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Ultra-Soft Homemade White Bread Recipe

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Ingredients

Adjust Servings:
1 cup water (room temp.)
1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey
3 cups all purpose flour
1/4 cup powdered milk (not skim)
2 teaspoons sugar
1 1/2 teaspoons bread machine yeast

Nutritional information

162
Calories
35 g
Calories From Fat
3.9 g
Total Fat
1.1 g
Saturated Fat
2.6 mg
Cholesterol
238.5mg
Sodium
27.2 g
Carbs
1 g
Dietary Fiber
3.2 g
Sugars
4.2 g
Protein
60g
Serving Size (g)
12
Serving Size

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Ultra-Soft Homemade White Bread Recipe

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    I'm on the band wagon! This bread is sooo soft. Mine actually turned out maybe a little too soft -- I did bake it for 30 minutes but next time I'll leave it in a little longer (I don't use an oven thermometer so my oven temps probably aren't perfect. The unbaked dough was on the loose side -- I didn't know if it was supposed to be but next time I'll add flour if it's that loose. Otherwise used the ingredients listed with one very minor exception: used regular granular yeast in place of bread yeast (just use a little more and it's a perfectly fine substitution. used margarine as specified (I didn't buy margarine for decades until I learned that it's just the thing in some recipes, possibly because it's closer to vegetable shortening than butter, and vegetable shortening is great for baking.) I also used both honey and white sugar, and whole dry milk rather than nonfat dry milk, so aside from the slight change with the yeast I was pretty true to the recipe. I'll definitely use this recipe until I get it just so, and then I just might tattoo it on my arm.

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    “soft As Wonder” White Bread,This is my standard loaf of white bread, good for anything. Very soft. I mix it in the bread machine then bake it in the oven. As with all my bread, I let it cool and then slice the whole loaf and put in a freezer bag and freeze and then I can take whatever I need out and have fresh bread. This does not include machine and rising time.,I’m on the band wagon! This bread is sooo soft. Mine actually turned out maybe a little too soft — I did bake it for 30 minutes but next time I’ll leave it in a little longer (I don’t use an oven thermometer so my oven temps probably aren’t perfect. The unbaked dough was on the loose side — I didn’t know if it was supposed to be but next time I’ll add flour if it’s that loose. Otherwise used the ingredients listed with one very minor exception: used regular granular yeast in place of bread yeast (just use a little more and it’s a perfectly fine substitution. used margarine as specified (I didn’t buy margarine for decades until I learned that it’s just the thing in some recipes, possibly because it’s closer to vegetable shortening than butter, and vegetable shortening is great for baking.) I also used both honey and white sugar, and whole dry milk rather than nonfat dry milk, so aside from the slight change with the yeast I was pretty true to the recipe. I’ll definitely use this recipe until I get it just so, and then I just might tattoo it on my arm.,I have been using this recipe for at least 10 years! I try others because I also make whole wheat, sourdough and more, however, when I need a loaf of perfect sandwich bread this is the only recipe use!!!! Thank you for this recipe and my husband thanks you as well! Ruth


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    Steps

    1
    Done

    Add Ingredients in Order Given (this Is For My Machine, Your's Maybe Different).

    2
    Done

    Select Dough Cycle.

    3
    Done

    When Done, Take Out Dough and on a Floured Surface, Shape Into Loaf and Place in Loaf Pan. (i Try to Work It as Little as Possible).

    4
    Done

    Let Rise in a Warm Place For Approximately 40 Minutes Until Doubled in Size.

    5
    Done

    Bake on Centre Rack of Preheated 350 Degree Oven For 25-30 Minutes.

    6
    Done

    Cool on Wire Rack Before Slicing.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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