White Bread Recipe _ How to make Bread

White bread is something that you can easily bake yourself .

And in my opinion , there's nothing much better than fresh bread that fills your home with the most wonderful aroma .

Welcome to recipes by Karina where I share with you how to make classic and simply delicious recipes .

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This recipe makes one perfect loaf of white bread .

All you need is a few ingredients and some time to get started on this recipe , we're going to wake up the yeast .

This recipe uses activated dry yeast .

You could use instant yeast or fresh yeast if that is what you have on hand , look up the conversions online and it will tell you exactly how much to use .

Add 1.5 teaspoons of yeast to a small bowl .

This works out to be about 5 to 6 g or three quarters of a packet of yeast to the yeast .

We're going to add three quarters of a cup or 100 and 90 mil of warm water .

Add about half a teaspoon of white sugar to the bowl and give it a good mix set to the side while the yeast activates active dry yeast is a living thing that lies dormant .

So , what we're doing here is waking it up and giving it some food .

So it starts to produce gas , which in turn will rise your bread .

You'll notice I give the recipe amounts in metric and imperial cups and grans .

So no matter where you live in the world , this recipe should be easy enough to follow .

If you would like the full recipe for this white bread , it will be on my website as well as the measurements in the description box below .

While the yeast is activating , this will take about 10 to 15 minutes , measure out the dry ingredients .

I'm going to be making this recipe in my kitchen aid .

However , I've made it countless times by hand as well as in a bread maker in every way turns out perfect .

You can easily use a machine if you've got one .

But if you don't , all you need is a large bowl , measure out 2.5 cups or 300 g of high grade strong or breed flour .

These are all the same ingredient , just different names .

We need this type of flour instead of all purpose as it contains much more protein which develops the gluten in the bread .

Gluten is very important here as it's what gives the bread structure and its unique texture .

Add a teaspoon of salt for flavor as well as the other half teaspoon of sugar , check your yeast and when it's foamed up , something like this , it's ready to be used .

If by chance it hasn't , a couple of reasons why it could be that the yeast is out of date or your water is too hot , which will kill the yeast or the water may be too cool .

Pour it into the bowl with your dry ingredients and begin to mix your dough on a low speed with the dough attachment .

If you're doing this by hand , use a wooden spoon and mix the ingredients together .

Once your dough has started to form , you can add the butter .

Some type of fat is common in a lot of breads , but it's not essential .

It adds flavor as well as in my opinion , better texture to the bread and gives it a longer shelf life .

We only need a tablespoon .

You can substitute oil or Shawn here if you would like or completely leave it out if you are licking this by hand .

Once you've formed a dough , tip it out on a clean and flowered surface and begin to knead .

There are a few different techniques when it comes to kneading .

But essentially what you are trying to do is pull the dough and fold it over itself .

Give it a try and you'll pretty quickly find your natural rhythm .

The dough needs to be needed for about 10 minutes .

That's just a guideline .

You'll pretty quickly be able to tell when it's ready as we need the dough , the proteins are kind of being wrapped around each other , creating gluten , which allows the dough to be super stretchy , smooth and strong .

You'll know your dough is ready when it becomes smooth to the touch .

And also when you press the center , it springs back .

Also a quick note on the stickiness of dough for this recipe , you want your dough to be sticky but not stick to your fingers .

It should feel tacky when you press it , but it shouldn't be making a huge mess everywhere .

As you do continue needing the dough does tend to lose its stickiness .

So if you are adding extra flour , make sure to do it in a small amount at a time .

So you don't dry it out .

Now , we should be ready to give the dough .

It's first proof .

Add a small amount of oil to a clean bowl , shape your dough into a bowl and place it in the bowl and cover with plastic wrap or a damp tea towel .

Leave your dough in a warm place for about an hour or until it has doubled in volume .

When your dough is ready , flour , your surface and turn the dough out .

Give it just a quick need to knock it back before shaping it as we want to keep most of the air in .

If you want to shape it into a ball , then kind of press the side .

So it turns into more of a log shape .

Try to make sure the top stays completely smooth as this will give you the best finish .

Once it has baked , place your dough into a grease loaf in , I'm using a seven inch or 18 centimeter loaf pan here , which I find to be the perfect size .

If you do want to use a nine inch or 23 centimeter loaf pan .

I would recommend doubling the recipe , cover your dough with a damp tea towel or place a grape and leave her proof for a second time , which should take about 45 minutes .

When your dough has domed up , it's ready to go in a 200 degree Celsius or 400 F oven for about 25 minutes .

It should be golden brown and some hollow when tapped , remove your bread from the tin immediately and place it on a cooling rack to stop it .

Sweating , leave your tickle completely before slicing your loaf should stay fresh for a couple of days , but it's best enjoyed the same day you bake it .

I would love to see a picture if you try out this recipe .

Remember to subscribe to my channel and take a look at my other recipes .

Thank you for watching .

I hope you enjoyed this recipe and I will see you on my next video .