Sunday Bread (White Loaf)

I wanted to make a plain bread again this week, partly because I didn’t want to spend much time and also just because I love interesting, flavorful breads or ones with different textures or something, but they aren’t as good for just everyday consumption. I love that with a nice plain bread you can make toast, use it in a sandwich, eat it plain or with things, and you don’t have to even think about it. So I made a plain white bread.

I found the recipe here. This was another recipe where they used tools I don’t have in my tiny kitchen, namely an electric mixer. So I will explain how I did it below. This is what you need:

3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface


2 teaspoons salt
1 cup warm whole milk (about 110 degrees)


1/3 cup warm water (about 110 degrees)


2 tablespoons unsalted butter, melted


3 tablespoons honey


1 envelope (about 2¼ teaspoons) instant yeast

Mix the yeast into the water and then combine the butter, milk and honey with it. Mix 3 1/2 cups of the flour with the salt and then add the liquid to this. Mix until it is smooth and all combined. Knead on a floured surface until it all comes together better and is elastic and not too sticky (like bread dough!) and then place it in an oiled bowl and let rise in the warmed oven for 40 minutes.

Form into a rectangle and place in a greased bread pan. Cover with plastic wrap and let rise for another 20 minutes or until double in size.

Bake at 350 degrees for 40 minutes or until it sounds hollow when knocked.

I like this recipe because it really rises a lot, you don’t have to worry about it not filling the pan or having to wait hours for it to get big enough. It ends up a fluffy white loaf, nothing fancy, and pretty plain, but great for toast. Overall it’s a pretty worthwhile plain white bread.