Brenda's Best White Bread Recipe

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Brenda's Best White Bread
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Ingredients
9
Count
Nutrition
480
Calories
Total time
26
Minutes
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Ingredients:

  • 2 1/2 tsp active dry yeast (1/4 oz packet)
  • 4 tsp sugar (1 tbsp plus 1 tsp)
  • 1/4 cup oil
  • 1 tsp wheat malt
  • 1/4 cup powdered milk
  • 2 1/4 tsp salt
  • 1/2 tbsp butter, chilled

Directions:

  1. Fit stand mixer with dough hook.
  2. Pour warm water into the bowl of your stand mixer.
  3. Sprinkle yeast and sugar over warm water.
  4. Let sit 5-10 until mixture foams.
  5. Add canola oil, 4 cups of flour (reserve 1/4 cup of flour to use if needed), diastatic malt powder, powdered milk, and salt.
  6. Mix on low to thoroughly blend all ingredients. After flour is mostly incorporated, bring speed up to a low-med (2 on a KA P600, or 4 on a KA Artisan).
  7. I like a little stickier dough, so often the 4 cups of bread flour is enough for me. If you need to add more flour, add the remaining 1/4 cup a tbsp at a time.
  8. Knead with the dough hook on low-med (2 on a KA P600, or 4 on a KA Artisan) for 8 minutes.
  9. Remove dough to a large bowl that has been oiled to prevent sticking. Flip over to oil other side as well.
  10. Cover with plastic wrap and set in your oven with only the pilot light or oven light bulb on for a draft free rising with a little warmth.
  11. Let rise for 1-1 1/2 hours. Dough should double or a little more.
  12. I also place my empty bread pan in the oven during rising to warm a bit.
  13. Remove dough from the bowl and pat gently into a narrow rectangle on a clean countertop. You want the width to be about the same as the length of your bread pan.
  14. Starting at one of the short ends, roll the dough into a log. Tuck under the ends, and place into a lightly greased bread pan (I use a spritz of cooking spray).
  15. Spray or lightly oil a piece of plastic wrap and drape loosely over loaf.
  16. Place back in oven to rise another 20-30 minutes.
  17. Remove pan from oven and set aside in a draft free place while you preheat your oven to 375 degrees.
  18. Carefully remove plastic wrap and bake loaf for 25-30 minutes until a light golden brown.
  19. Set pan on a cooling rack for about 2 minutes and then take the chilled butter and gently glide it all over the top of the loaf. You may not use the whole chip of butter. Just use enough to lightly coat the top and sides that rose above the pan.
  20. Let cool in pan about another 3-5 minutes and then gently tip the loaf out onto the cooling rack to finish cooling. Cool at least 45 minutes before cutting for best results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.45 Kcal (2012 kJ)
Calories from fat 122.23 Kcal
% Daily Value*
Total Fat 13.58g 21%
Cholesterol 7.72mg 3%
Sodium 899.81mg 37%
Potassium 187.18mg 4%
Total Carbs 75.89g 25%
Sugars 3.81g 15%
Dietary Fiber 2.46g 10%
Protein 13.79g 28%
Vitamin C 0.5mg 1%
Iron 3.9mg 22%
Calcium 70.1mg 7%
Amount Per 100 g
Calories 280.01 Kcal (1172 kJ)
Calories from fat 71.23 Kcal
% Daily Value*
Total Fat 7.91g 21%
Cholesterol 4.5mg 3%
Sodium 524.42mg 37%
Potassium 109.09mg 4%
Total Carbs 44.23g 25%
Sugars 2.22g 15%
Dietary Fiber 1.44g 10%
Protein 8.04g 28%
Vitamin C 0.3mg 1%
Iron 2.3mg 22%
Calcium 40.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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