Make a simple delicious loaf of white bread right from your own kitchen that comes together in under two hours. There is nothing …
source
Making Homemade White Bread at Home » But Better
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
OMGosh this is a 4yo video. Hope I get a reply. I need a recipe for wheat bread. Used a couple different recipes and my bread loaf came out a bit too dense. I want a light fluffier texture like the store bought brands. Is there such a thing with good ingredient homemade wheat bread?
Chef, why not provide weight measurements for this recipe. I'm sure you wanted to just make it simple for your viewers but then you go talking about bakers percentages in the notes for the recipe on your website.
Thank you for all the encouragement and knowledge you share for basic food prep.
Thank you
The recipe on the package of yeast says 120 to 130 Fahrenheit for the yeast I don’t understand
Hey Billy can Whey be subbed for whole milk?
sigh, so after a complete failure with my bread maker i came on youtube to try and work out what went wrong. I figured that bread maker didn't allow the dough to rise enough. So i tried again. I didn't use this recipe but i used the tips after the dough was kneaded in my bread maker. I let it rise in the oven etc. and also ended up just baking it in the oven instead of the bread maker…. it turned out great. now im looking at my bread maker thinking its a waste of money because i may as well learn to knead it by hand, if im going to bake it in the oven. next time i will try out this recipe instead.
Do you have the measurements in grams??
2nd time making this – very good – thank you!
Are there weight conversions for these measurements?
This looks like an older recipe on your video and I'd like to try it!
Do I have to place it in the bottom rack if I use the convection oven? Thanks
Hi there Billy. Do you think I can make this dough and then refrigerate it overnight and bake in the morning?
after 3 years, this is still my fav recipe
Please can you make a wheat sandwich bread?
It was amazing! Followed the recipe to a T. Only had low fat milk it came out Great!
Great video Billy! Can I incorporate the Biga or Poolish vice dry yeast, if so, how much should I add and do I need to decrease any other ingredient? Also, can you please do a video on baking white hamburger buns (they look like store bought but have natural ingredients, nothing to fancy) Thanks again for all the great recipes and your awesome details!
I thoroughly enjoy your vids Chef. Would it be possible for you to get the audio adjusted simultaneously with the video? That is my own personal grievance because of being primarily a visual learner 🙂
I love the recipe. It’s easy, and turned out beautiful. But it’s really dry. Great for French Toast, but it’s like sawdust for sandwiches. Help!
After successfully making a few of your other bread recipes, I thought I would try this one next. The previous ones have worked great. This one not so much. It just didn't rise and my guess is the cold milk! What did I miss or did you just not say to warm the milk? I realized once i got the hand kneading part of the direction and the dough was cold I was in trouble. I'm still letting it rise in the oven with a pan of hot water under it to create a better warmer climate so we will see. But my guess its going to be too dense and chewy. I'll let you know.
Thank you for sharing all your experience and knowledge
You are so right
my bread turned out soooo dense lol will try again later
I just made this bread. Its so delicious! It is an absolute keeper!!! In one loaf I added butter, brown sugar, cinnamon and raisins then rolled it up… omg!! Thank you for the PERFECT white bread recipe!
When it comes to bread making Chef Billy Parisi is always at the TOP of his game! I wished I could buy stock in his techniques!
Hi Chef Billy. I’m a new subscriber. I have tried your cinnamon rolls and everyone loved it! Now trying this white bread recipe… but I might have killed the yeast with the water I used (i guess it’s too hot) because I did not observe the same rise in the dough as in the cinnamon recipe… oh well. I hope it will still turn out ok. (They are currently in the oven…)
Anyway, thanks for sharing these awesome recipes. All the best!
Can you use 2% milk vs whole milk, or does that mess it up?
Can you sub the flour for gluten free flour? if yes, which one would give the same texture ? Bob's GF all purpose flour or Bob's 1:1 baking flour? Thank you 😊
So true!
Great! Only your trick with the light in the oven only works in older models… mine has a bulb that doesn’t get warm at all
You say to add milk but you don’t specify if you’ve warmed the milk. I’m assuming you would but I would like to be certain.
Hey Billy….convection or static? What do you usually do? Thanks
Billi can you give me the ingredients in grams. I know you like using grams to measure and I think is a lot easier and more accurate. Thanks
Has anyone used a bread machine for mixing and kneading?
Thank you. I used to make sourdough until my wonderful partner could not stand the smell of the starter. This is easier. I prefer your Country Loaf – the long time from 9 am to 4 pm.
Can u show me how 2 make Honey Wheat Bread? My parents can't eat white bread and I'm so tired of buying store bought bread, thank u in advance 😊
Chef Parisi:
It's not stated in the recipe, but I'm assuming the oven has to be preheated, before bread goes into the oven… Correct ?
New to baking bread, and after a couple “failed” attempts at making overnight poolish bread (SO sticky!!!!) I figured I’d try an easier bread. Everything went well with this recipe, and my loaf turned out beautiful. The end product has somewhat of a yeasty flavour to it. Is this normal?! I don’t usually buy or eat plain white bread, so I’m not exactly sure if this yeasty flavour is supposed to be there in the final product.
Hi, Chef Billy! I’m making this right now, and I was a little concerned that I didn’t have the exact ingredients. I only have half and half, and the regular white all purpose flour (because apparently, this pandemic made flour an in demand commodity) so I only have what’s available in my local costco). However, as I was patiently letting my mixer knead the dough as followed in your directions, it came out perfectly. I just had to add another half cup of flour for the consistency that I saw with your dough in the video. I also kneaded it for 3 minutes, which I enjoyed because it really is a beautiful dough, regardless! Now, it’s proofing in the oven… the hardest part in doing this recipe is the waiting! But seriously, I’m confident this will come out perfectly. Real thumbs up recipe! Will update you on how my bread turns out! Thank you for this recipe and all the others! I’ve done your Brioche bread recipe and it’s perfect as well! 👍🏻🙌👩🏻🍳 Thank you!
Can I change butter into margarine? I’ve been wondering whether it will taste different. Thanks!
Can I use skim milk instead of full fat milk?
Hi Chef Parisi…the video shows two loaves but your written instructions left out, 'cut the dough in half' thank goodness I have watched your video several times. Waiting for the second rise in the pans. Getting excited to bake this bread. Your sourdough video was the best. Tomorrow's dinner…your chopped steak recipe! Thanks for your great videos. 🙂
I just made this and OMG it turned out perfect. I’ve never been able to bake bread without ending up with a brick. Thank you!!!
Your video says 425 degrees, the recipe says 400. Does it matter as long as the internal reaches 200?
Quick question.. if I didn’t want to bake both at the same time, is there a way to store half of the dough?
I made this and it was perfection – I'm so pleased!! What a fun and productive way to pass the time during these weird times. Thank you Billy! 🙂