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Basic White Bread

April 29, 2013 by Audra 35 Comments

bread2

Did you ever go to summer camp as a kid? I didn’t- but always dreamed of it. I always figured getting to spend all day with new friends doing fun activities would be the most fun ever. Well, last week I got to go to my adult version of “camp” which was really the Blog & Bake ® at King Arthur Flour in Norwich, VT. It was three days of all day baking glory- learning the ins and outs of their flour as well as how to make all sorts of wonderful recipes with it. I met some wonderful bloggers and learned so very much. Adult baking camp for the win!!

This basic white bread recipe is one of the first we made. It is so soft and is just to die for with a slab of creamy butter. (You should have seen the whole group demolish a loaf with some Vermont butter. Amazing.)

bread3

I found it easy to recreate at home, even though they have those fancy “magic” ovens that seem to bake everything to perfection. I think the loaf pans we used in class were slightly different as well as my loaf came out shaped smaller and higher. Can I always bake in a state of the art kitchen with baking experts roaming around to ask if I need help? Oh and if all my dirty dishes can magically vanish as I’m done with them that would be amazing too. (They did there!!)

I made the most delicious french toast using this bread over the weekend, and I think it would be fabulous for grilled cheese too. Anything is better with homemade bread though- right?

bread

More to come on my Blog & Bake experience this week- but one important note: How do you measure your flour? Do you scoop and level (like I used to) or do you have another method? Until this week I didn’t know it mattered much- but obviously it really does. My scoop and level cup of flour weighs 5 oz, while a cup should weigh approximately 4-4.25 oz. Big difference huh? Either weigh your flour (like I’m going to,) or try a new method for measuring. 1- fluff the flour before measuring to get some air in there. 2- use a scoop or cup measurer to gently sprinkle the flour into the measuring cup- don’t shake it or try to settle it. 3- use the back of your scoop to quickly level the top and there you go. This will be my new method for flour measuring for all recipes on the blog!!

Print
Basic White Bread
Yield: 1 loaf
 
Recipe from: King Arthur Flour
Ingredients
  • 2½ to 3 cups (10-12 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons milk powder*
  • 2 teaspoons sugar
  • 1½ teaspoons yeast
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup (8 ounces) warm water
Instructions
  1. Measure 1½ cups of the flour into a medium bowl (or the bowl of a stand mixer) and add the milk powder, sugar, yeast and salt. Cut the butter into small pieces and stir into the dry ingredients.
  2. Pour the warm water into the mixture and mix by hand to blend well.
  3. Stir in the remaining four gradually until the dough forms a shaggy mess
  4. Either turn the dough out onto a lightly floured surface, or engage the dough hook to knead it. To knead by hand; fold the far edge of the dough back over itself toward yu. Press into the ough with the heels of your hands and push away. After each push, rotate the dough 90?. Repat this process in a rocking motion for about 8-10 minutes. If the dough sticks- sprinkle a little bit of flour. The dough should become soft and elastic.
  5. Return the dough to the mixing bowl, (or in the mixer, remove the dough hook and shape dough into a ball.) Cover with plastic wrap and allow to proof at room temp for 1 hour or until doubled in size.
  6. After the dough has risen, turn it onto a clean work surface and punch it down slightly. Form the loaf into the desired shape and transfer to loaf pan.
  7. Cover the loaf with plastic wrap and allow to rise until nearly doubled, about 30 minutes.
  8. Bake at 375? for 25- 40 minutes, or until the crust is a golden brown an the loaf sounds hollow when tapped.
Notes
*No milk powder? That's OK- just skip it and use warm milk instead of the warm water.

3.5.3251

Filed Under: Breads, Classics, Recipes Tagged With: Yeast

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Comments

  1. Jen @ Savory Simple says

    April 29, 2013 at 8:17 am

    I’m so jealous you got to go to the King Arthur event! It looked like so much fun and I was invited but the timing wasn’t right. Hopefully next year! I love this kind of bread and you just know if KAF made the recipe it’s going to be perfect.

    Reply
    • Audra says

      April 29, 2013 at 8:20 am

      You must try to go next year! You’d absolutely love it :)

      Reply
  2. Tracey says

    April 29, 2013 at 8:32 am

    KAF has the best recipes, I’ve loved everything I tried from them. This white bread looks like a definite winner! The Blog & Bake event sounds like such a blast, I wish I’d been there with you too… But I’ll see you in Florida in just a few weeks :)

    Reply
  3. DessertForTwo says

    April 29, 2013 at 8:32 am

    Yum! I’ve been looking for a great white bread recipe. Thanks! I can’t wait to hear more about your trip!

    Reply
  4. Grace @ Perpetual Nomming says

    April 29, 2013 at 8:35 am

    I’m starting to think I’m gluten sensitive, but this bread is so fluffy and warm looking. I might just make it anyways :)

    Reply
  5. Rachel @ Baked by Rachel says

    April 29, 2013 at 8:39 am

    Sounds magical… not only the bread but the vanishing dishes and state of the art kitchen.

    Reply
    • Audra says

      April 29, 2013 at 11:03 pm

      I mean right? Though at this point I’d be happy with even a dishwasher. ;)

      Reply
  6. Jennie @themessybakerblog says

    April 29, 2013 at 8:44 am

    I wish all of my dishes would magically disappear and come back sparkly and clean. This loaf is gorgeous.

    Reply
  7. Stephanie @ Girl Versus Dough says

    April 29, 2013 at 9:19 am

    This bread looks STUNNING. I can’t even imagine how amazing it would be as French toast. Can’t wait to hear more about your trip to KAF!

    Reply
  8. Cassie | Bake Your Day says

    April 29, 2013 at 9:29 am

    I so wish I could have made it to the Blog and Bake. I have had a huge thing for fluffy white bread lately!

    Reply
  9. Michael says

    April 29, 2013 at 9:31 am

    Looks perfect for grilled cheese! Get some basil and tomato soup and you’re good to go!

    Reply
  10. Elisa @ Insalata di Sillabe says

    April 29, 2013 at 9:56 am

    That bread looks truly amazing…but all your recipes do! I’m sure you had a great time at your “baking camp”, I’d love to attend one too someday!

    xo, Elisa

    Reply
  11. Kelli @ The Corner Kitchen says

    April 29, 2013 at 10:33 am

    Blog and Bake sounds like it was a blast, and I’m guessing it was a million times more awesome than summer camp!

    Reply
  12. Annie @ Annie's City Kitchen says

    April 29, 2013 at 11:09 am

    That event sounds like a total blast. It’s basically my dream to just bake all day, talk about baking, and then eat the stuff you bake.

    Also, I just started changing the way I measure flour too. It’s pretty crazy how different measurements can turn out so it’s totally worth the extra time.

    Reply
  13. Jennifer | Bake or Break says

    April 29, 2013 at 11:10 am

    I was so terrified of the bread baking portion of our baking camp. It was easier than I thought, but I still need practice. Your bread looks lovely!

    Reply
  14. Tricia says

    April 29, 2013 at 11:20 am

    looks AMAZING. I def want to try this. I think I need a tutorial on that measuring tip. Hmmm. I hate to buy yet another thing like a scale for this ever so tiny kitchen of mine!

    Reply
    • Audra says

      April 29, 2013 at 11:02 pm

      I’m happy to come show you sometime Tricia! I also may have to talk you into a kitchen scale- really kinda life-changing :)

      Reply
  15. Rachel @ Bakerita says

    April 29, 2013 at 4:24 pm

    I always weigh my flour! Makes for much more consistent results, and I dirty less dishes! This bread looks so good and fluffy. Homemade bread really does make everything better! Pinned :)

    Reply
  16. Gloria @ Simply Gloria says

    April 29, 2013 at 5:15 pm

    I love King Arthur! It truly makes such a difference! Pinning this recipe…because it’s a must to make in the very near future!

    Reply
  17. Rosie @ Blueberry Kitchen says

    April 29, 2013 at 6:10 pm

    Baking camp sounds so fun! I love the look of your bread – it looks totally perfect. I weigh my flour (I get confused with cups!)

    Reply
  18. Kate | Food Babbles says

    April 29, 2013 at 8:22 pm

    What a lovely loaf you have there! So happy your found it just as easy to recreate once you got home. I want to make this again but have yet to. I am drooling looking at this picture and remembering how delicious it was.

    Reply
  19. Jen @ Tiny Urban Kitchen says

    April 29, 2013 at 10:45 pm

    Ha ha, I TOTALLY remember demolishing that loaf of bread at King Arthur Flour. Though it’s simple, it’s up there as one of my favorite things I tasted in Vermont. There really is nothing like freshly baked bread, especially topped with some lovely Vermont butter. :)

    Reply
  20. Jessica says

    April 30, 2013 at 5:01 am

    I’ve always measured flour and everything else with the scoop and level method. That’s what Mom taught me.

    I have scale. I’m going to try the weighing method.

    Does a cup of whole wheat flour weigh the same as white?

    Reply
  21. aimee @ like mother like daughter says

    April 30, 2013 at 11:03 am

    Oh my goodness. This bread look simply amazing! I got a coupon from KAF because they are a sponsor in a giveaway I am helping to host, and you can bet this will be one of the first recipes I try with it!

    Reply
  22. tara says

    April 30, 2013 at 1:53 pm

    Homemade bread makes all the difference in the world.

    Thanks for the measuring tip-I need to buy a scale!

    Reply
  23. ashley - baker by nature says

    April 30, 2013 at 8:58 pm

    Summer camp doesn’t hold a flame to your baking event! And this bread… perfect loaf!

    Reply
  24. Katie C. says

    May 2, 2013 at 8:35 am

    This was a very timely post. We are looking to take a driving trip up to Vermont, from NVa, for our vacation this (late) summer/early fall. I didn’t realize that KAF was up there and that they had classes. Where would you recommend staying if we take a class? I know there are links on the site but I just wanted to know if traffic was a concern.

    ps To the people with gluten concerns, there are gluten free recipes on the KAF web site.

    Reply
    • Audra says

      May 2, 2013 at 7:23 pm

      Hey! We stayed at the Norwich Inn which is really nearby and so cute!

      Reply
  25. Erika {In Erika's Kitchen} says

    May 5, 2013 at 3:26 pm

    I got home and discovered that the batteries in my kitchen scale were dead….OH NO! Now that I finally understand why I have to weigh my flour, I can’t! Trip to drugstore for new batteries scheduled immediately.

    Reply
    • Audra says

      May 7, 2013 at 10:05 pm

      You know the same thing happened to me! My scale is dead and I desperately need to buy a new one as my measuring skills aren’t great :)

      Reply
  26. Becky says

    July 19, 2013 at 4:47 pm

    This is looking great. I’ll definitly have to try this recipe. :-) Greetings from Germany.

    Reply
  27. SaRaH says

    July 19, 2013 at 9:49 pm

    I can’t wait to try this recipe, I would love if this recipe had a picture for each step to help me out a little bit more! But I will try my best with the way it is. :)

    Reply
  28. cari says

    December 18, 2013 at 10:55 am

    What type of yeast did you use?

    Reply
    • Audra says

      December 19, 2013 at 12:13 pm

      Hey Cari- I use Active Dry but either kind works.

      Reply
      • cari says

        December 19, 2013 at 12:15 pm

        thanks so much!! ill be trying this recipe very soon!

        Reply

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