White Loaf Bread
A soft, fluffy white loaf bread with a tender crumb, perfect for sandwiches or toast, suitable for bakers of all levels seeking classic homemade bread.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Mix the remaining ingredients together with the yeast mixture.
- Put the dough into a well-greased loaf pan.
- Let rise for about 2 hours.
- Bake at 350° for 30 minutes.
Tips & Substitutions
To enhance the flavor, consider adding herbs or spices like garlic powder or rosemary to the dough. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Make sure the sour cream is at room temperature for a smoother mix, and check the yeast's freshness for optimal rising.
Serving Suggestions
This white loaf bread is perfect for sandwiches or toasted with butter and jam. Serve it alongside a warm bowl of soup or with a fresh salad, such as Cilantro Corn Salad, for a delightful meal. For breakfast, try pairing it with Fran'S Ice Cream Surprise for a sweet twist.
Storage & Reheating
Once cooled, store the loaf in an airtight container or wrap it tightly in plastic wrap to maintain freshness. It can be kept at room temperature for about 2 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. Reheat slices in the toaster or oven for a crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of White Loaf Bread contains roughly 136 calories, with 7g protein, 26g carbohydrates, and 1g fat. It is a good source of protein (14% of the Daily Value), dietary fiber (12% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 565mg per serving (25% 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 substitute the sour cream in this recipe?
Yes, you can substitute sour cream with Greek yogurt or buttermilk for a similar tangy flavor and consistency. Adjust the liquid content slightly if using buttermilk, as it may make the dough wetter.
What can I do if my bread doesn't rise?
If your bread doesn't rise, check the yeast's expiration date and ensure the water was warm, not hot. You can also try letting the dough rise in a warmer environment, such as an oven with the light on, to create a warmer atmosphere.
How do I know when the bread is done baking?
The bread is done when it turns golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should be around 190°F (88°C) when fully baked.
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).