Monday, January 6, 2014

Perfect White Bread (No Machine, Best Ever!)

My first thought about this recipe was:  “Why doesn’t the entire bread-loving world have this recipe memorized?!”  

I honestly cannot praise this amazing recipe enough!  I feel I have found a true treasure for homemade bread lovers.   Its fool-proof, even beginners, and people who tend to mess up bread recipes tend to get this one right the first time.   I got this recipe from a YouTube user by the screen name “Mikmaq Mama”.   The comment reviews were raving about how great and perfect it was, so naturally I just had to try it!  This will be my go-to white bread recipe from now on.   The OP did the recipe multiplied for 4 loaves.  And I can certainly see why, because one loaf goes FAST!  Lol.  But still, there are those of us out there who maybe live alone, or have limited storage space in our kitchen.   So I cut the recipe down to ¼ so its “one loaf” measurements.  If you want more, you can always double it, triple it, etc.  

But honestly, this recipe was incredible!  Slipped right out of the pan when it was done, nice an easy (I even used one of those crinkly tin foil pans!).   As recommended, I slathered the outside of the loaf with butter as soon as it came out, and then covered it with a tea towel for 30 minutes, so the crust would be soft.   It worked! The bread slices well, with a serrated knife in a gentle sawing motion.  The flavor is PERFECT!  Not too sweet, or too doughy, or too salty.   The texture is springy and light.  Melts in your mouth.   Delicious!        

Perfect White Bread (Best Ever, No Machine!)
Makes 1 loaf.

1 cup lukewarm water
1/8 cup sugar
1 tablespoon ( 3 teaspoons) active dry yeast
¾ tsp salt
1 ¼ tsp oil
2 cups all purpose flour (approximately)


1.       In a large mixing bowl, combine the lukewarm water and sugar, stirring until sugar is dissolved.  Stir in yeast, and let stand for 5 minutes. 

2.       Add salt and oil, stir until salt is dissolved. 

3.       Add the 2 cups of flour, a little bit at a time, until a sticky dough forms.  Place dough on lightly floured surface and knead until smooth and elastic, about 5 minutes.  You should have lost most of the dough’s stickiness.  If not, sprinkle a little more flour on, and knead a few more seconds.
4.       Form dough into ball and place in a clean, lightly greased bowl, turning greased side of dough up to coat.  Cover and let rise in warm place (not more than 75 degrees, if possible) until double in size, usually an hour.  30 to 45 minutes in warmer climates.

5.       Punch dough down.  Roll flat on a floured surface, about ½ inch thick.   Then roll  up into a log, the same length as your bread pan.  Place in lightly-greased bread pan.  Cover and let rise until the dough fills the pan, about 30 minutes.  

6.       Remove the cover and place pan in a COLD oven.  With the loaf inside, preheat the oven to 375.  This allows the loaf to rise more, as the oven warms up.  Bake till loaf is golden on top, about 25 minutes. 

7.       Remove loaf from oven and from pan.  Coat the outside of the loaf with butter.  Cover with a tea towel and let stand for 30 minutes.   Cut into slices with a serrated knife, in a gentle sawing motion, do not press down hard as you may crush the loaf.  Sometimes it helps to turn the loaf over and cut from the bottom rather than the top.   



  1. This is a beautiful loaf! I think I will try it with wheat flour or perhaps 1 cup wheat and 1 cup white. Thanks for posting!