The Best Homemade Bread (White Bread Recipe)

Bread 202 Last Update: Oct 01, 2019 Created: Oct 01, 2019
The Best Homemade Bread (White Bread Recipe)
  • Serves: 20 People
  • Prepare Time: 45 min
  • Cooking Time: 45min
  • Calories: 122
  • Difficulty: Medium
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There’s something deeply enjoyable about a slice of white bread. And whilst that white bread goodness is self-made? The first-rate! Plus, I really like the smell of freshly baked bread. I’ve been making homemade Bread (White Bread) for approximately 15 years now, and that I've made it so often that I will make this white bread recipe without measuring the elements now. And the more you're making it, a higher sense you get for it, and you’ll instinctively recognise what your bread dough is supposed to feel like.

Ingredients

Directions

  1. The area the water in the mixer bowl of your stand mixer.
  2. Stir in the honey to dissolve, and sprinkle the yeast over the water. Lightly stir to combine.
  3. Permit the yeast to take a seat in a warm location for approximately 15 minutes, till it's activated and turns into frothy. This will take longer if your yeast changed into inside the freezer. If the yeast would not prompt any frothy bubbles then your yeast is probably too antique and you may want it changed with sparkling yeast.
  4. Once the yeast is activated, you’re geared up to make the bread dough.
  5. BREAD LOAF
  6. To the proofed yeast mixture, upload the flour, warm water, salt, honey, citric acid and melted butter.
  7. The usage of a dough whisk or a spatula, mix the ingredients to shape a tough dough.
  8. Location the bowl inside the mixer with a kneading hook connected, and knead the dough on low velocity for about 2-5 minutes, until the dough comes collectively to shape a ball.
  9. Boom the rate via 1 degree (pace 3 in a kitchen useful resource mixer) and knead the dough for an in addition 12-15 mins till it's clean and elastic.
  10. Even as the dough is kneading, check on it every little while to ensure it’s kneading properly and isn't always too dry or too wet.
  11. If the dough is sticking to the perimeters of the bowl, then it’s too wet, so add a bit extra flour (a dusting at a time), to get the right texture. To test if it’s at the proper consistency - elevate the kneading hook from the bowl, and check if the dough only sticks to the lowest of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl, however, you can need to feature a little more water (just ½ tsp at a time), to get the right consistency. The dough ought to be smooth, a little soft and a bit tacky to the touch.
  12. Once the dough is kneaded, dispose of the dough hook and fold the dough over a few times by means of hand, to get a smooth ball. Then place it in a gently oiled bowl, and cowl with plastic wrap. Permit the dough evidence for approximately 1 hour until it has doubled in length.
  13. At the same time as the dough is proofing, prepare the bread loaf pan. Butter an 8 ½ x four ½ inch loaf pan and set apart, until the dough is prepared.
  14. Turn the proofed dough out onto a lightly floured work surface. Lightly press the dough into an evenly thick rectangle. The fast side of this rectangle needs to be more or less about 7.Five - 8 inches (i.E. Slightly shorter than the period of your bread loaf pan).
  15. Next, tightly roll up the short facet, along the length of the dough rectangle. Ensure to pinch/press the edge of the dough as you move, at the same time as rolling it up (read the put up and spot pictures for more information).
  16. As soon as the dough is rolled up, pinch the seams to seal it, and tuck within the facets and pinch those seams as well. Ensure all the seams are on one aspect (this may be the lowest) and the opposite aspect is clean and seam-free (this will be the top).
  17. Switch this into the prepared loaf pan, seam aspect down, and press the dough into the pan. Ensure it’s flippantly pressed into the lowest of the pan. Loosely cowl the loaf pan with plastic wrap and permit it to evidence again in a warm region, for approximately forty-five mins - 1 hour.
  18. The dough has to upward push approximately 1 - 1 ½ inch above the rim of your bread loaf pan (when searching from the side), and while you depart an indentation within the dough along with your finger, the indentation needs to stay, and now not bounce back (read the submit and notice images for greater information).
  19. Preheat oven to 375°F, over the last 30 minutes of the second one proofing time. It’s fine for the oven to be preheated to the right temperature for as a minimum of 20 minutes, before baking the bread.
  20. While the bread loaf is ready and the oven has preheated, vicinity the loaf pan in the centre of the oven, and bake for forty-five minutes. It is executed whilst it sounds hollow when the bread is tapped on a pinnacle, OR whilst the internal temperature has reached 195°F.
  21. Dispose of the pan from the oven, and hold it in a heated area (far from drafts) to cool. After about 10 minutes, dispose of the bread from the pan and maintain it on a twine rack to quiet down completely. The bread is now ready to be served.
  22. Elective - brush melted butter on the pinnacle even as it's hot to feature more buttery flavour.
  23. Keep the loaf in a bread container at room temperature for up to four - 5 days, or slice and hold inside the freezer for up to one month.

The Best Homemade Bread (White Bread Recipe)



  • Serves: 20 People
  • Prepare Time: 45 min
  • Cooking Time: 45min
  • Calories: 122
  • Difficulty: Medium

There’s something deeply enjoyable about a slice of white bread. And whilst that white bread goodness is self-made? The first-rate! Plus, I really like the smell of freshly baked bread. I’ve been making homemade Bread (White Bread) for approximately 15 years now, and that I've made it so often that I will make this white bread recipe without measuring the elements now. And the more you're making it, a higher sense you get for it, and you’ll instinctively recognise what your bread dough is supposed to feel like.

Ingredients

Directions

  1. The area the water in the mixer bowl of your stand mixer.
  2. Stir in the honey to dissolve, and sprinkle the yeast over the water. Lightly stir to combine.
  3. Permit the yeast to take a seat in a warm location for approximately 15 minutes, till it's activated and turns into frothy. This will take longer if your yeast changed into inside the freezer. If the yeast would not prompt any frothy bubbles then your yeast is probably too antique and you may want it changed with sparkling yeast.
  4. Once the yeast is activated, you’re geared up to make the bread dough.
  5. BREAD LOAF
  6. To the proofed yeast mixture, upload the flour, warm water, salt, honey, citric acid and melted butter.
  7. The usage of a dough whisk or a spatula, mix the ingredients to shape a tough dough.
  8. Location the bowl inside the mixer with a kneading hook connected, and knead the dough on low velocity for about 2-5 minutes, until the dough comes collectively to shape a ball.
  9. Boom the rate via 1 degree (pace 3 in a kitchen useful resource mixer) and knead the dough for an in addition 12-15 mins till it's clean and elastic.
  10. Even as the dough is kneading, check on it every little while to ensure it’s kneading properly and isn't always too dry or too wet.
  11. If the dough is sticking to the perimeters of the bowl, then it’s too wet, so add a bit extra flour (a dusting at a time), to get the right texture. To test if it’s at the proper consistency - elevate the kneading hook from the bowl, and check if the dough only sticks to the lowest of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl, however, you can need to feature a little more water (just ½ tsp at a time), to get the right consistency. The dough ought to be smooth, a little soft and a bit tacky to the touch.
  12. Once the dough is kneaded, dispose of the dough hook and fold the dough over a few times by means of hand, to get a smooth ball. Then place it in a gently oiled bowl, and cowl with plastic wrap. Permit the dough evidence for approximately 1 hour until it has doubled in length.
  13. At the same time as the dough is proofing, prepare the bread loaf pan. Butter an 8 ½ x four ½ inch loaf pan and set apart, until the dough is prepared.
  14. Turn the proofed dough out onto a lightly floured work surface. Lightly press the dough into an evenly thick rectangle. The fast side of this rectangle needs to be more or less about 7.Five - 8 inches (i.E. Slightly shorter than the period of your bread loaf pan).
  15. Next, tightly roll up the short facet, along the length of the dough rectangle. Ensure to pinch/press the edge of the dough as you move, at the same time as rolling it up (read the put up and spot pictures for more information).
  16. As soon as the dough is rolled up, pinch the seams to seal it, and tuck within the facets and pinch those seams as well. Ensure all the seams are on one aspect (this may be the lowest) and the opposite aspect is clean and seam-free (this will be the top).
  17. Switch this into the prepared loaf pan, seam aspect down, and press the dough into the pan. Ensure it’s flippantly pressed into the lowest of the pan. Loosely cowl the loaf pan with plastic wrap and permit it to evidence again in a warm region, for approximately forty-five mins - 1 hour.
  18. The dough has to upward push approximately 1 - 1 ½ inch above the rim of your bread loaf pan (when searching from the side), and while you depart an indentation within the dough along with your finger, the indentation needs to stay, and now not bounce back (read the submit and notice images for greater information).
  19. Preheat oven to 375°F, over the last 30 minutes of the second one proofing time. It’s fine for the oven to be preheated to the right temperature for as a minimum of 20 minutes, before baking the bread.
  20. While the bread loaf is ready and the oven has preheated, vicinity the loaf pan in the centre of the oven, and bake for forty-five minutes. It is executed whilst it sounds hollow when the bread is tapped on a pinnacle, OR whilst the internal temperature has reached 195°F.
  21. Dispose of the pan from the oven, and hold it in a heated area (far from drafts) to cool. After about 10 minutes, dispose of the bread from the pan and maintain it on a twine rack to quiet down completely. The bread is now ready to be served.
  22. Elective - brush melted butter on the pinnacle even as it's hot to feature more buttery flavour.
  23. Keep the loaf in a bread container at room temperature for up to four - 5 days, or slice and hold inside the freezer for up to one month.

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