Basic White Bread

Makes 16
Prep 15 m
Rise 150 m
Bake 25 m



  1. 1 of 7 Sprinkle yeast over 1/4 cup warm water in measuring cup; gently mix to moisten yeast. Let stand for 10 minutes to soften; mixture will be foamy.
  2. 2 of 7 Stir together 3 cups flour and the salt in a bowl.
  3. 3 of 7 Pour yeast mixture into flour. Add remaining 1 cup warm water; stir to form ball. If too dry, add a little more water; if too wet, add a little more flour.
  4. 4 of 7 Turn out onto lightly floured surface. Knead until smooth and elastic, 10 minutes.
  5. 5 of 7 Grease bowl with butter or margarine. Place dough in bowl; turn to coat. Cover bowl with clean towel or plastic wrap. Let dough rise in warm place until doubled in volume, 1-1/2 to 2 hours. To test, stick finger in dough; dent should remain when finger is removed. Punch dough down.
  6. 6 of 7 Roll dough out to 20 x 8-inch rectangle on lightly floured surface. Roll up from short side. Press ends to seal; fold ends under loaf. Place, seam side down, in greased 8-1/2 x 4-1/2 x 2-5/8 -inch loaf pan. Cover; let rise until doubled in volume for about 1 hour.
  7. 7 of 7 Bake in 400 degrees F oven for 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.
Nutrition Information for Basic White Bread
Servings Per Recipe: 16
Per Serving: 18 g carb., 0 g sat. fat, 0 mg chol., 0 g Fat, total, 1 g fiber, 294 mg sodium, 3 g pro., 87 kcal cal.
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Printed from 07/18/2019