The Best White Bread Recipe Ever

I am always complimented on this bread, whether it comes in the form of bread rolls, or a delicious pizza base. It is easy to make, the ingredients are very inexpensive and the recipe will work well with bread machines, or can be made by hand.

Tips

Allow time for bread making - proving alone can take two or more hours.

Changes in product manufacturers can change the flavor drastically. I have found that changing the brand of flour changes the taste of the bread. If your bread tastes bitter, this could be caused by the flour or the butter or margarine you are using.

Use a bread flour, not just all-purpose flour, bread flour has a higher gluten content which can sustain the vigorous kneading and lengthy proving times involved.

Use butter or margarine, not a low fat spread. (The fat content needs to be high for the recipe to work).

Do not guess at quantities, but measure them carefully, according to the recipe, or the results will differ.

Kneading (can be an excellent stress reliever or help build strong arm muscles!)

Folding, stretching and pressing the dough on a lightly floured surface. You can push the dough down into the surface with the heel of your hand or knuckles. Turn and work the dough, folding, stretching and pressing again. Don't be shy or too gentle, the more you work it, the better the bread. Keep sprinkling lightly with flour to prevent the dough from sticking to your hands or the work surface.

Proving

Cover and leave the dough to rise in a warm area, room temperature may be warm enough, but if your kitchen is cold you can try other warming ideas, like sitting the covered bowl on top of a pan of warm water. Proving could take an hour or more, depending on the temperature. The dough should double in size approximately.

Knocking Back (or punching down)

This is done after proving by punching the dough to remove large air pockets which may have formed during the proving process. This is similar to a vigorous kneading, and takes about 5 minutes.

Yeast

I buy my dried yeast in bulk, a 2lb vacuum brick from Costco. At about $5.00 it seems to be the best value I can find, much cheaper than the tiny packets sold in the supermarket. I keep it in a sealed container in the refrigerator or freezer.

Bread machines

You can make this as a loaf in a bread machine, but this recipe works better for rolls or pizza. I use my bread machine on the "dough" setting, then remove the dough and shape as desired. The shaped dough will need to prove again for about an hour before baking.

Recipe

2 tablespoons butter or margarine
1 ½ teaspoons salt
12 oz lukewarm water
4 cups bread flour
1 ½ tablespoons sugar
2 teaspoons active dried yeast

Bread Machine: (Ensure that the mixing spatula is inserted before you add the ingredients). Measure the ingredients into the pan in the same order as the recipe list. Turn the setting to dough and press start. The dough setting usually takes 1.5 hours.

If the dough is too sticky or wet, add a tablespoon of flour, if it is too dry and not forming a ball, add water, a teaspoonful at a time.

When the cycle is complete, remove the dough from the bread machine and knock back or knead vigorously for 3-5 minutes.

Shape as desired - rolls, French sticks, pizza base etc. (I like to shape into rolls and dust lightly with flour). Bake in a pre-heated oven at 400° F - pizza takes about 18-22 minutes, bread rolls take about 15 minutes.

By Hand

Measure all ingredients into a large bowl. Stir together to form a dough. Place on a lightly floured surface and knead for about 15 minutes. (I like to put on my favorite music at this time - it passes the time quickly). Place in lightly greased bowl and cover with a greased plate or sheet of foil or lid. There should be enough room for the dough to double in size. Leave in a warm place to prove for about 2 hours.

Tip the dough back onto a lightly floured surface, knock back, kneading vigorously again for about 5 minutes. Shape as desired, leave again in warm place to prove for about 30 minutes to an hour, bread dough should double in size. Bake in hot oven, turn pan halfway through cooking time for even baking (if you do not have a convection oven).

Allow at least 10 minutes for bread to cool before serving.

Pizza Tips

You can shape pizza dough by hand or with a rolling pin, it is very stretchy and can shrink back when you let it go. Brush surface lightly with olive oil before adding toppings, especially the edge which may not be covered. Cheddar cheese can leave pools of grease on your pizza, Mozzarella or Jack cheese may work better for you.