Best White Bread
Submitted by kb4wyr
Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.
YIELD
24 servingsPREP
120 minCOOK
40 minREADY
160 minThis recipe proves homemade white bread can outshine store-bought.
Vital wheat gluten is the secret weapon here, building a strong gluten network that traps air bubbles for exceptional rise and pillowy softness.
The dough requires patient kneading and two rises, but the payoff is bakery-quality bread with a shelf life that beats anything in plastic bags.
Pro Tips
- Knead smarter, not harder: Knead until smooth, then rest the dough 5 minutes before finishing. This relaxes the gluten and prevents adding excess flour.
- Temperature matters: “Extra warm” water should be 110-115°F. Too hot kills yeast, too cool slows rising.
- Rise time flexibility: First rise takes 1.5 hours, but punch down anytime the dough doubles. In a warm kitchen this might happen faster.
- Test for doneness: Tap the bottom of the loaf. It should sound hollow when fully baked.
Variations
- Replace 1 cup white flour with whole wheat for a heartier, nutty-flavored loaf
- Add 2 tablespoons dried herbs (rosemary, thyme) for savory sandwich bread
- Brush tops with melted butter right out of the oven for soft, golden crust
Ingredients
Directions
Dissolve sugar and yeast in ½ cup of the extra warm water.
Set aside.
Meal the salt, vital wheat gluten, and shortening into the flour.
Add the remaining 2 cups of extra warm water to flour.
Stir.
Add yeast mixture.
Kneed until all flour is blended and dough is elastic.
More flour can be added if dough is too sticky.
(You can kneed for awhile, let set for about 5 minutes and then come back to it).
(This makes it easier to kneed without incorporating more flour).
Let rise for 1½ hours, punching down as needed.
Separate dough into two parts.
Form into loaf size.
Place in 2 greased loaf tins.
Let rise in tins until double.
Bake at 350℉ (180℃) F for 40 minutes.
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