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Traditional white bread Fast2eat

Traditional white bread Fast2eat
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This white bread recipe is one of the fluffiest white bread recipes you’ll make. It’s Incredibly soft and delicious, springy, with just a touch of sweetness, perfectly flavoured to use as sandwich bread, toast, dipping into soups and sauces, and more.

This is a classic white bread recipe, and so easy!

Soft and delicious, and not at all like flimsy store-bought white bread. This white bread recipe is easy and made with simple ingredients. The flavour and texture are both amazing. It can make anything from classic lunch sandwiches to homemade breadcrumbs for fish and chicken.

I’ve been making homemade bread for about 22 years now, and the more you make it, the better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like. However, if you are starting now, make no mistake; this white bread recipe is simple and creates an incredibly soft, springy bread with a chewy texture.

This recipe for traditional white bread came printed in my Zojirushi bread maker, and it is the starting point for more elaborate bread recipes. Please visit the Fast2eat Bread Recipes section for more great recipes.

After tasting those homemade bread recipes, I guarantee you’ll never want to go back to store-bought bread!

Once you’ve mastered this basic loaf, the bread-making world’s all yours.


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Traditional white bread Fast2eat

Traditional white bread Fast2eat

Prep Time: 5 minutes
Cook Time: 3 hours 18 minutes
Waiting timae: 15 minutes
Total Time: 3 hours 38 minutes
This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy, with just a touch of sweetness. It’s the perfect white bread! Whether you’re making a peanut butter and jelly sandwich, grilled cheese, a big sandwich piled high with fixings, or simply slathering a piece with butter, it’s easily the best white bread you’ll ever taste!
Servings: 24 slices

Ingredients

  • 1 1/2 cup Water - 24-30°C/75-86°F
  • 2 tbsp Butter - room temperature
  • 4 1/4 cups Bread flour
  • 3 tbsp Sugar
  • 2 tbsp Dry milk powder
  • 1 1/2 tsp Salt
  • 2 tsp Active dry yeast

Instacart is available in the US only at the moment.

Instructions

  • Attach the kneading blade to the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2 LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Video

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Antique white bread, Bake bread, Basic, Basic/white Cycle, Bread, Bread machine, bread machine white bread, Bread maker, bread maker white bread, Bread-maker Breads, Breadmaker, Breadmaking, Breakfast, Country White Bread, Easy, easy-to-prepare, Egg-free, Homemade bread, Nut-free, Old Fashioned Bread, Old Fashioned White Bread, sandwich bread, soy-free, traditional, traditional bread, traditional white bread, vintage bread, White Bread, white bread machine recipe, white bread recipe

Nutrition

Calories: 105kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 160mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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