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)!
- Why you should be making this white bread loaf recipe!
- What is classic white bread made with?
- Tips for making perfect homemade bread (homemade white bread)
- Choosing the right bread pan
- How to form the perfect loaf of bread
- How to check when your bread loaf is ready to be baked
- How to store homemade white bread
- Frequently asked questions and troubleshooting
- If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,
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
- Because of how loved this recipe has become, I have adjusted the recipe so you can easily make TWO standard bread loaves, instead of 1 extra large loaf! These adjustments are included in the notes of the recipe. The original recipe remains unchanged!
I guarantee you’ll never want to go back to store-bought white bread after tasting this!
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.
- 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.
- 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.
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.
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.
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 loaf that is light and airy with a beautiful rise.
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.
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.
Choosing the right bread pan
You can make this white bread recipe in two 8 ½ x 4 ½ inch loaf pan for bread loaves that are taller. But a 9 x 5 loaf pan will work too. However, if you do use a 9 x 5 inch pan, the resulting bread loaves will be slightly taller (but still makes great sandwiches!)
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.
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.
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 double in size when proofed. It might even be a little more than that, but this indentation test will let you know for sure if the bread is proofed properly.
- 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.
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 this recipe will yield TWO loaves), 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.
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! 🙂
Frequently asked questions and troubleshooting
The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 – 25 degrees. Sometimes, oven just run hot and can burn food. You can check this by using an oven thermometer, and then adjust the temperature to compensate.
If your loaf pan is dark in color, this can also conduct heat too fast and bake the outside faster than the inside.
Lower the oven temperature, and bake the bread until the internal temperature of the dough is 195°F (as stated in the post).
This is because the oven was too hot, baking the outside faster than the inside. See above for ways to fix this issues.
This happens because the dough was made with too much flour or too little water.
If you used cups to measure the flour, the chances are that too much flour was added. Cups are not recommended as cups will add varying amounts of flour depending on how you use the cups to scoop the flour.
To fix this issue, always use a kitchen scale to weigh the flour and/or other ingredients. If you absolutely have to use cups, then adjust the water in the dough until you get the right consistency. The dough should be soft, and tacky. If its not tacky when you need to the dough, then there’s too much flour in the dough.
For bread to be too dense, you either added too much flour (see above), or the bread was over proofed during the final proofing. A dense bread can also occur if the dough is under proofed before baking as well. Under-proofing can happen if the loaf wasn’t given enough time to proof to at least 1.5 times or wasn’t in a warm place, or if the yeast has somehow died and is not active enough.
This is because of the yeast. If you do an overnight proof, this can happen as the yeast develops ore flavor. I personally love the more complex flavor.
However, if you over proof the dough (especially during the last proof), the bread will have an unpleasant flavor and will also be dense.
As with all my bread recipes, I recommend going by visual cues, rather than time. Depending on the ambient temperature, humidity, and flour type the proofing times can vary.
Absolutely! Milk has fat that can inhibit some of that gluten structure. So the bread might be less chewy and even more soft.
Yes! It is optional. You can read the post as to why I do like to add citric acid and why it’s optional.
Absolutely! Bread flour will give the bread a slightly chewier texture. Because of the higher protein content, you will need to add some extra water. Just add enough water to create a dough that is soft, smooth, satiny and tacky to the touch. The soft, tacky dough is what will make a soft loaf.
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 Shortbread cookies
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – I use my KitchenAid mixer
9 x 5 inch loaf pans or 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.
Measuring spoons – for measuring all the small amounts of ingredients.
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Homemade Bread (Homemade White Bread)
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)
- ½ cup lukewarm water Scant 1 cup
- 1 ¼ tsp sea salt
- 2 tbsp honey (or sugar or maple syrup), add up to 4 tbsp / 60 mL for a more pronounced honey flavor)
- ¼ tsp citric acid or ½ tbsp white vinegar (optional)
- 2 tbsp unsalted butter melted (or vegetable oil)
Instructions:
Proofing yeast
- Place the water in the mixer bowl of your stand mixer.1 cup lukewarm water
- Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.1 tbsp honey, 2 ¼ tsp active dry yeast
- 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.Proofed yeast mixture, 19.5 ounces AP flour, ½ cup lukewarm water, 1 ¼ tsp sea salt, 2 tbsp honey, ¼ tsp citric acid, 2 tbsp unsalted 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 or 2 levels (speed 3 or 4 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. The dough is going to be very sticky and wet at the beginning, and become smoother as it's kneaded.
- To check if the dough has the right consistency after about 10 minutes of kneading – Increase the speed of the mixer to about 5 or 6 just for a minute or two. 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. If the dough is still tacky but is coming off the sides (mostly), and only sticking to the bottom of the bowl, then it's at the right consistency. When you stop the mixer and lift the kneading hook from the bowl, and the dough isn’t sticking to the bottom of the bowl, then the dough might be too dry. 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 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 at least doubled in size.
- While the dough is proofing, prepare the bread loaf pans. Butter 1 – 9 x 5 inch loaf pan for a very large loaf, or 2 – 8.5 x 4.5 inch loaf pans for smaller loaves, and set aside until the dough is ready.
- Turn the proofed dough out onto a lightly floured work surface. Slightly flatten is with your hands. If making two smaller loaves, halve the dough with a sharp knife or bench scraper. (For more accurately halved dough, weigh the dough and then split it evenly by weight.) Place one portion of the dough back in the bowl and place it in the fridge while you shape the first portion.
- 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 dough should double in size inside the loaf pan / pans.
- Repeat with the second portion of dough (if making two smaller loaves).
- To check if it has proofed enough, gently press the top of the dough with your finger to leave an indentation that is about ½ cm deep. If proofed properly, this indentation should remain, or only bounce back slightly. If it bounces back almost completely, then it's underproofed. (Read the post and see pictures for more details.)
- Preheat the oven (conventional oven) to 375°F / 190°C, 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 pans in the middle of the oven, and bake for 35 – 45 minutes. Make sure there is at least 2 inches of space between the pans to allow for proper air circulation. The bread is done when it sounds hollow when tapped on top, OR when the internal temperature reaches 195°F / 91°C.
- Remove the pans from the oven and keep in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pans and keep it on a wire rack to cool down completely. The bread is now ready to be served.
- Optional – brush melted butter on top while it's hot to add more buttery flavor.
- Keep the loaf (or loaves) in a bread box at room temperature for up to 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 wonderfully soft bread loaves. 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 will be very sticky at the start of the kneading time, and then should gradually become soft and tacky with a smooth surface.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. For this reason, this loaf can be split into two, to make two smaller loaves as well. If you’re making 1 larger loaf, choose a 9 x 5 inch loaf pan (taller pans are better). If you choose to make 2 smaller loaves, each loaf will be smaller than a standard-sized loaf. Baking them in a 8.5 x 4.5 inch, OR 8 x 4 inch loaf pan is better for this purpose.Proofing times
The proofing time will vary greatly depending on the environment. In summer, the bread will proof much faster than during winter. So keep an eye on the dough to make sure it doesn’t overproof. To check if the bread is perfectly proofed, follow the indentation test described in the post to confirm.How to minimize kneading time
Once the dough ingredients are mixed, and the flour is well hydrated, cover the bowl with plastic wrap and leave it on your counter for about 30 minutes. The water in the dough should passively develop gluten in the flour. This will extend the time to make the dough, however it should lower the amount of time it takes to knead the dough (by hand or by mixer).Oven temperatures
If your oven runs hot, then I recommend baking the loaves at 350 F / 180 C. If the crust of your bread burns, then your bread dough must be baked at a lower temperature.Ingredients adjustments to make 2 standard-sized loaves
If you’d like to make 2 standard-sized loaves, here are the ingredient adjustments to follow. Proofed yeast ingredients 9 g active dry yeast, 2 ½ tsp 240 mL lukewarm water, 1 cup 15 mL honey (or sugar or maple syrup), 1 tbsp Bread loaf Proofed yeast mixture (ingredients listed above) 700 g AP flour, 5 ⅔ cups, spoon and leveled 220 mL lukewarm water, scant 1 cup 2 tsp sea salt 55 mL honey (or sugar or maple syrup), add up to 4 tbsp / 60 mL for a more pronounced honey flavor) ½ tsp citric acid or 1 tbsp white vinegar (optional) 45 g unsalted butter melted (or vegetable oil), 3 ½ tbspNutrition Information:
“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.”
Elyse Yeager says
Hi, I have used this recipe when the measurement for flour was 19.5 oz. I just linked to it and so those measurements are lost to me. That loaf was the perfect size and the new measurements are just too much. Can you send me the old measurements or do I just cut this in half for everything. This is a great recipe and I would hate to lose it.
Dini says
Hi Elyse
Thank you for your feedback. I have now restored the older recipe after all the feedback 🙂
The measurements are unchanged. However, I have included the measurement adjustments to make two standard-sized bread loaves in the recipe notes section as well.
I hope that helps!
Natalie says
This recipe keeps changing as its the same link I saved when I first started making bread and the measurements aren’t making sense anymore. It was perfect prior to the changes. =(
Dini says
Hi Natalie
I got a lot of reader comments letting me know that the bread loaf was a bit too big as one loaf, or too small for two loaves.
The only thing that has changed is that the recipe has been scaled up to make two standard-sized loaves. I actually just now made two loaves with this very recipe that is proofing in my kitchen at this very moment, and it works just as well as it always did.
The dough is slightly more than the previous recipe (only just above 25% more dough), so it shouldn’t have a huge impact on the mixing time. Maybe a few minutes more than previously. Another way to reduce the mixing time is to let the dough autolyze. This is to mix the dough until everything is mixed through, and then cover and let it sit for about 30 minutes. Then continue to knead the recipe until the dough is smooth.
If you do want to have the previous recipe, you can do so – Simply change the servings to 28.5, but keep the yeast amount at 7g.
I hope that helps!
Shanna says
How much water is actually needed for the new recipe? In US customary, you list 1 cup for the proofing yeast, then a 1/2 cup for the bread, however in metric it’s 240ml for the proofing yeast and *220*ml for the bread. That is a substantial difference.
Dini says
Hi Shanna
I’m sorry for that glitch!
I changed the recipe but it wasn’t saved properly for some reason and I have now fixed it.
220 mL is hard to measure in cups, so you can just use 1 cup of water in the bread dough. This won’t have an effect on the dough.
I hope that helps
Shanna says
Thank you for the correction. I believe this glitch was the reason the previous commentor Tracy had issues. The dough was incredibly dry for me as well until I noticed the difference between the US customary and metric measurements.
Tracy b says
This recipe did not work for me. I followed directions and this nearly broke my kitchenaid it was so dry. Was looking forward to this recipe after reading all the wonderful comments. Not sure what I did wrong here.
Dini says
Hi Tracy
I understand how frustrating it can be!
This bread is a 65% hydration loaf, so the soft results are absolutely guaranteed (especially since I make this bread at least once a month!)
However, as I have mentioned in my recipe, it’s very important to measure the flour properly to maintain this hydration level. This is why I always recommend metric measurements.
When measuring flour with a cup, there is no guarantee that every person will measure the flour correctly. I recommend using the spoon and level method, which will result in 120 – 125 g of flour per US cup. However, if someone scooped the flour into the cup and then leveled it, the flour in the cup will weigh as much as 150 – 155 g! That’s about 25% extra flour! This will absolutely lead to a dry loaf, because there is way too much flour for the amount of water in the recipe.
This is also why I go into detail as to what the bread dough should look and feel like throughout the process. The bread dough is wet, sticky at first and then transforms into a satiny smooth but very tacky and soft dough. If you did not get this texture – then more water needs to be added because there is too much flour.
The reason why this recipe is such a favorite with everyone is because the details in the recipe provide step by step information to make sure you’re on the right path to get good results.
I hope that helps for next time!
Shanna says
The recipe had a glitch where the amount of water in the ‘bread’ secction wasn’t right and has now been corrected. I made the bread today with the correct amount of water and it worked great.
Bobbi says
I use this recipe all the time for white bread, I’m wondering though can I use this recipe in a 13inch Pullman pan for sandwich bread?
Dini says
Hi Bobbi
I’m so glad that you have made this bread before!
This recipe has been adjusted slightly to make two standard loaves now, so make sure to note those adjustments.
As for whether it will fit in a 13 inch pullman pan – unfortunately I’m not sure. While it is absolutely possible to make a pullman loaf with this dough, I am unsure how much dough needs to be put into the loaf pan to ensure a perfect pullman loaf.
This will take some maths (volume calculations) to convert from two 9x 5 loaf pans, to one (or two) 13 inch pullman loaf pan (the depth and height of the pan will also be required for this).
I hope that helps
BB says
This is a very good recipe. I have used it many times.
I autolyse it for 15 minutes before salting it as the only caveat of the recipe.
You got to let it rise above the lip of the bread pan for best results.
Also, you got to let it cook all the way and cool it down.
Don’t force anything. Just let it do its thing. You won’t be disappointed.
Mamma cass says
I just realized it was already there
Dini says
Hi Mamma cass
I’m glad that you found the cup measurements.
Just please note that this dough is more sticky than some other doughs. If you measure too much flour with cup measurements, the dough might end up being too stiff, resulting in a dry bread.
I recommend measuring flour by spooning flour into the cup and then levelling it, rather than scooping and levelling to avoid adding too much flour.
I hope that helps.
Mamma cass says
I keep trying to find the perfect bread recipe. I want to try this but I don’t have a scale just measuring cups. I know the consistency the dough is supposed to have but I don’t want to guess. Most recipes I use I end up using less dough because of the consistency issues. I have no fancy equipment just my hands I was just hoping for an estimate on how much in cups versus weight thnx
Mamma cass says
It turned out amazing. I wish I could add pictures it was perfect. I turned it into the perfect grilled cheese for my son. I have been looking for a bread that is actually fluffy and this was spot on. Thank you.
Helen says
Wow, I love the way you give the directions…so that we don’t have to backtrack and find the list of ingredients. I’m making this bread today and have high hopes for it. I’ve never found a recipe that takes 10 – 15 min to mix the dough but it makes sense. Thank you so much for such a detailed recipe! I’m an experienced baker (make that getting old ) and I still love the detailed way you give the directions.)
Poornima says
Tried this recepie first time.. Clear explanations.. Thank you so much for that and bread has cracked on top what’s the reason.
Dini says
Hi Poornima
The bread cracks on the top when the bread is underproofed before baking. It needed more time to be proofed before baking.
You can also take a bread lame and cut a slit on the top of the loaf as well. That way the bread has a place to expand, rather than cracking unevenly.
I hope that helps
robin voigt says
great recipe! thank you!
Sharon Louise says
I’ve made this recipe twice now.., my family asked if they could stop buying bread. I use Trumps Flour
Veronica says
I have tried so many bread recipes and I am so happy that I finally found this one. You practically have it down to a science, thank you! If anyone is questioning whether to try this recipe out, do it!
Dini says
Thanks so much for the lovely review Veronica, I’m so glad you enjoyed the recipe! 🙂
Danielle Alberson says
I made this recipe 2x now!! Brilliant to bake with sea salt ,citric acid and honey!! Love this recipe it’s my go to for white bread now! Thank you so much!!
Mary says
Havena’t tried yet Im curious why citric acid?
Dini says
Hi Mary
I have explained in the post why I add citric acid to the bread dough!
I hope that helps