Fluffy, soft, buttery, and super easy basic Homemade White Bread with just the right amount of sweetness that tastes way better than store-bought. Get ready to fill your house with that fresh-from-the-oven smell. Go grab the ingredients and bake away!
I bet you’d all agree with me that nothing compares to that distinct fresh-from-the-oven smell wafting in the air. It’s intoxicatingly good and mesmerizing. Agree?
Ever since the day we were told to stay at home, I’ve been baking far more too often just to keep myself busy and as a sort of de-stressing.
Easy Homemade Bread Recipe
And as a huge bread lover myself, I have to make sure I don’t make unnecessary trips outside just for a loaf of bread. That’s why I’m sharing with you today, my foolproof easy homemade bread recipe so you can make it anytime at home. It’s a good base to start with, then just swap with any ingredients to suit your liking.
Making bread at home totally changed my life! And the fact that it’s cheaper and tastes better than store-bought is a major win for me. Our white bread recipe for today uses 7 simple baking essentials that yield two (2) tall beautiful loaves of bread. And if you don’t have a stand mixer at home, no worries. You can always knead this bread by hand.
Although I prefer using bread flour in making this loaf bread due to its high gluten content, you may use all-purpose flour if that’s what you have on hand.
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This white loaf of bread is easy to make. Okay, I know that you’re a little bit hesitant with the yeast, but actually, once you get the hang of it, it’ll be easy.
To make this bread, it’ll need 2 rises – for 1 1/2-2 hours for the initial rise and an additional 30 minutes rise once it is in the pan. Once it rises 1 inch above the pans, you can now pop it in a preheated oven and bake for 30-40 minutes. If browning is too fast, make sure to cover it with foil paper.
This soft, tender and delicious white bread will last up to 4-6 days if stored in an airtight container or bag. If you want to save the bread for later, you may freeze the baked bread in foil or saran wrap and freeze it for up to 1 month. You can also freeze the bread dough after its first rise.
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Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or if you are making this by hand, add water in a large mixing bowl. Let it sit until dissolve for about 5 minutes. Pour in milk, honey, butter, salt, and stir. Gradually add flour and continue mixing dough on low speed adding just enough flour to form soft dough.
If mixing by hand, remove dough and place on a lightly floured surface. Knead for about 6-8 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1 ½ to2 hours or untildoubled. Punchthe dough down.
Working on a lightly floured surface, divide dough in half. Flatten the dough into a rectangle, then fold a third of the dough on top of itself. Quickly fold the bottom third down so that it overlaps the other layers. Pinch thedough toseal where the layers meet to close it up
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Lift dough and place into two greased 9×5 inch loaf pans. Allow to rise for an additional 30 minutes or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for about 30-40 minutes. If bread is browning too fast tent with foil paper. You can easily check for doneness by using a thermometer. An instant-read thermometer inserted into the center of the bread shouldread 195°F to 200°F.
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Fluffy, soft, buttery and super easy basic Homemade White Bread with just the right amount of sweetness that tastes way better than store-bought. Get ready to fill your house with that fresh-from-the-oven smell. Go grab the ingredients and bake away!
Recipe: Super Easy Pure Rye Bread
Serving: 1 slice | Calories: 306 kcal (15%) | Carbohydrates: 57 g (19%) | Protein: 10 g (20%) | Fat: 4 g (6%) | Saturated Fat: 2 g (13%) | Cholesterol: 7 mg (2%) | Sodium: 381 mg (17%) | Potassium: 118 mg (3%) | Fiber: 2 g (8%) | Sugar: 5 g (6%) | Vitamin A: 111 IU (2%) | Calcium: 37 mg (4%) | Iron: 1 mg (6%)
Tag Us On Instagram! Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below! Follow on InstagramKernels of sweet corn stud this sweet and flavorful Mealie Bread, a South African sweetcorn bread that is sure to delight any cornbread fan.
Mealie bread is a traditional South African quick bread made from mealie, known in other parts of the world as maize, or corn.
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Maize was first grown for food in indigenous Mexico, and it is thought that thePortuguese were the first to bring maize from the Americas to Africa.
It became quite popular in many parts of Africa where it was (and is) used to make a number of pudding, porridge, and bread dishes.
A large pot of boiling water would have beenput on the stove (or campfire) with a can, or something similar, inside to act as a platform for the bread pan.
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Then, the loaf pan with the bread batter was placed into the boiling water so the water came about halfway up the sides of the pan.
Steaming is a gentle cooking process that cooks the corn slowly, creating a very tender consistency. The resulting bread is very moist, more like a cross between a thick, cooked corn pudding and a very dense quick bread.
But, while we were in South Africa, we were served mealie bread that was a bit more bread-y than pudding-y. It had a a dry crust from baking and a crumbly texture. This corn bread was more similar to the Southern US cornbread that we were familiar with.
Mealie Bread (south African Sweetcorn Bread) • Curious Cuisiniere
It is this baked, more bread-like version of mealie bread that we experienced while on safari that we used as the model for today’s mealie bread recipe.
The sweet corn kernelsare partially ground, giving the bread a moist texture and a fun pop of flavor as you bite into the whole kernels.
There’s nothing like fresh sweet corn. And this sweetcorn bread really captures the essence of the sweet corn harvest in a delicious and comforting loaf!
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One important thing to note is that due to the corn in this bread it can be quite crumbly. While we first crafted this recipe to be more similar to the crumbly mealie bread we had on safari, much of the feedback from our readers was requesting a cornbread that held together better.
We have since adjusted our recipe a bit to make it a bit closer to the more dense and moist, steamed mealie bread, which does hold together better.
If you prefer your mealie bread to have a bit more of a dry crumb, we recommend increasing the cornmeal by 2 Tbsp.
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Who doesn’t love a corn side dish, particularly when it’s in season in the summer. These other corn side dish recipes are sure to fill your craving!
(And, if you’re looking to explore more veggie-laden quick breads, you have to try this Southern sweet potato bread. It’s even better than pumpkin bread!)
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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I’m South African. You sure do know that this is the best recipe for Meilie Bread. You can also use this recipe in to make waffles in your waffle machine. Once the waffle is made put all your pizza ingredients on top and grill till the mozzarella cheese is sizzling and golden brown. Walla a tasty lunch.
Cornmeal is sold in the UK. If your store has a world foods section, it's likely to be there. I have seen and purchased it from Morrison's, Tesco and Sainsbury's in London ALso check your local Asian supermarket. I have also seen in it some Turkish supermarkets
Very yummy, not at all bland veggie stuffed bread! I made it, cut it and froze it. Have been enjoying as accompaniment to breakfasts, lunches and dinner.
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Hi- am doing an international week at my school & my class have South Africa. Would love to cook this with my class- do you have the measurements of the ingredients in grams? Thank you - also we
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