This recipe took some experimenting before I got it right. You can read about my adventures making bread at this post on biking and baking.
I made this bread recipe based on my favorite roll recipe, but I didn’t have enough white flour to make it completely white bread. I was surprised at how tasty this mix was, and better still, it didn’t take 3 hours to rise like some other breads I’ve played around with.
By the way, the first part of the bread recipe is almost exactly the same as the roll recipe.
- 1 Cup + 2 Tablespoons Water
- 1/3 Cup Oil
- 2 Tablespoons Yeast
- 1/4 Cup Sugar
- 1/2 Teaspoons Salt
- 1 Egg
- 3 1/2 Cups Flour (I used 1.5 cups white and 2.5 cups wheat because the dough was sticky)
Step by Step Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, heat water in the microwave for about a minute. It should be warm but not overly hot. Dip your finger in the water; if you can’t leave it in for more than 5 seconds then it’s too hot. If it’s too hot, let it sit. Then add oil, yeast, and sugar. Let this rest for about 15 minutes.
- While the yeast bubbles and rises, stir the salt into about 2 cups of flour (doesn’t matter which kind, you can use both types of flour) in a much larger mixing bowl. When ready, add yeast and egg to the flour.
- Mix the yeast flour together, first stirring with a spoon, and then using your hands as it thickens. Add the remaining flour about 1/2 cup at a time. Knead it together until it takes on a soft texture. Add more flour if it’s sticky. If it starts to feel dry, don’t feel obligated to use all the flour. Good bread is about the texture of the dough rather than being precise with the recipe.
- Let the dough rise for 15 minutes.
- Knead the dough down again. This pushes the CO2 out and lets the yeast keep on growing. I’m not sure what other reasons there are to punching down the dough, but it seems to be the secret to good bread. Put the smashed dough into a bread pan.
- Let the dough rise in the pan for another 15 minutes.
- Cook dough for 30 minutes. Make sure there’s plenty of room in the oven for the bread to rise a little more. I made the mistake of having the bread too high, and it touched the top of the oven.
Yield: 1 Loaf
This nutrition is for one slice – assuming you cut it into 12 slices. I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use and how much flour you add to the bread.
- Total Calories: 212
- Total Fat: 6.5 g
- Saturated Fat: .3 g
- Polyunsaturated Fat: 1.6 g
- Monounsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Cholesterol: 17.9 mg
- Sodium: 104.8 mg
- Potassium: 53.5 mg
- Total Carbs: 34 g
- Dietary Fiber: 1.2 g
- Sugars: 4.5 g
- Protein: 5.3 g
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 0%
- Iron: 7.5%
Look at Me Cook
Here’s the yeast after sitting for 15 minutes – it gets bubbly and already smells like bread. The longer it sits, the more bubbly it gets, but the recipe only needs to sit for 15 minutes.
Here’s the yeast mixed with 2 cups of flour. It was surprisingly wet and sticky compared to my roll recipe, so I added an extra cup of flour.
This is what the dough looks like after it’s been mixed and after rising for 15 minutes. I punched it down and formed it into a loaf shape in my bread pan.
This is the bread all smashed into the pan. In 15 minutes it gets a lot bigger, almost reaching over the top of the pan. In the oven it rises several inches, so be sure you have enough space in the oven, or it will burn.
And there you go – behold my beautiful bread in all its glory!
The bread from this recipe is a great mix of white and wheat – a nice blend of the two flavors.
The bread is also a little crumbly, but not in a bad way. If you let your knife do all the work (by not pushing down hard), you can cut the slices without tearing it apart.
Also, I love glazing the top with butter – this keeps the bread crust softer and adds a nice flavor.
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