Easy Homemade White Bread
If you are wary of making your own bread at home, don't be! This step-by-step recipe will show you how to make homemade sandwich bread -- an easy, no-fuss process!
- 1/2 cup milk, lukewarm, (+1 tbsp for brushing)
- 2 & 1/4 tsp active dry yeast
- 3 cups flour
- 1 tsp salt
- 2 tbsp honey
- 2 tbsp butter, unsalted, melted, (+1 tbsp for brushing)
- 3/4 cup water
PREPARING THE DOUGH:
Combine warm milk and yeast. Mix and set aside until it becomes foamy.
In a mixing bowl or stand mixer bowl, combine and mix flour and salt.
Add honey, melted butter, yeast mixture, and water.
Mix until you get a smooth dough.
PROOFING THE DOUGH:
Form the dough into a ball and place it in an oiled bowl.
Cover with a cloth and set aside until it has doubled in size (it normally takes an hour).
Deflate the dough and use a rolling pin to flatten it.
Form a log by rolling from one side of the dough.
Fold the ends of the log to make it fit your loaf pan.
Place the dough into your loaf pan and cover with a clean kitchen cloth. Set aside for about 30 minutes.
BAKING YOUR SANDWICH BREAD:
About 15 minutes before the dough is almost ready, preheat your oven to 200°C (375°F).
Remove the cover of the dough and brush the top with milk.
Place the loaf pan in the lower part of the oven for 25 to 30 minutes or when the top has turned golden.
SERVING YOUR HOMEMADE BREAD:
Take the pan out of the oven and brush the top of the loaf with melted butter.
Set aside for no more than 10 minutes, then take the loaf out of the pan.
Place the loaf on a cooling rack for at least 20 minutes, then serve.
Cook's Tip #1: Check that the milk is warm, not hot before mixing it with the yeast.
Cook's Tip #2: If you are using salted butter, use less salt.
Cook's Tip #3: In case you don't have a stand mixer, kneading the dough manually is fine. It generally takes me at least twenty-five minutes of manual kneading to get a smooth dough.
Cook's Tip #4: This recipe can be split into two loaf tins if that's what you prefer.
Cook's Tip #5: Make sure to remove the loaf from the pan, 10 minutes after taking it out of the oven. It ensures that the bottom will not be moist or soggy.
Cook's Tip #6: Do not forget to give it enough time to cool in a rack before slicing. The inside of the bread would still be too warm (and too soft) to slice.
Cook's Tip #7: Use a serrated knife to slice your homemade white bread, not a regular kitchen knife.
Serving: 16g | Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 163mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Calcium: 12mg | Iron: 1mg