Rich White Bread
Rich white bread with a soft, tender crumb and a slightly sweet flavor, perfect for sandwiches or toast, suitable for breakfast, lunch, or dinner.
Ingredients
Instructions
- Scald milk, sugar, salt, and margarine together.
- Dissolve dry yeast in warm water.
- Add yeast, eggs, and 2 3/4 cups of flour; beat with a spoon until smooth.
- Gradually add remaining flour, a little at a time, until the dough is manageable.
- Turn the dough onto a lightly floured board and let rest for 10 minutes.
- Knead the dough until smooth and elastic, about 8 to 10 minutes, then roll into a ball.
- Place the dough in a greased bowl and cover it.
- Let rise for 1 1/2 hours or until doubled in size.
- Punch down the dough and let it rise again until doubled.
- Turn the dough onto a floured surface and shape into loaves.
- Let the shaped loaves rise until puffy.
- Bake at 400°F (200°C) for 35 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of regular milk. If you don’t have margarine, unsalted butter works well. To test if the yeast is active, add a pinch of sugar; if it bubbles after a few minutes, it’s good to go. Ensure your flour is spooned into the measuring cup to avoid dense bread. For variations, spices or herbs can be added to the dough.
Serving Suggestions
This rich white bread is perfect for sandwiches or as a side with soups and salads. It pairs beautifully with Nelda'S Hawaiian Bread Sandwich for a delightful meal. Serve it warm with butter or create delicious French toast for breakfast. For a sweet touch, enjoy it with fruit preserves or honey.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a resealable bag; it can last up to 3 months. To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for about 10 minutes, or microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rich White Bread contains roughly 98 calories, with 4g protein, 16g carbohydrates, and 3g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid since it absorbs more moisture. Start with about 1/4 cup more liquid and see how the dough feels. The texture will be denser, so consider mixing half whole wheat and half all-purpose for a lighter result.
What should I do if my dough doesn't rise?
If your dough doesn’t rise, check the temperature of your yeast mixture; it should be warm but not hot. If the yeast is old or expired, it may not activate. Consider placing the dough in a warm, draft-free location to encourage rising, such as an oven with the light on.
How can I tell when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F (88°C). If the crust is browning too quickly, cover with foil for the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).