Classic White bread loaf typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheat berry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. This is a classic white bread recipe. The loaf bakes up tall, soft and fluffy and it’s really easy to make.
|Preparation Time:||2.5 Hours|
|All Purpose Flour||3.5 cups (474 grams)|
|Active Dry Yeast||2.25 tsp (7 grams)|
|Sugar||3 tbsp (39 grams)|
|Salt||1.25 tsp (7 grams)|
|Vegetable Oil Or Melted Butter||1/4 cup (53 grams)|
|Warm Water 105F||1.25 cups (307 grams)|
- Preheat over to 350 degrees Fahrenheit.
- Put water, yeast and sugar in a big mixer bowl and stir until dissolved. Let sit for about 3
minutes or until foamy.
- When yeast blooms/bubbles add salt and oil/butter, stir until salt is dissolved. Now you start adding flour slowly and stir with spoon until you can’t stir any more.
- Flour your hands and turn out dough on a lightly floured surface and keep adding flour as you knead.
- Hold the dough with one hand and stretch on the counter with the base of the other hand. Roll it back, turn 90 degrees and repeat. Do this 100 times or about 10 minutes.
- After adding flour just form a ball and cover with your bowl for an hour or till it doubles.
- Roll out or gently press the dough with your knuckles, until it becomes a rectangle 10 x 14. Roll up and place the dough pinched seam down into a greased 9 x 4 loaf pan. Cover with a towel and let rise for 60 minutes or until double in size in a draft free location.
- Brush with warm milk for the glaze and the color.
- Bake for about 30 t0 35 minutes.
- Take it out of the oven and brush it with butter, to keep it soft. Cool before cutting. White Bread Loaf is ready.
- This is a basic white braed loaf recipe, assuming you don’t have a bread machine and a bread dough maker.
- For added whole-grain goodness, substitute White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
- Flour is like a sponge; it can absorb moisture from the atmosphere, so the amount of water you use can vary depending on climate and season. Use the lesser amount of water in the summer, or under humid conditions; the greater amount in winter, or when the climate is dry.
- 1/2 cup of water can be replaced with 1/2 cup of milk for added softness.
- Wrap the bread in a clean kitchen towel and store in an air tight box.