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November 22, 2021

Homemade White Bread

Homemade White Bread

This recipe is a variation of a recipe I picked up while working at Market Table Bistro. I’ve made this dough somewhere close to 500 times and the recipe is tried and true.

By definition, this bread fits into the category of enriched breads which means that it contains moderate amounts of fats, sugars, eggs or dairy. Enriched breads are great because they use the addition of ingredients such as butter, milk, olive oil, bacon fat, etc. to add flavor to your breads. The fats also help to moisten the dough as it bakes and yields a tender and soft bread.

Ingredients for homemade white bread

This recipe is perfect for so many things. You can shape them into mini rolls and brush them with butter and sea salt and serve them as dinner rolls. You can bake loaves and use it for sandwiches. You can use it for French Toast. You can sweeten it up with sugar and honey and fry it as fried bread.

Heck, you can even roll it out, stuff it with mozzarella and pepperoni and make pepperoni rolls! The possibilities really are limitless and having a recipe like this in your arsenal will not only make you a better baker/cook but it will allow you to open your mind and start developing your own line of “Family Secret Recipes” that get passed down from generation to generation.


Here's what you need:

  • Eggs
  • Butter
  • Water
  • Instant yeast
  • Bread flour
  • Sugar
  • Kosher salt

Proofing 101

Lots of ovens nowadays have a bread proofing setting but in case you don't we recommend the “boiling a pot of water and putting it in the oven” (while turned off) method. Just make sure you are watching the temperature and make sure the bread is growing!


Cheers and eat well!

Homemade White Bread

A classic homemade white bread recipe that yields the best tender and soft white bread that can be eaten on its own, shaped into mini rolls or made into French Toast.

Author:

Jamie Imlah

Prep:

min

cook:

20

min

total:

min

serves:

16

Ingredients

  • 2 large eggs
  • 4 ounces butter (room temp)
  • 14 ounces water
  • 1 tablespoon instant yeast
  • 2 pounds bread flour
  • 5 ounces sugar
  • 1.5 tablespoon kosher salt

Instructions

  1. Whisk the yeast into the water until it dissolves and set it aside.
  2. In your stand mixer, add the flour, sugar, salt, butter, and eggs with the dough hook attachment.
  3. Once you see that the yeast is active (it will start to gently froth-about 5 minutes), add the yeast-water mixture to the mixer and mix on low speed for about 7 minutes.
  4. Once the dough has been properly kneaded in the mixer, take it out of the bowl and place it in a bowl that has been greased lightly. Wrap with plastic and place the dough somewhere warm to proof. Allow the dough to proof for about 2 hours, or until it has doubled in size.
  5. Once the dough has doubled, remove the dough from the bowl, punch it down to release the gasses, shape it into loaves that are about 1 ½ pound each and roll them to fit into your desired pans.
  6. Lightly grease your pans, put the dough inside them (they should be large enough for the bread to triple in size), wrap them loosely with plastic wrap, and put them in your proofing area to triple in size.
  7. When the dough is about 15 minutes away from tripling in size/reaching the top of your pan, preheat your oven to 350 F.
  8. After that final 15 minutes, remove the plastic from the bread and bake the bread at 350 F for 15-20 minutes (rotating halfway for even browning) or until it is a deep golden brown and feels hollow when tapped.
  9. Remove the bread from the pans and put on racks to cool.

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