Baking bread is therapeutic for me. I love watching the yeast bloom, kneading the dough, watching it rise, and that wonderful aroma in the house while it’s baking. I haven’t baked a lot of bread since I started keto, however now that I’ve maintained my weight for a few years I’ve been baking it a little bit more. I don’t eat a lot of it, but I still love the art of making it. Today I’m sharing one of my oldest and most basic recipes for White Yeast Bread…enjoy!
White Yeast Bread
Ingredients
- 1 (.25 ounce) packages active dry yeast
- 1 tablespoons white sugar
- 1 1/4 cups warm water
- 1 tablespoons butter, softened
- 1 tablespoon salt
- 3 1/4 cups bread flour
Instructions
- In a large bowl, dissolve yeast and sugar in warm water.
- Stir in butter, salt and one cup of the flour.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and shape into a loaf.
- Place the loaf into a lightly greased 9x5 inch loaf pan.
- Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
- Remove from the oven and brush butter on top of the loaf. Once cooled, slice, serve and enjoy!
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