Basic White Bread Recipe Fresh Yeast

Homemade White Bread – A soft and fluffy, chewy and tender, perfectly delicious, basic bread recipe. A comforting classic that’s perfect warm with butter, used for a homestyle sandwich, or served up as morning toast with jam.

To me making bread is a total stress reliever. Just taking a moment to set all things aside and just spending a few minutes preparing bread dough, watching it seamlessly rise then enjoying the fresh scent of the hot bread steaming through the oven vents.

As long as we can remember, bread has been at the table and homemade bread just has a way of taking us back home.

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My grandparents always made the best homemade bread and I’m hoping to pass that tradition on for my kids and grandkids to enjoy.

And isn’t it amazing how much better fresh bread tastes than the packaged stuff at the store (that’s filled with unnecessary ingredients)?

Here we just use 6 staple ingredients (and water) and it creates a delicious loaf of bread that will disappear right before your eyes. No one can resist a slice or two!

Easy White Bread

As a side note, if you are having trouble finding yeast right now and are craving bread you can try Irish Soda Bread or Beer Bread. Or try my Buttermilk Biscuits. No yeast required!

If you have an instant read thermometer (which is recommend for testing liquid temps used in the recipe) you can test center of loaf for doneness. For this type of bread it should be 195 degrees Fahrenheit in center.

Yes. If you don’t own an electric stand mixer this white bread can also be done the old fashioned way – just by using a mixing bowl and a wooden spoon. Mix in as much flour as you can with the spoon then as it starts to get heavy, knead in the remaining flour by hand.

Basic White Einkorn Yeast Bread

Yes. If you want two loaves of bread you can double the recipe, if you have a larger mixer to fit the capacity.

If you want a hit of tang you can replace milk with buttermilk. Bring to room temp by heating on 20% power in the microwave just until lightly warm, not 110 degrees. Don’t overheat or it will curdle.

Dry milk will work great too, just use 1/4 cup mixed with 3/4 cup water in place of the 3/4 cup milk. Or use 3 Tbsp buttermilk powder.

Soft White Bread Recipe: Easy And Fluffy Baking A Moment

A soft and fluffy, chewy and tender, perfectly delicious bread recipe you'll use again and again! A comforting classic that's perfect warm with butter, used for a homestyle sandwich, or served up as morning toast with jam.Max Bernstein is a baker, cook, and educator, who studied bread baking at the French Culinary Institute in New York City, and has cooked lots of other things at lots of other places.

Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people.

To end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.*

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Our goal is to break down some of the basics of the techniques, chemistry, and superstition behind great bread, and make the whole idea of getting your hands in some dough a little less intimidating. This column isn't about baking the

I want to start with a look at the four major stages of bread baking that we're going to be working with throughout this series:

These pillars are going to be our template, and as we work through bread formulas together, they're all going to fit roughly into this framework, or we're going to demand to see their hall-passes. Along the way, we're going to talk about some of the vocabulary bakers use to talk to each other in the wee hours of the morning. WTF is a bread formula and who-the-sh*t is proofing? You'll know the ins and outs soon enough.

Miracle One Hour White Bread

And speaking of formulas, our first formula is going to be our workhorse: a tasty, crusty, airy, middle-of-the-road loaf that's so versatile you can shove seeds into it or make it into a rye. This bread is delicious as-is, and it'll be a great starting point for trying out your own ideas, making pan loaves or hearth loaves, French toast, bread crumbs, garlic bread, or a classic PB&J.

The Workhorse loaf is white bread done plain and simple, with no frills. The following, four-ingredient formula yields two crusty hearth loaves with a nice, open crumb. It uses all white flour, and only calls for commercial yeast...for now. We'll get into the weird stuff in later posts.

A formula? Is it the same as a recipe? Almost. It's like a recipe, but it's based on ratios (the percentages listed next to our weights above), not finite amounts. Why is this helpful? It's important for two main reasons. First, it makes scaling a recipe up or down really easy. Some days at work, I need to make two loaves of this bread; some days I might need a dozen. Memorizing the ratios in a formula allows me to easily make the amount of bread I want. Second, if we think of bread recipes in ratios,

The Best Homemade Bread (white Bread Recipe)

, it makes it easier to compare different kinds of bread with each other based on how much of each ingredient is present relative to the others—regardless of how many loaves we're making at once. As we get more practice looking at these ratios, it will allow us to alter a bread's formula to achieve certain qualities in the bread. It will also allow us to look at new formulas and have an idea of what it should feel and look like as we move through the process before we even start baking. That means fewer failed experiments.

And that's just about all you need to get started—well, that and some essential bread-baking equipment, including a stand mixer, bench scraper, and some kind of oven-safe, lidded dish to bake it in.

Dutch oven with lid; digital scale; bowl scraper; bench scraper; 2 (2-pound) capacity bread proofing baskets or medium mixing bowls lined with lightly floured cloth; spray bottle filled with water.

Soft And Fluffy White Bread Using Tangzhong

This recipe requires a scale to measure the ingredients—it's a far more accurate way to bake and will deliver much more consistent results. This recipe works with multiple types of yeast: choose whichever is available to you.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.

Frugal Homemade Bread Recipe {dairy Free, Egg Free}

There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.

However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.

Knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.

Bread Maker Bread (basic White Loaf)

This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know