Basic White Bread Recipe

If you hate recipe preamble (I swear I’ll keep it short), you can jump to the recipe here

As we head into the season known for all things basic and white (I’m looking at you, pumpkin spice latte), I thought it’d be fitting to share a recipe for the basicest, whitest stuff of all – bread.

In the classic kiss-marry-kill scenario of bread, rice, and noodles, bread is my clear winner. Nothing beats fresh bread – the delightful bakery aroma, the gorgeous golden crust, the perfect crumb… I can eat pounds of the stuff on my own, and seriously have to monitor my intake lest I Very Hungry Caterpillar myself out of that sweet, sweet loaf in under 24 hours.

Sure, I’m super-late to the pandemmy lockdown breadmaking days of yore, but hey. Let’s bypass that point under the guise of ✨research✨. I can safely say this recipe is tried and tested as I haven’t gone back to store-bought bread since I started making it. So if you’re looking for a carb-loaded way to kill an afternoon, look no further!

Basic White Bread Recipe (Vegan)

Instructions.

1. In a large mixing bowl, stir sugar into water until fully dissolved. Add yeast and give a gentle mix. Let sit for 10 minutes, until foam develops on top of liquid (this may take longer depending on the temperature and elevation of your place).
2. Add the oil and salt and mix to combine. Add ½ c of flour, then stir til combined. Add another ½ c and mix until combined. Add another ½ c and mix again. Repeat this until the dough starts to resemble a rough ball. This might not take all 3 c, so don’t worry – just add and mix until the dough comes together. 
3. Move the dough to a clean and lightly floured surface and knead until it comes together into a firmer ball, about a minute. Return it to the mixing bowl and cover with a dump cloth. Let it rest for 10 minutes. 
4. Move the dough ball back to the lightly floured countertop and knead until the dough starts to become elastic, about 5 minutes. 
5. (Optional – this makes the bread softer and more buttery) Make an indent in the dough and place the butter in the dent. Fold the dough over on itself, incorporating the butter in. If it becomes too greasy, add flour a tbsp at a time. 
6. Knead the dough another 5 minutes, til it becomes a smooth elastic ball.
7. Add a splash of neutral oil to the mixing bowl, massaging it in with your hands to coat the sides and bottom of the bowl. Place the dough in the bowl, cover with a damp cloth, and let it rest 1 ½ hours, til doubled in size.
8. Lightly oil a loaf pan with neutral oil.
9. Lightly flour your working surface again, then take your dough out of the bowl. Punch the dough down and shape it into a rectangle roughly as long as your loaf pan. 
10. Tightly roll the dough up so it forms a log about as long as your pan. Use your hands to shape the ends, tucking the seams under to give it a loaf-like shape.
11. Transfer the dough gently to the loaf pan. Cover with a damp cloth and let rise another 45 minutes to an hour, until it reaches your desired size. I like my loaves tall, so I proof a little longer. 
12. Preheat an oven to 350°F. Slowly remove the towel from the loaf pan so it doesn’t deflate, then place the pan in the oven for 22-27 minutes. It should be golden brown on top and lightly gold on the sides.
13. (Optional – This will make it even softer and more buttery) As soon as the bread comes out of the oven, use a silicone brush to apply a thin layer of butter to the top of the loaf. Let cool for at least 30 minutes.
14. Transfer the bread to a cooling rack for at least an hour. This makes sure the sides and bottom get air so the loaf doesn’t get soggy. 

PS – This bread freezes really well. I like to slice it before freezing so I can toast up a piece whenever I want.

If you like vegan recipes, check out my caesar salad recipe here. It’s a delicious & healthy option for meal prep and potlucks alike.