Best 3 White Yeast Bread Recipes

In the realm of baking, white yeast bread reigns supreme as a culinary centerpiece. With its soft and fluffy texture, mildly sweet flavor, and versatility in both everyday meals and special occasions, it has captivated taste buds across cultures and generations. Whether you're a seasoned baker seeking to perfect your craft or a novice eager to embark on a baking journey, this comprehensive guide will lead you through the steps of creating the ultimate white yeast bread, transforming ordinary ingredients into a symphony of flavors and textures that will elevate your culinary repertoire.

Let's cook with our recipes!

WHITE YEAST BREAD

White Yeast Bread image

With this recipe you can be as creative as you wish, from simple oval loaves to plaited or braided masterpieces. Or make a whole variety of rolls, from basic round ones to more complex shapes: pretzel-type knots or, if you're feeling particularly inventive, small animals - snakes, mice, even hedgehogs!

Provided by Food Network

Time 5h

Yield 2 loaves

Number Of Ingredients 8

Ingredients

2 teaspoons caster sugar (superfine)
2 cups warm water
2 1/2 teaspoons dried yeast or 3 1/2 ounces fresh yeast or .25 ounce fast-acting yeast
1 pound 10 ounces strong white flour (bread flour), plus extra for dusting
2 teaspoons salt
3 tablespoons butter or 4 tablespoons olive oil
1 egg, beaten, optional
Poppy or sesame seeds, for the top of the loaf, optional

Steps:

In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
Preheat the oven to 425 degrees F.
When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

PAUL'S (NO YEAST) WHITE BREAD

Paul's (No Yeast) White Bread image

Made this first when my son Paul was tiny, about 5 years old, that was thirty years ago. He was allergic to yeast and his Allergist gave us this recipe. This was so like the flavour of an Aussie damper, so we often ate this with butter and golden syrup or honey. It isn't anything like 'bread' though.

Provided by Ninna

Categories Quick Breads

Time 50m

Yield 1 small loaf

Number Of Ingredients 5

Ingredients

2 cups self raising flour
2 eggs
3/4 cup water
1/4 teaspoon salt
2 tablespoons oil

Steps:

Beat eggs in oil and add with water to flour and salt.
Bake 190degC (375degF) for 40mins in a greased loaf tin.
Slice and serve with butter.

Nutrition Facts : Calories 1293.5, Fat 39.2, SaturatedFat 7, Cholesterol 372, Sodium 733.7, Carbohydrate 191.5, Fiber 6.8, Sugar 1.1, Protein 38.4

BRYANNA'S GLUTEN-FREE WHITE VEGAN YEAST BREAD

BRYANNA'S GLUTEN-FREE WHITE VEGAN YEAST BREAD image

Categories Bread Bake Vegetarian High Fiber Wheat/Gluten-Free Healthy Vegan

Yield 2 loaves

Number Of Ingredients 20

Ingredients

Yeast Mixture--mix and let stand 5 minutes:
1 3/4 c. warm water
1 packet regular active baking yeast (2 1/2 tsp.)
(NOTE: If you have only instant yeast, use only 1 3/4 tsp.)
1 tsp. sugar
Flax Mixture-- meanwhile, whiz in a blender:
1 c. warm water
1/4 c. golden flax seeds
When the mixture is frothy, with just bits of flaxseed hull in it, add and blend:
2 T. plus 2 tsp. Ener-G egg replacer powder or Orgran No-Egg
1/4 c. olive oil or melted Earth Balance
1/2 tsp. agar powder
1 1/2 tsp. vinegar
4 tsp. maple syrup, agave nectar, or brown rice syrup
Dry Mix--in a bowl, mix well:
4 c. Bryanna's Gluten-Free "White" High-Fiber Flour Mix (see mix recipe)
1/4 c. instant mashed potato flakes
6 T. unbleached organic sugar
1 T. + 1 tsp. xanthan gum or guar gum
1 T. salt

Steps:

Add the frothed-up Yeast Mixture to the Flax Mixture in the blender and blend briefly. Dump this into the bowl of a stand-up electric mixer. Using the whip attachment, gradually beat in the Dry Mix until it is all mixed in. Beat on high for about 3 1/2 minutes. Scrape the dough (it's actually a really thick batter) evenly into the prepared pans and smooth the tops flat. Cover and let rise in a warm place 1 to 1 1/2 hours, or level with the tops of the pans. (You can slash the top of the loaf with a sharp knife or razor blade, or not, as you prefer.) Have the oven preheated to 400 degrees F. The bread tends to stick to the pan, so you may want to use nonstick pans. Also try lining the pans or generously greasing them. Bake the breads for 20 minutes, then reduce the heat to 350 degrees F and cover the breads with loosely foil. Bake for 30 minutes more. Loosen the edges with a table knife and carefully remove the loaves from pans to a rack to cool before slicing. This really looks, smells and tastes like bread. You can toast it and make breadcrumbs or bread crumbs out of it.

Tips:

Use fresh, active yeast. If you're not sure if your yeast is still good, proof it before using it. To do this, dissolve the yeast in a small amount of warm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes. If the yeast is still good, it will foam up and become bubbly.
Make sure your ingredients are at room temperature. This will help the yeast to work its best.
Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give your bread a chewy texture.
Let the dough rise in a warm, draft-free place. This will help the yeast to multiply and produce carbon dioxide gas, which will cause the bread to rise.
Bake the bread at a high temperature for the first 10-15 minutes. This will help to create a crispy crust.
Let the bread cool completely before slicing it. This will help to prevent the bread from tearing.

Conclusion:

Making white yeast bread from scratch is a rewarding experience. With a little practice, you'll be able to create a delicious loaf of bread that your family and friends will love. Just remember to follow the tips above and you'll be well on your way to baking perfect white yeast bread every time.