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How to make a loaf of bread from scratch (Beginner friendly!)

everyone needs to know how to make a,great basic loaf of bread today i'm,going to show you my simple one loaf,white sandwich bread that you can pull,off in your own kitchen very easily this,was originally a video i formatted for a,facebook live so it's a little bit,different than what i normally show here,on the channel but it has all the steps,and i feel like if i can give you all,the steps in real time you'll be more,successful when you try it on your own,so check it out and let me know what you,think and i'll see you guys in a little,bit,we're going to start out by activating,our yeast and i know this is the part,that scares everybody to death but i,promise it's not that bad in this cup i,have one cup of lukewarm water now,temperature wise if it's warm enough to,put a baby in it's completely safe for,your yeast so please don't stress over,this just a cup of warm water then i've,got my yeast here now this is active dry,that's the kind there's two kinds active,dry has to be activated in water and,then instant yeast or fast rising yeast,just gets dumped into your flour so if,you have the other kind you can let me,know as you're watching the video but we,have active dry here that's just what i,always use,let's give it a shake to get it,down,out of the way so it's not getting oh,and also let me tell you this check the,back for the expiration date and make,sure that it's still in,inside its expiration date if it's,outside its expiration date please don't,use it because yeast is a living thing,and if it's expired it's very likely not,going to rise,okay so yeast goes in the water,just like that,and then just take a fork and just give,it a gentle stir,sometimes i don't even really stir it,but it'll just kind of clump up on the,bottom and do a couple things there for,a few minutes and don't worry about it,okay so this is going to sit just like,this until it starts to foam and i'm,going to leave this here so that i can,show you what that looks like and then,in a second i'll show you how we'll know,it's ready to use so i'll be back in,just a second so now do you see these,little,things popping up right here it's been,about,four four and a half minutes if your,house is cool this is going to take us a,little bit longer to do so be patient,with it but you see these see this stuff,kind of coming up right here it's,thicker and doesn't look like the rest,of the cloudy water over here that means,your yeast is alive and if you sit here,and watch it you'll see it kind of go,blue it'll bubble up from the bottom and,you'll get more and more and more of,that so as soon as you see that,happening go ahead and start on your,recipe so what i'm going to do is i'm,going to set this aside,and i really wanted you all to be able,to see so make sure and get my bowl all,centered up so everything is right okay,so i'm going to show you what i put in,next this is prop really probably no,proper technique but we're going to do,it anyway so in goes our yeast mixture,make sure you get it all out because,there will be some kind of lingering in,the bottom just,get that in,and then now we're going to use an egg,here ideally your eggs should be warm,the warmer your ingredients are the more,quickly your yeast is going to rise your,bread is going to rise so ideally your,egg should be warm,i'm gonna put him in sorry for all the,focusing issues my camera doesn't like,me moving around under it so much so our,egg goes in and then we're gonna do a,couple of tablespoons of sugar now you,can leave this out if you want to but,it's,it's pretty necessary if you ask me i,think you can tell if you leave anything,out of this recipe now and you all know,me so i'm using organic cane sugar here,this is one of those times that you just,can't get away with coconut sugar or any,of those alternatives you can use honey,if you want to that's okay,that's fine so if you do honey you're,gonna do just a tablespoon or so don't,do don't do three tablespoons because,honey is much much sweeter okay after,the honey we're,after the sugar let's do a couple,tablespoons of oil,and then i'm using avocado because it's,flavorless and it's what i like but you,use whatever you've got on hand,not not olive oil that's probably not,one you're going to want to use because,it has too much flavor and then the,other thing i want to put in is some,salt and i'm going to do three quarters,of a teaspoon of course i'm using,a pink himalayan sea salt here you must,must must put the salt in here so if,you're using table salt three quarters,of,a teaspoon is fine,okay so we've got our liquid our liquid,ingredients in,now we're going to do our flour so,really quick i'm going to slide this,back,now,you may not have a bread flour on hand i,love king arthur but it just really,makes your bread a lot lighter if you,use a bread flour but all-purpose will,work here,don't not make it just because you don't,have bread flour but that's what i keep,okay so in our cup here i'm going to,show you real quickly really quic

The EASIEST Bread You'll Ever Make (Beginner Bread Recipe)

The EASIEST Bread You'll Ever Make (Beginner Bread Recipe)

i don't know about you but things just,feel a little bit crazy right now i,wanted to show you,a very very simple very versatile bread,dough that you can turn into sandwich,bread pizza crust cinnamon rolls dinner,rolls french bread pretty much you name,it this dough can do it and yes in case,you were wondering that is not leprosy,on my neck i burned myself with a,curling iron thankfully i'm much better,at making bread than i am trying to do,my own hair so here's the quick,ingredient list,okay so as written this recipe will make,one loaf of bread or one 12 inch pizza,or one pan of dinner rolls but you can,easily double it first thing we're going,to do is add two teaspoons of dry yeast,into our mixing bowl,okay i'm gonna add two teaspoons of,sugar i'm just using a brown sugar here,you can also use two teaspoons of honey,next step,you're going to add one and one third,cup of warm water now when i say warm,i'm talking like body temperature and,yes i always stick my finger in the,water,warm water is going to activate the,yeast but if it's too hot it will kill,the yeast so if you can put your finger,in the water and you know it wouldn't,burn your baby then you're good to go,and go ahead and stir that until it's,dissolved now there are recipes that,want you to proof this and make sure it,bubbles and stuff first,as long as your yeast is pretty recent,and you didn't buy it 10 years ago i,usually skip that step and just keep on,trucking all right into this i'm going,to add one teaspoon of fine sea salt i,keep mine in a bowl because that's what,all the fancy chefs do and then crack,your egg right into there and mix it in,with your warm water once you have this,kind of the slurry going on down here,it's time to add the flour i'm going to,be using unbleached oh all the over here,unbleached all-purpose flour you could,even use whole wheat flour here or a,mixture of all-purpose and whole wheat,this is pantry cooking so we're just,gonna use what we have but i always,start with a lesser amount let me grab a,measuring cup,i always start with a lesser amount,which would be three cups and then kind,of go by feel after that and i'm gonna,explain to you in a minute what that,looks like okay so i have my three cups,of flour and i'm just gonna start mixing,it together so this is where we got to,get our hands dirty um,i have stirred all the flour and i can,with my fork but you can see this dough,is what we call shaggy dough it's very,sticky it's rough looking it's making my,fingers look like a mess so it needs,more flour gonna go ahead and put a,little flour on my counter,and dump it out,and this is the beginning of the,kneading process i'm just gonna start,working that flour this might be a,little too much flour so i'm gonna set,it aside i'm just gonna start working it,on my counter and getting that super,shaggy stickiness to go away,and you're gonna be surprised at how,quickly it comes together it's gonna,grab a little that loose flowers it,still continues to stick to my hands,and here's the deal guys people get,really nervous about kneading but it,doesn't have to be complicated it's,literally just working the dough and i,kind of have a rhythm i just turn it a,quarter turn press it with my palm,turn it a quarter turn again,flip it over press it with my palm,but really it's kind of just as long as,you're working it you're probably gonna,be just fine i'm gonna do this for i,don't know three or four minutes it's,going to get smoother and you'll see the,dough change from,shaggy to smooth,it's kind of halfway there at this point,i'm going to grab a little bit more of,my flour off the side if i need it i,actually really enjoy kneading i have a,mixer with a dough hook and i don't use,it at all i like feeling the dough it,grounds me here and what i'm doing it,just feels really good,bonus if you're mad at somebody you'll,need even better and the more you do,this you're going to be able to start,listening to the dough the dough will,talk to you so what meeting does in,addition to just bringing everything,together,is it develops the gluten in the bread,and gluten is not a bad thing,not unless you have celiac disease but,gluten is what makes our breads have the,bread texture and we have to kind of,develop it in order to get the loaf to,rise and well behave like bread i don't,know if you can see this i'm going to,get as close to the lens as i can,it's smooth it has a satiny finish to it,kind of has a spring and an elasticity,part one is done i'm gonna shape my,little dough baby into a ball,i'm gonna take my mixing bowl which,still has all the flour gunk in it,totally fine,stick that in there and then i'm just,gonna cover it with a clean dish cloth,um okay now it needs to rise for one,hour or until it's doubled this part,used to really trip me up but it does,not have to be difficult here's my best,recommendation turn on your oven to 350,degrees let it sit for two or three,minutes and now is the most important,part turn the oven,off,completely o

Basic Loaf Bread Recipe | BAKING SIMPOL

Basic Loaf Bread Recipe | BAKING SIMPOL

thank you,thank you foreign,foreign,thank you,thank you,craving more baking recipes piece of,cake just click here to subscribe and,don't forget to grab a copy of the,baking simple cookbook available,salazada and Sharpie National Bookstore,fully booked and of course Amazon simple,move

Homemade Bread for Beginners - Easy

Homemade Bread for Beginners - Easy

hi y'all this is larry at deep south,texas and today,we're going to make a simple loaf of,bread,if you're a beginner this is the place,to start,so the recipe i'm using today comes from,another youtube channel bake with jack,i'll leave a link to his channel in the,description below,i'll also leave a list of the,ingredients,jack's from the uk so his ingredients,are in grams but i'll try to convert,them over to cups and teaspoons,and here are the ingredients,seven cups of bread flour,three cups of water,two tablespoons of instant yeast and,that'd be the same as two pack two small,packages if that's what you're using,we have,three teaspoons of salt,and two tablespoons of oil you can use,vegetable oil or olive oil i'm using,sunflower oil,so the first thing we do is,add our water,to the mixing bowl,and then we add the yeast to the water,get that all,mixed in,let that set for just a few minutes,until that yeast dissolves,now we add,our seven cups of flour,to the yeast and water mixture,we,sprinkle on the salt,and then,put in the oil,and then we mix this up,it'll take a little bit,to get the flour and water incorporated,and it's all mixed in,and now we're going to,turn this out onto a board,and knead it,now,supposed to knead this,for eight minutes,i'm usually probably going to get tired,before my eight minutes are up but,we'll see how it goes,so about halfway through the kneading,process now,occasionally you got to get your,scraper in here,scrape up some of this dough that's,sticking to the board,and just,continue on,kneading,so we've been kneading this for eight,minutes now,so now,we're just going to let it rest,for three minutes,and,we'll throw a cloth over that,and we'll come back in three minutes,so we've let our dough set for uh,three minutes,now we're gonna,start shaping it a little bit put a,little bit of flour on the top,then we're going to turn it over,flatten it out a little bit,and,start trying to shape it,into a,ball just grab an end and,fold it over,until you're happy with that ball shape,then we're going to take it,put it back in our bowl,sprinkle a little bit more flour on top,and we're going to cover that,and let that rise for one hour,so our dough has been rising for an hour,and it looks like it's uh come up pretty,well,so yeah i'd say that that's risen,now,i'm going to,take this out and divide it into two,pieces we're making two loaves put a,little bit of dusting of flour on here,again,and,go around the edge here hopefully it'll,fall out a little bit better,we go,let's,spread that out a little bit,and we're going to divide this into two,pieces,hopefully they'll be even pieces but i,don't think it matters,all right,now we're going to,pre-shape our loaves,just go around the edge,fold it up into the middle,until we get the,round shape we're looking for actually,we are going to cook these in uh in tens,but,this,pre-shaping part here,we do that to help it stick together a,little bit so hold it,hold its shape and hold its tension so,that,it rises better in the pan,now set those off to the side,give another little sprinkling of flour,and we'll let those rest for 15 minutes,so our dough has been resting,for 15 minutes,and now,it's time to do the,the final shaping,a little bit of flour on that surface,there,turn that over on the top,and,press that down a little bit with your,fingertips,and,fold it over,kind of an angle,each side,kind of a triangular shape,what we're,shooting for is,the bottom of that triangle to be about,the size of that loaf pan,i think we'll be okay with that,creating more tension on the,top of the loaf,a little bit more flour on top,get that,bottom seam all pinched in real good,get some flour on that some flour on the,all the sides,and then this goes into the loaf pan and,the loaf pan has been,has been buttered,so it won't stick,and that goes in the loaf pan,and we let that rise for an hour,now we do the same thing with this other,one,that flipped out,fold that over,fold this over,punch it down a little bit,and roll it up,get that seam all sealed up,a little more flour,along the sides,and then this one goes into the loaf,and there they are and we'll let these,rise,for another hour in about a half an hour,i'll start preheating the oven to,400 degrees fahrenheit,so my bread has been,rising for an hour,it's uh looking really good it's filled,out those uh,loaf pans real well,they are ready to go in the oven and the,oven has been preheated to,400 degrees,so let's get these in the oven,there's one,and there's the other one,now these uh,will bake for 40 minutes i'm actually,going to check them at 35 to see how,they're doing,uh i didn't put any uh water in the oven,to create any steam what i'm looking for,is,sandwich bread not real crusty bread so,looking forward to them coming out in 35,to 40 minutes,well it's been 40 minutes it's time to,get this bread out of the oven,and it looks pretty good,let's get these out on the drying rack,or a cooling a cooling rack,okay,they come right out,they soun

130: Easy Loaf of Bread, Start to Finish (Yeasted) - Bake with Jack

130: Easy Loaf of Bread, Start to Finish (Yeasted) - Bake with Jack

hey omegas Jack here Bank with Jack code,like you keeping you your weekly bread,banking tip every single Thursday and,this week your full start to finish,simple yeasted loaf of bread tutorial,roll that bean tune hello there and,welcome back to the Michael Jack YouTube,channel where I'm dedicating January,2020 to all you first-timers out there,we've spoken about all the equipment,that you need to make bread at home,we've spoken about why it's a great time,to start making your own bread and now,the moment you've all been waiting for,it's time to crack your first triumphant,loaf of bread as always if this video is,helpful to you please click that thumbs,up button to let me know and if you want,to see more of my face every single,Thursday consider clicking subscribe now,before we begin there's a very important,thing to know which is the temperature,of my kitchen today today my temperature,of my kitchen is 21 degrees C that's 70,degrees Fahrenheit and we're not going,to go too much into detail about this,now because we've got bread to make but,the short version is temperature is,important if your kitchen is colder than,mine things might take a little bit,longer to puff up and if it's warmer,where you are then things might happen a,little bit quicker that's all if you,want to read more about this topic you,can I wrote a short blog post about it,and I'll link it up underneath about why,temperature is important and what to do,about it if you need to do anything at,all now here's a list of ingredients,that you're going to need for the single,simplest of loaves of bread don't feel,like you gotta weigh everything now,because we're going to do it together in,real time we're gonna weigh stuff all,together exactly like you would do at,home I'm not gonna waste up into little,tiny bowls like I was on a TV show and I,think I'm doing exactly like you're,gonna do it at home and I'll show you,that next for this video I'm not gonna,make one loaf I'm gonna make it too low,so I'm gonna double up the ingredients,like this as if by magic beans did you,see that that's quite clever isn't it,the reason is because it takes the same,amount of time to make two loaves as it,takes to make one loaf and that way I,can show you the shaping up twice if you,decide to make two loaves at home it's a,really good idea because you're gonna do,the same amount of work and you get,double the amount of shape,practice and you can always freeze it,loaf if you're not going to eat it,straight away we spoke about the,equipment that you need last week in,last week's video I'll leave a list,underneath this Wow and as always the,recipe for this will be on the bakery,check blog I'll leave a link under that,too that's enough talking without,further ado let's cut to the table come,on,okay here we are at the table and the,first thing we're gonna need to do is,weigh mix and knead our ingredients,together now apologies if everything is,not in the right in the middle of the,screen when I do this I'll try my best,but I can't actually see it cuz my,camera my phone's NECA now okay so let's,just see how we get on so here I've got,my scales here on 0 I got to put my bowl,on the top of it and put that back 1 to,0 in here and in this bottle put my,fresh yeast go always use fresh yeast,you can of course use dry yeast but I,always use fresh yeast and this is what,it looks like keeping a little box for a,little bit of paper so it doesn't get,too wet and start dissolving all over,the place I'm gonna take 24 grams of,this yeast okay if you're using dry,yeast half the quantity or they are,about to 7 gram sachets works really,well if you've got already got into 7,gram sachet just use 2 7 gram sachets,abuse or as a rope,half the quantity if you're using dry,yeast now my waters here's room,temperature water we spoke about that,before and my room today's 21 degrees,and so my water here is 21 degrees I'm,gonna we're straight into the bowl on,top of the yeast which is a little bit,risky but I like a little bit of risk so,I've put the scales back on to zero I,can see that then if you can see there,through the bulb I can see that from,here 640 grams of water and a gram of,water is exactly the same as a,milliliter of water you might be,surprised to hear it's just a little bit,easier to do it this way 600 no.41 641,grams which is what,okay next am I gonna do is mix these,together okay I want to get that yeast,softened if you've got dry yeast at this,point you want to make sure it's,completely dissolved that if you're,using fresh as long as it's soft,it's okay you know it's mommy the soft,that's good to go because we're gonna,need it anyways we're gonna get needed,through anyway it doesn't really matter,this is just a gesture of a mixture okay,give that little mix next I'll put my,scales back on to zero again and now in,goes a flower,strong white bread flour got here hey a,kilo a strong white bread flour in and,goes and it goes and it goes now you,gotta be careful it's a little bit,tricky to

How To Make Supermarket Bread (Sandwich Loaf Bread)

How To Make Supermarket Bread (Sandwich Loaf Bread)

so you might be wondering why my butt's,on camera right now it's for a different,reason than you might think this is,austin texas during rush hour and it's,just looking a little bit quiet the,streets are empty the bread shelves are,empty it's a weird time i i get it,okay so step one you want a sandwich,step two you go to the store and you're,like oh look at that oh very very nice,came here to just get some bread and,that's where i swoop in and say that i,can help you with that,okay so against what i would like people,refer to me as the bread guy don't like,that i do a lot of other things you guys,know that anyway we're making a lovely,sandwich loaf of bread basic necessity,everybody needs it i think this is a,great time for people to learn and also,halfway through this video we will be,having a little meme review intermission,and those of you who sent in memes thank,you but with all that said let's do this,shall we so as with any yeast bread we,need to bloom our yeast so you're gonna,combine three quarters of a cup or 174,grams of water with half a cup or 125,grams of whole milk eat that so it's,around 98 degrees fahrenheit or 37,degrees celsius and then mix in one,tablespoon or nine grams of active dry,yeast cover that lightly with plastic,wrap and let that sit for 10 minutes,next you're gonna combine three cups or,440 grams of bread flour one and a half,teaspoons or eight grams of fine sea,salt 1 tablespoon or 21 grams of,granulated sugar and then just give that,some whiskey business until thoroughly,combined set up your stand mixer add,your flour mix to the bottom of the bowl,and add the spiral thingy once your,yeast mixture bubbles like this it's,bloomed and ready start start your,mixture on start starting to make sure,oh jesus start your mixer on low speed,and then slowly trim in your yeast,mixture until all of it's added let that,mix until combined may need to scrape,down the sides occasionally once you've,got a cohesive dough let that keep,mixing for about two to three minutes or,until it starts to look nice and smooth,and then you're gonna add in one,tablespoon at a time three tablespoons,or 42 grams of unsalted butter that has,been totally softened once everything's,nice and mixed and incorporated let that,mix for 30 seconds more plop that thick,ball out of there and then lightly shape,it into a ball don't be shy now look at,that dough get a little spank,so smooth and voluptuous place it into a,grease bowl,cover it with greased plastic wrap and,then just let it rise at room,temperature for about one to one and a,half hours or until doubled so you get,it haha rise once your dough is doubled,and your bowl is magically changed,lightly grease a nine by four and a half,inch loaf pan with butter then you need,to punch your dough down,lightly flour your work surface plop,your d gas dough on there then using a,rolling pin pull your dough into a,rectangle is about a half an inch thick,and wide enough to fit in your loaf pan,sort of like this and then gonna tightly,roll it up into a tube place it in your,loaf pan and then cover it with a damp,towel or another inverted loaf pan and,let that rise for about 45 minutes to an,hour at room temp or until doubled in,size and thick like this then just take,that loaf and place it in the oven to,350 degrees fahrenheit for 35 to 40,minutes or until nice and golden brown,like this you don't need to brush it,with anything that's that's it that's,just carefully plop that thick boy out,of there and let it rest on a wire rack,until completely cool okay so we've got,our bread right,why did only one side get toasted,yes sir what i like about this is it has,a similar sort of like really light melt,in your mouth texture it's got a,different flavor okay so obviously you,can use this for the typical application,for example we're gonna make a grilled,cheese slice your slices evenly and then,here's the trick for even browning take,softened butter and spread it all over,edge to edge on one side of a piece of,bread place it in your cold pan bring it,up over medium heat place your cheese of,choice on top add a mix of cheddar,cheese and monterey jack place the other,butter sliced on top butter being,exposed toast until crispy on one side,flip it repeat the process the cheese,should be melty and there you go that's,a grilled cheese pretty,you don't even show you how to do that,listen to this,it's so crispy and yet so delicate it,like melts in your mouth with the cheese,and come on,now the last example is going to be the,way that i like to make blt as for the b,ak the bacon i personally like to cook,my bacon in the oven line it on a sheet,tray put it in a cold oven set the oven,to 425 fahrenheit and let it sit there,for anywhere between 20 to 30 minutes or,until quit be and that's it for the,bread you're going to want to toast it,on both sides with butter both sides,then go ahead and slice your tomatoes,and make sure to always salt your,tomatoes any application for a sandwich,moving forwa

How to make white bread WITH ALL PURPOSE FLOUR | TRADITIONAL white bread recipe | BEST BREAD RECIPE

How to make white bread WITH ALL PURPOSE FLOUR | TRADITIONAL white bread recipe | BEST BREAD RECIPE

hi everyone and welcome to my kitchen my,name is Rosana and today before we get,started I want to take the time to think,each and every one of you for showing,your support by subscribing liking,commenting and watching my recipes know,that it means the world to me and the,purpose for each recipe is to make a,difference in your life in your kitchen,having said that let's talk about,today's recipe I'm gonna be making a,loaf of white bread it only has a few,ingredients you just need to perfect the,technique once you have that down you're,gonna want to make your own bread,because there's just no comparison and,flavor and freshness but if you're new,to my channel before we get started I,want to invite you to subscribe like and,share this video and don't forget to,click the notification bell so that,every single time I upload a new recipe,you get a notification ok let's get,working our first step is a very,important one in a medium-sized bowl,combine an eighth of a cup of warm water,and an eighth of a cup of warm whole,milk from the one cup we will be using,for the recipe make sure the temperature,for the water and milk mixture is,between 105 to 110 degrees if it is,below 105 bees will not activate,if above 110 degrees you can kill it,make sure the temperature is on point,for a great end result sprinkle 2,teaspoons of dry active yeast and a,pinch of granulated white sugar which,feeds the yeast give it a quick mix,after a few minutes it will start to,bubble in foam if it doesn't I suggest,you discard it and patiently start over,next in a mixing bowl add one cup of,all-purpose flour 1 tablespoon of,granulated white sugar 1 and 1/2,teaspoon of salt the remaining of the 1,cup of whole milk mentioned earlier and,1 tablespoon of melted unsalted butter,transfer the bowl to the mixer and mix,with a paddle attachment for about 1,minute on medium low the end result,should be smooth and creamy this looks,perfect 10 minutes have gone by,let's check the yeast it's foamy and,bubbly,yeast is a living substance if proofed,correctly it will cause the gluten to,expand into flour and your bread will,rise beautifully add the activated yeast,plus half a cup of all-purpose flour mix,for another minute on medium low now,start adding the rest of the flour 1/4,cup at a time wait for it to incorporate,then add your second amount now we're,ready for the third and final quarter,cup in addition we're adding 3,tablespoons of all-purpose flour one at,a time as well,the dough will start to slightly pull,away from the sides of the bowl after,the last addition but not enough it will,still be sticky at this stage at this,point change the paddle to a hook,attachment and knead for another 5,minutes until smooth elastic and the,dough does not stick to the sides it's,been five minutes and mission,accomplished the dough is not sticking,to the sides we're going to add two,tablespoons of salt room temperature,unsalted butter one at a time once most,of it has been absorbed add the second,tablespoon and wait until the dough,comes back together then stop the mixer,the dough should feel very soft we are,now ready to proof the dough in a deep,Bowl but first butter the bottom and,sides to prevent anything from sticking,set the bowl aside and lightly flour,your working area transfer and mold the,dough into a ball by slightly applying,pressure while rotating once done place,in the buttered container,turning to cover lightly in the butter,this way it does not dry out when,proofing cover with plastic wrap that,has been sprayed to prevent sticking or,if your ball is deep enough you can,cover with a clean kitchen towel like so,place in a warm area until it has,doubled in size the time will depend on,the temperature in your house if it's,cold it may take longer but just be,patient and give it time the estimated,time could be between one and a half to,two and a half hours,meanwhile spray a nine by five loaf pan,and set aside until we need it once your,dough has doubled in size you can move,on to the molding stage lightly flour,your working area and carefully transfer,the dough,look how spongy it looks this makes me,super excited we can see the yeast is,working on the structure which will give,us a soft and airy texture Pat it down,into a long rectangle it should be,pretty easy to mold if proofed correctly,it will not be resistant okay so the,rectangle measured about 12 inches long,by 9 inches wide just to give you an,idea take the top portion and fold down,2/3 of the way now take the lower,portion and fold upward until it reaches,the end where we will tuck and pinch to,create our seam by the way know that the,full recipe will be down in the,description area for your convenience,gently turn up so that the seam is on,top and not the side our cameraman got a,little confused for a second no worries,it happens even to the best families,fold the ends over on opposite sides and,pinch to seal them,once done Pat it very lightly and flip,over so that the seaman lands on the,bott

How to Make White Bread | Easy Amazing Homemade White Bread Recipe

How to Make White Bread | Easy Amazing Homemade White Bread Recipe

How to make white bread - easy amazing white bread recipe,Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor.,Today I am going to show you how to make white bread; this classic white bread recipe is,so yummy it is really easy to do also.,It's my favorite white bread recipe, oh, I just love it, and you got to try it yourself,,let's get started.,First we want to proof our yeast.,I have one cup of water here, and I am going to heat this up in the microwave for about,40 seconds, we want the temp to be between 105 and 115 degrees Fahrenheit.,Okay once our water is heated up, I am going to take some of my sugar, I have 1/3 cup of,sugar, and I am just going to add, oh about a tsp. of it.,And then I am going to take 2 and 1 fourth tsp. of active dry yeast, which equals about,1 packet, put that in there.,We just take a fork and mix this around a little bit, and then we just let this set,for about 5 to 10 minutes, until it gets nice and foamy.,If the yeast does not get foamy after 10 minutes, the yeast is bad or the water was too hot,,so you want to start again.,As you can see our yeast is nice and foamy, on to the next step.,So I got a large bowl here, I am going to take our yeast and our water and put it right,in there.,And now I have 2 tablespoons or one-eighth cup or canola oil, or you can use vegetable,oil, also.,The rest of my 1/3rd cup of sugar, if you don't like your bread as sweet you can cut,the sugar back to 1 quarter cup.,Take a wooden spoon we are going to mix this around a little bit.,Now I have 3 cups of bread flour here, you can use all-purpose flour, but the bread will,come out a little more dense, but it will still taste amazing, so I do recommend using,bread flour if you have it, if not, you can use all-purpose flour.,I am going to add, just shy of 1 tsp.,so three quarters tsp. of salt.,We will give that a good whisk.,And now we are going to add this flour, a little bit at a time, about a third of it.,And then with our wooden spoon let's mix it all in, all right; add some more, about another,third.,We will add a little bit more, and then leave about a quarter cup of it left, and we are,going to pour this out on the table there.,And then it is going to come together, like this.,And now we want to take this, and pour it out on the table.,Make sure to get some flour, make sure the surface is nice and floured.,And then we want to start to knead, and we want to knead the dough together until it,gets nice and smooth, for 8 minutes.,I am going to set the timer.,And so what you do is you just take your dough, you are going to fold it over and then push,,turn it, quarter turn, fold, push.,And just flour, keep flouring the surface as necessary.,Okay and then when you are done, just flip it over, and then just kind of go in with,your hands like this, and just shape it, in a ball, kind of smooth, and then when you,push on it, it will pop back up like that.,All right, and you notice I didn't use all of my flour, so you don't want to add all,of your flour all at once.,Sometimes you will have this much left; sometimes you will have a little bit less, or a little,bit more.,But you definitely don't want to add it all at once.,So if you are using a stand mixer, don't just throw it all in there, make sure you add a,little bit at a time like I did.,Now, we take a large bowl here, and I put just about a tsp. 2 tsp. of oil on the bottom,,and then just come in here with your fingers, okay, take our dough, drop it in there, and,then just make sure it gets all coated with the oil.,Then, take a damp cloth, and lay it over, and we are going to let this rise, for about,an hour to two hours, until it has doubled in size.,The time will depend on how warm your house is, try and put it in a warm place.,All right it has been a couple of hours, take of this, wow look at that, look how beautifully,the dough rose, all right now I am gonna just take the dough out.,Put it on the tabletop there.,And we are just going to knead it a little bit.,And then what we want to do is just kind of roll it, and kind of stretch it a little bit.,Oh about like that, so we shape it pretty much into a loaf.,You take a large, 9 by 5 inch bread pan, take our dough and put it right in there.,And then what we are going to do is we are just going to cover this up again with our,towel, and then we will go ahead and let this rise again for another hour to an hour and,a half.,It could be a little bit less; we just want the top to get above our pan.,All right time to take a look at our bread, wow, look at that awesome, so it rose great,,it is about an inch and a half above our pan here.,And now what we are going to do is put this in the oven, a pre-heated oven, at 350 degrees,F., and we are going to bake it for 30 minutes.,Check it after 25 minutes and if it is getting too brown on top, just put some foil on the,top to protect it.,All right, in the oven, 350 degrees F. for 30 minutes.,All right I just took the white bread out of the ov