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Easy White Bread from Scratch
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Easy White Bread from Scratch

Soft, melt in your mouth white bread. Easy to make from scratch.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 1 hour 30 minutes
Servings 12 slices
Calories 110kcal
Author Lizet Bowen

Ingredients

  • 2 teaspoons active dry yeast or instant yeast
  • 2 tablespoons room-temperature water
  • 1 teaspoon sugar
  • 1 cup whole milk with 1 egg (place the egg first and then fill the rest of the cup with milk, both room temperature)
  • 2 tablespoons whipping cream (I use the canned kind or sour cream, room temperature)
  • 1-½ teaspoons salt
  • 2 tablespoons sugar
  • 3-½ cups all purpose flour (437.5 g)

Instructions

  • In a small bowl, pour water, yeast and a teaspoon of sugar. Set aside for 8 minutes.
  • While the yeast is activating, mix wet ingredients in a bowl and dry ingredients in another one. For wet ingredients, place the egg first and then fill the rest of the cup with milk, then add the cream and mix well until combined.
  • Add the yeast and the liquid ingredients to the flour. Mix well.
  • Set the dough on a flat surface and cover your hands with flour. This dough will be a bit sticky, so the flour will prevent it from being stuck to your hands. Do this every two minutes or every time you feel it too sticky. When working with this dough, I prefer flouring my hands rather than sprinkling it on the countertop. Knead the dough for 10 minutes.
  • Place the dough in a greased bowl (use neutral, vegetal oil), flip the dough to cover it in oil, and cover with plastic film.
  • Set aside in a warm place. I generally leave it in the laundry room. This time, I let it rise for an hour. When the weather is cold, it takes between an hour and a half and two hours. It will be ready by the time it has doubled its size.
  • Turn the dough onto a floured flat surface and stretch it a little with your hands. Then, fold one point to the middle and press with the palm of your hand to seal.
  • Take the other point of the dough wrapping the other half. You’ll get a roll-like shape. Press with the palm of your hand. Flip the dough and fold the points around ¼ towards the middle of the roll. Press with the palm of your hand again.
  • Place in a greased loaf pan with the folded part facing down. Cover the pan with plastic wrap and let rest for 30 minutes. Since my oven takes around 20 minutes to reach 200°C/400°F, I turn it on considering the time the dough needs to rest.
  • Bake at 200°C/400°F for 5 minutes, then, lower to 175°C / 350°F and keep baking for 35 more minutes. It will be in the oven for 40 minutes. When you take it out of the oven, you can brush it with melted butter.

Notes

Now, the hard thing is waiting for it to get cooler! I love eating warm, fresh bread with butter, but if you cut it while still hot, the crumb will stick or fold and it will not have a nice shape… but still be tasty!

Nutrition

Calories: 110kcal