The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best White bread

GoNavy's picture

Best White bread

Ok some one explain why this works and the way your suppose to do doesn't..made a few loafs of bread now with my Zo and so far this recipe is the best and it does it backwards.  First things first the recipe


White bread

1 cup warm water (around 110 degrees)

2 tablesppons sugar

2 teaspoons bread yeast

let stand for 10 minutes


1/4 cup vegetable oil

3 cups bread flour

1 teaspoon salt

Bake on quick cycle light crust (little over two hours for a loaf can't beat


Ok makes a great white bread, but why?  found it on the Internet.  I thought bread yeast must not get wet, let alone sit for ten minutes and I thought it was suppose go last not first.  If you do it like your suppose to, wet ingredients first, yeast last, doesn't come out as good...very strange.  But I think I am doing this way from now on for every thing.  I am using Fleischmann's bread Yeast if that makes a difference.

proth5's picture

You are using Fleischmann's Bread Machine Yeast - yes?   Or are you using Active Dry Yeast.

This is instant yeast and while it does not need to be dissolved in water prior to mixing - it is certainly not damaged by being disolved in water and given some time to get going and growing prior to the mix.

The formula itself looks unremarkable, but this time to start growth may be the difference between good and not so good - when the yeast is kept dry until the mix.  I'm not familiar with bread machine cycles - but the timing may work better if the yeast is given a head start.

Hope this helps.

Chuck's picture

I thought bread yeast must not get wet...

It depends. If you select one of your bread machine cycles that "waits" for a while before starting (ex: put ingredients in now at 2:00, but tell the bread machine not to actually start making bread until 4:00) the yeast needs to stay dry for now. But if you select a bread machine cycle that starts right away, whether or not the yeast is dry or wet doesn't really matter.

When the yeast gets wet it "wakes up" and starts growing again. With dry "instant" yeast this only takes a few minutes. But you can force even instant yeast to wake up sooner by dissolving it in water. By explicitly wetting the yeast you're in effect giving the yeast a "head start", which makes your bread rise even higher (the same as adding more yeast, except without the risk of tasting funky because of "too much" yeast).

...wet ingredients first, yeast last...

Again it only matters if you're going to "hold" the ingredients for a while before starting the bread. If the ingredients are going to sit there for a couple hours, you don't want the wet ingredients on top where they might soak down through everything else. But if you're going to make bread right away, either order (wet then dry, or dry then wet) will work about equally well.

All that really matters in every case is to keep the yeast and the salt apart. Once they're mixed into the dough (either dry or wet), the concentrations are too low to notice any problem. But if for example you dissolve the yeast in water and then add all the salt to that same water, they'll be at a high enough concentration that the salt will seriously interfere with the yeast.

To me an interesting question is why your results using a "conventional" recipe are unsatisfactory. (If something else wasn't going wrong anyway, the "unconventional" recipe might work too well, growing right out of the pan and producing a misshapen loaf.) My first guesses would be either a) yeast half-dead because it's either very old or hasn't been stored properly, or b) funky el-cheapo flour.