Our recipe for Homemade Bread has always been popular, but this white bread recipe is so EASY with such few ingredients – it’s a keeper! Italian Bread and No Knead Bread also have only 5 ingredients or fewer.
If you find yourself wanting to make bread but are planning to only use what you have on hand, this white bread is for you. Or maybe you’re just craving the unbeatable taste of homemade bread for your sandwiches and toast!
Whatever the scenario, this easy white bread is the answer to every situation! It only takes FIVE ingredients, and I bet you already have most of them on hand.
Basic Quick Bread Recipe Baker Bettie
The process for making this white bread recipe is pretty similar to any other homemade yeast bread, but making the dough is quicker and simpler because there are so few ingredients.
YEAST. In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand until bubbles form on the surface. Whisk together the remaining 3 tablespoons of sugar, salt, and 3 cups of flour.
DOUGH. Stir vegetable oil into the yeast mixture, then pour into the flour mixture and beat until smooth. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
Gluten Free Bread Recipe For An Oven Or Bread Machine
KNEAD. Turn dough onto a floured surface and knead until it is smooth and elastic about 8-10 minutes. Place the kneaded dough in a greased bowl, turning once to grease the top.
SHAPE. After it has doubled in size, punch the dough down using your fist. Turn the dough onto a lightly floured surface and divide it in half. Shape each into a loaf. Place, seam side down, in 2 greased 9×5-inch rectangle loaf pans.
BAKE. Bake at 375°F until golden brown and the bread sounds hollow when tapped, or has reached an internal temperature of 200°F, about 25 to 35 minutes. Remove from pans to a wire rack to cool.
Easy Homemade Bread Recipe
Kneading helps activate the gluten and form microbubbles in the dough. These bubbles expand during the proof time. The more you knead the dough the tighter and more even the bread’s inner crumb will be. This recipe requires a good amount of kneading.
Do not overwork your dough. Try to knead and shape your dough in about 1 minute. The danger is wanting to continually work your dough because you get into the rhythm of kneading. Avoid this temptation and be quick with your movements.
Yeast. I used active dry yeast for this white bread which requires it to bloom in warm water before being mixed in with the rest of the ingredients.
White Bread Recipe
Sugar. Adding sugar to the water along with the yeast will “feed” the yeast and help it activate. After 3-5 minutes the yeast should bubble and become fluffy. If the water is cloudy and flat, the yeast does not activate properly. Discard and start again.
Split bread. There are a few culprits that can cause split bread. Keep these in mind to help create the perfect loaf.
The best pan to use. The goal is to get a bread pan that bakes the bread evenly and consistently. Aluminized steel or ceramic pans are great options for this purpose!
Sandwich Bread Without Yeast
Make this recipe healthier. You could include some ground flaxseed, or top it with rolled oats. I know this doesn’t keep the 5 ingredient rule, but it never hurts to add some extra healthy goodies.
STORE. Because homemade white bread does not contain preservatives, it needs to be stored correctly to avoid drying out. Wrap the loaf in plastic wrap and then in foil.
FREEZE. Slice the loaf or freeze it whole. Place the bread in a Ziploc bag or wrap it with plastic wrap then again with aluminum foil.
Better No Knead Bread Recipe
Freezing bread dough. Making up a batch or two of dough to freeze is so helpful. All you have to do later on is pull out the desired amount of dough, let it rise for a few hours, and bake.
Note that you will need to double the amount of active dry yeast you use to compensate for any yeast that will die in the freezer.
To bake. Unwrap and place the dough in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for a few hours and then rise until it is about doubled in size. Bake according to recipe directions.
French Bread Recipe
Make breadcrumbs. If your white bread accidentally gets too stale, easily make it into breadcrumbs. Take the stale bread and run it in the food processor until it has your desired texture. Store the crumbs at room temperature for a month or in the fridge for 3 months.
The taste of Homemade Bread cannot be matched, and that alone is worth the effort to make it yourself. Not to mention, you get to control exactly what bread ingredients you use and avoid the preservatives found in bagged grocery bread. Using Great value ingredients 2 loaves of bread would cost about $1.40 which is less than purchasing 2 loaves of store-bought bread.
I prefer bread flour for this white bread recipe because it makes the bread so soft. But, all-purpose flours work fine too. If you wish you can make your own bread flour using all-purpose white flour and vital wheat gluten. Add 1½ teaspoons of vital wheat gluten to a 1-cup measuring cup. Fill the rest of the cup up by spooning in all-purpose flour (or white whole-wheat flour). Sift it together.
Easy Sourdough Bread Recipe For Beginners
The most time-consuming aspect of breadmaking is waiting for it to rise, not once but twice. You can speed up this process by creating a warmer environment:
Preheat your oven to 200°F then turn it OFF. Place the dough in an oven-safe bowl and cover it with a warm damp tea towel. Stick it in the oven until the dough has doubled in size.
Heat up a bowl of water. Put the bowl of dough on top of the hot water bowl, making sure that the water doesn’t touch the bowl of dough.
Artisan Bread Recipe
Make ahead of time. Place cooled (or baked) loaves in a large resealable plastic bag and store on the counter for 3–4 days. Store in the refrigerator for up to 1 week. This bread also freezes beautifully.
Use it up. This homemade bread is perfect for making French Toast Bake, Breakfast Strata, French Toast, Monte Cristo Sandwiches and Homemade Croutons.
Serving: 1 loaf , Calories: 1381 kcal , Carbohydrates: 254 g , Protein: 43 g , Fat: 20 g , Saturated Fat: 2 g , Polyunsaturated Fat: 6 g , Monounsaturated Fat: 10 g , Trans Fat: 0.1 g , Sodium: 3515 mg , Potassium: 443 mg , Fiber: 11 g , Sugar: 23 g , Vitamin A: 6 IU , Vitamin C: 0.04 mg , Calcium: 61 mg , Iron: 3 mg
Homemade Bakery French Bread
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!Walking you through making a basic white yeast bread at home, with tips and step-by-step photos. This easy homemade white bread is made with milk, for a lovely soft crumb. It makes two loaves (or halve the recipe to just make one loaf) and freezes beautifully!
Since homemade bread making is something I do a lot, I figured it might be helpful to anyone wanting to learn how to make bread at home, to share a basic homemade white bread recipe and to walk you through the process of making it.
Banana Bread Recipe
This simple 6-ingredient bread recipe will make two 1 lb. loaves of bread. The recipe has lots of flexibility in terms of ingredient options and doesn’t use a ton of flour to make two loaves. I love this loaf as it’s a nice sturdy loaf, that slices well and easily to any size slice.
This bread freezes beautifully, so you can enjoy one right away and freeze the other for later. It also features an easy, no-rolling-needed shaping method, that’s great for beginners.
I have use a stand mixer fitted with a kneading hook, but if you don’t have a mixer, simply get yourself a big bowl and a wooden spoon and do your kneading on the counter instead.
Easiest Rustic Bread Recipe Ever
Store your baked bread at room temperature, wrapping the cut end with plastic wrap. I like to store it on a cutting board, wrapping just the cut end, but placing the cut side down, to keep the plastic secure against the cut end, to keep the moisture in the bread.
Baked and cooled bread can be tightly wrapped and frozen for up to 3 months, though it will be best if used within the first month after freezing.
Be sure to read the notes and have a look at the step-by-step photos above the recipe card, for more tips on making this bread.
Simple Yeast Bread Recipes Chart
Store your baked bread at room temperature, wrapping
0 Komentar