Best White Bread Recipe: Simple and Delicious

In the world of bread baking, white bread holds a special place due to its simplicity, versatility, and the comfort it brings to our meals. Whether you're a novice baker looking to dive into the art of bread making, or an experienced baker aiming to perfect your white bread recipe, this guide will provide you with the best white bread recipe that is both easy and delicious. Let's explore how to create a loaf of white bread that will not only satisfy your taste buds but also impress your family and friends.

Ingredients

• 500g strong white bread flour
• 325ml warm water
• 25g unsalted butter, softened
• 10g salt
• 7g instant yeast (or 1 packet active dry yeast)
• Optional: 1 tablespoon sugar or honey for a touch of sweetness

Equipment

• A large mixing bowl
• A dough scraper
• A baking loaf tin (9x5 inches recommended)
• A kitchen scale for accurate measurements
• A stand mixer with a dough hook (optional but helpful)

Step-by-Step Baking Guide

Mixing the Dough

1. In your large mixing bowl, combine the flour and salt. Make a well in the center.
2. If using active dry yeast, dissolve it with sugar in the warm water and let it sit for 5-10 minutes until it becomes frothy. If using instant yeast, simply mix it into the flour.
3. Pour the water (or yeast-water mixture) into the well you’ve created. Add the butter.
4. Mix until all ingredients are incorporated. You can use a stand mixer with a dough hook on low speed or do it manually.

Kneading

• If kneading by hand: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
• If using a mixer: Knead on medium speed for about 5-7 minutes. The dough should be silky and stretchable.

👉 Note: The dough might feel sticky initially but will become less so as you knead. Avoid adding too much flour which can make the bread dense.

First Rise

• Place the kneaded dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

Shaping the Loaf

1. Punch down the dough to release the air. Turn it out onto a lightly floured surface.
2. Shape the dough into a loaf by rolling it into an oblong shape. Fold the sides inward and then roll up tightly.
3. Place the shaped dough into the greased loaf tin with the seam side down.

Second Rise

• Cover the loaf tin with a cloth and let it rise again for about 45 minutes to an hour. The dough should nearly double in size and spring back slowly when pressed.

Baking

1. Preheat your oven to 220°C (428°F).
2. If desired, score the top of the loaf with a sharp knife for both aesthetics and to allow the bread to expand properly in the oven.
3. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Tips for Perfect White Bread

• Ensure the water is at the right temperature (lukewarm) to activate the yeast without killing it.
• Use bread flour with a higher gluten content for better structure and texture.
• Proof the yeast if unsure of its activity, especially if using active dry yeast.
• Maintain a warm environment for rising; if too cool, the dough might not rise properly.
• Don’t skip the second rise; it’s crucial for the bread’s final texture and volume.

💡 Note: A pinch of sugar or honey can help with yeast fermentation, especially if your dough is not showing much activity.

The beauty of white bread lies in its simplicity, yet mastering the art can feel like a rewarding accomplishment. Through this recipe, you've learned not only the basics but also the nuances that make for an exceptional loaf. Remember that bread baking is as much about practice as it is about following instructions. Each bake teaches us something new about the dough, the yeast, and the oven's temperament. Every time you bake, you're perfecting your technique, adjusting for your specific conditions, and ultimately, crafting a piece of edible art. This bread, with its golden crust and soft, tender crumb, will bring joy to any table, from a simple breakfast toast to a gourmet sandwich or as a companion to soups and stews.

What is the difference between bread flour and all-purpose flour?

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Bread flour has a higher protein content (around 12-14%) which gives the dough more gluten, resulting in a chewier texture and better structure. All-purpose flour has less protein (9-11%), leading to a softer, less elastic dough.

Why does my bread sometimes collapse?

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Collapse can be due to several factors: over-proofing, where the dough rises too much before baking, or under-kneading, causing weak gluten structure. Also, an imbalance in yeast or too much leavening can cause the bread to rise too quickly, then collapse.

Can I freeze white bread dough?

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Yes, you can freeze the dough after the first rise. Shape it into a loaf, wrap it tightly in plastic, and freeze. When ready to bake, let it thaw in the refrigerator overnight, then proceed with the second rise before baking.