My go to recipe of bread loaf, that yields fresh, aromatic homemade bread that is free from preservative and artificial chemicals. Step by step process to knead, proof and bake for that perfect rise and texture.
Recipe at a glance
Simple White Bread is made from basic ingredients, All Purpose Flour, Water, Salt, Sugar, Yeast , Butter.
All Purpose Flour – White bread is made from all purpose flour, you can use half wholewheat for healthier version but will require more water.
Water – Room temperature, if the weather is cold, you can use a little warm water
Salt and Sugar – for flavor
Butter – unsalted, soft
Step by Step Process of making Easy Bread Loaf
Step 1 – Place flour, salt, sugar, yeast in a large mixing bowl and mix well with a whisk.
Step 2 – Add in melted butter and water, kneading it into a smooth soft dough using a stand mixer or by hands.
Step 3 – Proof in a large greased bowl for 1 hour, in a warm place until double in size.
Step 4 – Knock down, roll it into a rectangle, fold, tuck in a loaf pan.
Step 5 – Let it proof again for around 30 minutes.
Step 6 – Bake in a pre-heated oven for 40 minutes until puffed up, golden in color and hollow when knocked.
Step 7 – Cool for 10 minutes, take out from the pan and let it cool completely before slicing.
FAQs
How to defrost bread loaf quickly?
If you are freezing the whole loaf without slicing, take it out of the freezer (twice wrapped), remove the top plastic and let it thaw in the fridge overnight. Bake in a preheated oven next day , covered with foil for 10-12 minutes at 400 F until heated through.
How to make soft bread loaf?
The moistness and softness of bread depends directly on the the texture of the dough. Make a soft, smooth and elastic dough for a soft loaf.
How to store fresh bread?
Wrap the bread well and place it in a plastic bag and keep it at room temperature. Alternately, you can slice the bread loaf and freeze.
Serving Suggestions
This bread will become a staple in your house. You can then use it for anything, from French toasts to sandwiches or just serve with assortments of condiments like butter, jam, cream or cheese.
Substitutions and Variations
Whole wheat Flour – You can replace almost half of the all-purpose flour with wholewheat and adjusting the water (increase by 50 grams).
I recommend trying the recipe as it is and then you can make some changes like adding in nuts and seeds, cinnamon swirl bread etc.
Storage and Make Ahead
This bread stores really well at room temperature, properly wrapped for up to three days.
I like to cool the bread completely, slice it and then freeze it. When needed, take out one slice and toast it in a toaster.
Related Recipes
You may like to try some other bread recipes on the blog such as Chicken Bread or Dinner Rolls which are great everyday recipes!
Bread Loaf
My go to recipe of bread loaf, that yields fresh, aromatic homemade bread that is free from preservative and artificial chemicals. Step by step process to knead, proof and bake for that perfect rise and texture.
Ingredients
- 4-5 cups (500-625 grams) All-purpose Flour
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 ¼ teaspoons Instant Yeast
- 2+1 tablespoons Melted unsalted butter (divided)
- 1 ⅔ cups (325 grams) Water
Instructions
- Place 4 cups/ 500 grams of flour, yeast, sugar, salt and 2 tablespoons butter, water in a large bowl.
- Using a stand mixer or hands, knead a smooth soft dough for about 8 minutes adding in remaining 1 cup flour as necessary, you do not have to use all.
- Proof in a greased bowl, covered for 45 minutes to 1 hour until doubled in size.
- Knock the dough down on a lightly floured surface.
- Roll out into a rough 9x12 inches rectangle.
- Tightly roll from the shorter side, pinching to seal the edges and corners.
- Place in a lightly greased 9 inch loaf pan.
- Cover and proof for 30 minutes until doubled in size.
- Lightly brush with a little melted butter.
- Bake in a preheated oven for 35-45 minutes at 400 F on the lower rack until the top is golden brown.
- Brush again with melted butter and cover.
- After 5 minutes, take it out from the pan and cool completely before slicing.
- Wrap it well and store at room temperature for 3 days or freeze the slices.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 267mgCarbohydrates: 62gFiber: 2gSugar: 2gProtein: 9g
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