• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · 1 Comment

    White Bread Using Simple Straight Dough Method

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    Jump to Recipe

    This white bread recipe using a simple straight dough method is the simplest method of making kneaded yeast bread. This is an easy homemade white bread to make where all ingredients for the bread, using a straight dough, are combined at the beginning.

    White Bread Recipe, www.bakeitwithlove.com

    Simply Delicious! Fresh, Homemade White Bread.

    [lwptoc hideItems="0"]

    White Bread Recipe

    The method variations that we followed in the video demonstration are noted below, and will result in a more flavorful bread with just the right amount of crust!

    To start, add 4 cups of all-purpose flour to your stand mixer bowl or a large mixing bowl.

    Create a well or indent in the flour using the back of your hand/fist or your measuring cup.

    Add 1 ½ cups of tepid (neither warm nor cool) water into the center of the well and sprinkle the active dry yeast onto the pooled water.

    Allow the yeast to activate for about 10 minutes, add the salt, then mix the ingredients just enough to moisten the flour.

    Method #1 Kneading with a stand mixer

    (as in video demonstration): Place the bowl on the stand mixer and attach the dough hook.

    Mix for two minutes to finish combining ingredients, then cover with a moist towel or plastic wrap and allow to stand for 20 minutes.

    Knead the dough on medium speed for 7 minutes or until the dough is smooth, slaps the sides of the bowl, and passes the windowpane test.

    Note: I usually knead for 3 minutes, allow the gluten to form for 10 minutes then finish the kneading process.

    Method #2 Kneading by hand:

    Mix ingredients for 3 minutes then cover with a moist towel, bowl, or plastic wrap and allow to stand for 20 minutes. Knead for about 15 minutes.

    Method #3 Kneading with a food processor:

    Process for 10 seconds, then cover with a moist towel or plastic wrap and let stand for 20 minutes. Process for 1 minute until the dough forms pellets (the dough will come together in a smooth ball once you pick it up and knead it by hand for a few seconds).

    After kneading, cover the dough with either a moist towel or plastic wrap and allow the dough to rise (ferment).

    The fastest rise would be allowing the dough to rise at warm room temperature for about 2 hours, the slower rise option is to allow the dough to rise at warm room temperature for 30 minutes but then refrigerate the dough overnight (slowest rise, the resulting bread has better flavor - as in video demonstration).

    Punch the dough down by pressing your fingers into the risen dough.

    The more you press down, the smaller the air pockets in your bread (for example, pressing down approximately halfway as I did in the video results in smaller air pockets. If I want larger air pockets, as in my french bread loaves, I only press down a quarter of the way).

    Working your dough on a floured work surface, dust any remaining wet or sticky spots on the dough with flour.

    To form a loaf press dough out into a large rectangle.

    Turn the long side of the rectangle toward yourself and roll the dough onto itself creating a smaller loaf-shaped rectangle.

    Turn the smooth side down and depress the center of the dough, turning the ends in toward the center.

    Turn right side up and place in a greased loaf pan.

    Cover the shaped loaf with a moist towel or oiled plastic wrap and allow the dough to rise in a warm place until doubled in size, or about 1-3 hours.

    Preheat oven to 425 degrees F (218 degrees C). Before baking, place a baking sheet on the bottom rack and fill to ½ inch depth with hot water then place your loaf pan on the middle rack centered over the baking sheet with water. 

    Bake for 40-45 minutes or until the internal temperature of the bread loaf is 205 degrees F (96 degrees C).

    Allow to cool in the pan for about 10 minutes, then remove the loaf from the pan and finish cooling to room temperature with the bread loaf on a wire cooling rack.

    White Bread Recipe
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 reviews

    White Bread Recipe Using Simple Straight Dough

    This is a very easy homemade white bread, that takes a bit of time but the extra effort makes for a wonderful sandwich or toasting bread!
    Author | Angela
    Servings: 1 (loaf, boule, or batard), 2 baguettes or 10-12 rolls
    Calories: 460kcal
    Prep 30 minutes
    Cooking 40 minutes
    Total Time 11 hours 10 minutes
    Share on Facebook

    Ingredients
     

    • 4 c (480 g) all-purpose flour
    • 1 ½ c (375 ml) water, tepid (neither warm or cool)
    • 1 ½ tsp (.15 oz/3 g) active dry yeast
    • 1 tsp (2 g) salt

    Instructions

    • Put 4 c flour in the stand mixer bowl, creating a well in the center with your hand/fist. Add 1 ½ c tepid water to the well in the flour. Sprinkle 1 ½ teaspoon active dry yeast onto the water surface. Let sit for 10 minutes. Mix ingredients to moisten, add 1 teaspoon salt and stir ingredients together.
    • Kneading with stand mixer (as in video demonstration): Place the bowl on the stand mixer and attach dough hook. Mix for two minutes to finish combining ingredients, then cover with a moist towel or plastic wrap and allow to stand for 20 minutes. Knead the dough on medium speed for 7 minutes or until the dough is smooth, slaps the sides of the bowl, and passes the windowpane test. Note: I usually knead for 3 minutes, allow the gluten to form for 10 minutes then finish the kneading process.
    • Kneading by hand: Mix ingredients for 3 minutes then cover with a moist towel, bowl or plastic wrap and allow to stand for 20 minutes. Knead for about 15 minutes.
    • Kneading with food processor: Process for 10 seconds, then cover with a moist towel or plastic wrap and let stand for 20 minutes. Process for 1 minute until the dough forms pellets (the dough will come together in a smooth ball once you pick it up and knead it by hand for a few seconds).

    Fermentation

    • Cover the dough with a moist towel or plastic wrap and allow to rise. 2 hours at warm room temperature (fastest rise) or 30 minutes at warm room temperature, then overnight in the refrigerator (slowest rise, resulting bread has better flavor - as in video demonstration).

    Shaping

    • Punch the dough down by pressing your fingers into the risen dough. The more you press down, the smaller the air pockets in your bread (for example, pressing down approximately half way as I did in the video results in smaller air pockets. If I want larger air pockets, as in my french bread loaves, I only press down a quarter of the way).
    • Working your dough on a floured work surface, dust any remaining wet or sticky spots on the dough with flour. To form a loaf press dough out into a large rectangle. Turn long side of the rectangle toward yourself and roll the dough onto itself creating a smaller loaf shaped rectangle. Turn the smooth side down and depress the center of the dough, turning the ends in toward the center. Turn right side up and place in greased loaf pan.

    Proofing

    • Cover shaped loaf with a moist towel or oiled plastic wrap. Allow to rise in a warm place until doubled in size (1-3 hours).

    Baking

    • Preheat oven to 425 degrees F (218 degrees C). Before baking, place a baking sheet on the bottom rack and fill to ½ inch depth with hot water.
    • Place your loaf pan centered over the baking sheet with water. Bake for 40-45 minutes or until the internal temperature of the bread loaf is 205 degrees F (96 degrees C). Allow to cool on a wire rack.

    Video

    Nutrition

    Calories: 460kcal (23%) | Carbohydrates: 96g (32%) | Protein: 13g (26%) | Fat: 15g (23%) | Sodium: 600mg (26%) | Potassium: 150mg (4%) | Fiber: 4g (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Bread Recipes, Yeast Bread Recipes
    Cuisine American

     

    Save

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Hamburger Pie Casserole
    Au Gratin Potatoes with Diced Ham Recipe »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn

    Reader Interactions

    Comments

    1. Elizabeth Pineda says

      November 23, 2021 at 2:43 pm

      5 stars
      Helpful to our Home economics 1 baking lessons, Thank you mam Angela@ Bake it with 💕 Love....😊

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Oven Roasted Prime Rib with Dry Rib Rub
    • Smoked Bison Prime Rib
    • Venison Tenderloin Roast
    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love