Lite White Bread
Soft, fluffy, and irresistibly light, this Lite White Bread recipe is the ultimate homemade bread for any occasion! Made with simple pantry staples like all-purpose flour, dry active yeast, and a touch of milk, this bread delivers a perfect balance of softness and structure. A hint of sugar adds a subtle sweetness, while the butter creates a tender crumb that melts in your mouth. Designed to be both beginner-friendly and versatile, this recipe guides you through kneading by hand or using a stand mixer, ensuring a smooth, elastic dough every time. Perfect for sandwiches, toast, or simply enjoying with a spread of butter, this lightly golden, bakery-style loaf will fill your kitchen with the comforting aroma of fresh bread. With just 20 minutes of prep time and a little patience for rising, you’ll have a homemade loaf that’s worth every moment.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 240 milliliters Warm water
- 25 grams Granulated sugar
- 7 grams Dry active yeast
- 7 grams Salt
- 30 grams Unsalted butter (softened)
- 120 milliliters Milk (lukewarm)
Instructions
In a small bowl, dissolve the sugar in warm water. Sprinkle the dry active yeast over the water and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Mix lightly to combine.
Add the frothy yeast mixture, lukewarm milk, and softened butter to the flour mixture. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Alternatively, you can knead the dough using a stand mixer with a dough hook for 5-6 minutes.
Place the kneaded dough into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until the dough doubles in size.
Gently punch down the risen dough and transfer it to a floured surface. Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly from one end. Pinch the seams to seal.
Place the shaped dough into a greased 9x5-inch loaf pan, seam-side down. Cover again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it rises about 1 inch above the rim of the pan.
Preheat your oven to 175°C (350°F). Once the dough has risen, bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Transfer the baked loaf to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 400.1 g | 145% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 32.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 848 mg | 18% | |
*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.
