Classic White Bread |Yeast Bread|

A toast, a hard boiled egg and a glass of juice is what we have for our breakfast on most weekdays. Sometimes a bowl of oatmeal or some other cereals. He loves to eat bread. It is always easy for ‘him’ to grab and eat while getting ready for work. He is always in a rush. So what can be better than to bake a homemade classic white bread for breakfast? I have been baking breads for couple of years now and very rarely we buy breads. I plan ahead and bake a batch of loaves for the week.

I love baking breads as the smell of the freshly baked bread fills the house. One who has baked will surely know what I mean. A homemade bread tastes best too, obviously without the preservatives and a long list of chemicals.

I wanted to share this recipe for long. This is a simple recipe with very few ingredients and comes out great each time.

The classic white bread bread is soft inside and crusty on top. You can have it as toast or roll up into a sandwich with some veggies inside. I like it both ways.

If you want a hard crust bake at 375F but I like a softer crust so I bake at 350F. To keep the bread fresh for longer wrap in a plastic wrap and keep in your counter top. That way it stays soft and fresh.

The classic white bread is Yeastspotted!

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CLASSIC WHITE BREAD

YIELD: 1 loaf (16 Servings)
PREP: 2 hrs 15 mins
COOK: 35-40 mins
READY IN: 2 hrs 50 mins

The bread is soft inside and crusty on top. You can have it as toast or roll up into a sandwich with some veggies inside. I like it both ways.

INGREDIENTS

4 1/2 cups all-purpose flour
21/4 teaspoons active dry yeast
2 tablespoons sugar or honey
1 1/2 cups luke warm water
1 1/4 teaspoons kosher salt
1/2 cup milk powder
2 tablespoons unsalted butter softened

INSTRUCTIONS

1. Add the yeast ,sugar or honey in lukewarm water. Stir, cover and keep aside for 5 minutes.
2. Meanwhile mix in all the other ingredients in a large bowl and add the water yeast mixture gradually. Mix well with a wooden spoon till it comes together as a dough.
3. Now on a lightly floured surface place the dough and knead for 5-10 minutes or until it feels smooth and elastic when touched. Add a teaspoon of flour as and when the dough feels sticky.
4. Place the dough on a large lightly greased bowl , cover and keep aside in a warm place for at least an hour. Lightly grease a 9″ x 5″ loaf pan and keep it ready.
5. After an hour the dough should be double in volume. Gently deflate the dough and form into a log. Carefully place the log onto the greased loaf pan. Cover loosely with a cling wrap and keep aside at a warm place for an hour for the dough to rise and form a crown 1inch over the rim of the pan.
6. Towards the end of the rising, pre-heat the oven to 350F. Uncover and bake for 35-40 minutes. If the crust gets too brown, tent it with an aluminum foil. When the bread is perfectly baked it should sound hollow when tapped at the bottom.
7. Take the bread out of the oven and place it on a wire-rack to cool. Slice the bread when it is completely cool.