White bread

There are many recipes for white bread, but most of them share a common history. White bread was first made in Ancient Egypt, where the grain was ground into flour and combined with water to form a dough. This dough was then baked in the hot sun.

The Ancient Greeks also baked white bread, but they added milk and honey to the dough to make it sweeter. The Romans added olive oil to their bread dough, which made it more like the bread we eat today.

White bread became very popular in Europe during the Middle Ages. At first, only the wealthy could afford to eat it, but eventually, even the poorest people were eating white bread.

Advice

When making white bread, it's important to remember that the quality of ingredients you use is essential. Use only unbleached all-purpose flour, active dry yeast, and fine-grain sea salt. Mix the ingredients together until the dough is soft and elastic. Knead the dough for at least 10 minutes until it becomes smooth and elastic. Let the dough rise for about an hour until it doubles in size. Punch the dough down and shape it as desired. Place it in a lightly greased loaf pan and let it rise again. Finally, bake it at 375°F for about 30 minutes, or until it is golden brown. Allow the bread to cool completely before slicing and serving.

Jump to: Ingredient Breakdown Insights

Recipes

Ingredient Breakdown

 
salt
water
yeast
sugar
butter
bread flour
milk
all purpose flour
vegetable oil
egg white
egg
canola oil
shortening
honey
grams all purpose flour
king arthur all purpose flour
baking soda
bread machine
olive oil
sour cream
bread machine yeast
oil
white bread flour
white flour
vegetable
sesame seed
nonfat milk
heavy cream
maple sugar
white country bread
nonstick spray

Insights

Correlated with Higher Ratings

  • butter
  • yeast
  • sugar
  • salt

Staple Ingredients

  • salt 91%
  • water 86%

Common Ingredients

  • yeast 82%
  • sugar 73%

Usual Ingredients

  • butter 50%
  • bread flour 45%

Rarey Ingredients

  • milk 27%
  • all purpose flour 23%