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Posts Tagged ‘medium difficulty’

postheadericon White bread

Now this one sounds a whole lot harder than it actually. Take it from someone who was taught to make it by my mom and grandma and, somehow still seemed to make flat bread. This one is tried and true. In fact I’ve done live video’s on my periscope channel I am trying to upload here too.

White bread

Don’t you want to have a slice of fresh, homemade bread? You can make this.

Maker level: Easy to medium

Here is what you need:

Large bowl

Smaller bowl

Mixing spoon unless using a machine to mix

Bread loaf pan

Saran Wrap or other plastic wrap

Measuring cups: 1 c (250 mL) 1/2 c (125 mL) + liquid measuring cup

Measuring spoons: 1 tsp (5 mL) 1/2 tsp (2.5 mL) 1 tbsp (15 mL)

Oven set at 400 F


1 egg

1 egg yolk

4 1/2 c flour + extra                                                                    1064 mL

1 1/2 tsp salt                                                                                  7.5 mL

2 tsp super fine sugar or icing sugar or honey                       10 mL

1 tsp or 1 package of yeast                                                           5 mL

2 tbsp butter                                                                                   30 mL

1 1/2 c warm water                                                                        355 mL

Vegetable oil

How to do it:

  1. If using non fast rise yeast, measure 1/4 c warm water, sugar or icing sugar or honey, and package or 1 tsp of yeast. Add all the ingredients into a bowl and mix gently. Set in warm area for 10 minutes. *
  2. If using fast rise yeast, add to the dry ingredients instead of making the yeast mixture.
  3. Put 1 egg and 1 egg yolk into the bowl. Add wet yeast mixture if doing step one.
  4. Put flour, salt, and diced butter. Break up butter with your fingers until there are a lot of small pieces. Add quick rising yeast if doing step 2.
  5. Now either mix the wet ingredients into the dry ingredients or add a little dry ingredients to the wet mixture. Add water until you form a smooth, elastic ball.
  6. Knead for 10 minutes if by hand or by mixer. If by machine, dump out dough and knead for five minutes or until it’s all mixed up. Form smooth elastic ball.
  7. Put into clean large, oiled bowl. Place dough in bowl, brush or spray top of dough with oil to prevent sticking. Cover with plastic wrap. Rest in warm space until double.
  8. Punch down dough when doubled in size and knead five minutes to form a loaf shape.
  9. Place loaf shape in pan, cover and rest until doubled in size.
  10. When doubled in size: Crusty top? Don’t brush with oil or butter before placing in oven or after removal from oven. Soft top? Brush with oil or butter before and after oven.
  11. Remove from oven when top is golden brown and sounding hollow when knocked on. Yes my grandma and mom did this.
  12. Turn out pan and enjoy! Warm or cold, this is yummy.
  13. Helpful hint: Single person? Why not make buns which are sandwich size. To keep bread longer, put half the loaf in your freezer and remove when you need to.
  14. Check out the Cinnamon Bun recipe made using this basic bread recipe. Check out the Reese’s pieces, Chocolate, Honey Peanut Butter Buns using this basic bread recipe.

*This is a great experiment to show the kids that yeast is alive and how it works. The sugar, warm water and heat activate the yeast and brings them to live to make our bread rise. My grandchildren loved this experiment and the bread of course!