Simple No Fuss Easy Homemade White Bread Recipe – Simples Recipe Ever :- This recipe for homemade white bread is so light and supple that it is ideal for sandwiches, plain toast in the mornings slathered with butter, or eating it just the way it is by itself.
Simple No Fuss Easy Homemade White Bread Recipe – Simples Recipe Ever
Following the cooling of the loaves, slice them up and use them to make the most delicious tuna melt or grilled cheese sandwich you’ve ever had!
Ingredients
- 5 & 1/2 cups all-purpose flour , spooned and leveled, divided
- 1/4 cup nonfat dry milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter , softened to room temp
- 2 & 1/4 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 cups warm water (about 115F)
- 2 tablespoons melted butter , for finishing (optional, but recommended)
Instructions
Within the body of a stand mixer, add two cups of the flour, dry milk, sugar, butter, yeast, and salt. Mix until everything is combined. The hook attachment should be used to mix it around for a few spins in order to integrate it. After adding the water, mix everything together thoroughly.
Beginning with a small amount at a time, gradually add the flour to the mixture until you reach a total of five cups of flour. Adjust the speed of the mixer to medium-high, and after a couple of minutes, the dough should be able to clean the sides of the bowl in the mixer. In the event that it does not, gradually add a small amount of additional flour, up to half a cup, until it does.
Maintain the mixing and kneading of the dough for a period of ten minutes at a medium-high speed. There will be no lumps and the dough will be elastic. A little coating of cooking spray should be applied to the dough, and then it should be rolled around in the bowl until it is evenly covered. Place it in a warm location within your home, cover it with plastic wrap, and allow it to rise for approximately one hour.
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After removing the plastic wrap, place the dough in the basin and punch it down to release any air bubbles that may be present. Flour a clean work surface with a light coating. Knead the dough by hand a few times, for about a minute, in order to remove any further air bubbles that may be present. To prepare two 9×5 loaf pans, spray them with cooking spray.
Both of the pieces of dough should be equal in size. Make them into a log by shaping them with your hands. Using a baking pan that has been prepped, place each log. Once more, there is no need to cover the dough. Give them around thirty to forty minutes to rise until they have doubled in size. Preheat the oven to 400 degrees Fahrenheit while they are engaging in the second rise.
A slit should be cut down the middle of the bread once it has doubled in size. As soon as the loaves are placed into the oven, immediately reduce the temperature of the oven to 350 degrees Fahrenheit. Bake for thirty to thirty-five minutes, or until the top is golden brown. When you take the bread out of the oven, immediately brush it with the butter that has been melted. Let the pan cool for a period of five minutes.
Take the cakes out of the pans and allow them to cool completely on a wire rack before slicing them.
Nutrition
- Serving: 1slice
- Calories: 139kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 2g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.1g
- Cholesterol: 7mg
- Sodium: 211mg
- Potassium: 66mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 102IU
- |Vitamin C: 0.1mg
- Calcium: 23mg
- Iron: 1mg
Notes
Not to be missed is the dry milk. It is my opinion that the dry milk is what gives the bread its airy and light texture, thus you should not leave it out. Make use of bread flour instead. In addition, you can use bread flour in place of all-purpose flour if you have bread flour on hand. I have utilized both of them, depending on what I had available. My impression is that the version made with bread flour is a little bit lighter, but either way, it is still delicious.
