White Bread Recipe

This basic white bread recipe is the simplest loaf to make in your bread machine.  It's a great all-rounder, makes good sandwiches and keeps well if you let it cool completely then store it in a plastic bag, preferably in a bread box. 

Don't put a warm loaf into a plastic bag as it will release steam as it cools, which can make it soggy and moldy.  If you have to leave the house before the bread has cooled, wrap the loaf in a clean dry cloth, which will keep it fresh and allow it to breath.

White bread ingredients

* Ideally, use an instant read thermometer to check the water temperature accurately.  If you don't have one, it's best to play safe and use cooler water.  Having the water too cool will just slow down the yeast's action, but too hot will kill it.  Place a drop of the water on the inside of your wrist.  If it feels neutral or just slightly warm on your skin, it will not harm the yeast. 

White bread method (bread machine)

This recipe will work if you use the ingredients in the order suggested by your bread machine manufacturer, set for a basic white loaf and press start (and you should use this method if you want to set a time delay). 

Alternatively, for a better-risen and tastier loaf, ignore your machine's instructions and use the following method (unsuitable for timer use)

• Put the warm water, sugar and yeast into the bread machine pan
• Stir with a wooden or plastic spoon - the yeast should dissolve and begin to froth and foam
• Leave it for ten minutes
• Add the flour, oil and finally the salt
• Set your bread machine to basic white loaf and press start

White bread method (by hand)

• Put the warm water, sugar and yeast into a bowl
• Stir with a wooden or plastic spoon - the yeast should dissolve and begin to froth and foam
• Leave for ten minutes
• Add the flour, oil and salt
• Mix well, adding a little extra flour or water if required
• Knead the dough until it is soft and smooth
• Leave in a warm place until doubled in size
• Punch down and place in a loaf pan or shape and place on a baking sheet
• Leave to rise again until nearly doubled
• Bake in a moderate oven, 350^oF/175^oC for 40-50 minutes or until the crust is golden brown and the bottom of the loaf sounds hollow when tapped