White Breakfast Bread

star rating (41) rate this recipe »
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White Breakfast Bread

star rating (41) rate this recipe »
Published prior to 2008

Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting.

One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
1 1/2 teaspoons salt
1 1/2 tablespoons (3/4 ounce) butter
2 tablespoons sugar
1 1/2 tablespoons Baker's Special Dry Milk or nonfat dried milk
3 3/4 cups (15 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing. Yield: 1 loaf.

Nutrition information per serving (1/2-inch slice, 48g): 107 cal, 1.2g fat, 3g protein, 20g complex carbohydrates, 2g sugar, 1g dietary fiber, 3mg cholesterol, 205mg sodium, 52mg potassium, 14RE vitamin A, 1mg iron, 10mg calcium, 34mg phosphorus.

Reviews

1 2345  All  
  • star rating 03/06/2015
  • Nanciew from KAF Community
  • This is one of my favorite bread recipes. I usually make a variation on it about once a week using excess sourdough starter in place of some of the flour and water. I think that the starter may help keep the bread fresh a little longer and it adds to the taste as well, but I'm mostly doing it so as not to waste the starter. Sometimes I'll also swap in a bit of white whole wheat flour too just to mix things up. But this recipe is also very good when it is done just as written.
  • star rating 12/29/2014
  • Stephanie from Orlando
  • Excellent bread! Easy to make, and tastes great!!
  • star rating 10/26/2014
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  • star rating 06/10/2014
  • Christine from MA
  • I am a beginner baker and found this to be the best bread recipe. Even better than the KA Classic Walter Sand White Bread recipe. I did not use a bread machine but baked it in the oven. I followed the baking instructions for the Walter Sand recipe. Definitely have to proof the yeast. I didn't have the powdered baking milk so I used 1 cup water with 1/4 cup skim milk and increased the butter to 2 tablespoons to make up for the skim milk. I followed the videos for mixing, kneading and shaping. The most perfect loaf of bread! There was barely any left for the next day.
  • star rating 04/14/2014
  • AndyN from KAF Community
  • I made this today. My first ever real loaf of bread, in my Panasonic SD YD250. I added some vital gluten, but otherwise followed the recipe pretty much. The bread is PERFECT. I set a light crust and it's the best bread I think I've had for years. It reminds me of the bread I used to get for the family when I was a kid in the UK. Crusty, moist, and very tasty. Not too sweet.
  • star rating 03/25/2014
  • Lynn from Virginia
  • I am liking this recipe more other than the KA walter sand white bread recipe because it's not heavy. I noticed some things that did not happen with the walter sand recipe. During the final rise, there were some big air bubbles and got very tall, almost touching the vent. They look like gas bubbles. I punched it down very lightly to get rid of the gas bubbles and it rose with no problem. I'm wondering if it is because I used instant yeast as requested instead of active yeast that I usually use. The other thing that is new to me is the moisure inside the loaf. I left it out on the wire rack over night to cool & went to bed. This morning as I was cutting it into slices, the outside was dry & slightly flakey--alot of flakes falling off as I was cutting the slices BUT the inside was soft & moist.It was not damp, but you can kinda feel the moisure if you put your hand on it. I don't know how to explain it. I thought that was rather unusual as I don't recall having that happen before. It was good but a little bland for my taste, though. I think I will try adding more flavor to it next time.
    At first glance, it sounds like you may have accidentally left out the salt this time. That would account for the large bubbles and overly tall loaf, and the odd texture. Hope this helps. ~MJ
  • star rating 10/29/2013
  • Valentina from Evans, Ga
  • Great easy recipe. I made 2 minor changes. Instead if butter i used 2 tbls of extra virgin olive oil and i increased the yeast to 1 3/4 tsp. Overall i love this recipe. I make it every other day!
  • star rating 10/18/2013
  • Christy from San Antonio, TX
  • This is my family's absolute favorite bread! Super simple to make, simple tasting - just wonderful, warm, fresh, homemade bread. In all it's glory.
  • star rating 09/01/2013
  • Sara from VT
  • Great white bread recipe
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