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Quick and Easy One-Rise Sweet White Bread (Yields 2 Loaves)

Dolapo Grey
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This white bread recipe is a go-to for home bakers looking for a fast and foolproof method. With just one rise and a handful of pantry ingredients, you’ll get two deliciously soft loaves with a hint of sweetness and a perfectly tender crumb. Ideal for sandwiches, toast, or simply enjoyed fresh out of the oven

INGREDIENTS NEEDED

PROCEDURE

Pour 6 tablespoons of lukewarm water into a bowl, then add the yeast and one teaspoon of sugar. Mix to combine, and set it aside to bloom for 5 to 10 minutes.

After the yeast has bloomed, transfer the rest of the ingredients into your mixer bowl. Add the bloomed yeast and knead for 8 to 15 minutes, or until the dough becomes smooth and stretchy.

Transfer the kneaded dough until a floured work surface

Shape the dough into a ball and divide. I’m using one medium sized pan and one larger pan

Shape the doughs into logs

After shaping the doughs into logs, please transfer them into greased pans. I typically grease the pans first, then line the bottom with parchment paper

Once the dough is in the pans, cover them with plastic wrap and a kitchen towel. Let the dough rise for one hour, or until it rises slightly above the rims of the pans.

 Preheat your oven to 180°C

Transfer the pans into the preheated oven and bake for approximately 25 minutes. You can start checking the bread after 20 minutes, as some ovens are hotter than others and baking times can vary

Remove the bread from the pan, and transfer it unto a wire rack to cool

Enjoy

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Quick and Easy One-Rise Sweet White Bread (Yields 2 Loaves)

This recipe is quick and easy to make, and results in a tender crumb, slightly sweet white bread that only requires a single rise
Course Breakfast, Side Dish
Cuisine American
Cook Time 25 minutes
Author Dolapo Grey

Ingredients

  • 6 tbsp lukewarm water
  • 1 1/2 tbsp dry yeast
  • 1 tsp sugar
  • 6 cups bread flour, or all prurpose
  • 2 tsp salt
  • 1/3 cup sugar
  • 1 1/2 cups lukewarm water
  • 1/3 cup butter, melted and cooled
  • 2 egg

Instructions

  • Pour 6 tablespoons of lukewarm water into a bowl, then add the yeast and one teaspoon of sugar. Mix to combine, and set it aside to bloom for 5 to 10 minutes.
    After the yeast has bloomed, transfer the rest of the ingredients into your mixer bowl. Add the bloomed yeast and knead for 8 to 15 minutes, or until the dough becomes smooth and stretchy.
  • Transfer the kneaded dough until a floured work surface
  • Shape the dough into a ball and divide. I'm using one medium sized pan and one larger pan
  • Shape the doughs into logs
  • After shaping the doughs into logs, please transfer them into greased pans. I typically grease the pans first, then line the bottom with parchment paper
    Once the dough is in the pans, cover them with plastic wrap and a kitchen towel. Let the dough rise for one hour, or until it rises slightly above the rims of the pans.
  • Preheat your oven to 180°C
  • Transfer the pans into the preheated oven and bake for approximately 25 minutes. You can start checking the bread after 20 minutes, as some ovens are hotter than others and baking times can vary
  • Remove the bread from the pan, and transfer it unto a wire rack to cool
  • Enjoy
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