How To Make Homemade White Bread

White bread generally refers to breads created with wheat flour from which the wheat bran and germ layers, have been removed from the whole wheatberry during the flour milling or grinding process, thereby creating a light colored flour. The milling process gives white flour an extended shelf-life by removing the natural oils from the whole grain. Doing so allows products made with the flour, such as white bread, to be stored for extended periods..

The flour used in white breads may also have been bleached, as well as lightened further, through the use of chemicals to remove any slight, natural yellow shade making its baking properties a lot more predictable.

This simple homemade white bread recipe will give you two loaves of fresh hot oven baked crusty white bread.

Ingredients

1 Tablespoon (15ml) Active Dried Yeast
2 Tablespoon (30ml) Sugar
2 Tablespoon (25g – 1oz) Room Temperature Butter or Margarine
2 Teaspoon (10ml) Salt
7 to 8 Cups (900g – 2lb) Strong White Bread Flour
1/4 Cup (50ml – 2fl oz) Lukewarm Water
2 Cups (450ml – 16fl oz) Lukewarm Milk

Directions

  • Combine the water, dried yeast and 1 tablespoon (15ml) of sugar in a measuring cup and then leave to stand for fifteen minutes until the mixture is frothy
  • Pour the milk into a large bowl and add the rest of the sugar, the butter or margarine and salt. Add in the yeast mixture from step one.
  • Stir in one cup of flour at a time until a stiff dough is obtained. Alternatively, use a food processor.
  • Turn out the dough onto a floured surface.
  • Knead the dough first by pushing it away from you using the palm of your hand and then folding it back towards you. Continue this kneading process until the dough is both smooth and elastic.
  • Place the dough into a large greased bowl, cover and leave to rise in a warm place for 2 to 3 hours until it has doubled in volume
  • Grease two 9 x 5 inch/23 x 13cm tins.
  • Knock back or punch down the risen dough with your fist and divide in half. Form into a loaf shape and place into the tins seam side down. Cover and leave in a warm place for 45 minutes until almost doubled in volume.
  • Pre heat the oven to Gas Mark 5 – 190C – 375F
  • Bake the two loaves in the oven for 45 to 50 minutes until firm and brown. Turn out from the tins and tap the bottom of each loaf. If it sounds hollow, the loaf is done. If required, return to the oven and bake for a few minutes more. Leave to cool on a rack