It surprises me how many people are nervous about making bread; like anything in life, you have to practice and bread making is just that. Learning how dough feels in your hands, the textures, the moulding and the shaping just become more familiar over time. The more you make it the better you’ll get.
And in reality it’s about the cheapest mistake you can make if it doesn’t turn out as planned – with just flour, yeast, and water with a price tag of a buck! So go ahead, roll up your sleeves and try something that intimidates you 😉 !
Clearly, there’s nothing fancy about this simple white bread, but that’s just the way I like it. It is perfect for dunking in soups, toasting and drenching in butter and honey or grilling up a cheese sandwich. Being basic allows the rest of your food to shine while the bread creates your strong base.
I like to make bread on Sundays as Sundays are my lazy days that I putt around the house, doing chores and relaxing. On this particular Sunday I pulled out the crock-pot to make a batch of chili. While the chili cooked during the day I made this simple white bread to go side by side – a perfect pairing for a Sunday meal if you ask me.
When you make your own bread, be prepared for it to spoil quickly, since there are no preservatives to keep the bread lasting longer. I normally store my bread in the fridge to stop it from going bad before I can eat the entire loaf. You can also cut your loaf in half and store half of it in the freezer until you’re ready to defrost and enjoy the rest. I hate wasting food, and find little tips like this can be helpful!
Happy bread making.Print
Simple White Bread
If you haven’t made bread before, this is the place to start, with a simple white bread.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Total Time: 2 hours 30 mins
- Yield: 1 loaf 1x
- Category: Bread
- Cuisine: American
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon white sugar
- 2–3 cups all-purpose flour
- 1 1/2 teaspoons salt
- oil for greasing
- 1 egg + 2 teaspoons water (for brushing the top of the loaf)
- sesame seeds (optional)
- In a large bowl add warm water, yeast and sugar together. Let rest until yeast is frothy, approx. 5-8 minutes.
- Add 2 cups of the flour to the yeast mixture and salt. Using a spoon mix to make a ragged dough.
- Using the last cup of flour, lightly dust a work surface. Turn out ragged dough onto your work surface and knead dough (add flour as necessary to create a workable dough that is pliable but not sticky). Don’t overuse the flour, as this will toughen your bread.
- Knead for approx. 8 minutes until dough is smooth and elastic. Shape into a ball.
- Grease a clean large bowl, add dough (roll dough so all sides are covered in oil). Cover with plastic and let dough rest in a warm, draft free place until doubled in size, approx. 1 hour (or on the proof setting on your oven).
- Meanwhile grease and flour a loaf pan, set aside. Preheat your oven to 400˚F.
- Once dough is ready, turn out onto a lightly floured work surface. Punch dough down to release the air, shape into a rectangle. Fold the rectangle into threes, as you would like an envelop. Then tightly roll together, tuck ends under (that’s if the ends are too long for your pan) and pinch together sealing the bottom. Place dough into your prepared pan, cover in plastic and let rest for another 20-30 minutes.
- Prepare egg wash. When your loaf has rested and doubled in size, using a sharp knife, slash the top of the bread. Brush the top with egg wash and sprinkle with sesame seeds (optional).
- Bake for 25-35 minutes or until bread is browned and sounds hollow when tapped on the top.
- Let cool for 10 minutes before turning out of pan.
- Serving Size: per slice
- Calories: 123
- Sugar: 0.4g
- Sodium: 298mg
- Fat: 0.7g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24.5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 14mg
Keywords: Bread, Yeast, Breakfast
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