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Home Recipes All Breakfast & Brunch Breakfast Pastries & Bread

The Best Homemade Bread (White Bread Recipe)

1 hr 30 mins
Easy
Breakfast Pastries & Bread
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Author: Dini K.
Posted: 2/20/2019
Updated: 1/11/2021
How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.  #HomemadeBreadLoaf #WhiteBread #SandwichBread

Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients. 

Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions. 

There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.

Why you should be making this white bread loaf recipe!

  • Make no mistake, this homemade bread recipe is simple to make. 
  • Incredibly soft and delicious, with just a touch of sweetness, it’s easily the best white bead I’ve  ever tasted!
  • Really substantial, unlike the sad, flimsy store-bought white bread.
  • It’s free of all the sodium and preservatives of store-bought bread, and it’s made with simple ingredients. What’s not to love?
  • This recipe provides STEP BY STEP instructions, on how to make the perfect loaf of bread

I guarantee you’ll never want to go back to store-bought white bread after tasting this!

A slice of homemade bread on a white plate with jam spread on top, with the rest of the bread loaf in the background.

What is classic white bread made with?

Delicious white bread is traditionally made with just,

  • Flour
  • Water
  • Yeast
  • Honey
  • Salt
  • Butter (or some other type of fat)

However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.

  1. The acidity helps keep the bread soft. It apparently helps with preserving the bread too, but the amount I add in this recipe may likely not have an appreciable impact on this.
  2. Citric acid adds a little sourness to the bread loaf as well, much like the acidity in sourdough gives it that characteristic “sourness”. The citric acid adds an extra depth of flavor to the this classic white bread recipe too. But the sourness here isn’t as pronounced as with sourdough. 
Best homemade bread loaf on a cutting board, with slices cut from it.

Tips for making perfect homemade bread (homemade white bread)

Use a stand mixer.

Makes the whole process easy. You can knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.

  • Activating the yeast in the mixer bowl. Frothy and bubbly yeast in a bowl.
  • The bread dough is mixed with a dough whisk in a glass mixer bowl.
  • Bread dough being kneaded in mixer bowl.

Don’t be afraid to get your hands in there and feel the texture of the dough.

This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you may have to adjust it a touch depending on the weather, and type of flour and ingredients used.

I usually use AP flour to make homemade white bread, but you can use bread flour too.

With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.

Using bread flour will also lead to a chewier bread texture, which is also incredible desirable.

  • Soft, and tacky bread dough after being kneaded.
  • The bread dough in the mixer bowl, doubled in size after being proofed.

Proofing is important.

The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a beautifully risen, airy and light bread loaf.

If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.

With under-proofed bread dough, you’ll end up with a smaller bread loaf that is more dense and has less volume.

A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers 195°F. 

  • The dough has risen over the top of the loaf pan.
  • A perfectly baked, golden homemade bread loaf while still in the pan.

To avoid a soggy bread bottom, make sure not to leave the bread in the pan to cool completely.

Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.

Another really helpful tip that I’ve discovered is to allow the bread to cool down in the oven.

When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do  more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.

Baked homemade bread loaf cooling down on a wire rack.

Choosing the right bread pan

You can make this white bread recipe in a 8 ½ x 4 ½ inch loaf pan for best results. But a 9 x 5 loaf pan will work too. However, if you do use a 9 x 5 inch pan, the resulting bread loaf won’t have as much height (or shape).

  • The dough turned out onto a lightly floured surface.
  • Press out the air from the dough and shape into a rectangle.
  • Roll up the dough, while pressing it into the dough, as you roll it up.
  • Rolling up the dough more while pressing the dough into itself to make sure it's tightly wrapped.

How to form the perfect loaf of bread

The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.

I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.

To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.

  • The dough has been wrapped, with the seams pinched and sealed.
  • Place the dough into the loaf pan, with the smooth side facing up.

All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.

Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.

A homemade bread loaf before being baked, with an indentation to check if it's proofed properly.

How to check when your bread loaf is ready to be baked

The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.

  • The bread dough will rise about 1 ½ inches above the rim of your bread loaf pan in the center. It’ll form a dome, so just look at the pan from the side to see how much it has risen above the rim.
  • When you gently press into the dough with your index finger, an indentation will form and it’ll remain, if the dough is perfectly proofed. If the dough bounces back without leaving an indentation, then the dough is under-proofed. If the indentation causes the dough to collapse, then the dough has over-proofed, and you may need to re-knead and re-form the dough and proof it once again.
Homemade white bread straight out of the oven, with a golden crust on top.

How to store homemade white bread

The fact is homemade white bread doesn’t keep for too long, since it doesn’t have preservatives like store-bought bread.

So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.

But what I personally like to do (especially because I bake two loaves on the same day usually), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.

However, never refrigerate bread. The dry air in the fridge will make the bread go stale even faster.

A close up of the baked homemade white bread, showing the crumb, next to a stack of sliced bread.

Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.

Peanut butter and jam sandwiches are a whole new level of comfort with this homemade white bread recipe! 🙂

A close up of the slice of homemade white bread with jam spread on top, with a bite taken out.

If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,

How to make Authentic Brioche Bread

How to make Choux Pastry

Easy homemade Hot Dog Buns

How to make Perfect Doughnuts

How to make Shortbread cookies

EQUIPMENT & TOOLS I USED FOR THIS RECIPE

Stand Mixer – I use my KitchenAid mixer

8.5 x 4.5 inch loaf pans – the perfect sized pans to make these bread loaves.

Kitchen Scale – Best tool for baking, to ensure you get accurate results each time

Measuring Cups – I like to use cups to measure all liquid ingredients most of the time. I absolutely LOVE my colorful cup measuring set, and I also love my pyrex measuring jugs too.

Measuring spoons – for measuring all the small amounts of ingredients.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.
4.99 from 160 votes

Homemade Bread (Homemade White Bread)

Author: Dini K.
Yield: 1 loaf of bread
Cuisine: American, European, Other
How to make the best Homemade White Bread that's soft and delicious, with a touch of sweetness. An easy to follow recipe for perfect homemade bread, with step by step instructions.  This recipe can be doubled, and made in 2 loaf pans.
EASY – A great basic bread dough recipe for beginners.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Prep: 45 minutes
Proofing time: 2 hours
Cook: 45 minutes
Total Time: 1 hour 30 minutes
Difficulty: Easy
Servings: 20 slices
Print Rate

What You Need:

  • See post for detailed list of equipment & tools used.

Ingredients:

Proofing yeast

  • 2 ¼ tsp active dry yeast 7 g
  • 1 cup lukewarm water
  • 1 tbsp honey (or sugar or maple syrup)

Bread loaf

  • Proofed yeast mixture (ingredients listed above)
  • 19.5 ounces AP flour 4 ⅓ cups, spoon and leveled (please see notes)
  • ⅓ cup lukewarm water
  • 1 ¼ tsp sea salt
  • 2 tbsp honey (or sugar or maple syrup)
  • ¼ tsp citric acid or ½ tbsp white vinegar (optional)
  • 2 tbsp unsalted butter melted (or vegetable oil)
US Customary – Metric

Instructions:

Proofing yeast

  • Place the water in the mixer bowl of your stand mixer.
  • Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
  • Allow the yeast to sit in a warm place for about 15 minutes, until it’s activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn’t activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
  • Once the yeast is activated, you’re ready to make the bread dough.

Bread loaf

  • To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
  • Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
  • Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
  • Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it’s smooth and elastic.
  • While the dough is kneading, check on it every few minutes to make sure it’s kneading well, and is not too dry or too wet.
  • If the dough is sticking to the sides of the bowl, then it’s too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it’s at the right consistency – lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
  • Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
  • While the dough is proofing, prepare the bread loaf pan. Butter 1 – 9 x 5 inch loaf pan and set aside, until the dough is ready.
  • Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 – 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
  • Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
  • Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
  • Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it’s evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes – 1 hour.
  • The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details). 
  • Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It’s best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
  • When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It’s done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
  • Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
  • Optional – brush melted butter on the top while it’s hot to add more buttery flavor. 
  • Keep the loaf in a bread box at room temperature for upto 4 – 5 days, or slice and keep in the freezer for up to 1 month.

Tips & Tricks

Flour 
If you use a scale to measure the flour, the amount of liquid given in the recipe should be perfectly sufficient to make a wonderfully soft bread loaf. 
However, if you use MEASURING CUPS to measure flour, please use the spoon and level method to weigh the flour accurately. When using cups, you risk having MORE flour than intended, which will result in a dense, heavy bread. Or you may end up using more water than stated in the recipe to compensate for the extra flour.
This dough should be soft and supple, and a little tacky. 
Choosing the right loaf pan 
I have had a few readers reach out to me about the bread being perfect, except for the fact that their loaves were quite tall after baking. If you use a 8.5 x 4.5 inch baking loaf pan, and the weather is warm, the bread may proof faster, and create a much larger loaf. On the other hand, if you use a 9 x 5 inch loaf pan in winter, it may not proof as fast and give you a heavier, shorter bread loaf. 
Choose the larger pan (9 x 5), if your kitchen is warm, or in summer. The goal is to have the bread loaf proof to the point where the highest point of the dough is about 1 – 1 .5 inches ABOVE the rim of the loaf pan. The bread should be perfectly proofed at this stage (check with the indentation test described in the post to confirm). 

Nutrition Information:

Calories: 122kcal (6%)Carbohydrates: 23g (8%)Protein: 3g (6%)Fat: 1g (2%)Cholesterol: 3mg (1%)Sodium: 147mg (6%)Potassium: 33mg (1%)Sugar: 2g (2%)Vitamin A: 35IU (1%)Calcium: 4mgIron: 1.3mg (7%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Bread, Breakfast, Brunch, Lunch
Cuisine:American, European, Other
Keyword:Bread, Burgers & Sandwiches, Making Homemade Bread
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
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  1. Ummi says

    February 26, 2021 at 04:56

    Do I need to grease the pan first before putting in the dough for the 2nd proof?

    Reply
    • Dini says

      February 26, 2021 at 10:57

      Hi Ummi
      As noted in the recipe, the loaf pan does need to be buttered.
      Hope that helps

      Reply
  2. Neil Jon says

    February 19, 2021 at 20:10

    Can I do the first proof normally and retard the second proof overnight?

    Reply
    • Dini says

      February 19, 2021 at 20:50

      Hi Neil
      It is possible. However, please bear in mind that depending on your fridge and the activity of the yeast, the dough can still proof rather quickly in the fridge and you MIGHT have over proofed bread overnight. Since the dough is cold, it would be hard to know when it has proofed properly (because you can’t do the finger indent test on chilled dough).
      I hope that helps.

      Reply
  3. Leena Marciano says

    February 15, 2021 at 08:59

    5 stars
    This was Amazing ! This is the best white bread EVER! And it was also my first time making bread which I have been so intimidated for years to make. So I’m glad I started here I’m very thankful for this recipe !

    If I wanted to start my own “mother yeast” how would this change the proofing ? How much of the mother yeast would I use when blooming the yeast?

    Reply
    • Dini says

      February 18, 2021 at 08:49

      Hi Leena!
      I’m glad you liked the recipe!

      I do have a sourdough starter that I maintain, but I don’t have a guide on how to start making a starter. While I am hoping to make a sourdough starter guide, once I become more familiar with sourdough (still learning how to substitute it for dry yeast), you can still find other resources on good till then!

      I hope that helps!

      Reply
    • Samantha says

      February 18, 2021 at 13:00

      This recipe is easy to follow thank you so much making four loafs of it today for my mother in laws birthday tomorrow

      Reply
  4. Martha Clark says

    February 14, 2021 at 12:07

    Hi. I haven’t made this recipe, yet, I I will. I love a Canadian brown bread, would using molasses in place of the honey work?
    Also, I grew up on my mothers homemade white bread, her recipe used melted lard. It has an amazing taste and was very dense. She had to make extra loaves every week as many people wanted it and drove for miles to pick up a loaf, my grandfather even had her mail him a loaf each week. I have her recipe, but have you ever heard of this?

    Reply
    • Dini says

      February 14, 2021 at 12:48

      Hi Martha
      You can use molasses if you like. I’m not sure if it will add a whole lot of flavor though.
      With regard to butter or lard. You can use whichever you like. It all comes down to preference. I’ve used whatever fat I have at hand, which includes butter, oil, olive oil, bacon fat or even lard.
      If I add a fat that has alot of flavor, then I would add more because 2 tbsp will only give this a very subtle flavor.
      I hope that helps.

      Reply
  5. Inge van M says

    February 11, 2021 at 03:09

    5 stars
    I loved the results, delicious bread!

    Reply
  6. Sheila Buenavista says

    February 8, 2021 at 22:28

    I loe this recipe. i followed ithe procedure to the T. Except i used instant yeast and did not ise vinegar. even tho I was using Professional Kitchenaid, I still have to knead to reach the stretched texture. However in the end one of the sides was slightly separated. I wonder why? It was tall and soft perfect! Again crunchy at the bottom and at the sides. I will make this again later. If I can only show you my bread.

    Reply
    • Dini says

      February 9, 2021 at 12:26

      Hi Sheila
      A professional kitchen aid mixer has a bowl that is too large to knead this amount of dough (this is because the dough hook isn’t able to catch the dough efficiently to knead it properly). So it would need to be kneaded by hand at the end to get the window pane stretch.
      What do you mean by the sides separating? Is there an air pocket inside the dough? Air pockets usually happen because the dough had air inside while being rolled up and these pockets became bigger while proofing.
      Also what kind of loaf pan did you use? If it’s a dark colored pan, they heat up faster and can overbake the edges causing them to crisp up. I recommend reducing the oven temperature by about 25 F / 15 C and baking it longer.
      I hope that helps!

      Reply
  7. Stephen C says

    February 7, 2021 at 12:59

    Hello,

    is there a way to adjust this recipe to use in a bread maker.

    Reply
    • Dini says

      February 7, 2021 at 13:07

      Hi Stephen
      Unfortunately I’m not familiar with using a bread maker.
      The dough can be mixed in the bread maker, as I have had other readers do this. But I’m unsure if they baked it in the bread maker too.

      Reply
    • Aaron says

      February 16, 2021 at 10:17

      I adjusted the recipe for my 1lb bread maker as follows:

      130 ml (1/2 cup) water
      30g (1 1/2 tbsp) honey
      4 ml (1/4 tbsp) vinegar
      1 tbsp unsalted butter
      1/2 tsp salt
      9.75 oz AP flour
      4g instant yeast

      I baked a Regular bread with a Light crust on my machine. I reduced the total amount of water because I wasn’t proofing the yeast. Change wet/dry/yeast ingredients order to match how your machine normally does it. This came out much better than the normal recipes on my machine, probably because it uses weight! Thanks for the recipe!

      Reply
  8. Tina says

    January 31, 2021 at 17:37

    5 stars
    Easy and Best Softest Yummiest Bread I have made on my own yet! Loved Love Loved it I’m about to start enother loaf because I ate this in 24hrs on my own.

    Reply
  9. Shannon says

    January 26, 2021 at 17:35

    Crust was rock hard. I think my teenage son, who was helping me, overfloured the work surface.

    Reply
    • Dini says

      January 26, 2021 at 17:38

      Hi Shannon
      If there was too much flour in the dough, the entire bread would be dry / heavy. If it’s only the crust that was hard, then it’s possible it was over-baked or the oven was too hot.
      I definitely recommend not over flouring the surface, but also make sure not to incorporate too much flour into the dough (grams are recommended over cups). And if the bread was overbaked, reduce the oven temperature and/or the baking time.
      I hope that helps!

      Reply
  10. Menna B says

    January 25, 2021 at 11:41

    this recipe is absolutely amazing
    I have done this twice now and it is so easy and it tastes amazing
    1000% would recommend!

    Reply
  11. Ru says

    January 19, 2021 at 02:36

    5 stars
    Hi Dini,
    Thank you very much for your recipes that you so generously share. I made bread for the first time last weekend using your recipe, and it came out great; crispy on the outside and soft inside! I was really pleased with my first attempt. 🙂
    I tried the finger indentation test after the second proofing (45 minutes), and the dough was sticky although it rose. BTW, I live in SL, so it is quite warm here. However, when I was kneading the dough (by hand) for the first proofing (1 hour), it was soft and smooth, and rose well (I used 1 tsp instant yeast). Just wanted to check why this was, since I don’t have a clue! Thanks again.
    Ru

    Reply
    • Dini says

      January 19, 2021 at 10:00

      Hi Ru
      I’m glad you enjoyed the bread recipe.
      It is quite normal for the bread to be sticky when proofed, especially in warm climates.
      You can dust your finger with some flour to make it stick less to the dough next time to do the finger indentation test. A floured finger will prevent it from sticking to the dough. Please let me know if that answered your question.
      I hope that helps!

      Reply
      • Ru says

        January 19, 2021 at 20:30

        Thanks, Dini! Will be trying it again soon.

        Reply
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Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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Secret Layer Cakes Cookbook
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Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

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Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

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