There’s nothing quite like the soul-warming aroma of freshly baked bread wafting through your home. It’s a scent that promises comfort, warmth, and deliciousness. While baking bread from scratch might seem intimidating, this classic white bread recipe is wonderfully straightforward and forgiving. It yields two beautiful, soft loaves with a tender crumb and a gorgeous golden crust. Forget the store-bought stuff; the satisfaction of slicing into a loaf you’ve made with your own hands is a reward in itself. Let’s get our hands doughy and create some magic!
Ingredients
• Yields: 2 medium loaves
• For the Dough
• 2 Tbs / 18g active dry yeast
• 1 cup / 240ml warm water, about 110°F or 43°C
• 2 Tbs / 25g granulated sugar, divided
• 5½ to 6½ cups / 660g to 780g all-purpose or bread flour
• 1 cup / 240ml milk, warmed
• 1 Tbs / 18g salt
• 3 Tbs / 42g unsalted butter, melted
• For the Egg Wash Glaze
• 1 large egg yolk
• 1 Tbs / 15ml milk
Instructions
1. Activate the Yeast (Create the Sponge): In a large mixing bowl, dissolve the yeast in the warm water. Stir in 1 tablespoon of the sugar and about 2 cups / 240g of the flour. Mix until you have a soft, spongy dough. Cover the bowl with a clean towel and set it in a warm, draft-free place for about 45 minutes, or until it’s puffy and bubbly.
2. Mix the Dough: To the activated sponge, add the warm milk, the remaining 1 tablespoon of sugar, the salt, and the melted butter. Stir well to combine. Gradually add the remaining flour, about one cup at a time, until a fairly stiff dough forms that pulls away from the sides of the bowl.
3. Knead the Dough: Turn the dough out onto a well-floured surface. Knead for 10 to 15 minutes, adding small amounts of flour as needed to prevent sticking. The dough is ready when it becomes smooth, supple, and elastic.
4. First Rise: Form the dough into a smooth ball. Place it in a large, buttered bowl, turning it over once to coat the entire surface with butter. Cover with a towel and let it rise in a warm place for 45 to 60 minutes, or until it has doubled in size.
5. Shape the Loaves: Gently punch down the risen dough to release the air. Divide it into two equal portions. Shape each portion into an oblong loaf or a large braid.
6. Second Rise (Proofing): Place the shaped loaves on buttered baking sheets. Cover them loosely with a towel and let them rise in a warm place for another 30 minutes, or until they have nearly doubled in size.
7. Prepare for Baking: While the loaves are proofing, preheat your oven to 425°F / 220°C. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create the glaze.
8. Glaze and Bake: Gently brush the tops of the loaves with the egg wash glaze. Place them in the preheated oven. Bake for 5 minutes, then reduce the oven temperature to 375°F / 190°C. Continue baking for another 35 to 40 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
9. Cool Completely: Transfer the baked loaves to a wire rack to cool completely before slicing. This step is crucial for the crumb to set properly. Enjoy!
Nutritional Information
• Estimated values per slice, assuming 16 slices per loaf.
• Calories: 135 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 2g
• Sodium: 225mg
Pro Tips
• for Perfect Bread
• Use a thermometer to ensure your water is between 105-115°F (40-46°C). Too hot and it will kill the yeast; too cold and it won’t activate properly.
• To check if your dough is perfectly kneaded, perform the ‘windowpane test.’ Pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it’s ready.
• If your kitchen is cool, create a proofing box by placing the bowl of dough in an oven (turned off) with a pan of boiling water on the rack below. The steam and gentle heat create the perfect environment for rising.
• For an extra crispy, bakery-style crust, place a shallow pan of hot water on the bottom rack of your oven while the bread bakes. The steam helps the crust develop a beautiful color and texture.
FAQ
Q: Is this white bread recipe vegan
A: This recipe is vegetarian but not vegan as written because it uses dairy milk, butter, and an egg yolk for the glaze. To make it vegan, simply substitute the milk with an equal amount of unsweetened plant-based milk (like soy or almond), use vegan butter or a neutral oil instead of dairy butter, and skip the egg wash or brush the top with a little plant-based milk before baking.
Q: Can I make this bread without the egg wash
A: Yes, absolutely. The egg wash is optional and is used to give the crust a deep golden color and a slight shine. You can bake the loaves without any glaze for a softer, more rustic crust. For a vegan-friendly shine, you can brush the loaves with a little melted vegan butter or plant-based milk right before they go into the oven.
Q: What can I add to this bread to increase its protein content
A: To boost the protein in this vegetarian bread, you can substitute some of the all-purpose flour with whole wheat or spelt flour. You can also mix in about a half-cup of seeds like sunflower, pumpkin, or hemp seeds into the dough during the final mixing stage for added protein, fiber, and texture.
Q: How should I store this homemade vegetarian bread
A: To keep your bread fresh, store it in a paper bag or a bread box at room temperature for up to 3 days. Avoid storing it in a plastic bag, which can trap moisture and make the crust soft. For longer-term storage, slice the cooled loaf completely and freeze it in an airtight, freezer-safe bag for up to 3 months. You can toast slices directly from the freezer.
