Plain Old White Bread
Homemade simplicity meets heartwarming charm with this *Plain Old White Bread* recipe, a timeless classic that delivers two soft, fluffy loaves with a golden crust. Perfect for both beginner and seasoned bakers, this recipe uses pantry staples like all-purpose flour, milk, and active dry yeast to craft bread that’s irresistibly fresh and wholesome. The kneading process, combined with two leisurely rises, ensures the perfect texture—light, airy, and just firm enough for slicing. Whether slathered with butter, toasted for breakfast, or served alongside soups and stews, this versatile white bread is a comforting staple for any meal. Bake it at home and enjoy the rewarding aroma of fresh bread filling your kitchen!
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 cup Milk
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Unsalted butter (softened)
- 6 cups All-purpose flour
Instructions
In a large mixing bowl, combine the warm water, milk, and sugar. Stir to dissolve the sugar.
Sprinkle the active dry yeast over the liquid mixture and let it sit for 5-10 minutes until it becomes frothy.
Add the salt and softened butter to the bowl and stir to combine.
Gradually add in the flour, one cup at a time, mixing until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
Place the kneaded dough into a lightly greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Punch down the risen dough and divide it into two equal portions.
Shape each portion into a loaf and place them into two greased 9x5-inch loaf pans.
Cover the pans with a kitchen towel and let the dough rise again for 30-40 minutes, or until it is slightly above the edges of the pans.
Preheat the oven to 375°F (190°C).
Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pans for 5 minutes, then transfer the loaves to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 191 mg | 15% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 541 mg | 12% | |
*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.
