Go Back
–+ servings
Print Recipe
4.69 from 16 votes

Homemade White Bread Loaf Recipe

I had asked myself before getting ahead with this article if anyone who is fairly new to cooking or baking will be able to accomplish a good loaf of white bread via this post. 
The reply was yes, but a few ifs adjoined to it. If the one who is baking a white bread loaf referring to this recipe will be very accurate in measuring the ingredients. If he or she is careful about the kneading process and will have the patience to let the fermentation take the time required. 
Being precise about the ingredients is requisite, and the other essential step in baking bread is to be comfortable / pro with the kneading process. Which is mostly done with the help of a machine, but we are talking the easiest way of hand kneading today with a good outcome. 
Prep Time1 day 30 minutes
Cook Time40 minutes
Course: bread baking, breads, Breakfast
Cuisine: British
Keyword: bread baking, bread recipe, easy white bread recipe, Food Photography, Food Styling, hand kneading for bread dough, Homemade White Bread Loaf Recipe
Servings: 6 people
Calories: 77kcal

Equipment

  • OTG

Ingredients

  • 5 gm active dry yeast
  • 1 cup milk (divided)
  • 1/8th tsp white vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 7 gm butter at room temperature
  • 2 cups + 2tsp  all-purpose flour maida
  • 1 tsp milk for bruising before baking
  • 1 tsp butter melted, for brushing after baking

Instructions

  • In a clean bowl mix 1 cup of flour, 1/2 a cup of milk, 1 teaspoon of salt and a tiny bit of white vinegar 1/8th teaspoon and combine it all into a rough dough. The dough will be slightly wet and you don’t have to knead it into a fine dough. Just make sure no dry flour patch is left hidden in any air pockets. Combine all and transfer into a clean bowl, cover it and keep in the fridge overnight.
  • Next day morning in a clean bowl add 1/2 cup of warm milk (Lukewarm) with 2 teaspoons of sugar and 1 teaspoon of dry yeast. Stir it once and let it sit for 5 minutes to allow the yeast to proof. Active yeast will bubble up. If your yeast doesn't bubble then discard and try again with fresh yeast.
  • Add 7 gm of butter and 1 cup flour + 2 spoon full of flour to it and mix.
  • Now you have to combine two doughs together. The yeast dough and overnight one (make sure that the dough is at room temperature before you start). Briefly combine both the doughs in a bowl and then tilt it to a clean kitchen counter. Allow yourself some space and you will need a bench scraper for this process.
  • Knead and combine both the doughs. After kneading of 10 -15 minutes - Scoop the dough with a bench scraper, lift it from one end, and fold repeat. This is where you begin to see a real transformation in the dough. Even though this looks like a lengthy and labour-intense process, total kneading time won't extend more than 20 minutes.
  • Once you reach to a satisfactory smooth, elastic texture, you fold the dough to make a smooth surfaced dough ball. Don't be tempted to add extra flour to knead further, the bread will end up in a dense loaf.
  • You can slightly wet your hand occasionally to handle the dough. 
    Bring the doughs together into a clean dough ball and you are done. Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (45 minutes to an hour).
  • Lightly mist a loaf pan with some oil or butter and I personally like to keep a piece of parchment paper on the bottom. Prepare the loaf pan and set it aside.
  • Dump the fermented dough on a clean surface (dust the surface lightly with dry flour) and gently punch down the dough. Roll up the rectangle, starting on the short end, into a cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into the prepared loaf pan.

    Lay the dough, seam side down, into the loaf pans. Cover it loosely, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Position an oven rack on the lowest setting and preheat the oven to 400 degrees F for 20 minutes.
    Brush the loaf with some milk. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.
  • Remove from the oven and immediately brush with melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 77kcal