how to make white bread at home

Steve the Bread Guy shows you how easy it is to make delicious white bread at home, from scratch, without a bread machine. The ingredients are: 2 tsp instant yeast; 2 cups of warm water; 4-5 cups of white flour. That's it! Great recipe for beginners. You can do this!

Category:

Howto & Style

Tags:

• white
• bread
• homemade
• beginner
• steve
• the
• guy
• takebackthebread
• easy
• novice

[stevethebreadguy]

Commerical bread ( like wonerbreads) add sugar but do not have crunchy crusts. You can get a crunchy crust by baking the bread in a humid oven. Placing a pan of water in the oven below the layer that has the bread pan does the trick. As for the yeast, it considers the flour a form of sugar, so it has lots to eat already. Sugar just isn't necessary unless you want to make a bread that tastes sweet, like an egg bread.

Steve the Bread Guy

[stevethebreadguy]

Hi, glad the bread turned out well. To store it, I usually place it in a paper or plastic bag, and keep it out of the fridge. These breads don't have any preservatives, so they need to be eaten within a few days. Happy baking!

Steve the Bread Guy

[stevethebreadguy]

Hi, Yes, it does matter what kind of flour you use. Higher protein content is important. In Canada, all purpose flour is fine, in the US, people use bread flour. The protein content should be above 11%. Try googling "malaysia bread flour". There is a web blog called bleedingums that has a good overview of stores and brands of flour in Malaysia. Good luck!

[stevethebreadguy]

Hi,

It sounds like the yeast died during the second rise. I would suggest punching down the dough more thoroughly after the first rise, then only let the second rise last for one hour at the most, if you are in a hot kitchen. A longer rise will just exhaust the yeast. Yeast likes hot weather, so this shoukd work. Bread making as we know it was first invented in Egypt, so the heat shouldn't be a problem. Where are you, anyway? good luck!

[stevethebreadguy]

Yes, regular white flour is all purpose flour. Do not use cake and pastry flour. The difference lies in the protein content, which affects the shape and consistency of the bread.

Good luck,

Steve the Bread Guy

[stevethebreadguy]

Hi,

Glad the bread worked out for you. On the second rise question, I find that 45-60 minutes is necessary for the second rise. If your room is really hot, or you've placed it in a 100 degree oven ( Farenheit) you can accelerate the rise, but the result is often that it tastes yeasty. A slower rise will bring out better flavours. A smaller loaf would make some difference. But ultimately, bread making is an opportunity to slow down a bit, and let nature take its course. Take care, Steve TBG

[Mike1973NJ]

Sorry I didn't get back sooner. I finished the bread yesterday and it came out perfect! Thanks again! I don't think I am gonna buy bread from the store anymore. All I need now is a bread slicer. Oh yeah! I didn't use a mixer either. I did everything by hand!

[Mike1973NJ]

I just started the first rise. I'll let you now how it turns out!

[jinnhumanangel]

Cool....

[melikey44]

I did this one time and it turn out SOO good thanks :)

[fijillian]

Thanks for the video. Doing my first batch right now! Great website too.

[yeartwo20]

White bread is bad for your children.

Family guy says so. :)

[nanrew]

Hey Debrucey, way to look at the negative, good job. I bet you're just a peach

[39writer]

Great video, thank you so much. However, yeast isn't bacteria. Yeast is a fungi, much like say a mushroom.

[faviobeckerweb]

Hello Steve,

could you tell me how much fresh yeast I could use instead of the active dry one? I only got hold of the fresh variety and am at a loss as to how much I should be using.

Thank you for your great videos :)

[lightbeats150]

This is great. I will try it! Thank you ~