Baking: White Bread

I felt like it was time to try something new.  And challenging. And not chocolate.  Because, well, I would eat it all and not share.

So I made white bread.  Like without a mix.  Or a bread maker.

Are you impressed?  Because I am.  I’m totally proud of myself.

I won’t lie to you.  This recipe is not hard, but it is time consuming.  Really time consuming.  An exhausting.  But delicious. and totally worth it.  Do my thoughts seem disjointed today?  Maybe because I was up til 11:00 making bread.  And my daughter is teething.  My. brain. is. too. tired. today. 


  • 1 cup milk (I used buttermilk and it worked great too!)
  • 3 tbs butter
  • 1 package rapid rising dry yeast
  • 2 tbsp sugar or honey
  • 3 cups all-purpose flour
  • 2 tsp salt
  • 2 egg whites, divided and slightly beaten
  • 1 tbsp sesame seeds (unless you’re my best friend!)

In a small saucepan, heat the milk and butter over low heat until the butter melts.  (Or in my case forget to turn the stove on, and wonder why it is taking so long to melt. lol. )  Combine the butter mixture with the yeast to proof.  Add sugar and stir gently to dissolve.  Let stand 3 minutes until foam appaears.  Turn the mixer on low and gradually add the flour.

This is where it kinda gets tricky exspecially if you have a hand mixture.  Mine was just getting pulled up into the machine.  But I kept at it, and eventually it got mixed well.  So be patient. 

When the dough starts to come together increase the speed to medium and add the salt and 1 egg white.  Mix until no longer sticky.   

 Then you get to turn the dough onto the work surface and knead for a minute or so by hand.  Gets the frustration out from fighting with a hand mixer.  lol.  Then form the dough into a ball, place in a oiled bowl and turn to coat.  Cover with plastic wrap or a damp towel and let rise in a warm place, until double in size. 

While you’re waiting, it’s best to have some entertainment.  Especially Marcys. And plastic storage containers.  As hats.  Perfect distraction.

Once the dough is doubled, turn it out onto the counter.  Gently pat the dough into a rectangle and place in a greased 9×5 loaf pan.   Make sure dough touches all sides of pans.  Cover with plastic wrap and let it rise a second time for 20 minutes or until dough is nearly level with top of the loaf pan.  Preheat oven to 350 degrees and place a large pan on the bottom rack of the oven.  Bring 3 cups of water to a boil on the stove, then pour the hot water into the preheated pan to create a steam bath for the bread. (to make a crisp crust).

Slash dough down the middle of the loaf wiht a sharp knife to allow steam to escape while cooking.    Brush the top with remaining beaten egg white and sprinkle with sesame seeds.  Bake the bread for 30 to 40 minutes until crust is golden.  Internal temperature should read 195 degerees.  Immediately remove the bread from the pan and cool completely on a rack. 

Voila.  Bread. 

Voila.  Delicious buttery goodness.  Sandwich.  🙂

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