Go Back
Print Recipe
5 from 2 votes

Easy White Bread

You won't need store bought bread again
Prep Time1 hour 30 minutes
Cook Time35 minutes
Course: Bread
Keyword: easy white bread, homemade bread, white bread

Ingredients

  • 2 tsp instant yeast
  • 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 3 cups/750ml cake wheat or all purpose flour
  • 2 + 1 tbsp melted butter room temperature
  • 1 + 1/2 cup lukewarm water

Instructions

  • Place all the dry ingredients in a large bowl and mix it all together
  • Add in 2 tablespoon melted butter and a cup of lukewarm water. Mix, if the dough is not soft and sticky add more water from the remaining half a cup. Do not add all the water as it may be too much.
  • Use your hands and mix the dough until all the ingredients come together into a soft but slightly sticky dough. Knead the dough for 15 minutes until it forms a soft, smooth dough. If you are using an electric mixer should take around 8 minutes.
  • Grease a bowl with oil and rub some oil on the dough. Place the dough in the bowl and cover with cling wrap. If you wish you can place it in a previously heated warm oven (switched off) or place it in a warm place. Allow the dough to rest for +- 1 hour until it rises
  • Remove the dough from the bowl. Punch out the air bubbles. Lightly dust a flat surface with flour and flatten the dough with your hands, into a rectangle, about 35 x 20cm. Starting with the short side roll the dough tightly into a Swiss roll like shape. Place it in a greased loaf pan, you can add some parchment paper at the bottom of the pan. Pinch the seam and tuck in the sides of the dough, just a little. Cover with more cling wrap and allow the dough to rest, in a warm place for a further 15 minutes. Preheat oven to 180 degress Celsius.
  • Bake in a preheated oven at 180 degrees Celsius for 35 minutes or until the bread is golden brown and you can smell it. Allow it to stand for 5 minutes before removing from the pan. Brush with the remaining tablespoon butter.
  • Remove the bread from the pan and if you tap the bottom of the bread and it feels hollow your bread is definitely cooked

Notes

  1. If you are using active dry yeast you will need to dissolve it in warm water (proofing or proving as it's called) before using. I used instant yeast so I didn't have a need for that step. For 2 teaspoons yeast you could use about 3 tablespoons warm water and when it starts foaming, about 5 minutes, it's ready to be used
  2. Although I say knead for 12-15 minutes your dough could be ready sooner. To check if your dough is kneaded enough take a golf ball sized dough and stretch it between both thumbs and the first 2 fingers of your hands. If it doesn't tear that means the dough is ready.