Our Favorite White Bread

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Votes: 26
Rating: 3.31
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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 26
Rating: 3.31
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine liquid ingredients and pour carefully into bread machine baking pan. Mix together dry ingredients and add to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle and start machine. After mixing cycle begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing. Makes 1 1/2 pound loaf (13 slices).

    Customer Carol Oliveira shared her lactose free version of this bread mix. Here is what she suggests:
    • Use Brown Rice Flour instead of white.
    • Lactose free skim milk (a milk alternative will work as well) instead of water.
    • 1/3 cup Soy Protein Powder instead of the milk powder.

    NUTRITONAL INFORMATION
    Serving Size: 1 Slice

    Calories 190, Calories from Fat 50, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 50mg, Sodium 310mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 5g, Protein 4g.
Products Used in this Recipe
Recipe Comments

8 thoughts on “Our Favorite White Bread

    1. Recipe Specialist

      Bread machine recipes were designed for the bread machine and making the same recipe by hand may not work exactly the same. Here are some general instructions to help you try to bake your bread machine recipes by hand.

      1. Add the yeast, liquid (warmed to 110ºF) and sugar and let stand for 5 minutes. Add any other wet ingredients such as oil and stir. Then add the salt, flour and other dry ingredients called for in the recipe. Flour is hard to determine the correct amount since sometimes you need more or less than the recipe calls for.

      2. When you add the dry ingredients, mix it in until it gets too stiff to stir. Dump it out onto a floured breadboard and knead until the surface is smooth and slightly elastic, about 5-8 minutes.

      3. Oil a big bowl and place the dough inside, rotating the dough so the top is covered with oil. Cover with a cloth until doubled in size.

      4. When doubled, punch down dough and form into a loaf. Place in an oiled loaf pan or baking sheet. Let rise until almost doubled. Bake at 350°F until done, usually beginning with 30 minutes.

      Reply
  1. Charlotte

    The recipe calls for using the normal white bread setting, but can I use the gluten free setting without making any changes? If not, what changes should I make?
    Thank you in advance,
    Charlotte

    Reply
  2. Tania

    I have been GF for several years now and this is the best GF bread I have had. When I share it with other GF people they are shocked at how good it is (compared to what they have tried) and say ‘it tastes like real bread!” The smell & texture are excellent and far surpass any of the name brand frozen breads. There is no weird shrinkage like the shelf stable brand, no bean flour flavor (like a popular packaged mix) and it doesn’t taste like cardboard dust after the first day. I am also dairy free and omit the milk powder and egg replacer with no apparent problem. After my loaf cools I slice it, put wax paper squares in between, and freeze anything I am not going to use within a day. It keeps beautifully, and is still good whether I let it come to room temp, nuke it for a few seconds to thaw, or toast it.

    Reply
  3. Brent

    I was wondering if you have any suggestions on replacing the Dry Milk called for in the recipe Due to food allergies. Would substituting Almond Milk work?

    Current Allergies: Dairy, Wheat, Soy, Egg

    Reply
    1. Recipe Specialist

      To replace the Non-Fat Dry Milk Powder in this recipe, replace the 1-1/2 cups of water with an alternative milk of your choice.

      Reply
  4. Ginger

    I loved this bread recipe! I have never tasted a GF bread that tastes so great! I used olive oil instead and it worked just fine. Thank you!

    Reply

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