German Kastenweissbrot White Loaf Bread
Discover the delight of homemade German Kastenweißbrot, a classic white loaf bread that’s as soft and airy as it is satisfying. Crafted with simple pantry staples like all-purpose flour, milk, and butter, this traditional recipe yields a light, tender crumb encased in a delicately golden crust. Perfect for everyday sandwiches, breakfast toasts, or even as an accompaniment to hearty soups, this versatile bread is a must-have in your baking repertoire. With an easy-to-follow process that includes a double rise for maximum fluffiness, this loaf delivers authentic German comfort straight from your oven to your table. Bake your way to perfection and enjoy a slice of timeless European flavor today!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters milk
- 40 grams unsalted butter
- 50 milliliters warm water
Instructions
In a small bowl, mix the warm water, instant yeast, and sugar. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
Warm the milk until lukewarm but not hot and add it to the flour mixture. Also add the softened butter.
Knead the mixture by hand or using a stand mixer with a dough hook attachment for 8-10 minutes, until a soft, elastic dough forms.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough to release the air. Turn it out onto a floured surface and shape it into a loaf suitable for your bread tin (approx. 9x5 inches).
Place the dough into a greased or parchment-lined bread tin. Cover it again and let it rise for another 30-45 minutes, until it has doubled in size and domes slightly above the edge of the tin.
Preheat your oven to 200°C (392°F). If desired, lightly brush the top of the loaf with milk for a golden crust.
Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the tin immediately and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
