Look no further for the BEST and simplest homemadeBread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!
There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!
NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.
The Only White Bread Recipe You'll Ever Need
7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.
8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.
One Loaf White Bread Recipe
Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
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To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well too!
Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.
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Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast).
Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
Freezing Instructions: To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed. To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
How To Make Just One Loaf Of Brioche Bread » The Practical Kitchen
Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).
Calories: 202 kcal Carbohydrates: 41 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Sodium: 196 mg Potassium: 56 mg Fiber: 1 g Sugar: 3 g Calcium: 8 mg Iron: 2 mg
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.time coming. Over the past two years, I’ve been perfecting my sourdough bread recipe, and I finally feel like I’ve got it. And
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, is it a lot easier than the last recipe I shared. Like…so much easier. If you find yourself with some sourdough (or are toying with the idea of growing your own starter), then you are going to want to keep this single loaf sourdough bread recipe in your back pocket. It makes one
At this point, I can’t really imagine my life without sourdough. I loved the challenge of growing it in early 2020 (pre-pandemic people, call me a trendsetter)—even if the months it took to mature my starter were absolutely excruciating…with so many failed loafs of sourdough along the way.
Sourdough babies that are all around the country. Friends and family collected a little extra sourdough and now have their own starters at home. Some right here in Brooklyn, one in Missouri, one in Florida, one in Connecticut, one in Virginia. It’s fun to spread the sourdough love.
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Plus, I’ve grown fond of sourdough discard recipes. When I’m not baking this loaf, I’m making sourdough muffins, crepes, shortcakes, and of course, these delectable sourdough cinnamon rolls with orange glaze.
First, whisk together the water and starter. Once whisked, add in the flour and salt. Mix together with a spatula until just combined, making a shaggy dough like how it’s pictured above. Hot tip—do this an hour before you go to bed the night before baking. Trust me.
Cover up your sourdough with plastic wrap and let it sit for 45 minutes. This is a little tip I learned from a friend—it prevents the top of the dough from developing a small crust during the rise.
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Next is the stretch and fold technique. As pictured above, you are going to grab a corner of the dough and fold it over on the top. Do this with all four “corners” of the dough (aka only do this four times at different parts of the dough), and it will form into a little ball as such:
Cover up the sourdough with plastic wrap again and let it rise overnight. This process should take 8 to 10 hours—just enough time for you to get in a good night of sleep.
Remove the dough with the bench scraper or rubber spatula to a cutting board that you pre-floured. Let it rest for five minutes.
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Shape the loaf! It was kind of hard for me to picture how I shape it, so here’s a video tutorial I love to follow that will make it easy for you. Cover it again with that plastic wrap and let it sit for 45 minutes. At this point, you’ll also want to preheat your oven to 450 degrees.
After that small second rise, flip the loaf over onto a piece of parchment paper. Using a bread scorer (like this one) draw a little design! This will create those breaking points when the bread rises in the oven. The design you see above is pretty much my go-to right now. It always comes out so beautifully.
Place the parchment paper with the loaf into a dutch oven. Another thing I learned? You don’t have to preheat your dutch oven! Unlike my previous tutorial where I told you to do so, I found out that you don’t actually have to do that in order to create a successful sourdough loaf. Yay for not having to burn your arms placing the bread in!
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Cover the dutch oven with the lid and bake for 20 minutes. After, remove the lid and it should look like the above image.
Bake for another 30 minutes. Your bread will become nice and golden brown and crunchy, like this! You’ll probably hear some popping noises from the crust.
Let the bread sit for 1 hour before slicing. I know, I know! Patience, grasshopper. It will be easier to slice if you wait. But I won’t judge if you slice off a
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While I do love to enjoy fresh slices of bread, I’ll be honest with you—I don’t finish a whole loaf in just a few days time! Instead, I freeze slices
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