Plain White Bread Recipe

Homemade White Bread Recipe | Homemade Breakfast Bread Recipe

Ingredients

• Luke warm water 1 cup + 3/4 cup
• Instant yeast 2 + 1/4 tsp
• Granulated Sugar 1/8 cup
• Unsalted Butter 1.5 tbsp, at room temperature
• All-purpose flour (maida) 4 cups + 1 cup extra (if needed)
• Salt 1/2 tbsp
• Unsalted Butter 2-3 tbsp, melted for brushing

Preparation

1. Add luke warm water to a cup. To this, add active dry yeast, sugar and oil. Allow to rest until foamy (about 10 minutes because it has butter so it needs more time).
2. NOTE: Water should be luke warm (neem garam) – not too hot, not too cold.
3. NOTE: If there is no foam after 10 minutes that means your yeast has either expired or not working.
4. To a big bowl, add 4 cups of all-purpose flour and salt. Mix.
5. NOTE: We are not using 5^th cup of flour for now.
6. Add the foamy yeast mixture into the flour and salt combo. Start mixing until you are no longer able to use spoon.
7. Transfer the dough to a clean counter-top and knead for 7-10 minutes until there are no lumps.
8. The dough should be soft but NOT STICKY AT ALL. If it’s a little bit sticky, add only1-2 tbsp of flour from the 5^th Do not use full cup otherwise the dough will be hard and dry.
9. Shape the dough into a ball and apply oil all over. Place in an oiled bowl, cover and allow to rest for 1 hour or until doubled in size.
10. In the meantime, grease your loaf pan with butter.
11. After the dough has doubled, punch it down to deflate it.
12. Shape it into a loaf and place in the loaf pan. Cover with a cloth and allow to rest for another 30 minutes or 45 minutes until the dough has again doubled in size.
13. Preheat your oven at 200 *C (Approx. 400*F), using lower rods for 20-30 minutes.
14. After the bread dough has doubled in size, remove the cloth and transfer to the oven.
15. Bake at 200*C for 30-35 minutes. Insert a toothpick to check. It should come out clean.
16. Now turn the lower heat off and using the same temperature turn the upper rod on for 5 minutes and keep an eye on the bread. As soon as the top is golden in colour take it out.
17. Keep the melted butter ready and IMMEDIATELY apply on top of the hot bread as soon as you take it out of the oven. You will notice that the top of the bread is rock hard, but as soon as you apply butter, the crust will absorb it and become soft just like it should be.
18. After applying butter, allow to cool for 10 minutes, then remove from the pan and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for 2-3 days, 1 week in the refrigerator and it can also be frozen for up to 1 month.

Print Recipe

Homemade White Bread Recipe

Author: Naush

Ingredients

• Luke warm water 1 cup + 3/4 cup
• Instant yeast 2 + 1/4 tsp
• Granulated Sugar 1/8 cup
• Unsalted Butter 1.5 tbsp, at room temperature
• All-purpose flour (maida) 4 cups + 1 cup extra (if needed)
• Salt 1/2 tbsp
• Unsalted Butter 2-3 tbsp, melted for brushing

Instructions

• Add luke warm water to a cup. To this, add active dry yeast, sugar and oil. Allow to rest until foamy (about 10 minutes because it has butter so it needs more time).
• NOTE: Water should be luke warm (neem garam) – not too hot, not too cold.
• NOTE: If there is no foam after 10 minutes that means your yeast has either expired or not working.
• To a big bowl, add 4 cups of all-purpose flour and salt. Mix.
• NOTE: We are not using 5^th cup of flour for now.
• Add the foamy yeast mixture into the flour and salt combo. Start mixing until you are no longer able to use spoon.
• Transfer the dough to a clean counter-top and knead for 7-10 minutes until there are no lumps.
• The dough should be soft but NOT STICKY AT ALL. If it’s a little bit sticky, add only1-2 tbsp of flour from the 5^th Do not use full cup otherwise the dough will be hard and dry.
• Shape the dough into a ball and apply oil all over. Place in an oiled bowl, cover and allow to rest for 1 hour or until doubled in size.
• In the meantime, grease your loaf pan with butter.
• After the dough has doubled, punch it down to deflate it.
• Shape it into a loaf and place in the loaf pan. Cover with a cloth and allow to rest for another 30 minutes or 45 minutes until the dough has again doubled in size.
• Preheat your oven at 200 *C (Approx. 400*F), using lower rods for 20-30 minutes.
• After the bread dough has doubled in size, remove the cloth and transfer to the oven.
• Bake at 200*C for 30-35 minutes. Insert a toothpick to check. It should come out clean.
• Now turn the lower heat off and using the same temperature turn the upper rod on for 5 minutes and keep an eye on the bread. As soon as the top is golden in colour take it out.
• Keep the melted butter ready and IMMEDIATELY apply on top of the hot bread as soon as you take it out of the oven. You will notice that the top of the bread is rock hard, but as soon as you apply butter, the crust will absorb it and become soft just like it should be.
• After applying butter, allow to cool for 10 minutes, then remove from the pan and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for 2-3 days, 1 week in the refrigerator and it can also be frozen for up to 1 month.