Tuesday, May 7, 2019

White Bread – Good For You In Other Ways

For most of my early life, I ate sandwiches almost exclusively on white bread, and wasn’t thrilled when whole wheat was the only option, like when staying at a friend’s house. Thanks a lot, someone else’s mom. Then everything changed. I went out into the world, learned about nutrition, and fiber, and just how delicious a well made, whole-grain loaf of bread could be.

Before I knew it, I was eating all my sandwiches exclusively on wheat bread, and wasn’t thrilled when white was the only choice, like when visiting a friend’s house. Thanks a lot, someone else’s wife. Now, I’ve reached a new phase of my life, when I can enjoy, and appreciate them both. I mostly eat whole grain breads, but occasionally will indulge in some white, which if we’re being honest, really is a much more special bread eating experience, especially for sandwiches.

Whether we’re talking tuna, or chicken salad, the buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine, and I can now enjoy it almost guilt free. So, whether you’re a nostalgic baby boomer like me, or just a curious millennial “wondering” what a classic white bread tastes like, I really do hope you give this a try soon. Enjoy!


Ingredients for 1 loaf:
1 1/4 cups warm whole milk
1 package dry active yeast (2 1/2 teaspoons)
1 large beaten egg
1 tablespoon white sugar
1 tablespoon white vinegar
1/4 teaspoon baking soda
1 teaspoon fine salt
2 3/4 to 3 cups all-purpose flour, or enough to achieve the texture seen here
3 tablespoons very soft unsalted butter

- Bake at 350 F. for about 30 minutes
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44 comments:

Mark said...

Why vinegar and baking soda?

Sally said...

Vinegar? Can someone explain what that does and why it's included in a white bread recipe? Just curious, Chef - no offense intended.

Unknown said...

Hi Chef John!

I've found making bread at altitude a bit tricky. Would you please let us know how you might try to modify this recipe to bake at 5000 feet?

Thank you so much - you're awesome!!!

Mia

Delwin McCarthy said...

I stopped while I was making White Bread and you had just posted this video. I don’t add vinegar and I used Coconut oil instead of butter- but very close. You could not have been referring to ‘Wonder Bread’ because you don’t put any gypsum in the dough. HaHa ����

Delwin McCarthy said...

I was making a loaf of white bread. As I left it to rise I saw your video post. I didn’t use any vinegar and I used coconut oil instead of butter but both are good. The alluded reference to Wonder Bread couldn’t possibly be what you made since you didn’t add a new gypsum to it. HaHa 😂😂😂😂

Unknown said...

Would it be possible to substitute bread flour? What alterations to the recipe would one have to make?

C. Rogers said...

I don't have a stand mixer, but I'm making it anyway. I make bread all the time without a stand mixer and it always comes out of the oven great.

Unknown said...

Hey chef, can I use instant yeast? If so, how much should I use?

Unknown said...

Hey chef, can I use instant yeast? If so, how much should I use?

Unknown said...

Try using this white bread when making French Toast- magnifique!

Mary said...

Wonder Bread? 😊 I love a good country white loaf, it’s perfect for sandwiches and toasting. I’m going to have to give this a try. The only other bread I’ve made was also a wet dough, a ciabatta made with bread flour and semolina and it was great.

Unknown said...

How about some wonderful Boston Brown bread!

Chef Todd said...

Best white bread sandwich ever is what I made when I was a kid. Everyone thought I was crazy until they tried it. Mayo and raisins on white bread. Try it, you'll love it. I still make them to this day as a treat.

Lupe said...

Chef John, you lost this German behind. I admit that my English is not perfect and a bit rusty.

You talk about white bread and wheat bread as if they were different things. In my book, the all-purpose flour you use is wheat flour. So why is that bread not wheat bread?!?

Unknown said...

Hi. I would like to try this recipe. Please include method of using the recipe. Thank you.

Unknown said...

Hi. I would like to try this recipe. Please include method of using the recipe. Thank you. Jacqui Liberty

Unknown said...

Hi Chef, what would using bread flour do to the loaf?

Adila said...

Thanks for the recipe. Is there way to prepare the dough without the mixer. I don’t have one. Thanks

Dani said...

Wow,I just made this. Big mistake during a diet - I am now under oath not to touch another slice until tomorrow morning.

LQ said...

Thanks Chef John for another recipe to try out! I was wondering why you used vinegar and baking soda (as a preservative or for flavour?) Also, do you think it would work if I stick the dough right into the baking pan and let it do one long rise? seems less messy that way :) . Thanks again, i always look forward to your videos.

Divtal said...

Ah, yes ... the memories!

I've been looking for justification for buying a stand mixer. I think I may have found it.

steelheader said...

I can not wait to make a BLOT (bacon, lettuce, ONION and tomato) with this bread. Thanks once again.

steelheader said...

I can not wait to make a blot (bacon, lettuce, ONION and tomato) with this recipe. Thanks once again.

Cranblogger said...

Thank you, Chef John! Was just looking for a quick reliable wonder-what-kind-it-is bread recipe and there you am with one.

Cali Buff Dogg said...

Is it less bubbly because of the milk?

Sophia4 said...

John, what are the dimensions of the loaf tin?
Thanks

Unknown said...

Hello Chef John,

Do you have a recipe book? My mom really wants to buy it if you do :)

Thanks, Jessica

Little. Bird said...

Can I substitute 2% milk for the whole milk or does it have to be whole?

Unknown said...

does the temp of the milk matter? Obviously not cold, it if I microwave it for 60 seconds, so long as it’s not boiling, it should be fine, right?

Michiel Dean said...

No Cayenne in the official recipe :'(
You're the best, Chef John.

Vanessa said...

So I am not sure where I can post a foodwish video request except here. I was wondering if you could create a video showing how to make Putu piring. I was watching a documentary on street food, but it didn't really get into the details about it, and I would love to learn to make this so I could try it at home. Thank you for considering this request.

CiCi said...

Anyone try this in a bread maker?

akaase said...

This bread turned out perfectly on the first try! It's very easy and fun to make. Instead of active dry yeast, I used one tablespoon of instant yeast and just mixed it with all the other ingredients at once in the Kitchen Aid. I also eschewed the addition of cayenne--sorry, Chef.

I "wondered" how close it would taste to the white bread of childhood. I can confidently report that this bread far exceeds both the flavor and the texture of the commercial variety--meaning, of course, that this bread actually has both: a very subtle yeasty flavor and a very light, but existent, crumb.

Making a slice of toast with fresh bread is a bit of a challenge as it's too moist to toast. So I sliced a piece of this bread and let it sit on a rack for about 15 minutes or so to allow it to get just slightly stale. Then it toasted beautifully.

This is *the* bread for PB&J or grilled cheese sandwiches. I will never buy a loaf of white bread from the grocery store again. On that rare occasion I crave white bread, I will pay for that craving with the effort of making it myself!

I'd advise keeping this bread wrapped in a plastic bag to keep it fresh, and consume it as quickly as possible. Without the industrial preservatives that grocery store breads have, it will go stale and/or mold a lot quicker.

Thanks Chef John.

CaseyRocky said...

Between this and your no knead ciabatta, I may never need another bread recipe. This sets me up for life. Well maybe a chunky cheese bread too.

ImissTV said...

Thanks a lot Chef John for this interesting recipe. I've never seen baking soda in a yeast bread recipe, and I bake a lot (yes I'm that "someone else's mom" making everyone eat whole wheat bread). Can't wait to try it.

Unknown said...

Could you use bread flour?

Unknown said...

Can you use wheat or bread flour in place of the all purpose flour?
Thanks,
Robert

Unknown said...

Hey chef. Would you make any changes if using bread flour?

Bruce said...

Hi Chef. I made the bread and it came out nice but it broke apart easily like when I was trying to spread peanut butter. Could this be due to a cooking time or temperature problem or is the bread just a bit fragile? When lightly toasted then spread with P-nut butter and jam . . . terrific! Thanks.

Sajjan Sarkar said...

Just made this with my 6 year old son, was wonderful!

Another knockout recipe by Chef John, thanks!

Vetshin said...

Hi chef John. Can I put cheese on the batter? Thanks

maryinsanfrancisco said...

Chef John, how can you be a Baby Boomer? You're 3 or 4 years older than me and I'm Generation X. On the one hand, who cares about labels, but on the other hand, my mother is a Baby Boomer and you are not old. Claim your GenX adjacent status!

Emma Stone said...

Wow. I was looking for a recipe and got it exactly! Thanks a lot for sharing this!

Debs said...

I've never successful at baking bread. But it came out amazeballs. Thank you so much for the recipe ♡♡♡