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Basic White Bread Loaf (Bread Maker) 白面包(面包机)

Recipe by Huang Kitchen, Angie Liew
Basic White Bread Recipe Bread Machine by Huang Kitchen - Pinterest Cover Photo of bread slices on bread board
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You only need one good basic bread recipe and this Homemade Basic White Bread Loaf is simply the best! Easy to make with simple ingredients, this homemade bread is amazingly soft and tastes great too. #homemadebread #whitebread #breadrecipe
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Prep Time30 minutes
Cook Time50 minutes

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Servings: 10 slices

Equipment

  • Bread Maker

Ingredients
 

Ingredients:

  • 300 ml warm milk, or warm water
  • 65 grams sugar
  • ½ tsp salt
  • 480 grams bread flour, unbleached
  • 1½ tsp yeast
  • 2½ tbsp oil, neutral oil / olive oil

    Instructions
     

    Prepare Ingredients:

    • Basic White Bread Bread Machine Recipe by Huang Kitchen - prepare ingredients
      Have ready all ingredients needed to make the bread.

    Prepare Bread Dough:

    • Basic White Bread Bread Machine Recipe by Huang Kitchen - adding ingredients into bread loaf pan
      In the bread pan, add in the liquid milk, then sugar, salt, bread flour and finally the yeast.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - knead bread dough
      Put the bread pan into the bread maker. Use setting Rapid Keading or Knead for other models and knead for 20 minutes. After 3 minutes of kneading, open the cover and slowly add in olive oil. Then continue the kneading till end of the 20 minutes.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - proof bread dough
      Leave the bread dough in the bread machine to proof (1st proof) for 45 minutes. Then remove the risen dough from the bread machine.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - remove bread machine paddle and flatten dough
      Turn the dough out on to a lightly floured counter top. Be sure to remove the kneading paddle from under the dough. Shape dough into a smooth and taut ball. Then flatten into a rectangle using a rolling pin.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - flatten dough and roll up
      Fold the dough inward to the centre on both sides. Flatten again into a rectangle. Then roll up the dough tightly.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - forming dough into white bread loaf
      Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. Place the bread dough into the bread pan with the tucked ends and seam side down. 
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - proof bread loaf
      Put the pan into the bread machine and leave to proof (2nd proof) for another 45 minutes.
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - bake loaf and leave to cool completely
      Then set the crust to medium and bake for 50 minutes. Remove the pan from the bread machine. Let sit for 5 minutes and shake the bread out. Allow it to cool completely on wire rack before slicing. And we are done!
    • Basic White Bread Bread Machine Recipe by Huang Kitchen - Close Up of loaf slices on wooden board with milk and butter
      Use the freshly baked loaf to make a breakfast toast with butter and jam and Enjoy!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video

Notes

  • Roll dough up into a cylinder starting at the short edge. I’ve found that rolling the dough up this way really helps with the texture and shape of the finished loaves.
  • The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a beautifully risen, airy and light bread loaf.
  • Turn the bread dough out on to a slightly floured counter top. Flatten the dough with a rolling pin. This removes excess air that formed in the dough while it was proofing.
  • Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped. If you gently tap on the loaf, it should sound hollow. 
  • It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.

NUTRITION

Calories: 231kcal · Carbohydrates: 43g · Protein: 7g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 3mg · Sodium: 131mg · Potassium: 105mg · Fiber: 2g · Sugar: 8g · Vitamin A: 50IU · Vitamin C: 1mg · Calcium: 42mg · Iron: 1mg
Course: Baking