A delicious Single Rise White Bread recipe that makes two loaves of quick, easy, slightly sweet, white bread and only requires a single rise. Perfect for sandwiches or simply slathered with butter.
Bread is one of my favorite things to eat probably something instilled in me because my mom loves to eat bread and butter. When my kids were small she would teach them to ask for "pan con mantequilla" which translates to "bread and butter" and they would ask for it all the time. I would oblige by making a fresh loaf of white bread. I have a few recipes for white bread but this one requires only one rise and is simple to make.
Bread has always been a big part of our daily meal. We would have it for breakfast with our coffee or café con leche - coffee with milk - which could also be lunch, and if we were lucky, we would serve it with our supper. As a kid, I would butter a slice of bread and sprinkle a little sugar on it and either eat it as is or toast it to create a dessert like treat. Even better was opening a can of sweetened condensed milk and spreading just a little on a piece of toast.
When I want to make a quick bread that requires little attention, this is my go to recipe. This recipe is single rise and uses a little more yeast to give it that extra boost to rise quicker.
I use water because it creates a harder crust and water is always available. First, yeast is added to warm water and then sugar is sprinkled to add just a touch of sweetness. Measure out 6 cups of flour and mix with salt. A digital scale comes in handy when measuring out flour for baking. If you do not have a scale, 6 cups of flour using scoop and sweep method should work. Just fluff up the flour, scoop in with your measuring cup, and sweep off the top with the flat edge of a butter knife.
Add the flour and salt to the yeast mixture. Knead for 7 minutes.
After 7 minutes of kneading, you will have this beautiful, soft, elastic dough which you turn out into a very lightly floured board or counter. For posting purposes, I show this on my wooden board but I usually proceed right on top of my granite countertop. It's such a beautiful dough that I can manipulate it without adding any flour.
Divide the dough in half.
Flatten one piece of dough and create a rectangle where the width is the length of the pan.
Fold the top half way down and press down lightly.
Now fold the bottom half up creating a log shape.
The dough will be folded one last time. I make an indentation across the middle.
Lastly, grab the bottom part and fold the dough in half again.
Now pinch to seal.
You should now have a tightly rolled log shaped dough.
Transfer dough into buttered loaf pan seam side down.
Repeat with other half.
Place the loaves on the middle rack of the oven, cover with a clean kitchen towel, and set the oven to 170 degrees. Let rise for 45 minutes to 1 hour. If your oven runs hot, turn off the oven.
The dough should rise about an inch over the rim of loaf pan. Remove towel and set the oven temperature to 375 degrees leaving loaves in the oven. Bake for 30 to 40 minutes until loaves are golden brown.
Tools to make single rise white bread:
Remove the loaves from the pan and set on rack to cool before slicing. Any way you slice it...Enjoy!
Life is too short for mediocre food.
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Single Rise White BreadPRINT PIN SAVESaved!
- 2 cups warm water
- 1 tablespoon active rise yeast
- ¼ cup sugar
- 4 tablespoons unsalted butter melted*
- 1 tablespoon table salt
- 6 cups all purpose flour weighing 1 pound 13 ounces
- Butter two 9x5 inch loaf pans.
- In the bowl of a standing mixer, add warm water.
- Sprinkle in yeast then sugar. Let proof until yeast starts to form - about 5 minutes.
- Add in butter.
- With dough hook in place, add in flour and salt and knead for 7 minutes.
- Transfer dough onto counter - lightly floured if necessary - and divide the dough in half.
- With one half, shape dough into a rectangle longer side facing you, width being same size as length of loaf pan.
- Fold top of rectangle halfway over dough and pinch lightly to seal.
- Bring up bottom of rectangle over to form a log shape. Pinch to seal.
- Form an indentation across the length of the log shape and then fold up bottom to meet top and pinch to seal.
- Transfer dough seam side down into loaf pan.
- Repeat with other half.
- Place loaves on middle rack of oven set to 170 degrees. Cover them with a kitchen towel. If you find your oven runs hot then once your oven comes up to temperature, turn it off and let the loaves rise in the turned off oven. I've found that with my commerical oven, the loaves don't rise as high as when I had my conventional oven and that may be because it runs too hot. The loaves still rose just not as high.
- Let rise for 45 - 60 minutes. The dough should be about an inch over rim of pans.
- Remove towel from top of loaves.
- Set oven temperature to 375 degrees - don't remove loaves. Again, make sure you remove towel.
- Bake for 30 minutes until golden brown.
- Remove loaves from pans and set on rack to cool. Cool before slicing.
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