Aug 21, 2015

Fast & Easy White Bread

White Bread Blog1200_5357Sometimes, you gotta have some white bread. And if you want it fast, from scratch, I’m here for you. This is another one of my quick and easy one-rise bread recipes, just like my whole wheat bread, but this one makes a soft, old fashioned white sandwich loaf. It’s such and easy and flexible recipe. You can…

~Use all purpose flour or bread flour.
~Use vegetable oil or butter.
~Use instant yeast or dry active yeast.
~Use a mixer or make it by hand.

It takes about 90 minutes from start to finish to make this easy bread. And I have a couple of helpful tips. First: Aerate your flour before measuring. If you don’t your dough will be dry. See my flour basics: http://mobiledev.jennycancook.com/flour-basics/  Second: The best size loaf pan for yeast bread is 8 1/2 by 4 1/2 inches. If you use a wider or longer pan, the dough won’t rise up and be tall like mine. Third: When rising your bread it will rise faster if there is moisture but if you cover it with plastic wrap, it can stick and be hard to remove without damaging the dough. The solution? A shower cap!

Shower Cap1200_6418I love this! A clean shower cap is perfect because the elastic will hug the pan and it’s a thicker plastic so you can pull it up to keep it from touching the dough. Before rising, make sure you pull up the plastic high enough to allow the dough to rise an inch above the pan. I don’t eat white bread very often but when I do, this is how I make it. Click here for the recipe. – Jenny Jones

21 Comments on "Fast & Easy White Bread"

  1. T. J. M.

    Do I need to change anything in your recipe for Simple White Bread as I live in Colorado elevation of 5,800+? Maybe that’s why I can’t make my bread come out like yours?

  2. T. J. M.

    Jenny, my loaf rose beautifully, until the last 10 minutes of baking, it sunk in the middle across, I wonder what happened?

  3. T. J. M.

    How do you form the dough into a loaf. Is it the same way as you do for Cinnamon rolls?

  4. T. J. M.

    Thanks so much for the prompt reply to my question. I absolutely love the simplicity of your recipes. Thanks for all your hard work in showing how much fun cooking can be. Not to mention how delicious cooking with less fat and calories can be. God bless you Jenny

  5. T. J. M.

    I’m confused, is your recipe for Easy white bread (no egg)the same as your recipe for Fast and Easy white bread the same, or are they two separate recipes. Do both recipes produce a soft sandwich bread?

    • Jenny Can Cook

      This post is for the Easy White Bread (no egg) – the link takes you there. So yes, they are the same recipe.

  6. GlosamSC

    I recently started making homemade bread and teaching my grandkids the art also. lot of fun. Your recepie is the easiest to follow and I’ll be trying it tonight. I’m out if bread(LOL). The shower cap was the icing on the cake so to speak. If u spray saran wrap with cooking spray it doesn’t stick to the risen dough. It works. Thanks again Jenny.

  7. Lois in So. California

    Wouldn’t the room temperature also be a factor in rise time? My yeast package says to let dough rise in a warm, draft free place. My cousin says she puts her dough inside her car parked in the sun with the windows up to shorten rise time.

  8. Bobby

    So do I double everything exactly for 2 loaves?

    • Jenny

      I have never doubled so I’m not sure but “Yoly” just posted her photo of two loaves. You can ask her with a comment in my current blog posting.

  9. Marty

    Can I make rolls out of this bread receipt?

  10. Gena

    Hey Jenny, don’t you think there is too much yeast? I haven’t done this yet because i’m afraid it will smell too much yeast.

    • Jenny

      That great smell that everybody loves when they make homemade bread comes from the yeast. I have confidence in all my recipes and hope you will try it.

  11. Bonnie

    Made your fast & easy white bread today and failed; bread not rise properly even though I let it rise for 1-1/2 hour instead of 35 minutes…. Have to try again

    • Jenny

      As long as you made no changes, it could be your yeast is not fresh or the milk temperature was off. Yeast has a short shelf life once opened, which is why I keep mine in the freezer, and if you have an instant-read thermometer that’s the best way to check the temperature of your milk. Good luck with your second try – please let me know how it turns out. *I just noticed your photo and it looks like you used a larger loaf pan and that is why it did not rise. You really need a 8 1/2 by 4 1/2-inch pan; otherwise, the dough rises sideways and not up. Look at the pan in my simple whole wheat bread recipe: http://mobiledev.jennycancook.com/recipes/simple-whole-wheat-bread/)

      • Bonnie

        I’ve used 8-1/2 x4-1/2″ pan look same as yours, only difference is my one with holes and I’ve checked the milk temperature with thermometer, so think you’re right with the yeast I used – i put in the fridge after opened instead of in the freezer, good to know … Thanks

  12. GailnVA

    Jenny, thank you again. We loved your delicious Quick wheat loaf. Look forward to making this-:)

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