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Classic White Loaf Bread

June 17, 2020

Like everyone else I decided that making my own bread was a must during all this extra time at home - so I tried all the recipes I could find! I'm excited to share my mom's recipe with you.

Recently I've made crusty french bread, artisanal loaves, butter topped tray buns and this, a simple white loaf. We had the seriously delicious sandwiches for dinner made out of this bread and the kids were quickly asking for more. If you're intimidated by making your own bread, I promise this recipe is simple and fool-proof. Give it a try!

Classic White Bread - Makes 2 loaves

1/2 cup warm water
1 tsp white sugar
1 pkg or 1tbsp active dry yeast

Measure 1/2 cup warm water into a small bowl or jar. Stir in sugar and yeast, let stand for 10 minutes to activate the yeast. Then stir well.

1 1/2 cup water
1/2 cup milk (sub for water or milk alternative for a vegan option)
3 tbsp vegetable oil ( or sunflower / canola oil)
3 tbsp sugar
2 tsp salt
5 - 6 cups all purpose flour

In your stand up mixer with the dough hook attachment. Combine water and milk, warmed slightly (I use the microwave for 25 seconds). Stir in sugar and salt. Add the dissolved yeast. Combine.

Stir in two cups of flour until smooth, now add the oil. Continue to add the additional flour while slowly mixing making a soft dough. You want the dough to come together but still be slightly sticky.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic approx. 8 - 10 minutes. You cant skip this step, it's very important for developing the gluten in the dough and creating a light fluffy bread at the end. Place the kneaded dough in a large greased bowl, cover with a tea towel and let it rise in a warm place. I like to use the bread proof setting on my oven. Let it rise until it is double in size. This should take approx. 1 hour.

Punch the dough down, turn out on a lightly floured surface, knead gently. Divide in half and shape into loaves. Place in a greased loaf pan. I also like to line mine with parchment paper for easily removal.

Cover the dough again and let rise until doubled in size. Approx. 1 hour.

Bake at 375 degrees for 30 - 35 minutes. If you find the tops of the loaves getting too dark you can cover them with a sheet of tinfoil part way through. I just gently lay it across the top.

Remove the loaves from the pan immediately and let cool on a wire rack. Allow too cool for a 20 minutes before cutting into it.

Enjoy!

Kaitlyn