Mastering classic white bread is a rewarding kitchen skill, yielding a soft, versatile loaf perfect for toast, sandwiches, or enjoying plain. Here’s a concise guide to achieving bakery-perfect results at home.
Ingredients: Combine 500g bread flour, 7g active dry yeast, 10g salt, 30g sugar, and 1 large egg. Heat 300ml milk to 35°C (lukewarm), then add 30g melted butter. Mix dry ingredients in a bowl, gradually pour in wet ingredients, and knead for 10–15 minutes until smooth and elastic.
Key Steps: Let the dough rise in a greased bowl, covered, for 1–2 hours until doubled. Punch down, divide into two equal portions, and shape into loaves. Place in greased loaf pans, cover, and proof for another 45–60 minutes until puffy.
Baking: Preheat oven to 180°C (350°F). Bake for 25–30 minutes until golden brown. Tap the base—hollow sound means it’s done. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips: For extra softness, brush the tops with milk before baking. Store in an airtight bag for up to 3 days. This simple yet reliable method guarantees a fluffy, flavorful white bread every time.
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