Best 6 Classic White Bread Recipes

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Indulge in the timeless art of baking with our classic white bread recipe, an enduring culinary staple that embodies simplicity, versatility, and comforting goodness. This comprehensive guide unveils a collection of white bread recipes catering to diverse preferences and skill levels. Embark on a delightful journey of creating homemade loaves, rolls, and sandwich bread using pantry-friendly ingredients. Discover the secrets to achieving a golden-brown crust, a soft and fluffy interior, and a tantalizing aroma that fills your kitchen with warmth. Whether you're a seasoned baker or just starting, our step-by-step instructions and expert tips ensure a successful baking experience. So, gather your ingredients, don your apron, and let the enticing aroma of freshly baked white bread become a cherished memory in your culinary repertoire.

Here are our top 6 tried and tested recipes!

GOLD MEDAL CLASSIC WHITE BREAD



Gold Medal Classic White Bread image

This has been a no-fail recipe, for me. Beautiful TALL loaves (they may not fit in the toaster very well). Once you're comfortable with bread-making, feel free to sub part of the flour with whole wheat flour, honey instead of the sugar, some cracked grains, etc. Note that rise *times* are an estimate, as here in South Dakota, winter rises always take longer!

Provided by kstrating

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves

Number Of Ingredients 7

6 -7 cups bread flour
3 tablespoons sugar (or honey)
1 tablespoon salt
2 tablespoons butter
4 1/2 teaspoons active dry yeast (2 envelopes)
2 1/4 cups warm water (120 - 130 degrees F)
2 tablespoons butter

Steps:

  • (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
  • In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
  • Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
  • Grease bottoms & sides of two loaf pans.
  • When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
  • Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
  • Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
  • Remove from pans to wire rack & brush tops with the last 2 T of butter.
  • Cool before slicing.

CLASSIC WHITE BREAD (ABM)



Classic White Bread (abm) image

Based on a recipe from "Electric Bread". Very reliable! Makes a small (one-pound) loaf. Enjoy!

Provided by PalatablePastime

Categories     Yeast Breads

Time 2h40m

Yield 1 small, one pound loaf

Number Of Ingredients 8

3/4 cup warm water (110F)
2 cups white bread flour
1 -2 teaspoon vital wheat gluten
1 tablespoon powdered milk
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 teaspoon fast-rising active dry yeast or 1 1/2 teaspoons active dry yeast

Steps:

  • Place ingredients into your bread machine in the order suggested by your manufacturer.
  • Operate machine according to manufacturer instructions.
  • Recipe can be easily made on regular, normal, rapid, and delayed cycles.
  • Make a 1-pound (small) loaf.

CLASSIC WHITE BREAD FOR THE BREAD MACHINE



Classic White Bread for the Bread Machine image

Much better then store bought bread and so easy in your bread machine. Serve warm enough to melt the butter.

Provided by Karen From Colorado

Categories     Yeast Breads

Time 3h20m

Yield 1 Large Loaf, 8 serving(s)

Number Of Ingredients 7

1 1/8 cups water
3 cups white bread flour
1 tablespoon dry milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

  • Combine all ingredients in the order given.
  • Can be made with regular or rapid bake cycles.

Nutrition Facts : Calories 216.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.6, Sodium 322.1, Carbohydrate 39.7, Fiber 1.5, Sugar 3.6, Protein 5.5

CLASSIC WHITE BREAD



Classic White Bread image

I just took this out of the oven no more than 5 minutes ago, and the house smells wonderful. I am eating a thick slice slathered with butter right now, and I am loving it. I will definitely use this recipe again.

Provided by cellogirl2

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 8

4 1/2 teaspoons active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons shortening
9 -10 cups all-purpose flour
soft butter or margarine

Steps:

  • Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
  • Beat until smooth.
  • Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
  • Punch dough down; divide in half.
  • Roll each half into rectangle, 18 x 9 inches.
  • Roll up, beginning at short side.
  • With side of hand, press each end to seal.
  • Fold ends under loaf.
  • Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
  • Brush loaves lightly with butter.
  • Let rise until double, about 1 hour.
  • Heat oven to 425.
  • Place loaves on low rack so that top of pans are in center of oven.
  • Pans should not touch each other or sides of oven.
  • Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
  • Remove from pans immediately.
  • Brush loaves with soft butter; cool on wire rack.

Nutrition Facts : Calories 2343.2, Fat 25.4, SaturatedFat 5.8, Sodium 3516.5, Carbohydrate 457.9, Fiber 17.6, Sugar 26.5, Protein 61.8

BUTTERMILK ROLLS OR CLASSIC WHITE BREAD



Buttermilk Rolls or Classic White Bread image

Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 1h10m

Yield 18 dinner rolls, 18-22 serving(s)

Number Of Ingredients 10

539 g unbleached bread flour (4 1/8 cups)
8 g instant yeast (2 teaspoons)
1 large egg (47 g, beaten slightly)
57 g butter (1/4 cup, room temp, margarine or oil works as well)
341 g buttermilk (1 1/2 cups at room temp)
43 g sugar (3 tablespoons)
11 g salt (1 1/2 teaspoons table salt)
1 egg
1 teaspoon water
sesame (optional) or poppy seed (optional)

Steps:

  • Mix all dry ingredients except salt.
  • Mix egg, and buttermilk and melted butter.
  • Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
  • Cover and let sit for 20 minutes to strengthen dough.
  • Add salt.
  • Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
  • Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
  • Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
  • Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
  • For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
  • Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
  • For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
  • Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
  • Preaheat oven to 400 F and drop temps once bread is placed in the oven.
  • Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
  • Brush rolls with egg-water mixture if desired.
  • Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
  • Remove bread from pans or parchment and cool on a rack.

Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1

GOLD MEDAL™ CLASSIC WHITE BREAD



Gold Medal™ Classic White Bread image

Nothing beats the traditional goodness of homemade baked bread. Served with butter and jam, as the basis for a ham sandwich or just eaten plain, this back-to-basics bread recipe has a soft, airy inside and a beautifully golden-brown crust.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 32

Number Of Ingredients 7

6 to 7 cups Gold Medal™ All-Purpose Flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired

Steps:

  • In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
  • Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
  • Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Nutrition Facts : Calories 100, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Ensure all ingredients are at room temperature, particularly the milk and eggs, as this allows them to combine more smoothly.
  • Measure the flour accurately using a kitchen scale or by spooning it into a measuring cup and leveling it off with a knife.
  • Be careful not to over-knead the dough, as this can result in a tough, dense loaf of bread.
  • Allow the dough to rise in a warm, draft-free place until it has doubled in size, about 1 to 1 1/2 hours.
  • Before baking, brush the top of the loaf with melted butter or an egg wash for a golden-brown crust.
  • Allow the bread to cool completely before slicing and serving.

Conclusion:

This classic white bread recipe is a versatile and delicious addition to any meal. It can be used for sandwiches, toast, or even as a base for French toast or bread pudding. With its soft, fluffy texture and mild flavor, it's a crowd-pleaser that is sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and let's get baking!

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