Imagine pulling a golden, perfectly risen loaf of bread from your oven, filling your home with an irresistible aroma that makes everyone's mouth water. Walter Sand's Basic White Bread is not just a recipe—it's a culinary adventure that transforms simple ingredients into a masterpiece of homemade comfort. Whether you're a novice baker or a seasoned pro, this foolproof recipe will have you creating restaurant-quality bread that will make your family and friends think you've secretly trained as a professional baker!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 2 tablespoons salt
- 3 tablespoons vegetable oil
- 4 cups all-purpose flour
Instructions
- In a small bowl, combine 1 cup of warm water (about 110°F or 43°C) with 2 1/4 teaspoons of active dry yeast and 2 tablespoons of sugar. Stir gently to dissolve the yeast and sugar. Let it sit for about 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- In a large mixing bowl, combine 4 cups of all-purpose flour and 2 tablespoons of salt. Mix the dry ingredients together until they are well combined.
- Once the yeast mixture is frothy, add it to the bowl of flour along with 3 tablespoons of vegetable oil. Stir the mixture with a wooden spoon or spatula until it starts to come together into a dough.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is smooth and elastic. To knead, fold the dough in half, push it down with the heel of your hand, and then turn it a quarter turn. Repeat this process.
- Form the kneaded dough into a ball and place it in a greased bowl, turning the dough to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf. To shape, flatten the dough into a rectangle, then roll it tightly from one end to the other. Pinch the seams to seal.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with the kitchen towel or plastic wrap and let it rise for an additional 30 minutes, or until it has risen just above the edge of the pan.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen, bake it in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your freshly baked Walter Sand's Basic White Bread as a delicious accompaniment to any meal or as a base for sandwiches!
Tips
- • Ensure your water is precisely warm (110°F) to activate the yeast without killing it • Use fresh, active dry yeast for the best rise and texture • Let the dough rise in a draft-free, warm area like near a preheated oven • Don't rush the kneading process—developing gluten takes time and effort • Cover your dough with a damp cloth to prevent it from drying out during rising • Check bread doneness by tapping the bottom—a hollow sound means it's perfectly baked • Allow bread to cool completely before slicing to maintain its internal structure • Store in an airtight container to keep it fresh for several days
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
