The easiest white bread made from wheat flour

[The easiest white bread made from wheat flour]

The easiest white bread made from wheat flour

I am very often asked the recipe for bread "the simplest wheat". There are enough such breads on the forum, but I fulfill the request of the bakers.
Today I baked just like that - the simplest wheat white bread!

The bread recipe does not depend on the bread machine model, any bread recipe from the forum is suitable - the main thing is to maintain the balance of flour and liquid.
Correctly select different types of flour in relation to each other and correctly select the ratio of other ingredients in relation to flour. All about this can be read and viewed in the bread recipes of our users in the section Wheat yeast bread

Based on recommendations / standards "The amount of flour and other ingredients for making bread of various sizes"

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon

TAKE…
Bread recipe "The simplest white bread"
Wheat flour - 450 grams + 2 tbsp. l.
Simple water - 300 ml. warm 40 * С
Salt - 1.5 tsp
Sugar - 2 tbsp. l.
Vegetable oil - 1.5 tbsp. l
Active dry yeast Saf-moment - 1.5 tsp.

Baking mode in x / p Basic (basic), baking time 3.50.

WE DO…
We put all the products in a cotton bucket, turn on the Basic (basic) mode - the dough is kneading.

It immediately became clear, in the first minutes of kneading, that there was not enough flour, since the bun had already formed, but below it there was a dough paste, and the bun itself was too watery (if you touch it with your fingers). This type of bread has a lot of liquid, and the top of the bread can be poured out when finished.



Therefore, you need to add flour, add a little, 1 tbsp. l - in the end I added 2 tbsp. l flour.
Now the bun looks like this, it has become more accurate and even.



Now you need to control the state of the kolobok.
A gingerbread man of white wheat bread should be soft... Here's how the consistency of the kolobok is described in the Bread Maker Tutorial:

The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with spread fingers and hug the bun with them properly to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.

Following these rules and descriptions, we get such a neat and soft bun:



We continue baking bread in a bread maker, then you can no longer control the kneading and baking - everything will work out!

All right! Then you don't have to worry - the bread will definitely turn out beautiful and tasty!

And now I will show you what is hidden from your eyes behind the walls of the bread maker's bucket.

The dough piece - a bun immediately after kneading - before leaving for proofing. I took it out of the bucket and put the table down - the bun is soft, does not hold its shape very well, and is ready to lay flat on the table.



Proofing the dough looks like this. The dough doubled at a temperature of 30 * C - this temperature is also observed in the bread maker, as is optimal for proving / raising the dough.



This is how the dough looks like inside, when proofed.You can see how yeast works, the dough becomes bubbly, airy.



After the first proofing, the dough is kneaded in the cold storage and then the dough goes to the second proofing before baking.
I do the kneading by hand, the dough creaks, bubbles burst, croak under my fingers. I get such a bun / ball / loaf - now I melt the dough before baking at 30 * C.
You have the same proofing temperature in cotton.



Ready bread - baking finished!



I deliberately did not cut the dough piece from above in order to comply with the baking rules as in x \ n. The bread should turn out to be just as smooth and tidy - in time, we distribute and bake bread for the same amount of time.
I greased the finished bread with olive oil on top, put it to cool under a napkin.



So we got the "simplest" wheat white bread according to the recipe (according to the standards for the bread maker)!
The crust after cooling became a little crispy and very tasty from the olive oil. The pulp is white, fine-pored, airy.
The bread is delicious - suitable for all occasions, and for dinner, and for tea, and for sandwiches!

Good luck with your bread!
Bake and eat for health "

How to bake bread in a bread maker, you can read here UNDERSTANDING BREAD IN HOMEMADE BREAD

Here's another version of plain wheat bread - baked today.

Again the principle - we take what is at home. And at home they found: leftover cottage cheese, potato broth in stock.

Therefore, we make the following recipe:
wheat flour - 350 grams
potato broth - 200 ml.
old cottage cheese - 70 grams
vegetable oil - 3 tbsp. l.
salt - 1 tsp.
sugar - 1 tbsp. l.
dry yeast - 1, 3-1.5 tsp.
Gingerbread man is very soft. I made the dough completely in the x \ n mode Dough 1.40 minutes.

Here's the result:






Good bread to you!

[Admin]

AdminThank you so much for the step by step recipe! Finally, I've got real wheat bread! Tall. porous, delicious!

Good day everyone !! Tanya, Inna, help again
I baked bread, adding 50 grams of sunflower seeds, everything was fine, I really added 4 tablespoons of flour to the bun, baked it on the palest crust (maybe try it on the middle one?). She took it out with a beautiful hat, slightly raised, greased it with olive oil, covered it with a towel, and when it cooled down, it turned out that the hat fell down and wrinkled



The bread is tasty, porous, not heavy, but the hat let us down.

Hello! but tell me with yeast. saf moment. just pour them out, or it is better to pour a little water, let stand a little. and then into flour?

Hello! but tell me with yeast. saf moment. just pour them out, or it is better to pour a little water, let stand a little. and then into flour?

Information on the use of yeast is here About yeast - discussion, exchange of experience https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

You can use the Saf moment in different ways. The easiest way is to simply pour the yeast into the x / oven bucket, according to the instructions in the x / oven instructions.
But you should take into account the baking time, if the bread is put on a timer or a Panasonic oven with a heating mode, then you should not combine the yeast with liquid.

Admin, thanks for the recipe, delicious !!!
This is my first bread!

[Anka-manka]

Anka-manka, CONGRATULATIONS! WITH THE FIRST CHILD!
And it's especially nice to see that it was the firstborn who turned out to be such a handsome man! GREAT!

We are waiting for more delicious and handsome!

Thank you very much for the step by step recipe! The second time after buying a bread machine, I baked it according to your recipe, watched the bun (my husband said that I had nothing to do, they say I need to lay everything down and go for a walk), and I felt everything and tried to understand whether he looks like an earlobe or a dense female breast or not The result is soooo yummy! Despite the fact that it is already 2:50 am, I have made almost half of the bread with olive oil! The first time I baked according to the recipe from the book, it was not at all the same. So thanks !!!!! Delicious!
But the crust is not very beautiful, but as I understand it, this is the jamb of my bread machine

[Irina]

Irina, congratulations on the bread!

Handsome turned out for the first time! This is your right earlobe and female breast.

And the crust is a profitable business, with experience you will learn how to regulate ... the main thing is that you remember how to make bread dough

[Admin,]

Admin, good day. Sorry for the question of an inexperienced baker, but at the very beginning of the recipe for "the simplest white bread" it is indicated that the mode must be set to the main one .. but nothing about the weight and color of the crust ... I understand that everything is clear to everyone, but I advise: by quantity I would put all the ingredients in the weight of 750 g, well .. and the color of the crust is optional .. My Kenwood does not blush very much, I often put the darkest one ... Am I right? I am waiting for an answer because I already fell asleep ...

[Tanya, I sincerely congratulate you on your birthday! I wish you health, happiness and prosperity! Thank you very much for the generosity with which you share your experience and knowledge with us!]

Tanya, I sincerely congratulate you on your birthday! I wish you health, happiness and prosperity! Thank you very much for the generosity with which you share your experience and knowledge with us!

My question is, what does cottage cheese give in bread? Does it affect taste, porosity, or what in some way?
I have a small package of Activia curd (not very fresh, but it's a pity to throw it away). Here you had a recipe with old cottage cheese as well, but I don't understand why the cottage cheese was added to the dough. Should I or should I do it?
Thank you very much in advance for your answer!

[Tanya, I sincerely congratulate you on your birthday! I wish you health, happiness and prosperity! Thank you very much for the generosity with which you share your experience and knowledge with us!]

Tanya, I sincerely congratulate you on your birthday! I wish you health, happiness and prosperity! Thank you very much for the generosity with which you share your experience and knowledge with us!

My question is, what does cottage cheese give in bread? Does it affect taste, porosity or what in some way?
I have a small package of Activia curd (not very fresh, but it's a pity to throw it away). Here you had a recipe with old cottage cheese as well, but I don't understand why the cottage cheese was added to the dough. Should I or should I do it?
Thank you very much in advance for your answer!

Liza, thanks for the congratulations and wishes!

Cottage cheese is, first of all, sour milk, in different forms! The cottage cheese produces gorgeous bread in taste, height and friability
I have many recipes with cottage cheese and on cottage cheese, including bread with cottage cheese and various additives, for example, with different types of cheese, which also works great on bread crumb, smell and taste.

I give a few links:
Cheese in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99901.0
Using aged cottage cheese in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0

Cook and bake to health!

Hello! I don't know where to write my question. We want to buy a bread maker. Looked after with a function of 3 different sizes. Can you tell me how the shape of the bread is different? If you bake 1 kg, then you will understandably get a brick for the whole form, but if I set the weight to 500 g, in the same form, will it be 2 times lower or will it decrease proportionally? That is, the sides will also be less?
We are going to bake mostly small bread, for a child, my husband and I are very indifferent to bread, we eat everything without it, and sometimes, for example, a large one can be used for guests. So I think, if small bread in a large form turns out to be not beautiful, low and wide, then Lushe can look for a mini oven?
Forgive me if I wrote in the wrong place and is not clear.

[Admin,]

Admin, good day. Sorry for the question of an inexperienced baker, but at the very beginning of the recipe for "the simplest white bread" it is indicated that the mode must be set to the main one .. but nothing about the weight and color of the crust ... I understand that everything is clear to everyone, but I advise: by quantity I would put all the ingredients in the weight of 750 g, well .. and the color of the crust is optional .. My Kenwood does not blush very much, I often put the darkest one ... Am I right? I am waiting for an answer because I have already fallen asleep ... Thank you

Sorry, but the first time you did not answer me, I will soon send a photo with a report, what happened then

Sorry, but the first time you did not answer me, I will soon send a photo with a report, what happened then

Sorry, did not keep track

The crust is exposed to your taste, any - so write about it And it is regulated on each x / stove in its own way.

With regard to the weight of the bread.The weight of the finished bread is needed to set the baking time.
For example, we take 450 grams of flour, then the weight of the finished bread will be approximately 700-750 grams - and so we set the weight of the bread, within the range of values ​​for your x / stove, which are laid down on the scoreboard.
Here you can see the correspondence between the weight of flour and the weight of the finished bread - the indicators are conditional, but this will be enough, since the data on the display panel x / stove is also conditional.
The ratio of the weight of the finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Can you put any kind of flour here? If you add some water later

Can you put any kind of flour here? If you add some water later

Ksenia, we choose the recipes for ourselves, experiment ourselves
It is enough to know the APPROXIMATE proportion of the amount of ingredients Amount of flour and other ingredients to obtain bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, and you need to be interested in the properties and interactions of different products "Ingredients for Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 - and then WE MAINTAIN THE FLOUR-LIQUID RATIO and substitute different ingredients in the dough

Both flour and liquid can be used to taste and availability, bake and see what happens in the end to taste
To get started, look at the recipes of our authors from the forum

:) thanks, I've already read everything

And this is my first successful one. The two previous ones had to gnaw - the bun did not work there.

And this is my first successful one. The two previous ones had to gnaw - the bun did not work there.

Already good! Work a little more with the dough - and you will have super bread!

[Admin]

Admin, Thank you! I will continue to dare. It is an exciting activity worth noting.

Tell me please! I immediately stir the salt and sugar in the liquid (it's easier for me to decide on the taste). Can this somehow negatively affect the dough? Yesterday I made my first bread - it turned out handsome (in my amateurish opinion)!

Tell me please! I immediately stir the salt and sugar in the liquid (it's easier for me to decide on the taste). Can this somehow negatively affect the dough? Yesterday I made my first bread - it turned out handsome (in my amateurish opinion)!

Absolutely cannot be affected! It's even good when both salt and sugar dissolve in the liquid. But the flour-liquid balance can affect this, you need to monitor it at the first stage of kneading the dough, and I write about this in this topic and show a photo of the kolobok

Tatyana, take my white bread too !! I just wanted ordinary bread)

What, Mash and the roof didn't collapse And the crumb is normal? And no complaints?
Wow! Beautiful and neat bread, to the envy of many! Thanks for the performance, bravo!

[Tatyana]

Tatyana, surprisingly everything went smoothly !!!
Thank you !

Tell me about the quality of the wheat flour bun. Last time I baked bread, the dough was of such consistency that it slightly stuck to the sides of the bucket (I thought it was too liquid). The bread is very good in shape. This time, according to the same recipe, I decided to add a little flour to the bun. The dough turned out not cool (the stove shook it from side to side, creaked, however, at the same time terribly), but under the roof after baking, a void formed. Maybe the bun should stick a little to the walls? I don’t understand.

My bread turned out to be delicious and pretty. The dough was sticky too.

Thank you, I just saw it myself !! photo from me - I remember)

Tatyana, take my white bread too !! I just wanted ordinary bread)

what a beauty!! and this is what I want it to be !!!!!!!!!!!!!!!!

The girls have such a question, is it possible to leave the bread in the bread maker all night after drinking, not to take it out, I baked it yesterday at 1 am, she squeaked and I had to get up and pull it out, and if I had not pulled it out, nothing would have happened to it?

If the finished bread is not taken out in time, the bread will become damp from the enclosed space of the bucket and become damp.
It is recommended to take out the bread immediately after baking and put it on the wire rack so that the bread is blown with air from all sides and remains fresh, not wet, the crust is even and dry

Thanks for the advice, so you have to take it out

Hello. I'm new. I want to ask a question, maybe for someone it will seem stupid ... What is wheat flour? top grade, the first or maybe even the second revised a bunch of recipes, but nowhere is it indicated ...

Table of contents of the section "Ingredients and accessories for bread" read the FLOUR section

For bread we take any flour, of any kind at will - but let's see how much liquid it can take.
We mainly use wheat flour, or just wheat flour - as it is written on the package.

[Admin]

Admin,
I would not say that this is just a recipe, here is the simplest one from me (~ 1 kg):
water - 280-300 ml
salt - 1-1.5 tsp. (taste)
flour - 650-660 gr.
yeast:
if the oven is according to the programs - 5-7 gr. (1-1.5 tsp)
if you knead in the morning and leave for the day to bake when you come home from work or when the energy at night rate is 1 / 4-1 / 3 gr. (literally on the tip of a tsp)

When mixing, we look and, depending on the quality of the flour, add a little either water or flour if necessary.
If we are not baking according to the program, then the kneading can be interrupted after about 2-3 minutes, after the formation of the bun, hold for about an hour, when the flour absorbs water, start the batch again for 1-2 minutes, again until the bun and leave until the rise, you can go to work, and in the evening it will be ready.

[Admin]

Admin,
I would not say that this is just a recipe, here is the simplest one from me (~ 1 kg):

This is what is called "dancing with tambourines" - turn on, wait, turn off, turn on, and so on ... it is much easier both in time and quality to make a batch in one run.
And you just need to look into the x / stove in order to correct the bun in time.

And in this topic, I just talk in detail and show how this is easier to achieve. The topic for this was written

You don't have to dance with the drums if you are sure of the quality of the flour.
Any new party must first be controlled.

You don't have to dance with the drums if you are sure of the quality of the flour.
Any new party must first be controlled.

In the recipe that you published above, the bun will obviously not work, because there is not enough water for such an amount of flour. This is probably for drum dancing so conceived?

In the recipe that you published above, the bun will obviously not work, because there is not enough water for such an amount of flour. This is probably for drum dancing so conceived?

Well done!
And I missed this moment
Yes, 650 grams of wheat flour requires approximately 430 ml. water (liquid), then the batch will be perfect! Well, if only, depending on the moisture content of the flour, you have to add 1-2 tbsp. l. flour-liquid. The amount of flour and other ingredients for making bread of various sizes

And so, yes - you will have to drive the x / stove with effort and the dough will turn out to be cobblestone

[Taia]

Taia,
Everything depends on the flour itself, so the first time, in any case, you need to control, and only after that you can on the machine.
On this forum, a lot of people just have a problem with an excess of water in recipes.
So dance first, you will be anyway, if you need a normal result.

[Taia]

Taia,
Everything depends on the flour itself,

Write correctly!
It only depends on the moisture content of the flour!
More humidity - less water required
Dry flour - more water needed

And so it will be every new batch of dough! Absorption of liquid by various types of flour, cereals, flakes

[The second and decisive operation: preparation of the dough.]

Pokhlebkin: V. Pokhlebkin. Five rules, five secrets of baking.

The second and decisive operation: preparation of the dough. Flour is added to the combined liquid mixture - as much as is required for the dough, which would not stick to your hands. Therefore, flour is added gradually, and all the time the dough is kneaded. It is best if this is done continuously: with one hand you sow the flour, with the other (with a spoon) knead the dough in a clockwise circular motion.
To make this easier, the dough should always be kneaded in a deep, stable container. That is why a dough was previously used for this purpose - a cylindrical, wooden heavy bucket slightly expanding upwards. A deep cylindrical enamel bowl (but not a saucepan) may now be the most convenient dish.
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Various fat contents, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

I apologize in advance if something is not inserted so, here is a rather tricky system. In general, the bread was baked, but it was not possible to remove it as a whole, there were only bits left, and even those quickly disappeared. Households grabbed bread hot and ate almost groaning, 700 grams disappeared in half an hour. The question is the following - the time of the main program in my bread maker is 2:55, the pause time between kneading is only 10 minutes, but the bun was good, and the bread was beautiful, completely even. But the roof is kind of slightly convex and the crust on it is soft, thin. Is that the way it should be, or can you tweak it? The bread tasted just awful

Different bread makers bake in different ways, they have different time programs in their brains. If the bread suits you, then don't worry.
It is alarming that the program lasts only 2.55 - this is not enough for bread. Bake on the BASIC program, or whole grain bread, it should be a little longer.

The bread looks fine, you cut it hot (as can be seen from the crumpled crumb), the crumb is already very soft and fluffy
There is no recipe, I can't say anything else

Good luck!

Thanks for the quick reply, I really forgot about the recipe. In fact, this is your simple wheat bread recipe:
450 grams of flour + a tablespoon;
300 ml lukewarm water;
30 grams of sugar;
1.5 tablespoons of vegetable oil;
1.5 teaspoons of salt
1.5 tablespoons milk powder
6 grams dry yeast (not instant)
To be honest, I saw yeast dough for the first time today - in a bread maker.Therefore, I hung over it like a vulture and felt the endlessly unhappy kolobok, then it seemed to me at first liquid, then too steep, then the dough went to rest, on the second batch it became soft and warm. Then the proofing began and then I again fell into an unhealthy state of overexcitement - at first it seemed to me again that the dough was not growing, then that it was growing too much. Then, with fear, I awaited the beginning of baking and the falling roof, but the roof did not fall, but calmly pouted for myself. I took out the bread and I think that now it will take it and fall, though I was not allowed to be tormented by thoughts, they took the bread and ate it. Therefore, the bread in the photo was not even cut - it was torn by hands. The side crusts turned out to be crispy, the pulp was tender and airy, it smelled a little of yeast. The upper crust remained soft and thin, did not crunch at all. My bread machine is Gorenje bm 900 al, the longest setting is French bread 3:20. What I noticed in comparison with the descriptions of the Hitachi operating modes from your master class - I rested the dough after the first kneading for only 10 minutes, the rise was the same as the kneading, it was baked for exactly an hour. I just got stuck on the fact that this is not enough, but the bread did not stink with yeast at all, by all indications the dough and bread came out good, well, except for the top crust. But as I said, today I touched the yeast dough for the first time in my life and still worry, maybe I made a mistake

Down and Out trouble started! Now don't stop if you like the process
And then, just practice and patience and gain experience. To help Contents of the "Basics of Kneading and Baking" section

Good day! I read, read, finally baked my first bread yesterday! regular, prescription Panasonic 2511! I was very afraid that it would not work! I walked like a fox over a kolobok, opened it, looked, at first the kolobok seemed too dry, then too wet, then I opened it and looked that the kolobok turned out to be just like I saw in the pictures!
Photo did not learn to insert
my bread was baked, I was outwardly pleased with it, nothing failed and did not settle, the dough was not torn, the crust was small-hole)))), this morning, after cooling down, I cut it, the crumb was also good ... But it seemed to me that the bread was fresh , although according to the recipe I put 1 tsp on a small bun (400 g flour). salt (cut), not just a measured, but an ordinary teaspoon. I’m thinking, maybe the salt was necessary with a slide? how is it correct in general? I also think, maybe raw yeast will give the bread a different flavor (I did it on dry ones)?
Yesterday I cooked potatoes at home, I drained the broth and froze it, I will try it further)))
And another question: what and when will I grease the bread so that it is shiny? Yesterday I smeared a little olive oil on an already finished roll.

[on average 2% by weight of flour]

Taste is an individual matter
The salt-laying rule on average 2% by weight of flour or according to the table The amount of flour and other ingredients for making bread of various sizes
Salt in bread dough - its meaning and influence The amount of salt can be adjusted to your liking.

You can replace dry yeast with fresh yeast at the rate of 2 grams of yeast per 100 grams of wheat flour.
You can grease it with vegetable oil on top after baking, I do so, only using olive oil.