold faster.
By following these storage tips, you can keep your white bread soft and fresh for as long as possible!
Here is the approximate nutritional information for a typical slice (about 25g) of white bread:
Calories: 70-80 kcal
Protein: 2-3g
Fat: 1g
Saturated Fat: 0-0.2g
Carbohydrates: 13-15g
Sugars: 1-2g
Fiber: 0.5-1g
Cholesterol: 0mg
Sodium: 130-150mg
Key Nutritional Points:
Calories: White bread is relatively low in calories, making it a common staple in meals.
Carbohydrates: High in carbs, which provide energy but may be lower in fiber compared to whole-grain options.
Protein: Moderate protein content from wheat flour, though it’s lower than in whole-grain breads.
Fat: Low in fat, with minimal saturated fat unless butter or oils are added during preparation.
Sodium: White bread can be moderately high in sodium, depending on the recipe.
While white bread is a convenient and widely consumed food, opting for whole grain or whole wheat alternatives may offer more fiber and nutrients for a healthier choice.