White Bread

White Bread

I love homemade “soft/fluffy” white bread. This recipe is easy as well as good. The ingredients part of the recipe I modified a little from a recipe I found in the cookbook “The Bread Lover’s Bread Machine Cookbook” – but I don’t bake it in the bread machine as I prefer it baked in a conventional oven; I also prefer using a stoneware bread pan as it cooks evenly, holds the heat nicely, and has the traditional shape of bread. After the bread is removed from the oven and cools I then slice it with an electric slicer so the slices are nice and even and fit in the toaster.

White Bread

1/2 c. water
2/3 c. buttermilk
1 1/2 T. oil
1 1/2 T. honey
1 1/4 t. salt

1/3 c. instant potato flakes
2 1/4 c. bread flour
1/2 T. gluten
3/4 t. diastatic malt powder *- optional

See note at bottom**
2 1/4 t. Instant yeast – OR
2 1/4 t. Active Dry yeast

* Diastatic malt powder: its active enzymes help yeast grow fully and efficiently throughout the fermentation period, resulting in better texture, more flavor, and improved shelf life in the finished loaf.

** Note:
Instant Yeast Method:
Place the first five ingredients in the bread machine container. Combine the next four ingredients together in a mixing bowl and add on top of the liquid ingredients (or you can just add them in the order they appear in the ingredients list, but I find they combine more evenly when mixed together first. I have even mixed them ahead of time and placed in a sealed container so they are ready to quickly add when you start a loaf.) Make a dent in the  dry ingredients to add the instant yeast.

Active Dry Yeast Method:
Add a little sugar to 1/2 cup water and warm it in the microwave to about 105 F. then sprinkle 2 1/4 teaspoons active dry yeast over the top and let it sit for a few minutes to slowly dissolve the yeast.

Pour the buttermilk, oil and honey into the bread machine container. I like to pour the oil into the 1/4 cup measure to the 1 1/2 T. mark and then add the honey to the 3 T. mark – (this makes it a lot easier for the honey to pour out of the measuring cup) then add the yeast mixture.

Combine the next four ingredients together in a mixing bowl and add on top of the liquid ingredients (or you can just add them in the order they appear in the ingredients list, but I find they combine more evenly when mixed together first. I have even mixed them ahead of time and placed in a sealed container so they are ready to quickly add when you start a loaf.)

Set the bread machine to the DOUGH setting and when the timer rings carefully remove the dough from the container and place on an oiled surface and form into a loaf. (By placing on an oiled surface you do not add any more flour to the dough.) Place in bread pan that has been sprayed with Pam.

Place 2 cups water in a microwavable measuring cup in the microwave for 3 minutes on HIGH to warm up the microwave and to add a little humidity to the interior. Place the uncovered dough filled bread pan in the microwave and leave until double in bulk, about 45 minutes. (Don’t turn on the microwave!)

Preheat conventional oven to 370 F. and place the bread pan on the middle rack and bake for about 40 minutes or until an instant thermometer reads 190 F when inserted into the middle of the loaf from the side. Remove bread from oven and bread pan and let cool on a rack. When completely cool use an electric slicer to make even bread slices.

This white bread is excellent used in the French Waffle recipe.

 

White Bread

 

White Bread
 
Prep time
Cook time
Total time
 
I love homemade “soft/fluffy” white bread. This recipe is easy as well as good. The ingredients part of the recipe I modified a little from a recipe I found in the cookbook “The Bread Lover’s Bread Machine Cookbook” - but I don’t bake it in the bread machine as I prefer it baked in a conventional oven; I also prefer using a stoneware bread pan as it cooks evenly, holds the heat nicely, and has the traditional shape of bread. After the bread is removed from the oven and cools I then slice it with an electric slicer so the pieces are nice and even and fit in the toaster.
Author:
Serves: 1 loaf
Ingredients
  • 1/2 c. water
  • 2/3 c. buttermilk
  • 1 1/2 T. oil
  • 1 1/2 T. honey
  • 1 1/4 t. salt
  • 1/3 c. instant potato flakes
  • 2 1/4 c. bread flour
  • 1/2 T. gluten
  • 3/4 t. diastatic malt powder *- optional
  • See note at bottom**
  • 2 1/4 t. Instant yeast - OR
  • 2 1/4 t. Active Dry yeast
Instructions
  1. * Diastatic malt powder: its active enzymes help yeast grow fully and efficiently throughout the fermentation period, resulting in better texture, more flavor, and improved shelf life in the finished loaf.
  2. ** Note:
  3. Instant Yeast Method:
  4. Place the first five ingredients in the bread machine container. Combine the next four ingredients together in a mixing bowl and add on top of the liquid ingredients (or you can just add them in the order they appear in the ingredients list, but I find they combine more evenly when mixed together first. I have even mixed them ahead of time and placed in a sealed container so they are ready to quickly add when you start a loaf.) Make a dent in the dry ingredients to add the instant yeast.
  5. Active Dry Yeast Method:
  6. Add a little sugar to 1/2 cup water and warm it in the microwave to about 105 F. then sprinkle 2 1/4 teaspoons active dry yeast over the top and let it sit for a few minutes to slowly dissolve the yeast.
  7. Pour the buttermilk, oil and honey into the bread machine container. I like to pour the oil into the 1/4 cup measurer to the 1 1/2 T. mark and then add the honey to the 3 T. mark - (this makes it a lot easier for the honey to pour out of the measuring cup) then add the yeast mixture.
  8. Combine the next four ingredients together in a mixing bowl and add on top of the liquid ingredients (or you can just add them in the order they appear in the ingredients list, but I find they combine more evenly when mixed together first. I have even mixed them ahead of time and placed in a sealed container so they are ready to quickly add when you start a loaf.)
  9. Set the bread machine to the DOUGH setting and when the timer rings carefully remove the dough from the container and place on an oiled surface and form into a loaf. (By placing on an oiled surface you do not add any more flour to the dough.) Place in bread pan that has been sprayed with Pam.
  10. Place 2 cups water in a microwavable measuring cup in the microwave for 3 minutes on HIGH to warm up the microwave and to add a little humidity to the interior. Place the uncovered dough filled bread pan in the microwave and leave until double in bulk, about 45 minutes. (Don’t turn on the microwave!)
  11. Preheat conventional oven to 370 F. and place the bread pan on the middle rack and bake for about 40 minutes or until an instant thermometer reads 190 F when inserted into the middle of the loaf from the side. Remove bread from oven and bread pan and let cool on a rack. When completely cool use an electric slicer to make even bread slices.
Notes
Total time depends on how long your bread machine takes on the DOUGH Cycle. I usually figure a total time, using my bread machine, to be about 3 hours 40 mins.

 

 

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