Toasting White Bread

5 from 1 vote

This toasting white bread delivers a rustic crumb, thick-cut slices, and a warm golden crunch ~ an easy yeast bread with one quick rise.

Prep Time15

Cook Time25

rising time1

Total Time1 40

Course: bread

Cuisine: American

Servings:

Calories: 229kcal

Author: Sue Moran

Equipment

9x5 full sized standard loaf pan
stand mixer optional but handy
proofing box optional, buy mine here

Ingredients

butter, oil, or cooking spray for pan
cornmeal for dusting pan
2 1/4 tsp instant yeast* a standard U.S. packet (¼ oz / ~7 g)
1/3 cup warm water about 110F
1 Tbsp sugar
3 cups all purpose flour**
1 1/2 tsp sea salt
1/4 tsp baking soda
1 cup cultured buttermilk at room temp (you can very briefly warm it in the microwave if necessary, check at 15 seconds.)
2 Tbsp vegetable oil

US Customary - Metric

Instructions

Lightly grease your standard loaf pan. Dust the inside with cornmeal on all surfaces. Hold the loaf pan upside down and sharply tap it to remove any excess.
Stir the 2 1/4 tsp instant yeast* and 1/3 cup warm water together in a small glass and set aside.
Put the 3 cups all purpose flour**, 1 Tbsp sugar, 1 1/2 tsp sea salt, and 1/4 tsp baking soda in your stand mixer (with paddle attachment) and blend to combine.
With the mixer on low add in the room temp 1 cup cultured buttermilk, the 2 Tbsp vegetable oil, and the dissolved yeast.
Once the ingredients are combined turn the mixer speed to high and run for one minute, stopping to scrape down the sides of the bowl once. Your mixer head may want to jump around a bit as it kneads the thick dough, so hold it in place if necessary.
Turn your dough directly into your loaf pan. It will be sticky. Gently spread it out evenly and nudge it with your fingers to all corners of the pan.
Preheat the oven to 400F.
Cover the pan loosely with plastic wrap and set in a warm place to rise until doubled. It should pretty much fill the pan at that point. This will take an hour is your spot is nice and warm. I use my easy to set up proofing box.
Bake for about 22-25 minutes. The bread will be nicely risen and depending on your oven it may be starting to turn golden on top. If you are unsure you can use an instant read thermometer ~ it should read at least 190F.
Let cool a few minutes and then turn the bread out onto a rack to continue to cool.

Notes

*I have made this with both instant and regular active dry yeast and both will work.

**Be sure to fluff your flour first before lightly scooping and leveling off with the back of a knife for most accurate results. I never scoop directly from a bag of flour, I always transfer my flour to a large canister with a wide mouth for storage and easy measuring.

This recipe is from Midwest Made.

Nutrition