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Bread Recipe | White Bread Recipe

White bread recipe with step by step pictures. White bread is fluffy, tender and better than store bought loaves. Try this foolproof white bread recipe and you will definitely never buy bread from stores again.
4.75 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 3 hours
Servings: 1 Loaf
Calories: 2317kcal

Ingredients

  • 3 ¾ cups All Purpose Flour (450 grams)
  • 2 ½ tsp Dry Yeast
  • 2 tbsp Sugar
  • 2 tsp

    Salt


  • 1¼ cup Milk Luke Warm (300 ml)
  • 1 large Egg
  • 2 tbsp Olive Oil

Instructions

Making Bread Dough

  • Take egg in a bowl and whisk it well to combined. You need to reserve 2 tsp of egg for egg wash from this egg. In your stand mixer bowl, add in flour, sugar, salt, yeast, and give it a rough mix with a spatula. Add in milk, egg(reserve 2 tsp of egg for egg washing) and oil right over the flour. Place the bowl onto the stand mixer and start kneading. If you don’t have stand mixer, you can use your hands to knead the dough or You can use a hand mixer dough hook attachment to knead the dough.

Kneading the dough

  • If you are making bread with hands. You might have to knead the dough using your heels of your hand to push the dough out and bring it back to the centre, turning it over and repeating the process again until it passes the window pane test. Kneading dough with hands takes time, energy and patience. It will take around 15 to 25 mins. Meanwhile If you are using stand mixer or hand mixer then the process of kneading will be much faster. I found out that it takes a good 10 to 15 mins for the stand mixer to knead the bread dough.

Window Pane Test in Bread

  • Window pane test is very important to check whether the gluten development in dough is formed. This helps in getting the texture of the bread. Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded.

First Proof of the dough

  • Once the dough passes the window pane test. Remove the dough from stand mixer. Use a spatula or plastic bench scraper to remove to the dough from the bowl to a work surface. Shape it into a smooth dough ball. Place it in an oiled large bowl. Coat the dough with oil on all sides. Cover the dough with a clean kitchen towel and let it proof in a warm place for at least 1 to 2 hours till the dough is doubled in size. I like to put my bowl inside an oven with lights only turned on.

Shaping the bread

  • Once the dough has doubled in size. Remove the dough on to a silicon mat. Flatten it gently. Place the smooth side facing down. Start rolling it into a tight log like a bread. Seal the edges well. Place the bread seamed side down on a parchment lined baking loaf pan or well greased loaf pan.

Second proofing of the bread

  • Once the bread is shaped. Cover it again with kitchen towel and let it rest on a warm spot for another 45 mins to 1 hour till the bread rises over 3 inch over the loaf pan. This is the time to bake the bread.

Egg washing

  • For getting the bakery style bread finish and soft chewy crust, you must egg wash the bread. I like to add 1 tbsp of milk to the reserved 2 tsp of egg and mix well. Use a pastry brush to brush this egg wash all over the bread.

Baking

  • Preheat oven to 190 degree C for at least 10 mins. Pop the baking tray into the oven and bake for 30 to 35 mins till the top is golden brown. You might want to cover the top of bread loosely (tent it with) a piece of foil if the top of bread gets too dark.

Cooling the bread

  • Once the bread is done baking, remove the bread from the oven and place it on a cooling rack to cool for 10 mins on the pan. Now gently remove the bread from the loaf pan and place it on a cooling rack to cool completely before slicing to get perfect slices. Serve the warm bread with butter.

Video

Notes

Expert Tips

  • This bread is very simple to make but the important step is to knead the dough till it passes the window pane test which helps to achieve the smooth finish and fluffy texture on the bread.
  • Adding egg helps to get the fluffy pillow like texture on the bread and also makes it light and fluffy.
  • Use warm milk to make the bread dough which makes it so soft.
  • Melted butter can be used instead of oil.
  • Brushing the top of bread with egg gives the golden sheen to the bread.

Serving Suggestions

On the First Day : Enjoy fresh slices of warm bread with a generous spread of butter.
On Day 2 : You can toast the bread in butter or ghee till golden brown and enjoy with a cup of tea or coffee. You can spread almond butter, peanut butter or any nut butters or jam when serving.
On Day 3: This white bread recipe is perfect for making toasties, sandwiches and grilled cheese. Check my sandwich recipes to get idea.

Storage Suggestions

  • Homemade white bread can be kept in a bread box at room temp for around 2 days.
  • White bread can be stored in fridge in an air tight container upto a week.
  • Wrap the bread tightly in foil and freeze upto 2 months.

Nutrition

Serving: 1Loaf | Calories: 2317kcal | Carbohydrates: 399g | Protein: 67g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 4843mg | Potassium: 1096mg | Fiber: 15g | Sugar: 40g | Vitamin A: 732IU | Vitamin C: 0.02mg | Calcium: 476mg | Iron: 23mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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