White Homemade Bread Recipe

Baked From Scratch eBook cover

White Homemade Bread

This is a simple white homemade bread recipe with great texture and flavor. I have actually adapted this from a bread machine recipe and made it my own. This recipe is
easy to make and has a great taste.

The original recipe called for milk. And I diligently used milk (think $$$). In an
effort to save some money and increase gross profit I changed and I used to
use powdered milk and water. I would mix it up a gallon every time I was going
to bake for market and pour it into the mixer. Then I changed to just adding a
couple of spoons of powdered milk to the mix and just adding water.

Finally, one day I left out the powdered milk (I had run out of it, sorry folks!) I found that it still tasted great and to me the difference was negligible. That was the end of using milk in the white homemade bread recipe. 🙂

This white bread recipe is also the basis of most of the flavored breads in this
book. Learn to make this bread and do it well. Then move on to making the
variations. (In fact you might be here because of the Recipe that you received from my email recipe List for Herb and Garlic Homemade Bread. Just use this recipe and I level tablespoon of the Herb and Garlic mix from the recipe.)

I often challenge customers at the Farmers’ Market to name the ingredients of the store bought bread LOL  And then point out that this great tasting homemade bread has only 6 ingredients.

White Bread Recipe

9 ounces lukewarm water (1 cup plus 1 tablespoon)
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter
2 teaspoons dry active yeast
1. Combine lukewarm water, sugar and yeast. Allow to sit for 10 minutes
2. Add all other ingredients to water/yeast and mix with dough hook for 7
3. Allow to rise for 45 minutes or until double in size.
4. Remove dough from mixing bowl and beat down. Allow to rest for 10
5. Knead for a couple of minutes and shape
6. Place in loaf pan and allow to rise until double in size or to top of loaf
7. Bake in oven for 30 minutes at 375F
My rule of thumb is to be flexible. On any day that is a bit humid you will need
some more flour. Or maybe less on a dry winter’s day. Add some flour, add
some water or milk.

When the dough mixes with a dough hook in your mixer it will come together
into a dough ball. It should be a bit sticky but not too wet. The recipe called for
butter or margarine. I do NOT use margarine in any cooking.

I love to experiment, have you noticed?? This is part of what makes it fun. Also
sometimes a new product comes up because of circumstance too. A missing
ingredient leads to a changed dish or meal. Go on be brave experiment.
So master the white homemade bread. And then take it from there.

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