white bread on wire cooling rack.
Baking

Homemade White Bread

Level:
intermediate
Total Time:
3 hours 10 min
Yield:
40 slices

This recipe is brought to you by DeepSouth Texas’ channel for Homemade Bread for Beginners. My wife has a severe tree nut allergy and this also includes sesame seeds and pine nuts. We are having issues finding a basic store bought bread that accommodates these restrictions. We have tried over a dozen or more recipes and have found this to be perfect! 

Homemade Bread

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Course: baking
Keyword: baking, bread
Prep Time2 hours 30 minutes
Cook Time40 minutes
Total Time3 hours 10 minutes
Servings: 34 slices
This Homemade white bread is great for everyday sandwhiches, melts, or mal pairing! This recipe is made without a machine. For a machine bread recipe please visit our baking page on our website.

Equipment

  • 3 bread load pans 8.5" x 4.5"

Ingredients

  • 7 cups bread flour
  • 3 cups water 95° F – 100° F
  • 4 1/2 teaspoons instant yeast 2 packages
  • 3 teaspoons granulated sugar
  • 3 teaspoons kosher salt
  • 2 tablespoons oil we use avacado oil but any cooking oil will do.

Instructions

  • Add the yeast and sugar in the lukewarm water. Stir to dissolve.
  • In a large mixing bowl mix the flour and salt. Add the liquid and oil. Combine with a fork until the dough is shaggy.
  • Turn the dough onto a lightly floured work surface. Knead the dough for 7 minutes or until when a finger inserted into the dough bounces back slightly.
  • Roll the dough into a smooth ball shape by grabbing the edges and folding them into the center.
  • Put the dough ball back into a lightly greased bowl, (make sure if you are using a steel bowl it needs to be warmed up with warm water) Cover with a clean towel, & let it sit for 1 hour.
  • Punch the gas out of the dough. Roll the dough onto a lightly floured work surface. Spread out the dough using your fingertips. Using a bench scraper, cut the dough it into 3 even pieces. Form each piece into a smooth ball. Sprinkle some flour on top of the dough balls, cover with a clean cloth, then rest the dough for 15 minutes.
  • Shape the dough into an oval using your fingertips. Grab the sides of the oval stretching out the dough and folding it at an angle into a triangle shape. Roll the dough into a bread-loaf shape starting at the tip of triangle.
  • Sprinkle a little more flour onto the dough and put the dough into a greased baking pan. Rest for 1 hour.
  • After 30 minutes preheat oven to 400° F. Bake the loafs for 40 Minutes.
  • Remove the loafs from the oven and carefully roll them out onto a drying rack to cool.
  • Brush some melted butter on top of the bread to stay nice & soft.

Notes

  • We have used different types of flour and found for us personally we like the bread flour the best, the whole wheat was too heavy and got too full too quickly. The all-purpose flour was just not enough bread flavor.
  • Insta yeast vs. active yeast. Personally, I found the Insta yeast to be more forgiving and doesn’t require sugar to be added to make the active yeast bloom. Sugar can help add flavor to the bread. Too much sugar makes it almost a dessert bread.
  • Since we do live in a high altitude state, we need to make sure the bread has enough water otherwise it’s too dry and falls apart.
  • Also, something to note if you know your oven runs hotter or colder you might need to adjust temp of cooking the bread.