easy white bread recipe 🍞
#lemon8challenge #lemon8badgehunt
now I know as well as you do, it's SO much quicker to go to the store and buy a loaf of bread. 🤢🤮👾 no ma'am! not in this house!!
we had some store bought bread in our house that sat there 3 MONTHS past the best by date!!! now what in the HECK are they putting in that bread so that it doesn't go bad?? and what is it doing to our bodies!!?!
so I bought a bread maker (about $100 at Walmart) now you can bake it in the oven and do the rising and kneeding yourself, BUT I've had this for maybe 6 months and have already gotten my money's worth! with 2 kids running around it's WELL worth it!! I literally dump my ingredients and press start!
so with the ingredients, put all the wet first, then your flour, then the dry. make a little hole to put your yeast in, and put the salt and sugar on opposite sides, close her up and go!!
so I created this recipe by mixing two or three online recipes! we can't get enough!!
let me know what you think!
As someone who has also switched to homemade bread, I completely understand the appeal of using a bread maker to save time while ensuring fresh ingredients. One tip I've found helpful is to warm the liquid ingredients just slightly before adding them — around 110°F (43°C) — to activate the yeast more effectively without killing it. I usually mix the wet ingredients first, then add my flour carefully to avoid making the dough too dense. Another thing that worked for me is using bread flour instead of all-purpose flour for a lighter, fluffier texture. Also, I place the salt and sugar on opposite sides of the flour in the bread maker's pan, which helps prevent the salt from directly contacting the yeast, so it doesn't inhibit its rising power. It’s amazing how small changes improve the loaf! I’ve tried several bread maker programs as well. The "White" program is perfect for this type of recipe, but if you’re in a hurry, the "Ultra-Fast" setting can cut down your baking time, though some texture differences might appear. If your machine has options for crust color and loaf size, I recommend starting with medium crust and 2 lb loaf size, which tends to suit my family’s needs well. Finally, after baking, letting the bread cool fully on a rack before slicing helps prevent that gummy texture. The smell and taste of homemade bread truly make the effort worthwhile compared to store-bought ones loaded with preservatives. Plus, avoiding those mysterious additives gives you peace of mind about what you and your kids are eating. Give it a try and customize the recipe to your liking! Happy baking and enjoy your fresh, soft white bread straight from your bread maker!