While some might call it boring, there is nothing more versatile and simple than some delicious white bread. Instead of buying it for a huge price at the supermarket, why not make it yourself?
You could also make your own dinner rolls with this Parker House Rolls Recipe. Or why not try this delicious Pepperoni Bread?
Table of Contents
The very name of white bread is synonymous with boredom and a lack of flavor, primarily thanks to the fact that most white bread sold in supermarkets is horrendously tasteless.
White bread used to be something of a luxury, something that only the very wealthy could possibly afford. However, thanks to lower flour prices in the middle of the 20th century, alongside new inventions to help preserve bread, white bread became an everyday household item.
Unfortunately, though, the taste has never really improved from that bland, slightly sweet lump of white bread that you buy at the supermarket.
This recipe should perfectly mimic the white bread that you find at the supermarket while tasting a whole lot better as well.
White Bread Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Water at 110 Fahrenheit
• White sugar
• Active dry yeast
• Vegetable oil
How To Make White Bread
• Dissolve the sugar in warm water in a large bowl, and then stir in yeast
• Allow to proof until yeast resembles a creamy foam, about 10 minutes
• In a separate small bowl, mix the oil and the salt together and stir well to combine, and then pour this into the yeast mixture
• Using a stand mixer and dough hook, mix in flour one cup at a time
•Let this knead on the low setting 2-3 minutes, no more; you may have to keep pushing the dough down off the hook, as it tends to climb up
• Place the dough in a large, well-oiled bowl that is two times the size of the dough and turn the dough to coat lightly in oil
• Cover with a clean damp cloth and allow the dough to rise in a warm area until doubled in size, about 1 hour
• Oil two 9×5 loaf pans and set aside
• Punch dough down and knead for a few minutes, and then divide the dough in half
• Shape into loaves, and then place into the oiled loaf pans
• Place the dough back into the warm area covered by a damp towel and allow it to rise until the dough has risen above the edge of the pan by one inch, about 30-40 minutes
• Preheat the oven to 350° while your dough is rising
• Place the risen loaves in the preheated oven and bake for 30 minutes
• Once baked, cool for 15 minutes and then use for toast or sandwiches
How Best To Use This White Bread
White bread isn’t amazing just because it is cheap and plentiful – it is also incredibly versatile and able to be used in a huge variety of different recipes.
This white bread recipe should be perfectly delicious and eaten on its own with butter, but probably the best way to enjoy it is to use it as the base for sandwiches.
The vegetable oil in this recipe makes for an incredibly supple, tender texture, so the bread should be perfect to go with basically any sandwich you can possibly imagine.
You can also use it to make a great piece of toast – simply grill it or stick it in your toaster and then slather it with butter and enjoy!
How To Make This White Bread Last As Long As The Breads At The Supermarket
The one really significant benefit of white bread that you buy at the supermarket, besides its usually pretty cheap price, is the fact that it lasts so long.
Thanks to a myriad of dough conditioners, preservatives, and special milling techniques, white bread is able to last a whole lot longer than freshly baked bread could ever possibly achieve.
This sad fact is true of this recipe as well. While the vegetable oil in the dough should help to keep it a little longer than regular freshly baked bread, this bread will still start to go hard quite quickly if left on your counter.
Things like storing your bread loaf in a bread bin, or storing it in one of those handy mesh bags, can certainly help make it last a little bit longer, but it will still go off quickly.
Freeze Your Bread
The only real way to ensure that your bread doesn’t go rock hard is to freeze it. A good tip is to cut your bread in half after baking (after letting it cool completely first!) and then freeze one half, and eat the other over the next two days.
A quick note on mold: bread mold can actually be really dangerous, so you should never eat any exposed mold on breads. However, you can’t just cut the mold off, either!
If you see any mold at all, even those little white spots along the edges of the bread, then you can be sure that the mycelium that makes up the majority of the mold is deeply entrenched in the bread, and they are just as dangerous to eat.
If your bread is moldy, make sure you throw it out.
Looking for more delicious Yeast Bread and Bun recipes? Try these out:
• Mincemeat Surprise Bubble Buns
PIN this pic to your BAKING BOARDS and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 2 hours
- Cook Time
- 30 minutes
- Baked Goods
- 2 Loaves
- Karlynn Johnston
- 2 cups water 110 degrees f
- ⅔ cup white sugar
- 1 ½ Tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil
- 5½ cups flour
- Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
- In a separate small bowl, mix the oil and the salt together and stir well to combine. Pour this into the yeast mixture.
- Using a stand mixer and dough hook, Mix in flour one cup at a time. Let this knead on the low setting 2-3 minutes, no more. You may have to keep pushing the dough down off the hook as it tends to climb.
- Place the dough in a well-oiled large bowl that is two times the size of the dough, and turn the dough to coat lightly in oil. Cover with a clean damp cloth. Allow the dough to rise in a warm area until doubled in size, about 1 hour.
- Oil two 9×5 loaf pans and set aside.
- Punch dough down. Knead for a few minutes, and divide the dough in half. Shape into loaves, and place into the oiled loaf pans.
- Place the dough back into the warm area covered by a damp towel and allow it to rise until dough has risen above the edge of the pan by one inch, about 30-40 minutes.
- Preheat the oven to 350° while your dough is rising.
- Place the risen loaves in the preheated oven and bake for 30 minutes.
- This is a great bread for toast and jams, sandwiches etc.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!