This White Bread Recipe is an easy and delicious loaf of bread that is soft and fluffy and made with only six ingredients. This simple dough makes the
I am a big bread lover, but not a fan of all the preservatives and extra stuff that comes with store-bought bread. This simple white bread only has six ingredients and is so delicious that you won't be heading to the store for a loaf of bread any time soon!
If you're looking for more bread recipes check out this Chocolate Chip Banana Bread, Milk Bread Rolls, or Peanut Butter and Jelly Bread Pudding.
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
STEP 1: In the bowl of a stand mixer fitted with a hook attachment, add the warm water and the yeast. Let sit for 5-10 minutes to allow the yeast to dissolve and begin to get foamy.
STEP 3: Add the flour mixture to the yeast mixture and beat at a low speed until the ingredients are combined. Turn the speed up to medium and beat for 5-7 minutes or until the dough is smooth and elastic.
Healthy Easy No Knead Yeast Free White Bread
STEP 4: Spray a bowl with non-stick spray and place the dough in the bowl. Cover the bowl with a clean towel and place in a warm spot to rise for about 1 ½ hours or until almost doubled in size.
STEP 5: Punch the risen dough down to release all of the built-up gas inside of it. Turn the dough out onto a clean and floured surface and divide it into two equal pieces. Shape each piece of dough into a loaf shape.
STEP 5: Place in 2 9-inch greased loaf pans. If you only have one loaf pan you can refrigerate the other piece of dough until the first is finished baking. You can also make the dough into a round shape and bake it on a baking sheet.
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STEP 6: Cover the loaf pans with a clean towel and allow it to rise in a warm place for about 1 ½ hours or until it has doubled in size.
STEP 7: Preheat your oven to 375 degrees (F). Bake the bread for 30-35 minutes. It should be golden brown on top and sound hollow when tapped. If you want to be sure it is bake through you can test the internal temperature. It should be at 190 degrees (F).
It would be very very hard to over mix the dough. Mixing dough creates gluten, which is what holds the bread together. In most baked goods you want the bare minimum of gluten, but in bread you want as much as you can get!
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I believe this bread recipe can be made in a bread machine, but you may have to make some tweaks depending on your machine. This resource from King Arthur Flour will help you convert any recipe to work for your bread machine.
Sourdough bread is made using a sourdough starter, which makes the dough naturally rise as a result of gas from the fermenting process. This bread uses instant yeast instead.
Room Temperature: The bread can be stored in an airtight container at room temperature for 5 days. Refrigerator: If stored correctly in an airtight container this White Bread Recipe will last up to 1 week in the fridge. Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer. I recommend slicing the bread before you freeze it.
Sandwich Bread Recipe
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This White Bread Recipe is an easy and delicious loaf of bread that is soft and fluffy and made with only six ingredients. This simple dough makes the perfect fresh sandwich bread.
Serving: 1 slice Calories: 40 kcal Carbohydrates: 6.4 g Protein: 0.8 g Fat: 1.3 g Saturated Fat: 0.7 g Cholesterol: 3 mg Sodium: 363 mg Potassium: 16 mg Fiber: 0.3 g Sugar: 1.9 g Calcium: 16 mgSoft 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)!
Gluten Free 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.
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.
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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.
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.
Easy Homemade White Bread
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.
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.
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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!)
The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.
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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.
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.
Homemade Bread Recipe
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
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