Homemade White Bread
A basic soft white yeast bread baked weekly in many Newfoundland households, simple enough for daily sandwiches and toast.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Two loaf pans
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 2 g
- carbs
- 34 g
- protein
- 5 g
- calories
- 180
Instructions
- 1
Dissolve the sugar and yeast in the warm water and let stand 5-10 minutes until foamy.
- 2
Combine flour and salt in a large bowl, then stir in the yeast mixture and oil.
- 3
Knead for about 10 minutes until smooth and elastic.
- 4
Place in a greased bowl, cover, and let rise about 1 hour until doubled.
- 5
Punch down, divide in two, and shape into loaves. Place in greased loaf pans, cover, and let rise 30-40 minutes.
- 6
Bake at 200C for 30-35 minutes until golden and hollow-sounding when tapped.
- 7
Turn out onto a rack and cool completely before slicing.
Chef's tips
Brush the tops with melted butter right out of the oven for a soft crust.
Ingredient substitutions
- vegetable oil → melted butter for a richer crumb
Storage
Keeps 4-5 days wrapped at room temperature; freezes well.
Reheating
Toast slices as needed; day-old bread is good lightly warmed in the oven.
Common mistakes to avoid
- •Using water that is too hot and killing the yeast
- •Underbaking, leaving a gummy centre
Serving suggestions
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