This classic white bread recipe is real simple, yields one of the best loaf and absolutely beginner friendly. Even if you are novice baker you can bake this loaf with ease in no time. Vegan recipe with five basic ingredients that you probably have stocked in your pantry, less than 15 mins hands on time are you need. Let’s get started!
I am great fan of homemade bread and have been baking our own bread for quite sometime. While I often make multigrain seed bread, strawberry bread or garlic loaf, this classic white bread is my absolute favorite. I know it is all plain flour but there is something very comforting and satiating about this classic white loaf of bread.While making bread at home is not very difficult, there are few pointers that will hep you make that perfect loaf every time. This is a detailed recipe with exhaustive list of tips, tricks and trouble shooting.
This recipe of classic white bread is just good. It yields those perfect bread slices that are super soft, slightly chewy with that golden brown crust. The texture of the bread as you can see is just like what you get in bakeries minus the preservatives and additives.
Get that yeast out, bake a loaf and enjoy with butter or jam or a generous spread of nutella. You can also use this classic white bread slices to make bread upma, bread balls, garlic bread, cheese toast and many more.
This Classic White Bread Recipe Is
Vegan
Easy 5 ingredients recipe
Takes less than 15 mins hand on time
Does not require a stand mixer
Suitable for sandwiches & toast
Easy fool proof recipe
Ingredients You Will Need
Flour- Plain flour is what usually we use in classic white bread. Use unbleached or organic if possible. If you have bread four you can use it too. Bread flour contains more gluten and the texture of the bread will be more chewy. However a purpose flour is just fine, use fine quality you could source.
Yeast- The quality of your bread will be directly proportional to the east you use. I have tried this recipe with active dry yeast and instant dry yeast, instant dry yeast works better here.
Oil- Use fine quality light olive oil in this recipe for wonderful flavor. You can also use soft butter instead of oil if you wish. The flavor of bread made with butter is obviously rich.
Step By Step Classic White Bread Recipe
Kneading The Dough
Combine 1/2 cup water, 2 1/4 teaspoon yeast and 1 teaspoon sugar in a mixing bowl. You can also use your stand mixer. Mix well and set aside for 2-3 minutes.
Next add 4 cups flour, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons olive oil and remaining water and mix well.
Once all the ingredients have come together, knead the dough well for 8-12 minutes on a slightly floured surface. You can use your stand mixer with dough hook for kneading.
Add few tablespoons flour only if the dough is very sticky. Note that the amount of water depends on the quality of flour used, so you may need to use flour anywhere between 4-4.5 cups. Also note that the dough should be sligtly sticky.
Place the kneaded dough in a slightly oiled large bowl and cover well. Let the dough raise for 60-70 minutes depending upon the weather. The dough should raise and double in its volume.
Shaping The Dough
Once the dough has raised two times in its volume, punch it back and knead slightly to remove any air bubbles.
Divide the dough into two equal parts.
Grease and slightly dust two loaf tins(8*4)
Take one part of the dough and place on a slightly floured surface. Roll into rectangle of 8*12 inches.
Now roll the rectangle tightly and tuck the edges and pinch the seam.
Place the rolled dough into the prepared loaf tin with seam side facing down. Cover and let sit for 30 minutes.
Do the same with the other part of the dough.
Baking Classic White Bread.
While the dough is raising, preheat your oven at 200 C or 390 F.
once the dough has raised in the pan well, place the tin in the hot oven and bake for 30-40 minutes.
The top changes into a uniform golden brown color and sounds hallow on tapping.
Let cool the bread in the pan for five minutes, remove fro the pan and cool in a wire rack completely before slicing. You can brush with oil or butter if required.
Some Tips & Pointers
I cannot stress enough on the quality of yeast. If your yeast is not active or fresh the bread will not be up to the mark.
The time taken for dough to raise depends on the weather. The first raise will be around 60 minutes and second around 30 minutes.
Do not over proof the dough after shaping. This will lead the cracked top while baking
The dough will be slightly sticky, do not be tempted to add more flour as that will lead to very dry loaf.
Store the bread in an airtight box or wrapped in foil. Stays good for 2-3 days at room temperature and a week in refrigerator. You can also immediately freeze the fresh baked bread after it cools down and use later.
Classic White Bread Recipe
Classic White Bread Recipe
1 CUP = 250 ml
Ingredients
- 1 3/4 cup water divided
- 2 1/4 teaspoon instant yeast rapid rise
- 1 teaspoon sugar plus another tablespoon
- 2 tablespoon olive oil or butter
- 4 cups plain flour add 3-4 tablespoons more if needed
- 1 teaspoon salt
Instructions
Kneading The Dough
- Combine 1/2 cup water, 2 1/4 teaspoon yeast and 1 teaspoon sugar in a mixing bowl. You can also use your stand mixer. Mix well and set aside for 2-3 minutes
- Next add 4 cups flour, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons olive oil and remaining water and mix well.
- Once all the ingredients have come together, knead the dough well for 8-12 minutes on a slightly floured surface. You can use your stand mixer with dough hook for kneading.
- Add few tablespoons flour only if the dough is very sticky. Note that the amount of water depends on the quality of flour used, so you may need to use flour anywhere between 4-4.5 cups. Also note that the dough should be slightly sticky.
- Place the kneaded dough in a slightly oiled large bowl and cover well. Let the dough raise for 60-70 minutes depending upon the weather. The dough should raise and double in its volume.
Shaping The Dough
- Once the dough has raised two times in its volume, punch it back and knead slightly to remove any air bubbles.
- Divide the dough into two equal parts.
- Grease and slightly dust two loaf tins (8*4)
- Take one part of the dough and place on a slightly floured surface. Roll into rectangle of 8*12 inches.
- Now roll the rectangle tightly and tuck the edges and pinch the seam.
- Place the rolled dough into the prepared loaf tin with seam side facing down. Cover and let sit for 30 minutes.
- Do the same with the other part of the dough.
Baking Classic White Bread.
- While the dough is raising, preheat your oven at 200 C or 390 F.
- once the dough has raised in the pan well, place the tin in the hot oven and bake for 30-40 minutes.
- The top changes into a uniform golden brown color and sounds hallow on tapping.
- Let cool the bread in the pan for five minutes, remove fro the pan and cool in a wire rack completely before slicing. You can brush with oil or butter if required.
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