Before you scoff at this recipe because it isn’t whole wheat or gluten free or vegan, make sure to read it all the way through. Give basic white a chance! You won’t regret it. I promise!
Prior to this white bread, I had been making whole wheat bread in the bread maker. After months of making perfect loaves, our bread maker began making not so pretty loaves. I have yet to figure out why. In the interim, I decided to totally change up my bread making process. I saw this recipe on Love and Olive Oil a few months back and decided to give it a whirl!
While this recipe is fairly time intensive, the final product is well worth the wait. Honestly, I found the bread making process fairly soothing. Mix, rise, rest, rise, bake, eat. It’s pretty simple when it comes right down to it.
The original recipe states that you can either hand knead the dough or use a mixer fitted with a dough hook. I found the latter much easier. Although, if you’re looking for an arm workout, then maybe the former is better.
This white bread is the perfect sandwich bread. You can toast it up for breakfast or use it for a grilled cheese. Versatile is just how I like my bread.
- • 1 teaspoon active-dry yeast
- • ½ cup luke warm water
- • 1 tablespoon unsalted butter, melted
- • ½ cup milk
- • 1 tablespoon granulated sugar
- • 1½ teaspoons salt
- • 2½ to 3 cups all-purpose flour
- • oil, for coating
- In the bowl of a stand mixer, combine water and active-dry yeast. Allow the mixture to stand for at least five minutes
- Add ½ cup of flour, melted butter, milk, sugar and salt. Stir until a loose dough forms.
- Add in flour ½ a cup at a time until you’ve add a total of 2 cups of flour. The dough will be much shaggier.
- Place the bowl in the stand mixer fitted with a dough hook attachment. Knead the dough on medium low for 8-10 minutes. If the dough is too sticky, add more flour. If the dough is too shaggy, add more water. You can also knead the dough by hand on a floured surface.
- Coat a separate bowl lightly with oil. Form the dough into a ball and place it into the new bowl. Cover with plastic wrap and allow dough to rise for at least an hour or until doubled in size.
- Once the dough is finished rising, turn it out on to a lightly floured surface and re-roll it into a loose ball. Set aside for 10 minutes.
- Grease a loaf pan with oil or cooking spray. After the dough has rested, shape it into a long oval and place in loaf pan.
- Allow the dough to rise a second time until it just behinds to dome over the pan. (for me, this took an additional hour, but it may take less depending on the temperature, etc.)
- Preheat the oven to 425 degrees.
- Once the dough has finished rising a second time, run a knife lightly down the middle of the loaf.
- Place the loaf in the oven and immediately turn the heat down to 375. Bake for 0-35 minutes or until golden brown.
- Allow to cool in the pan for 10 minutes then remove the loaf from the pan to continue cooling.
- Once completely cooled, slice the bread and store at room temperature or in the fridge.