🍞 Easy Homemade White Bread Recipe 🍞
Looking to level up your bread game? This Easy Homemade White Bread recipe is a game-changer! 👩🍳✨
Ingredients:
- 4 cups all-purpose flour
- 2 1/4 tsp yeast
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 2 tbsp butter, melted
Instructions:
- In a mixing bowl, combine flour, yeast, sugar, and salt.
- Gradually add warm water and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour.
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased bread pan, cover, and let it rise for another 30 minutes.
- Bake at 375°F for 30-35 minutes, or until golden brown.
- Brush the top with melted butter and let it cool before slicing.
Nutrition Information (per serving):
Calories: 180
Protein: 5g
Carbs: 35g
Fat: 3g
Fiber: 2g
Give this Easy Homemade White Bread a try and taste the difference! 💛🍞 Share this recipe with your bread-loving friends and let me know how it turns out for you! #homemadebread #bakinggoals
Popular questions:
- Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and rise may be slightly different. - Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast, but you may need to adjust the rise time. - Q: Can I add herbs or cheese to the bread dough?
A: Yes, feel free to add your favorite herbs or cheese to customize the flavor of the bread.
Helpful tips:
- For a softer crust, cover the bread with a clean kitchen towel after baking.
- To check if the bread is fully baked, tap the bottom of the loaf – it should sound hollow.
- Experiment with adding honey or maple syrup for a touch of sweetness.
Expert Secrets:
- To achieve a perfect rise, place the dough in a warm, draft-free area.
- Brushing the loaf with an egg wash before baking will give it a shiny finish.
- Letting the dough rest for a few minutes before kneading helps to develop gluten and improve texture.