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.
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.
Simply Sandwich Bread (recipe + Video)
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.
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.
No Knead Whole Wheat 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.
Store your baked bread at room temperature, wrapping the cut end with plastic wrap. I like to store it on a cutting board, wrapped, but cut side down, to keep the plastic secure against the cut end, to keep the moisture in the bread.
Easy Homemade Bread Recipe
Serving: 1 serving , Calories: 127 kcal , Carbohydrates: 22 g , Protein: 4 g , Fat: 2 g , Saturated Fat: 2 g , Cholesterol: 2 mg , Sodium: 301 mg , Potassium: 66 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 20 IU , Vitamin C: 1 mg , Calcium: 28 mg , Iron: 1 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.
If you want to start your own sourdough journey, you canBUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake all the amazing bread you dream of. Cost is $12.
How To Make Bread With Plain White Flour
We’re all trying to bake sourdough right now, but finding bread flour right now is almost impossible! Unless you have access to a local mill.
Many of you told me that you’ve had to use all-purpose flour for sourdough recipes, because that’s all you can find, but the results have not been great. Which makes sense, because all-purpose flour and bread flour are not interchangeable.
All-purpose flour has a lower protein percentage than bread flour (AP usually around 11.8% and bread flour around 13.2%), simply meaning it’s NOT as strong. So your loaves have fallen flatter than you’d like, and don’t have the oven spring you’re used to.
Simple Crusty White Bread Recipe
This led me to testing different methods, hydration levels, and brands of flours over the last few weeks, to develop a simple sourdough bread recipe for you, that uses 100% all-purpose flour.
With a lower protein percentage in the flour, using the right amount of water is critical for success. If you use the same amount of water that a recipe for bread flour calls for, the dough will be extremely wet and sticky, because it cannot absorb water the same way.
I played with different amounts of water, and really found the sweet spot to be between 275 and 290 grams water to 400 grams flour, depending on the brand of flour you’re using.
Spelt Bread Loaf (no Knead)
If you look at the nutrition label of the unbleached all-purpose flour you have on hand, you’ll notice that the ingredient list is either:
Hard Wheat Flour PLUS, Malted Barley Flour. And if enriched, will have Niacin (vitamin B3), Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid) added.
The vitamins/minerals are added to “enrich” the flour with nutrients. They do not affect the bread’s outcome. The really important ingredient that just change the outcome is Malted Barley Flour.
Ingredient Basic White Bread Recipe
Malted barley flour aids in a more golden brown end result, and because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.
A basic sourdough bread recipe made with 100% all-purpose flour, naturally leavened with sourdough starter. It has a soft and light crumb, with golden crust. Perfect recipe for when you don't have bread flour.
*Look at the ingredient list on the back of your bag of all-purpose flour to see if yours is just one ingredient, hard wheat, or if it has malted barley flour added.
Easy 100% Whole Wheat Bread •
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.
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