White Bread

The first ever bread i baked- Simple basic white bread loaf. I just realised, i never got down to putting it on the blog.

This is one recipe i never tire off. The result is amazing every single time and i feel super happy with myself. Today i made this specially for my granny.

The recipe is adapted from Sumod Tom’s Blog.

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White Bread
The first ever bread i baked- Simple basic white bread loaf. I just realised, i never got down to putting it on the blog. This is one recipe i never tire off. The result is amazing every single time and i feel super happy with myself. Today i made this specially for my granny. The recipe is adapted
Course breads
Prep Time 120 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Course breads
Prep Time 120 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Instructions
  1. Sift the flour, milk powder and salt together. Set aside.
  2. Yeast activation- Mix the yeast with 1 tsp of sugar and 1/4 cup of warm water. Set aside for 10-15 minutes, until the mixture gets frothy.
  3. In a large glass bowl mix the remaining 3/4 cup of warm water and 1 tsp of sugar.
  4. Add the frothy yeast and give it a mix.
  5. Add the sifted flour and use a spatula to bring it all together. [ it may be a little sticky at this point, don't worry about that]
  6. Cover the bowl with a lid and allow to rest for 10 minutes.
  7. After 10 minutes, add the olive oil [a little at a time] and start to knead the dough gently, until it turns smooth and elastic. [ don't over knead and do be gentle]
  8. Grease a large bowl and place the loose ball of kneaded dough in it. Grease the top of the dough too.
  9. Cover the bowl with a damp cloth and keep in a warm place for the first proofing [ doubling of the dough]. It took mine about 45 minutes.
  10. Keep a greased and lined loaf tin ready. [ This recipe makes a small loaf. I used a 7.5 inch by 3.5 inch loaf tin].
  11. Deflate or punch down the dough gently. Knead it for a couple of minutes.
  12. Place the dough on a lightly floured surface and pat into a rectangle [whose length is slightly lesser than the loaf tin you are using].
  13. Roll it gently, into a loaf and seal the edges together by pinching the dough.
  14. Place in the prepared tin, seam side facing down.
  15. Cover with a damp cloth and set aside for the dough to bloom for the second time. [ It took about 1/2 an hour for me. Do keep an eye, since over proofing will effect the final texture of the bread].
  16. When the dough is almost doubled, preheat the oven at 180 degrees for 10 minutes.
  17. Brush the top with milk and bake at 170-180 degrees for 45 minutes. Keep an eye on the top of the loaf. Tent it with aluminium foil if it starts to brown early. I covered mine after 20 minutes of baking.
  18. Remove from the oven and transfer to a wire rack to cool completely. [ about an hour or two atleast]
  19. Slice once completely cooled.
Recipe Notes

Notes-

This is a fairly simple recipe. All you need is some good quality yeast. I find that instant yeast gives great results. In case you are using active dry yeast, please see that the yeast mix turns 'frothy' in about 15 minutes. If not, you will have to discard it and restart.

The water used must be warm enough for you to comfortably put your finger in. Hot water will kill the yeast. And it won't get activated if the water is cold.

Though instant yeast can be directly added to the flour, i follow the above steps. If you choose to add it directly to flour, please make sure it doesn't come in direct contact with salt.

I bake my breads on the lower rack at the bake mode [only lower heating coil is switched on]. It works best for me. Do note oven temperature and time may vary.

Removing the baked bread from the tin immediately after baking is important, otherwise the base would get soggy.

Slice only after the bread has cooled completely [ however much you are tempted]. Your patience will be rewarded with gorgeously neat slices of bread.

Happy baking

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6 Comments Add yours

  1. Mridula Baasri Deepak says:

    Hi akhila…. Your posts look very interesting… I’m looking for a good bread recipe as it would be my first bread try…. Wanted to know if I can follow the same method using the active dry yeast (not the instant one)…. Waiting for the reply ASAP

  2. Akila Subramanian says:

    Hi Mridula. Yes please follow the same procedure. Its important to make sure the yeast gets nice and frothy before adding it to the flour (specifically for active dry yeast)

  3. Akila Subramanian says:

    THE white bread recipe is a simple one. Do try it.

  4. Mridula Baasri Deepak says:

    Sure Sure dear. Thank you you so much. Will let you know the results 😃

  5. Geetanjali says:

    Hi Akila, is it ok to skip adding the milk powder? Any substitute that can be used in its place? Thanks in advance.

    1. Akila Subramanian says:

      Hi Geetanjali. The milk powder helps to give the bread a better texture but it is ok to skip it too.

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