|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 2g||5%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes you just want a good old-fashioned white bread—but one that is made with simple ingredients and warm from the oven, not pre-sliced and packaged from the store. This recipe proves how easy it is to make a delicious homemade white bread without many special skills or tools. Perfect for the beginner baker, get the feel and flavor of artisanal bread for the dinner table or holiday buffet in only a few hours.
Click Play to See This Delicious Round White Bread Come Together
"This is a nice bread recipe and it is one that even novice bread bakers can handle. It will fill the dish or pan that it’s baked in and conform to that shape. It’s quite delicious; soft, nicely flavored, and with a moist, dense crumb." —Colleen Graham
1 1/2 cups warm water, about 95 F to 110 F
2 1/4 teaspoons active dry yeast (one package)
1/2 cup milk
1 tablespoon sugar
2 teaspoons salt
1/3 cup canola oil
4 1/2 cups (540 grams) bread flour, more as needed
1 cup milk
1 tablespoon unsalted butter, melted
Gather the ingredients.
In a large bowl, mix the warm water and yeast.
Add the milk, sugar, salt, and oil and stir to combine.
Add in enough bread flour to make a dough that follows the spoon around the bowl.
Turn the dough out onto a lightly floured surface and knead it for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch.
Place the dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased.
Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes or until the bubbles are out of the bread.
Shape the dough into a round loaf and place it in a greased 1 1/2-quart round casserole dish.
Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
Preheat oven to 375 F. With a sharp knife or razor, slash the top of the bread.
If desired, brush an egg white on top of the loaf for a glossy top. Alternatively, brush the loaf with milk to produce a dark, shiny crust.
Bake the bread for 45 minutes or until the bread sounds hollow when the top is tapped.
While still hot, brush the loaf with melted butter to produce a soft crust.
Remove the bread from the casserole dish and let cool completely on a rack before slicing.
Serve and enjoy.
- This is a wetter dough than many bread recipes. Add about 4 1/2 cups of flour in the bowl, then keep adding small amounts while kneading to keep it from sticking to the board and your hands. You should only need about 5 cups in total.
- You can use both the egg white or milk options and the melted butter on the same loaf.
- Bread-making ingredients need to be stored properly to stay fresh. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. Also, make sure you store flour properly to keep it from spoiling. Once the bread is baked, store in a plastic bag to keep the bread soft.
- Bread flour has a higher amount of gluten than all-purpose flour which means that bread made with bread flour will rise higher. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- If you'd like to use dry milk powder instead of milk, use this conversion table to figure out how much dry milk to add to the water when replacing the milk in the recipe.
What Is the Best Dish For This Bread Recipe?
Unlike some round bread, the dough for this recipe will not maintain the perfect round shape you form during the second rise. Instead, it grows to conform to the dish or pan that it's baked in. It does require sides to keep it contained. The best choice for a casserole dish is about 8 inches in diameter and only an inch or two deep. Choose one that has sloping sides or the bread will grow tall and look more like a round cake than a loaf of bread. In a pinch, a pie plate works perfectly. If you switch from a glass or ceramic dish to a metal pan, the baking time may vary slightly.