White Loaf Bread

Fresh out of the oven 

One of the best white loaf breads I've ever had ...been making this for 10+ years. It's so simple to make.

Dry ingredient for 4 loafs 

• 3 cups flour
• 1-2 tablespoons sugar (or agave) 
• 1 Teaspoon salt
• 1 Tablespoon yeast 
• 2-4 tablespoons olive oil
• 1/4 cup warm water
• 1 cup almond milk, or potato water (milk richer browner crust, potato water more moist crumb) or a mix of them both. 
• ground flax if you want to 

This recipe multiplies well so if you want to make more then one loaf just multiply all ingredient's (example: 4 loafs multiply all ingredients by 4) 

(I'm making 4 loafs myself-freezes well) 

Just mixed and lightly oiled

Total risings 2. Oven 400 degrees

Sift flour and add all dry ingredients together. Add Oil, water and the additional almond milk or potato water (or a mix of both) stir together and then knead turning in the corners and flipping over till the dough has come together and when you poke it it springs back. Lightly oil the dough and cover the bowl with plastic wrap and a tea towel. Let rise for 1 hour. (preheat oven to 400 degrees) .... dump out onto a flat  service and cut into (depending on how many loafs you are making, if more then one.... square up your dough as much as you can. Cut it and then lightly stretch to fit your oiled bread pan. Let sit for 45-60 mins and then put in oven for 35 minutes or until tapping the bread it sounds hollow. Lightly oil the bread and let sit for 10 minutes or so before removing it from the bread pan. 

After 1 hour rise time and dumped out of bowl to be cut

Cut into 4 loafs

After 45 minutes rise time. Ready for the oven

It's a magic loaf...it disappears so fast ;)

It's a very light fluffy loaf of bread but not overly so. Toasts wonderfully!