How to Cook Yummy White bread


White bread. White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

White bread This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. Anytime is the right time for a comforting slice of homemade bread. You can have White bread using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of White bread

  1. Prepare 1/2 tsp of yeast.
  2. Prepare 2 1/2 tsp of sugar.
  3. You need 1/2 tsp of salt.
  4. Prepare 1/2 tsp of oil.
  5. You need 1/2 cup of hot water.
  6. You need 1 1/2 cup of flour.

White bread doesn't exactly have the best reputation as far as nutritional value is concerned. Nowadays, white bread is nothing more than a nutritional pariah. (adj) white-bread, whitebread. (ethnic slur, noun) whitebread. white bread (usually uncountable, plural white breads). Yes—just become a Communist, and things get all right. This fluffy country white sandwich bread is the perfect soft sandwich loaf.

White bread instructions

  1. Mix 1 cup of flour with salt, sugar, yeast and oil..
  2. Add 1/2 cup warm water then mix..
  3. Rest for 8-10 mins..
  4. Knead for 8-10 mins gradually adding the rest of the flour.
  5. Rest for 30 - 35mins.
  6. Put into the pan then bake for 25 mins..
  7. Put out the oven the let is cool for 5-10min then serve..

This homemade version of your favorite store bought fluffy bread is so much better with fewer ingredients! How Do White and Brown Bread Differ? Almost all types of bread are made in the same manner excluding the gluten and the grains. They are produced using yeast on the flour from grains of wheat. White bread, on the other hand, is processed so that only the endosperm is intact.


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