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White bread: photo of the dish
Illustrative photo: Rainer Zenz — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

White bread

Bread made from sifted white wheat flour, with a soft, airy crumb and a golden crust. It is the staple bread of many Western kitchens, ideal for toast, sandwiches and breakfast.

  • 1 h 05
  • 8 servings
  • Advanced
  • Budget-friendly

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Ingredients

Ingredients

Levain

Optional extras

On the side

Nutrition facts

239 kcal per serving

Protein
8.7 g
Carbohydrates
43.6 g
of which sugars
2 g
Fat
2.4 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a small bowl, dissolve the yeast and sugar in the lukewarm water, then leave to rest for 5 minutes until a foam forms.
  2. In a large bowl, mix the flour and salt, then make a well in the centre.
  3. Pour in the dissolved yeast and the remaining water, then knead for 8 to 10 minutes until you have a smooth, elastic dough.
  4. Add the oil and knead for 2 more minutes. Shape into a ball, cover and leave to rise for 1 hour in a warm place, until it has doubled in size.
  5. Punch the dough down, shape it into a loaf the length of a loaf tin or tray and place it in a greased tin.
  6. Leave to rise again for 30 minutes, then preheat the oven to 220 °C.
  7. Brush the top with milk if you want a shiny crust, then bake for 30 to 35 minutes. The bread should sound hollow when tapped.
  8. Let it cool for at least 30 minutes on a wire rack before slicing.

Variations and tips

Sandwich loaf. Add 30 g of butter and 1 tablespoon of milk to the dough, then bake in a covered sandwich loaf tin.

Bread rolls. Divide the dough into 8 balls and bake for 15 to 18 minutes at 210 °C.

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Original Ecomely recipe.