Homemade White Bread

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 1 loaf, 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 11%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.9g
  • Carbohydrate: 30.5g
  • Fiber: 1.1g
  • Cholesterol: 1mg
  • Iron: 1.8mg
  • Sodium: 219mg
  • Calcium: 38mg

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 2/3 cups warm fat-free milk (100° to 110°)
  • 2 tablespoons butter or stick margarine, melted
  • 4 3/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • Cooking spray

Preparation

  1. Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
  3. Preheat oven to 350°.
  4. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
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