The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In praise of white bread

Floydm's picture

In praise of white bread

Tonight I baked white bread.

White Bread

Nothing artisan or fancy about this, just good, simple home cooking. The kind of bread you eat right out of the oven.

I fudged the recipe. It was basically:

3 cups all-purpose flour

1 cup very warm milk

2 tablespoons melter butter

2 tablespoon honey

2 teaspoons instant yeast

1/2 teaspoon salt

Mix in the standmixer for 10. Let rise covered for an hour, shape, place in a greased pan, cover, allow another hour to rise. Bake at 350 for roughly 45 minutes.

White bread

Quick, simple, easy, and absolutely perfect.




Jeffrey's picture


mountaindog's picture

Floyd, that's a mighty handsome loaf of white bread...I bet it makes excellent toast. My English neighbor is a connoisseur of toast and she would love this, think I'll whip up a batch for her as I owe her a favor...thanks for the idea, hope I can get mine to poof as high as yours did.

edella's picture

As some of us go ever-further along the artisanal road, its easy to forget the pleasures of a good white loaf, saving one's time and energy for the fancier stuff!

when this happened to me, there was almost an embarrasment over making "just white bread" and I would end up buying a decent loaf from a shop and not baking it at home. Foolish and expensive, and certainly less delicious. I don't do that any more.

jm_chng's picture

Not Artisan?Who said white bread isn't in the palette of the artisan baker?


sewwhatsports's picture

I have a husband that does not like sourdough, rye, wheat or any other type of rustic bread.  So I bake him white bread.  Sometimes I add white wheat flour to try to increase the nutritional value but that is as close as he is going to come to a multigrain bread.  But he loves the white bread and that is what works for him.  What ever is left after a few days that is drying out I cut into pieces and make croutons.  So I do my breads for me and a good soft white bread for him.  At least it is not the white mush that is sold in the grocery stores and there are not any chemicals in it.  I guess that in that sense it is a healthy bread... <g>. 

Rena in Delaware

sewwhatsports's picture

We are trying to control fat intake in our house. I have gotten tired of paying exhorbitant prices for 'light butter'.  I got this recipe from a nutritionist to make my own.

1 stick butter   take out in the morning and let soften all day

1 cup canola oil  put is freezer and let chill all day

 After dinner, whip butter until very light and soft.  Pour the thickened oil into the butter slowly as you continue to whip the mixture.  It will take about 3-5 minutes to incorporate all the oil.  Put in a large container and chill.  You can add a little salt to taste and substitute some oils for different flavors.  I added some toasted sesame oil to the last batch and it has a slightly nutty flavor to the butter now.  I also use this mixture in my basic bread recipes that call for butter,  I did this with some olive oil but the flavor was a little strong for me. 

Try this out and see what you think. 

Rena in Delaware

Paddyscake's picture

nutritional values for this "butter" spread? Thanks

lally1's picture

Thanks for the videos, making bread is so much easier now! My husband likes this white bread recipe.

lilyng's picture



i was given by a dear friend, a recipe to make white bread using 'gelatinized batter'.  I tried it and the white bread was so soft like cotton.


mountaindog's picture

Floyd, your bread looked so nice I doubled your recipe and made two loaves last night, one to give to my neighbor and one to keep for the family. I used whole-milk plain yogurt instead of milk, though (I was out of milk), and I also used a cup of whole wheat flour for 1/6 of the total flour. The smell was heavenly, and despite the fact that I am allergic to dairy and have not had anything with any form of dairy in it for months, I had to taste a bit of this loaf (hopefully my sinuses won't go crazy after this slight indulgence). It tasted as good as it smelled. Next time I'll try it with soy milk and soy spread rather than yogurt and real butter. My loaves did not explode nearly as high as yours, though - we're finally getting real winter weather here (7F !) and my house is rather cool at night even with the woodstove going, I just couldn't find a consistently warm enough spot to get a really good rise.


I also made your pain au raisin recipe the other day but used soy milk and soy spread in place of the milk and butter - they came out nice enough but I know they would taste significantly better with real milk and butter - the saffron buns I made last month with the same substitutions tasted much better, probably because of the nice saffron flavor.

Darkstar's picture

After seeing the photo of the beautiful loaf attached to this post I broke down and started a poolish consisting of a cup of AP, half-cup of bread flour, a small pinch of yeast and 1.5 cups of water. My poolish sat out for 24 hours in a 60-70 degree kitchen. Other than the poolish the only way I deviated from the recipe was to add an extra tablespoon of butter and replace the milk with buttermilk.


I've made breads roughly with these same ingredients before however my loaves never seem to rise more than 1/2 inch above the edge of the Pyrex loaf pan in the proofing stage and even after oven spring and baking they don't really look much like a typical loaf of bread; a little too squat in shape.


Now it could be the 2 teaspoons of yeast in the recipe, or that plus the yeasty-beasties that mulitplied in the poolish, OR that I proofed the loaves covered with greased plastic cling film on top of my pre-heating oven but my loaves swelled and rose a full inch over the edge of the loaf pans. After baking they turned out roughly identical to Floyd's loaves.


I'm hoping it was a combination of one of the above variables coupled with the excellent knowledge gleaned from by a post by Demegrad pointing to some great videos on folding and shaping. I used this video's technique to shape my loaves.


The crust was crisp and crackled right out of the oven. There were some irregular holes but I chalk that up to the sheer amount of yeast in the loaves. After a day in a zip-top bag the crust softened and the flavors melded. The smell of the loaf is incredible and I agree with Floyd; the toast is to-die-for. I'll reply to this post with pictures tonight provided I'm a savvy enough computer tech to master image posting.




Darkstar's picture

Darkstar White Bread

sphealey's picture

What size loaf pan do you use? Thanks.



Floydm's picture

I use 8 1/2 inch x 4 1/2 inch x 2 1/2 inch Pyrex bread pans.

grammie's picture

this looks so good. I am kicking myself for not getting honey yesterday.

grammie's picture

I couldn't stand it, I used sugar instead of the honey. It turned out fabulous, the only bad thing is that we couldn't wait and cut it almost immediately out of the oven. thanks!

bakerb's picture

Rena...I've made a similar spread for years...I use:

1 c. very soft butter

2/3 c. grapeseed oil (put in a 1 c. liquid measuring cup)

2 T. flax oil (put in with the grapeseed oil)

then fill to equal 1 c. with EV olive oil (so you have equal parts butter & oil)

1 t. fine sea salt

Beat butter with wire whisk of mixer, until very soft...slowly add oil, then salt, mixing & beating well.  Pour into glass containers and refrigerate.  This is spreadable right out of the frig. - (it begins to melt at room temperature)...

itstere's picture

I tried this recipe this morning and only tweaked it a bit. I used 2 1/4 cups all purpose and 3/4 cup whole wheat. This is a wonderfully good and easy recipe.  Thanks!  Here is my result.