The entire family loved this recipe. I have made homemade bread for 50 plus years trying new recipes. This is by far my favorite and I no longer have to look for any other. Thank you for sharing. Love this bread!! WOW so delicious. Thank you. Easy to veganize. Love the recipe! So easy to make and have made my mother and mother in law jealous of my bread making skills! Hi Tiffany! I have had readers who have used wholemeal flour or a combination , and have said they liked the results.
Love it! Fantastic recipe. This worked perfectly. The only thing I found was the honey was a bit overpowering. We could smell honey as soon as it came out of the oven, and can certainly taste it. Hi Cyndy As stated in the recipe, sugar or maple syrup can be used instead of honey.
Just made this and did not have that experience. Try using a different type of honey… they really can vary quite a bit. Hope this is helpful! Why you should be making this white bread loaf recipe! What is classic white bread made with? Tips for making perfect homemade bread homemade white bread Choosing the right bread pan How to form the perfect loaf of bread How to check when your bread loaf is ready to be baked How to store homemade white bread Frequently asked questions and troubleshooting If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,.
My bead is burnt on the outside or has a really hard crust. My bread was really dry This happens because the dough was made with too much flour or too little water. Why is my bread so dense? My bread smells like beer This is because of the yeast. How long should I proof my dough?
Can I use milk instead of water? Can I leave out citric acid? Can I use bread flour instead of AP flour Absolutely! Author: Dini K. Yield: 1 loaf of bread. Cuisine: American, European, Other.
How to make the best Homemade White Bread that's soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions. This recipe can be doubled, and made in 2 loaf pans.
Prep: 45 minutes. Proofing time: 2 hours. Cook: 45 minutes. Total Time: 1 hour 30 minutes. Difficulty: Easy. Servings: 20 slices. US Customary — Metric. Instructions: Proofing yeast Place the water in the mixer bowl of your stand mixer. Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix. This could take longer if your yeast was in the freezer. Bread loaf To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
Using a dough whisk or a spatula, mix the ingredients to form a rough dough. Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about minutes, until the dough comes together to form a ball. If yes, then the moisture is perfect. The dough should be smooth, a little soft and a little tacky to the touch. Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball.
Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size. While the dough is proofing, prepare the bread loaf pan. Butter 1 — 9 x 5 inch loaf pan and set aside, until the dough is ready. Turn the proofed dough out onto a lightly floured work surface.
Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 — 8. Next, tightly roll up the short side, along the length of the dough rectangle.
Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side this will be the bottom and the other side is smooth and seam-free this will be the top. Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes — 1 hour.
The top of the dough should rise about 1 inch above the rim of your bread loaf pan when looking from the side , and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back read the post and see pictures for more details. When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. Remove the pan from the oven, and keep it in a warm place away from drafts to cool.
After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served. Keep the loaf in a bread box at room temperature for upto 4 — 5 days, or slice and keep in the freezer for up to 1 month.
Sure can! We highly recommend using a kitchen scale to measure all ingredients for bread making, but especially the flour. A kitchen scale is the most accurate way to ensure the same results every time you bake. When using volume measurements, there were slight variations in the texture and behavior of the dough, which could be really frustrating for a first-time baker. If you must use volume measurements for measuring the flour, be sure to use the scoop and sweep method for measuring the flour.
Saltless bread is flavorless and pretty darn sad! The salt in this recipe adds a lot of flavor. We do have a wonderful Cashew Grain-Free Sandwich Bread recipe that is not only gluten-free, but also free from all grains.
But no worries, you can easily manufacture a warm spot for your dough to rise. Here are a few options:. The higher temperature gets us a nice oven spring which makes for soft, fluffy, risen bread , but if we baked at that temperature the whole time, the crust would be burnt before the inside was baked, so we back it down. If your loaf comes out dense, you may have overworked the dough.
The more you manipulate the dough after the first rise, the more air bubbles get forced out, which can lead to a dense bread. Keep in mind that the flour you use can affect the final fluffiness of your bread, too! A loaf made with whole wheat flour will be denser than one made with all-purpose flour, which will be slightly denser than one made with bread flour. But we promise, they will still all be delicious! You can easily get 18 thin slices out of this bread, and 12 thick-cut, perfect-for-French-toast slices.
We store our homemade bread in an airtight container on the counter we use these steel locking containers for our bread. On the counter, the bread will last days. The greatest thing about bread-making is that you get to eat your mistakes! Making your own bread is a risk-free endeavor!
So strap on the apron, get out the flour, and start bread baking. If you choose to measure using the volume measurements, make sure you use the scoop and sweep method for measuring the flour. Out of milk? No problems, just sub in cold water instead. We usually make this bread with avocado oil, because we always have it in the house. Melted butter is wonderful, too! The half and half version is the favorite in our house. For a soft crust: brush butter over the crust immediately after it comes out of the oven, or wrap the entire warm loaf in a slightly damp tea towel while it cools.
Let us know if you try it out! At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you. At Wholefully, we believe vibrant, glowing health is your birthright. The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a day meal plan to get you started on the road to vibrant health.
I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you! In this totally free yup! Free Starter Guide. But the amount of flour that is actually needed will vary day to day based on a number of factors, such as how you measure flour, or the humidity that day.
This is what under floured dough looks like. It would be too wet to shape into loaves, and needs more flour. If you under flour it, it will be next to impossible to shape your loaves as the dough will be too sticky to shape properly.
This is what over floured dough looks like. The bread would be very dense if more water is not added. You should be able to pinch off a piece of dough and roll it between your hands into a smooth ball, without getting a whole bunch of dough stuck to your hands. If you pinch off a piece of correctly floured dough before kneading, it will stick to your fingers a bit at first, but you should be able to roll it between your hands into a smooth ball like this.
If it is too sticky to do so, you need a bit more flour. They can both be used to leaven bread, and produce the same end result, but the way you use them in the recipe is different. Active dry yeast needs to be dissolved in water with a bit of sugar before using it in your recipe, whereas instant yeast can be added directly to the dry ingredients.
For this reason, I prefer to use instant yeast, so any yeast bread recipes on my site will have instant yeast in them. But you can always use active dry yeast instead if you like. Yes, in basically any recipe, you can substitute one kind of yeast for the other, as long as you use it correctly. You will also need to make sure to dissolve your active dry yeast in some of the liquid from the recipe before continuing.
For instance, my white bread recipe calls for 2 teaspoons of instant yeast and 1 cup of water. Let this mixture sit for about 5 minutes, until it is foamy and bubbling, and then proceed with the rest of the recipe. You want the dough to be smooth and slightly tacky, but not overly sticky. The step by step photos show you how your dough should look when it is correctly floured. Once it is foamy and bubbling, you can add it to the rest of the ingredients and continue with the recipe.
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases. Nutrition Information is estimated based on ingredients used and may not be exact. Notify me of follow-up comments by email.
Notify me of new posts by email. I like to go over the process as well while making the delicious whole wheat bread. It seems to get harder and harder to find a good bread in the store, we really enjoy this recipe. Thank you for sharing your recipes it is lovely to know that making bread has to go into certain process. No wonder my bread is always dense i short cut the process. Now am doing the right thing. Many thanks. How To Make Bread.
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