This recipe for handmade white bread by Pioneer Woman is perfect for you, even if you’ve never baked bread from scratch or worked with yeast before. Because it just requires four ingredients, no specialized pans or mixers, no kneading or difficult shaping, and 95 percent of the labor is done by machine, it is the ideal recipe for someone who is just starting out in the kitchen.
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Why You’ll Love This Pioneer Woman Homemade White Bread
- It’s not as complicated as you would think it is.
- flavorful + soft
- The crust has a chewy texture and a slight snap to it.
- Make it anyway you like.
- There is no requirement for any particular pans, poolish, or dough beginnings to get started.
- There are just four parts to this whole.
- You have free reign over the amount of time it spends waiting.
What Is Lemon Zucchini Bread?
White bread is often referred to as breads that are prepared from wheat flour that has had the bran and germ layers removed from the whole wheatberry prior to the flour grinding or milling process. This results in a flour that is lighter in color. White bread is typically manufactured from wheat flour.
Pioneer Woman Homemade White Bread Ingredients
- Flour for bread. Although you may use all-purpose flour for this recipe, my personal preference is to make use of bread flour. In a recipe with only three other ingredients, the addition of bread flour results in a loaf of bread that is denser and more chewy, which is a significant improvement.
- Instant yeast. is required for the success of this dish. If you only have active dry yeast available, you can use that, but any rapid rise or instant yeast will provide delicious results in a fraction of the time. The doughs are allowed to rest and rise at room temperature. On the other hand, I find that increasing the amount of yeast I use while maintaining the same level of rising results in a better flavor. (The rate of fermentation is slowed down by the presence of chilly air.)
- Salt. Without it, you won’t be able to make delicious bread, and if you want the best flavor, use a grain of coarse salt, such as coarse sea salt. My impression is that the flavor of the bread is diminished when regular table salt is used.
- Water. When working with yeast, it is best to use a warm liquid because this encourages the yeast to operate more quickly. However, in this instance, you should use water that is either chilly or at room temperature. It is not bone-chillingly cold, but neither is it too warm nor lukewarm to the touch. The optimal temperature is 70 degrees Fahrenheit (21 degrees Celsius), but the exact temperature is not necessary as long as it is neither hot nor warm. The rise time of the dough and, in most situations, the flavor of the bread are both affected by the temperature of the water. Colder water results in longer rise times. (This is crucial since a big flavour may be created with such a small number of elements!)
- Cornmeal is completely optional. Adding a light coating of cornmeal to the bottom crust adds a pop of flavor and a little bit of texture. This is totally up to the individual. If you have it, put it to good use. If you don’t have it, you shouldn’t worry about it.
How To Make Pioneer Woman Homemade White Bread
- In a large, ungreased bowl, mix flour, yeast, and salt. Pour in cold water and whisk with a spatula or spoon. The dough will appear dry and shaggy, but mix it until all the flour is soaked. Handle dough as needed (as seen in the video lesson above). Sticky dough. Create a ball in the bowl.
- Cover the dough with plastic wrap or foil and let it cool at room temperature. 2-3 hours for rising. The dough will double in size, stick to the bowl, and be full of air bubbles.
- For best flavor and texture, refrigerate the rising dough for 12 hours to 3 days. Cover and refrigerate dough for 12-3 days. I refrigerate it for 18 hours. After 2 days, the dough may start to deflate. Nothing to worry about.
- Flour and/or cornmeal a large nonstick baking sheet (with or without rims). Refrigerated dough on a floured surface. Using a knife or bench scraper, halve the dough. Air bubbles collapse as you work with it. Put dough halves on prepared baking sheet. Using floured hands, form two loaves about 93 inches long and 3 inches apart. After covering, wait 45 minutes. This sheet will bake the dough. See recipe note for pizza stone instructions.
- During this 45-minute period, preheat oven to 475°F (246°C).
- When ready to bake, score the bread loaves with three 1/2-inch slashes with a sharp knife or bread lame (others use kitchen scissors) (some even use kitchen shears). If the loaves smoothed out after baking, re-narrow them with lubricated hands.
- Set a shallow metal or cast iron baking pan or skillet on the lowest oven rack after preheating and scoring the bread (I generally use a metal 913 baking pan). Carefully add 3-4 cups hot water. Put the dough/baking pan on a high rack and close the oven quickly to trap steam. Steam crisps the crust.
- In a preheated oven, place the shaped and scored dough on the center rack. Bake till golden brown, 20-25 minutes. If loaf sounds hollow, it’s done.
- Wait 5 minutes before slicing and serving the bread. Leftovers can be kept at room temperature for 5 days or refrigerated for 10.
- For the best flavor and chewy texture, bread flour is a must. If you don’t have any bread flour on hand, you can use all-purpose flour as a one-to-one replacement. Avoid using any whole wheat flour in this dough. If necessary, you can substitute half the bread flour with whole wheat flour. A hearty flavor will permeate the bread.
- Instant (or “rapid rise” or “quick rise”) yeast is preferred, however active dry yeast can be used in a pinch. You can expect a quicker rise in the bread. Red Star Platinum instant yeast is my go-to. About half of a regular package can be measured using 2 teaspoons. If you want to use active dry yeast, you don’t have to change anything in the recipe. It’s possible that Step 2’s acceleration will take longer.
- Use a coarse salt, such coarse sea salt, in this bread recipe. The flavor isn’t quite there when I use regular fine table salt. If you only have fine salt, use 1.5 teaspoons instead of 2.
- Use cool water if you need to hydrate. The ideal temperature is about 70 degrees Fahrenheit (21 degrees Celsius), but it doesn’t have to be exactly that warm or cold.
- To make a boule (round loaf), instead of shaping the dough into two loaves in step 4, roll it into a ball. The procedures for baking the loaf are the same, however it will take longer to bake. To learn how to bake the boule in a Dutch oven, continue reading the following section.
What To Serve With Pioneer Woman Homemade White Bread?
This white bread can be served with any of your favorite jams or sauces, such as Blackberry Jam or Strawberry Jam. You can also serve it on its own. Alternately, you might pair it with a bowl of your favorite soup, such as a Potato Soup or a Baked Mushroom Soup.
How To Store Pioneer Woman Homemade White Bread?
In The Fridge:
You may keep white bread in the refrigerator for up to six days; however, you should let it come to room temperature first before slicing it into medium pieces and storing it tightly packed in a container. White bread can be stored in the refrigerator for up to six days. Because of this, the White Bread will maintain its freshness for a longer period of time.
In The Freezer:
How To Reheat Pioneer Woman Homemade White Bread?
In The Oven:
- Check that your White Bread is at room temperature before eating it.
- Put the oven on to a temperature of 250 degrees Fahrenheit.
- Remove the plastic wrap from the container containing your white bread.
- Put the White Bread on a baking sheet, and then put it in the oven on the rack that is in the middle.
- Toast the Bread for about 15 minutes, or until the crust is a rich golden color, depending on how you like it.
- After the White Bread has cooled for roughly five to ten minutes, you can cut it into slices.
In The Microwaves:
Why Do Bakers Put Flour On Top Of The Bread?
Before scoring the bread, bakers dust the tops of bread loaves with flour to provide a more home-baked appearance in the finished product.
Why Does Steam Make Bread Crusty?
The gelatinization of the surface starches occurs when steam comes into contact with the outermost layer (the crust). When this is paired with the heat from the oven, the outer layer will become more rigid and crackly as a result.
Is Baked White Bread Healthy?
White bread that has been packaged can be unhealthy due to the chemicals and highly processed flour that it contains. Excessive consumption of white bread has been linked to an increased risk of obesity, cardiovascular disease, and diabetes.
Pioneer Woman Homemade White Bread Nutrition Fact
Amount Per Serving
- Calories: 98
- Total Fat: 1.2g
- Saturated Fat: 0.3g
- Trans Fat: 1.2g
- Unsaturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 2.1g
- Protein: 3.3g
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 98
- Calories from Fat 11
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.3g2%
- Sodium 180mg8%
- Potassium 46mg2%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 2.1g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.