White Bread Recipe

This wonderful loaf is soft and fluffy.  The smell alone will drive you crazy if you love that fresh bread smell.

I love making bread, when I lived in Canada I used my breadmaker every day to make this lovely soft fluffy bread for my family. So much so, that after just one year, my breadmaker developed a fault. When I returned it to the Cuisinart Factory for it to be fixed, they asked if I owned a cafe. Of course, I told them that I made bread every day for my family and so they replaced it with a brand new one.

This breadmaker has great features including a gluten free option.

Today I thought I would share my favourite white bread recipe of all time. There aren't a lot of ingredients and it's super easy to make, either by hand or in the breadmaker.

Note:  This recipe is NOT gluten free.

Ingredients:

• 275 mls warm water
• 2 teaspoons yeast
• 2 teaspoons sugar
• 50 mls oil
• 3 cups plain flour
• 1 teaspoon salt

Breadmaker Instructions:

1. Put the yeast, sugar and water into the bread pan.  Rest for 10 minutes to allow the yeast to activate.  It should rise up and be fluffy.
2. Add the rest of the ingredients and put the pan into the machine.  Set on the basic setting with a light crust and the largest size.

Handmade Instructions:

1. Put the yeast, sugar and water into a bowl.  Rest for 10 minutes to allow the yeast to activate.  It should rise up and be fluffy.
2. Add the oil, flour and salt.  Using two knives, start to mix.  Once, it's mixed enough, get your hands in and mix it all together.  
3. Turn the dough out onto a floured board and knead for about 10 minutes (good arm exercise, switch between hands so you get even workout).  
4. Put the bread into a well oiled bowl and cover with greased cling wrap.  Microwave on low (I use the 30% setting on my microwave) for 1 minute.
5. Rest for 10 minutes. Repeat.
6. Put the bread into a loaf tin.
7. Bake for 30 minutes or until golden brown at 220 celsius.
8. When cooked take the bread out of the oven and cover with a dish towel for 15 minutes.  Turn out onto a cooling rack.  

Resist the urge to eat it straight away.

IF YOU LOVE THIS RECIPE AS MUCH AS ME, PLEASE SHARE WITH YOUR BREADMAKING FRIENDS.

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