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
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 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).
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 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.
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.
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 y 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
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.
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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
- 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)
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
Nutrition 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.”
Lauren says
I made this today and it is amazing!!
Lori says
Love this recipe! I use the dough to make cinnamon rolls and sticky buns!
Victoria Provencal says
Thank you so much I made this bread my husband just really loves it turned out perfect
Anna says
The bread turned out beautifully. My husband and I love it. I will make it more often. Absolutely delicious!
Esther M says
I’m making this for the 5th time. I have been making bread for 20 years. This is a great bread, easy and your directions are so well written!! I think this is the only recipe i haven’t changed.
I use 2/3 of it ina 4.5×8 loaf pan and the other 1/3 i have made into braids, with and without cheese and herbs, I’ve also made a cinnamon bread loaf by adding cinnamon, sugar, brown sugar and butter before rolling into a loaf.
Great recipe. Thank you!
Lynn says
Just made this for the first time. Turned out spectacular! Will be keeping and using this recipe.
Thanks for sharing!
Michael says
Thank you so much for the insight. I love good bread. Now I love you for the knowledge
Salia Priam says
Can I put flaxseed and molasses in the recipe
Dini says
Hi Salia
You can add flax seeds into the recipe, and molasses should be fine too. But I haven’t tried this addition in my recipe, so I can’t be 100% sure.
Just make sure that the dough isn’t too dry after adding your additions, so that the bread will still have the same consistency and is soft.
poikkeus says
This recipe was carefully written and edited; even though it was the first time making this bread, I was able to steer away from disaster just by following the text. (Since this was the first time baking this bread, I really liked the descriptive comments.)
Baking the loaf at 375F for 35 minutes, the loaf was just about perfect. It’s particularly good for French toast. Maple syrup as a sweetener added a certain mellowness.
Drew458 says
Outstanding instructional for beginner bread bakers. Recipe is flexible and works if your amounts aren’t totally precise.
I usually make sourdough and other complex artisanal breads, but wanted a simple pan bread so gave this a try.
With liquid vinegar instead of powdered citric acid this is a 78% hydration recipe, and the added butter and honey make a very soft easy to work dough just right for a light countertop dusting and practicing your hand kneading technique.
This is a 1.25% salt recipe, which is a bit low. You could go 2tsp = 11gm and get 2% salt.
I used 2 parts Sir Lancelot (commercial ultra high protein bread flour) with 1 part Pillsbury All Purpose.
I made it again and made it a hybrid loaf by adding 100gm sourdough starter and left out the butter. Came out fine both times.
My yeast is SAF instant, which is potent stuff, so it rose quickly.
I used raw honey, which is much thicker and dryer than the typical jar kind. Put all the honey and the butter in a bowl, boil the “yeast activator” water, then add it to dissolve things. Let it cool to 100F then add the yeast.
You could use an egg wash on top during baking instead of brushing on butter after baking, but the butter tastes better.
Overall, this a really nice recipe you can play with in several ways. Happy baking!
Sean McInnis says
I make this bread every weekend for my family. My boys love this bread especially when it first comes out of the oven. I make 2 batches and then divide the dough into 3 loafs.
I use honey rather than maple syrup. I also bake the loafs for 29 minutes at 375.
We LOVE this bread.
Lauren says
So good
So happy for scale weights—the only way to go.
Next time I’ll remember the interior temp. The crust and the slice—equally awesome. And it’s pretty.
Thank you!
scott says
This is the softest, chewiest, crispest crusted bread I’ve ever had.
I used bread flour and the white vinegar option. sooooooo good.
So soft in fact, that I had to wait until cold to slice it.
Going to try it with AP flour next time to see if there is any difference.
Took me some time to convert the measurement to weight, but very worth the work.
Dini says
Hi Scott
I’m so glad that the bread came out well!
However, the recipe does provide weight measurements as well. Ounces are weight measurements, and I have also provided grams as well. There is a metric toggle button below the ingredient list.
I hope that helps for next time!
Emily says
Hell yea, the tips were so helpful! B
Rubiah says
Turns out v good, will surely bake this white bread for my daily breakfast
Mona says
All your wonderful explanations and tips! I’m making yours on my 3rd attempt at bread. First 2 were close but not quite flavorful enough
Sheila White says
Easy and fool proof. Didn’t have a dough hook so hand kneaded and came out perfect.
Katajojo says
Question: my old pioneer bread recipe raises the dough AGAIN for another 45 mins after putting it in the pan. So there’s the first proofing of 1.5 hours, punch down, knead for 2 mins, put in loaf pan, cover, let rise for 45 mins, bake
Why does your recipe not have this second rise? What happens to the bread? Is your bread more dense? I would imagine so, but I don’t want to waste flour soooo
Dini says
Hi Katajojo
I really do recommend reading the recipe (at a minimum) thoroughly before attempting to make something like homemade bread.
Please refer to step 12 in the recipe card, AND to this entire section in my post where I go into detail about the 2nd proofing. I hope that helps!
Jezabell says
“Tastes like bolillo bread” – My brother. Goes well with practically everything! Sweet, savory, bitter, name it all! A very straightforward recipe. Also a great recipe for young bakers.
Dini says
I’m so glad to hear Jezabell, thank you for letting me know! 🙂
David F says
This was a hit!!! I have been experimenting with lots of white bread recipes. This one came out perfectly. And…the suggestions, the how-to’s, and the tips to diagnose issues was SO helpful! The end result was a delicious, perfectly constructed loaf of bread. Thank you!!
Mich Barbara says
Thanks for the recipe
Deborah says
The best white bread ever. It makes a perfect loaf. This is my new go-to for homemade bread. Love it!
Ramona Long says
I have used mylar bags to separate ingredients. I am preparing for a price surge of the ingredients or shortages. The president made mylar bags will insure I will have my essentials if we can’t afford bread or lack of bread in stores.
Ramona Long says
I LOVE this recipe. Perfect !
Alyson J Long says
Unfortunately the dough is liquid. All measurements checked and double checked, using your built in calculator. Maybe it doesn’t work?
Dini says
Hi Alyson
This is a 64% hydration loaf, so it shouldn’t be liquid at all, as it’s on the lower hydration side.
I’m not sure what you meant by built in calculator though. Could you please let me know which calculator you refer to, and for which ingredients you used it and what calculations were made, so I can help you figure out where things went wrong?
Dennis Miller says
One of my loaves was still very wet (used the toothpick test). I turned the oven down to 300 F and left it for 5-10 minutes more. Toothpick test clean. Loaf was delicious.
Janice Russell Maddos says
I made your recipe for white bread. Best directions I have ever tried. I love our hints to improve the product, tell when its ready to be baked, and when the baking is complete. I’ve read the hint about knocking the bread to hear a hollow sound, but yours is the first recipe that says the temperature should be 195. Love it
Dorothy Jo says
Got to try it since my son-in-law want’s more of the bread I made last week and it was this one
Amy H says
I have made this recipe so many times! Its fast, easy and I really like the problem solving section. I always had issues with my bread caving in.
Tammy Brackett says
For about a year, this has been my go to recipe when I need something for dinner. My bread turns out perfect every time.
Jane h says
Yes!!! Have tried so many recipes and this was the best! Thanks for the excellent explanation of the process, it certainly has upped my bread game:)
David says
Grrrrrrrrraaaaat
Loved it.
Lauma says
I just made this recipe because stores are not open yet after the hurricane and I was out of bread. Absolutely delicious! Great crust & chewiness. It wasn’t difficult and turned out even better than expected.
DThunderGunB says
I love this recipe. I don’t use a mixer or bread machine. I hand mix and knead my bread. I worked my dough for about ten minutes, after I mixed the ingredients and got the dough formed with a wooden spoon. I always work the dough until I can push my finger into the ball to the first joint of my finger, and the dough pushes back out. I put it back in my mixing bowl that I wash out, and spray with oil cover in plastic and sit until it doubles in size. Then punch the dough down and roll it out to eliminate air pockets. Then outer edges by thirds and roll out again until I get a rectangular shape grab the top two ends, and stretch them out a bit and fold the top ends to the middle like a triangle. Take the point of the triangle and rol it down and pinch it and continue rolling and pinching it until I get to the last roll. I take the two edges in and rol them in a bit and roll it down on the last roll. Then I karate chop the seam to seal it up right and then orient the loaf with the seal facing down. Place in a buttered loaf pan and set in warm spot until the loaf is an inch to an inch and a half over the top of the pan. Then bake at 400 degrees for 23 to 27 minutes until the loaf sounds hollow when tapped. Pull from oven and rub top of loaf with a stick of butter for extra butter flavor and it puts a nice shine on the crust and makes it taste better to me. But it’s a great recipe.
Ed Fisher says
Thank you for the detailed instructions. I’ve made bread before, I had professional instruction, but because of a back injury, I have not been able to do it for a while and needed some reminders. I wanted to use a 5×10 pan so I used more flour, 22.5 Oz, and made similar changes to other ingredients. I’m ok with the math. ))))) Looks good.
Kalli says
Do you think that I can use this recipe to make my sausage bread?
Purity says
The bread was delicious, this is now my go to recipe for homemade bread
Nancy says
Best white bread ever! Loved the recipe, background info, and tips! Thank you for posting!
Dini says
Thank you Nancy, I’m so glad you liked the recipe and the tips! 🙂
Debbie says
This bread is sooo good! My husband says it may be the best bread he’s ever had. Easy to make and I Loved Your tip about the dough sticking only to the bottom of the mixing bowl to check moisture level. Great recipe. Thank you for posting!!!
Ruth Rauen says
This recipe turned out great 1st time! Good interesting taste and good crumb as well. Will make again.
CSURam9915 says
This has become our weekly go to bread recipe. Makes the perfect density and sized loaf for a weeks worth of sandwiches!
Beverley says
Absolutely the best recipe, EVER. Followed instructions exactly and voila, the most beautiful, gigantic, tastiest loaf of bread with perfect texture. I did accidentally double up on the honey, but it still worked. It WAS tough on my Breville mixer though, but all’s well. WHEW
Bill Borkowski says
I just made a dbl batch for two loaves . They look awesome but my KitchenAid mixer had some trouble with the dbl batch. It overheated and shut down. It’s fine, but won’t do that again lol
Great recipe, will use again!
Teri says
I used a mixture of flours that I had on hand but this was the best bread that I have made this far ! This recipe is a keeper thank you !!
Missy says
Can you use one of those enclosed rectangle bread boxes with the top for this recipe?
Dini says
Hi Missy
I think this might be too big of a loaf to be used in a standard pullman loaf pan.
However, I haven’t tried it myself, so a different sized pullman loaf might work.
Hope that helps!
Trinity Masters says
Deconstructed Frech toast… this is amazing. Why can’t I post pictures!!
Gwen says
Love this recipe. The crust was a bit tough but the inside was fantastic. Thank you!
Merri says
Been making this recipe. First loaf came out perfect, but the next loaf was heavy. Any suggestions?
Dini says
Hi Merri
Unfortunately it’s hard for me to answer that question without knowing the process and seeing pictures.
Loaves can turn out heavy for a number of reasons
1 – Yeast wasn’t active
2 – The dough wasn’t proofed properly.
3 – The dough was overproofed and collapsed causing dense bread.
4 – Too much flour was added or not enough liquid was added.
5 – Baked too long causing the bread to dry out.
It could be any of these reasons or a combination of these reasons.
I hope that helps!
Teresa Gleason says
This is really easy to make. I did use a scale I used king Arthur bread flour I followed the recipe. It made the best bread. I did do the citric acid. I will be making this again.
Yvonne says
Can I double this recipe without a problem
vash says
this is my favourite bread. i use 4 cups of flower instead of 4 and a quater and i bake it at 350 for an our and it turns out so moist.
Clover Emerson says
This has been my favorite recipe for years
K Field says
The top of my bread spilt during the 2nd proofing, why is this?
Dini says
Hi K
It can happen for two different reasons –
The first is that the dough over proofed.
The second reason is that the dough was not kneaded to form enough gluten. So the dough doesn’t have enough elasticity and structure to handle proofing.
It could be one or both of those reasons.
I hope that helps!