Today’s recipe was born from necessity- there wasn’t any unsweetened almond milk to use. And this lack couldn’t be remedied by a trip to the store because we’d just done the shopping and they didn’t have any either! I looked through all my bread recipes, but they all wanted milk in some form (P.S. I convert my standard recipes into vegan ones). So I hit up the internet for ideas where I gleaned enough information to make this recipe.
Obviously, I cannot leave anything too simple; I added turmeric and sunflower seeds to my loaf. Hemp seeds would be good for additional protein. Generally, in my house loaf bread is for breakfast, so I like to up its nutrient content. I think this recipe will work well for blending flours as well. I’m thinking of maybe subbing a third of the all-purpose flour with spelt or kamut flour. Here I am again turning a simple, limited ingredient recipe into something else entirely!
To be honest, while this bread is good, it’s not the most spectacular loaf I’ve ever baked. But to be fair, I very rarely make straight-up white bread; I prefer the subtle flavors of various flours. That being said, this bread made some excellent garlic bread to go with dinner and I bet would turn into some kick-ass croutons. Really, it is all about what you want out of your bread. This is a very standard white bread, which might be exactly what you want.
I’d love to hear about your baking adventure with this recipe; especially if you try any variations. Happy baking!
Super Simple White Bread
- 1 1/4 cups lukewarm water
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 tablespoon oil (I used sunflower oil)
- 1/2 teaspoon salt
- 3 1/2 cups flour
- 1 teaspoon turmeric (optional)
- 1/2 cup sunflower seeds (optional)
Gather together all of your ingredients, including any additions you want to add to the recipe.
In the bowl of your stand mixer or a large mixing bowl, add the yeast to the warm water and stir to dissolve.
In a separate mixing bowl, stir together the sugar, oil, salt, turmeric, and 1 cup of the flour.
Add the flour mixture to the yeast mixture and mix. Using a low setting on your mixer, gradually add in the rest of the flour to make a firm dough. If your dough is still too dry and crumbly (like mine was) add warm water a tablespoon at a time until it becomes a cohesive dough ball.
Add sunflower seeds and knead the dough in mixer for 5-7 minutes or by hand on a floured surface for about 8-10 minutes. Dough should be elastic and smooth.
Place the dough in a oiled bowl and let rise in a warm place for about an hour.
Punch down the dough and shape into a loaf. Place the dough in greased loaf pan. Let rise in a draft free area until doubled in bulk, about 30 minutes.
Preheat oven to 350°F. Bake loaf for about 30 minutes.
Remove the bread from loaf pan and cool on a wire rack.