This homemade bread is always a family favorite and can be done so easily with this perfect recipe my grandma handed down to me. Making bread is easier than you think!
My miracle no knead breadis another one of my favorite bread to make, but it is also just as easy as this homemade bread. Bread is so rewarding to make and tastes even better than store-bought!
I am so excited to be sharing my Grandma’s perfect bread recipe with you! She was the best baker and although I love her homemade pancakes and her no fail pie crust, you just can’t beat her bread recipe. So many memories came to me as the bread was baking, and the wonderful fresh smell filled my house. I remember her fresh warm bread was always ready for us when we went to visit. It was gone as fast as she would slice it up.
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My grandma’s homemade bread recipe is a must-try for anyone seeking a simple bread recipe. With just a handful of ingredients, you can create a loaf of bread that will make you never want to buy bread at the store again!
With these simple ingredients that you already have at home, this bread comes together quickly and easily. Check out the recipe card at the bottom of the post for all of the exact measurements.
Only six ingredients to make a simple homemade bread that is delicious in every way. It is a tried and true favorite that my grandma was so generous to pass down to me. I love this bread so much and love the texture and flavor that it has to offer. The dough is made in a stand mixer but can be done by hand as well. Kneading the dough in between each rise of the dough helps form the dough but also gets out any air bubbles.
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Usually our baked bread does not last long enough to even store it or keep out longer than that day. Now though is a great time to have some on hand and be prepared when my family does need bread. With growing boys and a bigger family, all together we are needing more groceries and bread is one of them.
My grandma’s original recipe didn’t use a stand mixer. You can add the ingredients to a large bowl and combine until the dough has formed and is smooth. Then proceed to knead it on a floured surface.
Calories: 171 kcal Carbohydrates: 33 g Protein: 4 g Fat: 2 g Saturated Fat: 1 g Sodium: 185 mg Potassium: 44 mg Fiber: 1 g Sugar: 3 g Calcium: 7 mg Iron: 2 mg
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Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.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.Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!
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.
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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.
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 that you
With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.
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The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.
If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.
A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers195°F.
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Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.
When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.
You can make this white bread recipe in two 8½ x 4 ½ inch loaf pan for bread loaves that are taller. But a 9 x 5 loaf pan will work too. However, if you do use a9 x 5 inch pan, the resulting bread loaves will be slightly taller (but still makes great sandwiches!)
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The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.
I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.
To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.
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All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.
Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.
The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.
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So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.
But what I personally like to do (especially because this recipe will yield TWO loaves), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.
Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.
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The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 – 25
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