Basic White Bread

Basic White Bread
Servings: 16 Yield: 1 loaf (16 slices) Prep 15 mins Rise 2 hrs 30 mins Bake 400°F 25 mins


  • 1 package active dry yeast
  • 1 1/4 cups warm water (about 105 degrees F)
  • 3 cups all-purpose flour (not unbleached)
  • 2 1/2 teaspoons coarse (kosher) salt

Make It

1. Sprinkle yeast over 1/4 cup warm water in measuring cup; gently mix to moisten yeast. Let stand for 10 minutes to soften; mixture will be foamy.

2. Stir together 3 cups flour and the salt in a bowl.

3. Pour yeast mixture into flour. Add remaining 1 cup warm water; stir to form ball. If too dry, add a little more water; if too wet, add a little more flour.

4. Turn out onto lightly floured surface. Knead until smooth and elastic, 10 minutes.

5. Grease bowl with butter or margarine. Place dough in bowl; turn to coat. Cover bowl with clean towel or plastic wrap. Let dough rise in warm place until doubled in volume, 1-1/2 to 2 hours. To test, stick finger in dough; dent should remain when finger is removed. Punch dough down.

6. Roll dough out to 20 x 8-inch rectangle on lightly floured surface. Roll up from short side. Press ends to seal; fold ends under loaf. Place, seam side down, in greased 8-1/2 x 4-1/2 x 2-5/8 -inch loaf pan. Cover; let rise until doubled in volume for about 1 hour.

7. Bake in 400 degrees F oven for 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 87, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 18, fiber (g): 1, pro. (g): 3, sodium (mg): 294, Percent Daily Values are based on a 2,000 calorie diet.