The most simple recipe for basic homemade white bread. Made from just yeast, sugar, water, flour and salt this white sandwich bread will become a staple in your house!
Friends, we are in the middle of a very unsettling time. A strange virus has taken over the world, we have been instructed to stay home and suddenly popping out to the shops for a loaf of bread is something that just can't happen. We can't see our friends, there are no social gatherings happening and all non essential businesses are closed.
It is very overwhelming and there is a whole lot that is completely out of our control. What I am choosing to focus on, is what I can control.
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We are so lucky that living rurally, not a whole lot changes for us. We are at home most days anyway and as our kids aren't yet at school we don't have that to contend with either. Our pantry and freezer is stocked, our garden is growing and I am going to be spending this time making even more things from scratch than before.
The thing I want to encourage over this time is coming together as a nation and world and connecting even though we have to physically isolate. We are so incredibly lucky to be isolating in a time where it's never been easier to stay in touch online. Over the weekend I baked a loaf of this bread on my Instagram stories and I was amazed at how many people baked along with me! I will be doing more of this, so if you are on Instagram, be sure to follow along.
This basic white bread recipe is just that. Simple ingredients, no fancy equipment needed and the softest, fluffiest loaf of homemade white bread that you can make.
Basic Bread Recipe
It makes amazing sandwiches, toast and freezes really well. You can also turn it into bread rolls very easily (see recipe for details)
I always use active dried yeast – this yeast needs to be activated before using it in the dough. The reason I like using this yeast is that it’s a safeguard to bread rising failure. You can actually see that the yeast is activated which is essential for the bread making process!
To activate active dry yeast, add it to a small amount of warm water (somewhere between 40-45°C/105-115°F) and sugar (the amount called for in the recipe) and whisk it around and leave it sitting for about 5-10 minutes. It will start to bubble and foam when it is ready. If this doesn’t happen your yeast may either be too old or the water may have been too hot or too cold. Throw it away and start again. When the yeast is activated using warm water it produces carbon dioxide gas, which causes the bread to rise. You can also use instant yeast (use the same amount as active dry yeast) or Surebake yeast which is a mixture of active dry yeast and bread improvers and is typically used in breadmakers. Both these types of yeast can be added directly to the other ingredients without activating the yeast first. You will need to use twice as much Surebake yeast as you would active dry yeast.
Crazy Easy 4 Ingredient Artisan Bread
You can't substitute it completely. Wholemeal flour makes a much denser loaf of bread which I find not very enjoyable. If you really want to sub some wholemeal flour in, start with 1 cup wholemeal, 3 cups plain flour and see how that goes. Over the next couple of weeks I will be working on a wholegrain sandwich bread recipe so watch this space!
I put my dough to rise in our linen cupboard. The hot water cylinder is in there which makes a nice warm environment. If you don't have a hot water cupboard you can use the following places:
Your yeast may be old – see above for how to activate the yeast. If your yeast doesn’t activate, it’s no good. Throw it out and start again.
Crusty No Knead Bread
It may simply be too cold where you are trying to rise your bread! If it’s cooler where you live, try putting the bread in the hot water cupboard or preheat the oven to 50°C and then turn off before placing the bread in there to rise.
When the bread is golden brown and you tap the bottom of the loaf (remove from the tin first) and it sounds hollow, it’s done.
If you have an instant read thermometer you want the internal temperature of the bread to be 88°C/190°F –this postexplains it and tested a few different types of breads – it’s a really interesting read if you are keen to learn more about bread baking!
Zucchini Bread Recipe
The most simple recipe for basic homemade white bread - made from just yeast, sugar, water, flour and salt this white sandwich bread will become a staple in your house!
To make bread rolls After the first rise, punch the dough down and divide into 12 equal pieces. Roll into balls and place side by side in a greased baking tray, leaving about a 2cm gap between rolls. Allow to rise, covered, for 45 minutes then bake at 190°C for 15 minutes, brush with melted butter and bake for a further 5-10 minutes until golden brown
Calories: 1926 kcal | Carbohydrates: 407 g | Protein: 53 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 2357 mg | Potassium: 573 mg | Fiber: 15 g | Sugar: 25 g | Calcium: 86 mg | Iron: 23 mgThis easy recipe for homemade French bread will be a staple at your house. Soft and fluffy bread with a crispy crust, perfect for garlic bread, sandwiches or French bread pizzas!
Best Bread Recipes
Time for another bread recipe! This French bread recipe is one of my favourite. I love making it just to snack on, it's the perfect addition to a cheese board or platter and makes the best ever garlic bread!
Add water, yeast and sugar to the bowl of a stand mixer and combine using the dough hook or add to a large bowl and whisk together if making by hand. Allow to sit for 5 minutes for the yeast to activate.
Add the salt and 2 cups of the flour and mix until combined either using the dough hook on the lowest speed or using a wooden spoon in a bowl. Slowly add the remaining flour until all combined and then knead for 7 minutes on the lowest speed of the mixer or for 10 minutes by hand or until the dough is soft and smooth, and when you make an indent in the dough with your finger, it springs back.
Chelseawinter.co.nz Chelsea's Lockdown Loaf
A wee note about the amount of flour to use - in the recipe I say 5-5 ½ cups. That's because there are so many variables when baking bread so keep adding flour until the dough comes together but is still slightly sticky. It should be sticking to the bottom of the bowl but not the sides. If you add too much flour, just add a little water to make it stickier again!
Lightly oil a large bowl and once the dough is kneaded, transfer it to the oiled bowl, Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
Once risen, gently punch the dough down and split it into 2 portions. Roll out each piece of dough into a rectangle approximately 30cm by 20cm and use your fingertips to make indents all over the dough to remove any air bubbles. Tightly roll the dough into a loaf shape, pressing together the seam - you may also want to tuck in the ends of the loaf. Repeat with the second loaf.
White Bread Recipe
Carefully transfer the shaped loaf on to a baking tray lined with a silicone liner or baking paper and using a sharp knife, make diagonal slashes the whole way along the top of the loaf (about 10 slashes) Cover with a tea towel and put it back in the warm place to rise again until almost doubled in size - approximately 30 minutes.
Once the bread has risen for the second time, carefully place in the oven and throw a few ice cubes in the bottom before you shut the door. This helps to make the crust crispy. I bake one loaf at a time, but if your oven has a convection setting, bake them both together. Bake the loaf for 25 minutes or until the loaf is golden brown and sounds hollow when tapped underneath. Once done, remove from the oven and bake the second loaf, adding more ice cubes to the oven.
I love serving this French bread buttered with soup, as a sandwich bread or slicing it in half lengthways to make pizzas. It also makes the best garlic bread - either slice lengthways or in 2cm thick slices, spread with garlic butter and sprinkle with parsley and bake immediately, or freeze ready to use down the track!
Ingredient Basic White Bread Recipe
I always use active dried yeast - this yeast needs to be activated before using it
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