White Loaf Bread

110 mins
Serves 1
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Directions

  1. 1Add milk to a bowl.
  2. 2Add milk to a bowl.
  3. 3Add milk to a bowl.
  4. 4Add oil to the bowl.
  5. 5Add oil to the bowl.
  6. 6Add oil to the bowl.
  7. 7Add sugar to the bowl.
  8. 8Add sugar to the bowl.
  9. 9Add sugar to the bowl.
  10. 10Add instant yeast to the bowl.
  11. 11Add instant yeast to the bowl.
  12. 12Add instant yeast to the bowl.
  13. 13Add flour to the bowl.
  14. 14Add flour to the bowl.
  15. 15Add flour to the bowl.
  16. 16Add salt to the bowl.
  17. 17Add salt to the bowl.
  18. 18Add salt to the bowl.
  19. 19Attach the bowl to the stand mixer.
  20. 20Attach the bowl to the stand mixer.
  21. 21Attach the bowl to the stand mixer.
  22. 22Attach the dough hook to the mixer.
  23. 23Attach the dough hook to the mixer.
  24. 24Attach the dough hook to the mixer.
  25. 25Mix and knead the dough for 5 to 6 minutes until smooth.
  26. 26Mix and knead the dough for 5 to 6 minutes until smooth.
  27. 27Mix and knead the dough for 5 to 6 minutes until smooth.
  28. 28Remove the dough hook.
  29. 29Remove the dough hook.
  30. 30Remove the dough hook.
  31. 31Pour a small amount of oil into the bowl with the dough.
  32. 32Pour a small amount of oil into the bowl with the dough.
  33. 33Pour a small amount of oil into the bowl with the dough.
  34. 34Coat the dough with oil, forming it into a ball.
  35. 35Coat the dough with oil, forming it into a ball.
  36. 36Coat the dough with oil, forming it into a ball.
  37. 37Cover the bowl with a cloth and let it proof for 60 to 90 minutes.
  38. 38Cover the bowl with a cloth and let it proof for 60 to 90 minutes.
  39. 39Cover the bowl with a cloth and let it proof for 60 to 90 minutes.
  40. 40Punch down the dough to release air.
  41. 41Punch down the dough to release air.
  42. 42Punch down the dough to release air.
  43. 43Roll the dough into a rectangular shape.
  44. 44Roll the dough into a rectangular shape.
  45. 45Roll the dough into a rectangular shape.
  46. 46Roll the dough tightly from one end to the other to form a log.
  47. 47Roll the dough tightly from one end to the other to form a log.
  48. 48Roll the dough tightly from one end to the other to form a log.
  49. 49Place the dough log into a greased loaf pan.
  50. 50Place the dough log into a greased loaf pan.
  51. 51Place the dough log into a greased loaf pan.
  52. 52Cover the loaf pan with a cloth and let it proof for 20 to 30 minutes.
  53. 53Cover the loaf pan with a cloth and let it proof for 20 to 30 minutes.
  54. 54Cover the loaf pan with a cloth and let it proof for 20 to 30 minutes.
  55. 55Bake the bread at 180°C for 20 to 30 minutes.
  56. 56Bake the bread at 180°C for 20 to 30 minutes.
  57. 57Bake the bread at 180°C for 20 to 30 minutes.
  58. 58Remove the baked bread from the oven and slice it.
  59. 59Remove the baked bread from the oven and slice it.
  60. 60Remove the baked bread from the oven and slice it.

Ingredients

  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt

Equipment

bowlmixerloaf pan