White Bread Recipe

This recipe is adapted from the Brown Eyed Baker. Her original recipe didn’t use all weight based measurements and I converted it to one loaf only. I have made this with avocado oil instead of butter and dropped the temp down to 375 as my oven cooks hot and the top was always getting burnt before it was done. You can try baking it at 400 as the original recipe states and see if it works for you.

As far as flour goes, I only bake with Sunrise Flour Mill flour as I love their practices. It is a heritage grain that is tested for glyphosate. Lucas’ gut seems to tolerate it well when he doesn’t typically tolerate gluten well.

Original recipe can be found here!

WHITE BREAD RECIPE (makes 1 loaf)

7 gm yeast

389 gm water

26 gm sugar 

9 gm salt

22 gm butter

600 gm Flour

  • In the bowl of a mixer, stir to dissolve the yeast in the warm water, add sugar, stir. let sit for 5 minutes. Add salt, room temperature butter, and 600 gm flour.

  • Using a dough hook, mix on low speed until the dough is soft and tacky, but not sticky. You may not need to use all of the flour. Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 8 minutes.

  • Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour

  • Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9 inch loaf pan. Cover the loaf loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.

  • Position an oven rack on the lowest setting and preheat the oven to 400 degrees F (I bake mine at 375).

  • Brush the loaf with some of the melted butter. Bake the loaf for 30 to 40 minutes, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).

  • Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pan and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

Tara Woodland