Sarah'S White Bread
Soft, fluffy white bread with versatile use, perfect for sandwiches or toast, appealing to bread lovers seeking homemade quality and simple ingredients.
Ingredients
Instructions
- Combine 5 1/2 to 6 1/2 cups of flour, sugar, salt, and active dry yeast in a large mixing bowl.
- Add water, milk, and margarine to the dry ingredients.
- Mix and knead the dough until smooth and elastic.
- Let the dough rise until it doubles in size, about 1 to 1.5 hours.
- Punch down the dough and shape into loaves.
- Place in greased loaf pans and let rise until nearly doubled, about 30 to 45 minutes.
- Bake in a preheated oven at 375°F (190°C) for approximately 30 minutes or until golden brown.
- Remove from pans and cool on wire racks before slicing.
Tips & Substitutions
For best results, use bread flour for a chewier texture, though all-purpose flour works well too. If you don’t have margarine, unsalted butter is a great substitute. Ensure your yeast is active by checking the expiration date or proofing it in warm water with a bit of sugar before adding it to the mixture.
Serving Suggestions
This white bread is perfect for sandwiches, toast, or simply served with butter and jam. It pairs beautifully with The Best Vegetable Soup for a comforting meal. Consider toasting slices to accompany breakfast items or use them for delicious French toast.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it, wrapped tightly in plastic wrap and then in aluminum foil. To reheat, toast slices directly from the freezer or warm the whole loaf in an oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah'S White Bread contains roughly 1117 calories, with 15g protein, 98g carbohydrates, and 78g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (38% of the Daily Value), and iron (30% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2448mg per serving (106% 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 white flour?
Yes, you can substitute some or all of the white flour with whole wheat flour. Start with half whole wheat and half white flour for a lighter texture. Keep in mind that you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is ideal for fully baked bread. You can also check by inserting a toothpick; it should come out clean.
What can I add to this bread recipe for extra flavor?
You can enhance the flavor by adding herbs, garlic powder, or even cheese to the dough. For a sweet twist, consider folding in dried fruits or nuts. These additions can elevate the bread and make it a delightful accompaniment to many dishes.
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).