Have you always wanted to know HOW to make white bread at home? This white bread recipe is the best one available, and it’s soft, white, and fluffy! It tastes better than any store bought one, I promise.
White bread is a staple food found in almost every home kitchen. It’s simple and convenient yet filled with potential for delicious recipes. From tasty sandwiches to comforting French toast, white bread is a versatile ingredient that can be enjoyed in many different ways.
You can store it in different ways depending on how quickly you plan to eat it. Just make sure it’s stored properly so you get the most out of your loaf! Keep reading to discover how to make this delicious White Bread Recipe.
How long has white bread been around?
White bread has existed since ancient civilizations, but the modern version of white bread became popular in the 19th century when commercial production methods advanced. It was mass-produced by large bakeries and sold in grocery stores, quickly becoming one of the most widely available foods.
Ingredients Needed
- All-purpose flour – Has a neutral flavor and contains protein and gluten for structure and texture.
- Nonfat dry milk – This helps create a lighter and fluffier finished product. Do not skip on the dry milk. We believe this is what makes the bread so light and fluffy.
- Granulated sugar – It adds sweetness as well as moisture when added to bread recipes, making it an essential ingredient in many baked goods.
- Unsalted butter – Unsalted butter helps to create a flavorful result when added to bread recipes. When buying butter for baking, look for unsalted so you can control the overall saltiness of your final product. The butter should be slightly softened before adding it to the recipe.
- Active dry yeast – Active dry yeast is necessary for most yeast-risen bread. This type of yeast needs warm water (110°F-115°F) to activate and will help the dough rise appropriately during its fermentation process.
- Kosher salt – Kosher salt should be used instead of regular table salt when making white bread since it has larger grains that won’t overpower the flavor profile. A small amount goes a long way here. Use it sparingly!
- Warm water – The temperature of the warm water you use for your recipe plays an important role in activating the yeast correctly. If it’s too hot or too cold, your dough may not rise properly! Aim for 115°F (46°C) before adding any active dry yeast to your ingredients list.
- Melted butter: Melted butter adds richness and flavor to your finished product but isn’t necessary in every recipe. Some prefer not to add this ingredient, while others find results more desirable with it included! In place of the butter, you can use vegetable shortening.
How to Store White Bread
Storing this bread is easy and will help keep it fresh for longer. To retain its texture and flavor, it should be wrapped tightly in plastic wrap before putting it into a resealable plastic bag or airtight container. Store it in the refrigerator for up to one week or in the freezer for up to three months.
Common Questions for Recipe – White Bread
Is this recipe healthy?
White bread has a bad reputation, but it can still be part of a healthy diet in moderation. Choose enriched or fortified varieties for added nutrients such as fiber and iron.
How long does white bread last?
It typically lasts 5-7 days when stored at room temperature and up to three months in the freezer. To extend its shelf-life, store it in an airtight container or resealable bag and keep it out of direct sunlight.
Can you freeze white bread?
Yes! Wrapping your loaf of bread tightly in plastic wrap before placing it into a large zip-top freezer bag is the best way to freeze it and maintain its texture and flavor over time.
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Homemade White Bread
Ingredients
- 5 1/2 cups all-purpose flour
- ¼ cup nonfat dry milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter softened
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 cups warm water 115°F
- 2 tablespoons melted butter optional
Instructions
- Add 2 cups of the flour, dry milk, sugar, butter, yeast, and salt to the body of a stand mixer. With the hook attachment, mix it around just to combine for a few turns.
- Add the water and mix to combine.
- On slow speed, begin to add the flour a little at a time until you come to 5 cups of flour. Place the mixer on medium-high speed, the dough should clean the sides of the bowl after a couple of minutes. If it doesn’t, add a little flour at a time until it does, up to ½ cup more flour.
- Continue to mix/knead the dough on medium-high speed for 10 minutes. The dough will be smooth and elastic. Spray the dough with a little cooking spray and roll it around in the bowl, so it is lightly coated. Cover with plastic wrap and let it rise in a warm place in your house for about 1 hour.
- Take off the plastic wrap and punch the dough down in the bowl to release the air bubbles.
- Lightly flour a clean work surface. Knead the dough a few times by hand to get any additional air bubbles out, about 1 minute.
- Spray 2 9×5 loaf pans with cooking spray.
- Divide the dough into two even pieces. With your hands, roll them out into a log. Place each log into a prepared baking pan.
- No need to cover the dough again. Let them rise until doubled in size, about 30-45 minutes.
- While they are doing the second rise, preheat the oven to 400°F.
- Once doubled, make a slit down the center of the bread if desired. Place the loaves into the oven and immediately lower the temperature of the oven to 350°F. Bake for 30-35 minutes until golden brown.
- If desired, immediately brush the bread with the optional melted butter. Let cool in the pan for 5 minutes.
- Take out of the pans and cool on a wire rack completely.
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