This homemade White Bread recipe from scratch makes a light, fluffy, soft and incredibly tall bread loaf that is perfect for sandwiches, toast, or simply with butter and jam.
In a bowl combine together water, yeast and sugar. Stir to dissolve the yeast.
Add the dry ingredients - milk powder, salt and 3 cups of flour. Combine till you see no more dry flour.
Transfer the shaggy mass of dough onto the worktop well dusted with measured out flour. Knead the dough until it no longer sticks to your hand. Add little flour at a time if need be.
Once the dough is less sticky, add the oil and knead well until you reach the soft, elastic and tacky dough stage. This would take 15-18 mins of your time.
How to knead the dough in a stand mixer?
To the bowl of your stand mixer add in water, yeast and sugar. Stir to dissolve the yeast. Add 3 cups of flour, milk powder and salt.
Start adding 1/4 cup of flour at a time until you see that the dough is starting to come together by leaving the sides of the bowl. At this stage add the oil and knead it further for 6-8 mins until you get a smooth elastic and tacky dough.
Step 2 - First Proofing
Once kneaded transfer it to a greased pot and allow it to proof for 1 hour or until double in size.
How to Proof in Instant Pot?
Grease the bowl of your pot with some oil. Transfer the dough into it. Coat the dough with oil as well. Place it in the pot. Close the lid
Choose Yogurt mode. Set the time to 30 mins.
Step 3 - Shaping and Second Proofing
Once proved, punch the dough and tip it over on to your counter-top. Shape it into a rectangle. Fold it into thirds. Pinch the seams really well.
Then bring the edges to the centre. (Refer the video in the recipe card or the step by step photos for clear picture) Roll over and place it in the greased baking pan (9x5 inches) cling wrap and allow it for second proofing.
Let it proof till the dough reaches the brim of the pan around 30 mins.
Step 4 - Baking
Once proofed, place it in a preheated oven of 350°F (180°C) for 30-35 mins until the bread turns golden brown in colour, sounds hollow or the internal temperature reads (195°F).
Once baked brush the top with some butter to soften the crust, let it cool in the pan for 5 mins and then turn over and let it cool completely on the wire rack before slicing.
Video
Notes
The recipe can easily be doubled to make two bread loaves.
Always gradually add the flour. The exact amount of flour you use will depend on how you measure it, the climatic and temperature conditions of where you live and several other things.
I always use instant yeast to make all my breads. If you like to use the Active variety make sure to activate the yeast first before proceeding with the recipe.
Keep the dough covered using a kitchen towel or a cling wrap at all times to avoid it from drying out.
Once baked, do not leave the bread in the baking pan for too long as due to condensation the base would turn soggy.
You can use this bread to make any kind of sandwiches, as a toast or simply with butter and jam.
Refer the video in the recipe card or on Youtube for steps on how to knead and shape the bread.
Choosing the Right Baking Pan
I prefer to use 9x5 inches baking pan. You can also use 8.5x4.5 inches baking pan.Shape the dough according to the size of your baking pan.
How to Store Bread?
The bread stays fresh for 2 days at room temperature in a bread bag or bread container or even in an air tight container.Avoid storing the bread in the fridge as it tends to dry out the bread.
Can I leave out Milk Powder?
Yes, you can. Use plain flour instead. Milk Powder acts as an enrichment and makes the bread soft but if you do not find any just leave out.
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