Best 5 The Saturday White Bread Recipes

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In the realm of classic comfort foods, few can rival the irresistible allure of homemade white bread. With its soft and fluffy interior, golden-brown crust, and versatile flavor that complements a wide range of dishes, white bread has earned a cherished place in kitchens and dining tables across the world. This article embarks on a culinary adventure, presenting a collection of delectable white bread recipes that cater to various dietary preferences and skill levels. From a traditional Saturday white bread that embodies the essence of a leisurely weekend brunch to a vegan white bread that offers a plant-based alternative without compromising on taste, these recipes promise an exceptional bread-baking experience. Whether you're a seasoned baker seeking to expand your repertoire or a novice eager to embark on your bread-making journey, this comprehensive guide has something for everyone.

Here are our top 5 tried and tested recipes!

WHITE SANDWICH BREAD



White Sandwich Bread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h20m

Yield 2 loaves

Number Of Ingredients 5

2 1/4 teaspoons active dry yeast
4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans
1 tablespoon sugar
2 teaspoons kosher salt
5 1/4 cups all-purpose flour, plus more for flouring the board

Steps:

  • Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
  • Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
  • Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

EXCELLENT WHITE BREAD



Excellent White Bread image

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Provided by Melissa Clark

Categories     dinner, lunch, breads

Time 4h15m

Yield 2 loaves

Number Of Ingredients 7

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

Steps:

  • In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams

EASY WHITE BREAD



Easy white bread image

A great recipe for an electric breadmaker - or do it the traditional way

Provided by Good Food team

Categories     Side dish

Time 2h50m

Yield Makes 1 loaf

Number Of Ingredients 5

500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Steps:

  • Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
  • Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins.
  • Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  • Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  • Place it on the baking parchment to prove for a further hour until doubled in size.
  • Heat oven to 220C/fan 200C/gas 7.
  • Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

TRADITIONAL WHITE BREAD



Traditional White Bread image

Here's a time-saver! You can omit the first rising time by using quick active dry yeast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h55m

Yield 32

Number Of Ingredients 7

6 cups Gold Medal™ all-purpose flour or Harvest King® or Better for Bread® bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120°F to 130°F)
Butter or margarine, melted

Steps:

  • Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. 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.
  • Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
  • Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
  • 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 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg

TRADITIONAL WHITE BREAD



Traditional White Bread image

A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

Provided by Danialle

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h30m

Yield 20

Number Of Ingredients 6

2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 ½ cups bread flour

Steps:

  • In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g

Tips:

  • Using bread flour or high protein flour: This type of flour will give your bread a strong structure and chewy texture. If you don't have bread flour, you can substitute it with all-purpose flour, but your bread may not be as sturdy.
  • Kneading the dough: Kneading the dough develops the gluten, which gives bread its elasticity and structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
  • Letting the dough rise: This allows the yeast to ferment the dough and produce carbon dioxide gas, which causes the bread to rise. Let the dough rise in a warm place until it has doubled in size.
  • Shaping the dough: Once the dough has risen, shape it into your desired shape. You can make a simple loaf, rolls, or braids.
  • Baking the bread: Bake the bread in a preheated oven until it is golden brown and crusty. The baking time will vary depending on the size and shape of the bread.
  • Cooling the bread: Once the bread is baked, let it cool on a wire rack before slicing and serving. This will help the bread to retain its moisture and flavor.

Conclusion:

Whether you're a seasoned baker or just starting out, these simple tips will help you create a delicious and beautiful loaf of white bread. With a little practice, you'll be able to make bread that's perfect for sandwiches, toast, or simply enjoying on its own. So what are you waiting for? Get baking!

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