This is the same recipe as my simple whole wheat bread but it's made with white flour. Be sure your egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. - Jenny Jones
- 2 1/2 cups bread flour or all-purpose flour
- 2 teaspoons (1 packet/7 grams) instant yeast (or active dry yeast)
- 2 Tablespoons sugar (use 1 Tbsp. for less sweetness)
- 1 teaspoon salt
- 1 cup milk (low fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional flour
- Place flour, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2-inch loaf pan.
- Cover and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
Note: Check your package of yeast for the proper temperature. My brands require the liquid to be 120° F for instant yeast and 110° for dry active yeast. With dry active yeast the bread may take longer to rise.