A good white bread recipe is a staple in most homes. And why not? White bread is versatile – whether you’re eating it fresh from the oven, serving sandwiches, making bread pudding or toasting it for breakfast.
There are a couple of gadgets that I’d like to recommend. These gadgets are good choices when making and serving any type of bread.
The second gadget I’m recommending is a wire butter cutter. With one of these, you’ll be serving your white bread recipe with the nice little butter pats that you normally see only in restaurants.
The following white bread recipe is prepared manually. You will find another white bread recipe in the bread machine page of this site.
White Bread Recipe
1 package yeast
1/4 cup warm water
2 tsp sugar
1 cup milk
3 tsp salt
3 tbsp butter
Optional but recommended: Bread Dough Enhancer . Use per manufacturer's instructions.
3 3/4 cup all purpose flour
1 slightly beaten egg white
1 tbsp warm water
Tip: Do you know the easy way to separate an egg? You can use a special gadget like the Egg Yolky 96035 Egg Separator or you can do it this way:
Hold an egg lengthwise in your hand. Tap it on something to form a crack about 2/3 of the way up the egg. Carefully remove the top part of the egg shell above the crack. The yolk and white will remain in the bottom shell. Then, tip the egg slightly and simply pour the white out into a bowl. Use the top half of the shell to hold back the yolk. It’s harder to describe than to do. Try it. It works!
Method for Preparing Your White Bread Recipe:
Mix the yeast and ¼ cup of warm water in a small bowl or cup. Add the sugar, then stir. Set aside and allow mixture to become frothy.
Place milk, salt and butter in saucepan and heat until the butter melts. Allow to cool until it is lukewarm.
Place two cups of flour in a large bowl, and add milk mixture. Beat well, then add the yeast mixture. Beat again until the dough is smooth. Add an additional cup of flour while beating. Dough should be firm.
Turn the dough onto a floured kneading surface. Knead, adding flour, until dough is smooth and elastic. To test readiness, poke an indentation with your fingers. If ready, the dough will spring back, filling in the indent.