White Bread Loaf

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This handmade white bread loaf is light, chewy, and far superior to store-bought loaves. This bread requires only a few basic ingredients and is very easy to make and for some like me find the whole process quite pleasant. Give it a try and you might never want to buy packaged bread again.

White bread is very versatile. It is a necessary ingredient in all of these dishes, regardless of whether you prefer sandwiches or puddings, breakfast toast, or an after-dinner snack. We consistently rely on either expensive artisanal bread or subpar store-bought loaves although bread is such a crucial ingredient. With a little bit of patience and a handful of ingredients, we can make a perfect loaf of white bread without any preservatives at home.

Yes, it is a bit time-consuming and might test your patience. But since you can monitor the ingredient’s quality and quantity, I believe it’s worthwhile. Plus making bread is also a very rewarding experience. The aroma emanating from freshly baked bread can be very comforting.

Baking bread from scratch is easier than you think and is also pocket friendly. Almost all of the products used are pantry regulars.

What are the ingredients used in making white bread loaf?

• Flour– Provides structure and texture to the dough.  Also provides flavour to the bread. The starch in the flour breaks down to give colour and flavour to the bread. Here all-purpose flour is used but you can replace it with bread flour also.
• Water–  it helps in combining gluten proteins in flour to form long strands resulting in the dough’s elasticity and ability to rise. You can also replace water with milk.
• Yeast– It is a leavening agent that helps the dough to rise. When the dough rises, carbon dioxide gas is released which gets entrapped in the gluten network formed by flour and water thus creating the characteristic structure of bread. In this recipe, I’ve used instant dry yeast but you can use active or fresh yeast.
• Granulated white sugar– It is the food for yeast that helps in fermenting. Also provides flavour and sweetness.
• Salt– Salt has many roles in bread making. It strengthens the dough which is essential for the texture and structure of bread, regulates the activity of yeast, acts as a natural preservative, and also provides flavour.
• Butter-It helps to keep the bread moist and tender. Makes bread softer and adds flavour. However, it can be substituted with other fat such as flavourless oil, margarine etc.

Major stages involved in making white bread loaf:-

STEP 1 – Mixing and kneading

Mix all ingredients to form a dough and knead the dough to develop the gluten to give the bread its structure. Kneading can be done either with hands or with the help of a stand mixer. Kneading with hands is a time-consuming process. Normally it would take 8-10-15 minutes or more to develop gluten when kneading with hands while it’s much easier with a mixer. However, the possibility of over kneading thus destroying the gluten network is almost none in hand kneading. Find the method that works best for you.

STEP 2 – 1^st proofing

Proofing is the process of allowing the dough to rise. In this process, yeast and gluten develop resulting in the texture and flavour of the final product. Covering with a cling film the dough is allowed to rest till it doubles in size. Normally it would take around 45 minutes to 1 hour depending on the humidity and temperature.

STEP 3 – Shaping

Shaping involves giving the dough desired shape. First, the proofed dough is slightly punched to release gas. Then gently flatten the dough. Then give the dough desired shape. Remember the purpose of shaping is not only to give the bread an attractive appearance but to create a uniform shape and size to ensure proper and even baking.

STEP 4 – 2^nd proofing

2^nd proofing is done to create the light and airy structure of the bread. Place the shaped dough into the greased baking pan and cover it with a cloth or lid. Again the rising time depends on the temperature and humidity. On average, it can take about 30-45 minutes for the dough to rise.

STEP 5 – Baking

Finally, the bread is baked in an oven until it has a golden brown and crusty exterior. Once the bread is baked, it needs to cool down before it can be sliced and served.

How to store homemade white bread?

After baking allow the bread to cool completely.

• Room temperature– Cover the bread loaf with a tea towel or plastic wrap. Or place it in a container. It will keep well for 2-3 days. If you live in hot humid temperatures the bread can go stale faster than that.
• Refrigeration– Place the bread in a container and put it in a refrigerator. It will keep well for up to 1 week.
• Freezer– Place the bread loaf in an airtight container or ziplock and freeze for up to 3 months. Place it in the refrigerator overnight to thaw before using.

Tips to ensure you end with a perfect bread loaf every time-

• Make sure your yeast is active– The success of bread depends upon yeast. The bread will not rise or develop a fluffy and soft texture if the yeast is not active. Even though I have used instant yeast which does not require activation and can be directly added to the recipe yet I activate it just to make sure. If you are using active or fresh yeast activation is mandatory.
• Water should be lukewarm– If the water is too hot the yeast will be cooked and not be able to activate and if the water is too cold the yeast won’t activate. Therefore, make sure that the water should be lukewarm when activating the yeast.
• Too much flour can destroy the texture– While kneading if the dough is too sticky you may add a little bit more flour but make sure not to add too much because the bread will end up dense.
• Properly baked bread-After 3-4 minutes of removing the bread from the oven, when the surface of the bread is tapped a hollow sound should be heard if not put it back in the oven for some more minutes.
• Soggy bread bottom-Leaving the baked bread in the pan for a long time may lead to condensation which can lead to a soggy bottom. Therefore, remove the bread from the pan as soon as possible and let it cool on a wire rack completely.