How to make white bread WITH ALL PURPOSE FLOUR | TRADITIONAL white bread recipe | BEST BREAD RECIPE

hi everyone and welcome to my kitchen my name is Rosana and today before we get started I want to take the time to think each and every one of you for showing your support by subscribing liking commenting and watching my recipes know that it means the world to me and the purpose for each recipe is to make a difference in your life in your kitchen having said that let's talk about today's recipe I'm gonna be making a loaf of white bread it only has a few ingredients you just need to perfect the technique once you have that down you're gonna want to make your own bread because there's just no comparison and flavor and freshness but if you're new to my channel before we get started I want to invite you to subscribe like and share this video and don't forget to click the notification bell so that every single time I upload a new recipe you get a notification ok let's get working our first step is a very important one in a medium-sized bowl combine an eighth of a cup of warm water and an eighth of a cup of warm whole milk from the one cup we will be using for the recipe make sure the temperature for the water and milk mixture is between 105 to 110 degrees if it is below 105 bees will not activate if above 110 degrees you can kill it make sure the temperature is on point for a great end result sprinkle 2 teaspoons of dry active yeast and a pinch of granulated white sugar which feeds the yeast give it a quick mix after a few minutes it will start to bubble in foam if it doesn't I suggest you discard it and patiently start over next in a mixing bowl add one cup of all-purpose flour 1 tablespoon of granulated white sugar 1 and 1/2 teaspoon of salt the remaining of the 1 cup of whole milk mentioned earlier and 1 tablespoon of melted unsalted butter transfer the bowl to the mixer and mix with a paddle attachment for about 1 minute on medium low the end result should be smooth and creamy this looks perfect 10 minutes have gone by let's check the yeast it's foamy and bubbly yeast is a living substance if proofed correctly it will cause the gluten to expand into flour and your bread will rise beautifully add the activated yeast plus half a cup of all-purpose flour mix for another minute on medium low now start adding the rest of the flour 1/4 cup at a time wait for it to incorporate then add your second amount now we're ready for the third and final quarter cup in addition we're adding 3 tablespoons of all-purpose flour one at a time as well [Music] the dough will start to slightly pull away from the sides of the bowl after the last addition but not enough it will still be sticky at this stage at this point change the paddle to a hook attachment and knead for another 5 minutes until smooth elastic and the dough does not stick to the sides it's been five minutes and mission accomplished the dough is not sticking to the sides we're going to add two tablespoons of salt room temperature unsalted butter one at a time once most of it has been absorbed add the second tablespoon and wait until the dough comes back together then stop the mixer the dough should feel very soft we are now ready to proof the dough in a deep Bowl but first butter the bottom and sides to prevent anything from sticking set the bowl aside and lightly flour your working area transfer and mold the dough into a ball by slightly applying pressure while rotating once done place in the buttered container turning to cover lightly in the butter this way it does not dry out when proofing cover with plastic wrap that has been sprayed to prevent sticking or if your ball is deep enough you can cover with a clean kitchen towel like so place in a warm area until it has doubled in size the time will depend on the temperature in your house if it's cold it may take longer but just be patient and give it time the estimated time could be between one and a half to two and a half hours meanwhile spray a nine by five loaf pan and set aside until we need it once your dough has doubled in size you can move on to the molding stage lightly flour your working area and carefully transfer the dough look how spongy it looks this makes me super excited we can see the yeast is working on the structure which will give us a soft and airy texture Pat it down into a long rectangle it should be pretty easy to mold if proofed correctly it will not be resistant okay so the rectangle measured about 12 inches long by 9 inches wide just to give you an idea take the top portion and fold down 2/3 of the way now take the lower portion and fold upward until it reaches the end where we will tuck and pinch to create our seam by the way know that the full recipe will be down in the description area for your convenience [Music] gently turn up so that the seam is on top and not the side our cameraman got a little confused for a second no worries it happens even to the best families fold the ends over on opposite sides and pinch to seal them [Music] once done Pat it very lightly and flip over so that the seaman lands on the bottom and you end up with a smooth top now cover with a well sprayed plastic wrap don't use a kitchen towel since we're looking for it to proof and crown over the top the sprayed wrap will prevent any sticking place in a warm area for the final proof again the time it will take really depends on the temperature of the room in a warm place mines took about an hour and a half by the way I loosened the plastic wrap as well to give it room to grow since I may have done it too tight at first once doubled in size and you see it crowning over the top beautifully remove the plastic carefully and bake at a 375 degree oven for 18 to 22 minutes or until the inside of the bread reaches a hundred and ninety degrees and a golden-brown color is achieved once done remove from the oven in place in a cooling rack there is no time to waste we have to remove the bread from the mold to prevent the bottom from steaming be careful it's hot so make sure you are protected and ensure you don't get burned take some soft butter and spread evenly over the top allowing the heat to melt it as a result you will achieve a glossy and tempting top I know this is hard but we need to let it cool down completely before cutting into it make sure it stays in the rack to ensure there is no steam trapped that could potentially soften the bottom the time we have been waiting for is finally here and it was worth the wait check it out it's mind blowing and I get so excited I'm constantly it's my at each of the stages and relaxing during the proofing time overall I enjoy it very much baking your own bread could be intimidating overcome the fear and don't miss out on the softest fluffiest and freshest Freddie will ever have once you master the steps there's no going back the whole experience is so exciting so good guys the time and effort you put into this recipe is well worth it I hope you enjoyed this video don't forget you can follow me on Facebook and Instagram remember to come back and let me know how it went down in the comment area thank you so much for watching and have a wonderful rest of your day [Music]

Channel: Villa Cocina

Views: 1,769,627

Keywords: white bread, baking

Id: EcrRg_uvvrk

Length: 10min 41sec (641 seconds)

Published: Sat Apr 04 2020