Easy White Bread Recipe (2024)

FAQs

What are the ingredients for white bread? ›

Wheat flour

White bread / Main ingredient

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.

Wikipedia

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients.

As the name suggests, bread flour is used for making various bread types, like sourdough and white bread. It is also ideal for other recipes where you desire more structure and a chewier consistency, such as pizza dough, flatbreads, pretzels, and bagels.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Why do you put water on bread before baking? ›

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

TIPS FOR MAKING QUICK BREAD

Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

Bread rises because yeast eats sugar and burps carbon dioxide, which gets trapped by the bread's gluten. The more sugar your yeast eats, the more gas that gets formed, and the higher the bread rises!

White bread is usually prepared using 'Maida' or refined wheat flour. This makes it more diverse in taste and suitable for making delicious sandwiches. Brown bread is prepared from 100% whole wheat and added ingredients for colour, softness and taste.

Charred crumbs of a flatbread made by Natufian hunter-gatherers from wild wheat, wild barley and plant roots between 14,600 and 11,600 years ago have been found at the archaeological site of Shubayqa 1 in the Black Desert in Jordan, predating the earliest known making of bread from cultivated wheat by thousands of ...