White Bread

Written by Published on in Bread

This recipe for white bread consistently turns out well and is a versatile white bread. You can cut it thick and make French toast or Texas toast. I like to slice it and then freeze the loaf and pull what I need each day. It thaws quickly and is great with your morning egg!

White Bread
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White Bread

Recipe by Anything But Lima BeansCourse: BreadDifficulty: Easy to Moderate
Servings

16

servings
Prep time

1

hour 

30

minutes
Cooking time

30

minutes
Calories

157

kcal
Total time

2

hours 

Ingredients

  • 1 1/2 cups water

  • 2 1/4 teaspoons of yeast

  • 2 Tablespoons of sugar

  • 3 Tablespoons olive oil

  • 4 cups bread flour

  • 1 teaspoon salt – (I use fine sea salt)

Directions

  • If using a bread machine, place all ingredients in the bread machine in the order listed and use the dough setting. I use the quick dough setting to save time.
  • Once cycle is completed, turn dough onto a floured surface and form into an oblong shape if using a bread stone, or two oblong shapes if using a greased loaf pan.
  • Let rise until double, approximately 30 minutes or until bread is a good 1 inch above the pan.
  • If using a covered bread stone, place stone in a cold oven and set temperature to 400 degrees and cook for 30 minutes. Remove lid and continue to bake until top is golden brown, about 5 more minutes. If using loaf pans, bake in preheated 350 degree oven for 30 minutes or until golden brown.

Notes

  • Be sure to spoon and level your flour or weigh your flour. 1 cup of flour weighs 120 grams.
  • I prefer using King Arthur flour for my bread recipes.

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