Name: Grandma's Classic White Bread
Ingredients: 450 g Grandma's Pantry Bread Pre-Mix; 1 and a half teaspoons dry yeast; 300 ml water for white base (or 315ml for wholemeal base); 600 g Grandma's Pantry Bread Pre-Mix; 2 teaspoons dry yeast; 400 ml water for white base (or 420ml for wholemeal base)

Jump to Recipe Print Recipe

Grandma's Classic White Bread

The white loaf that belongs in every kitchen. Simple, reliable, endlessly useful. A proper sandwich bread with a soft crumb and golden crust, made with the standard Bread Pre-Mix. Works in a bread machine or by hand in the oven. The kind of bread that makes the whole house smell like something good is happening

Course Breakfast, dinner, lunch

Cuisine American, French

Keyword baking, comfort food, homemade, sandwich bread

Calories 20kcal

Ingredients

INGREDIENTS - 750g Loaf

450 g Grandma's Pantry Bread Pre-Mix
1 and a half teaspoons dry yeast
300 ml water for white base or 315ml for wholemeal base

INGREDIENTS - 1kg Loaf

600 g Grandma's Pantry Bread Pre-Mix
2 teaspoons dry yeast
400 ml water for white base or 420ml for wholemeal base

Instructions

BREAD MACHINE METHOD

Add all ingredients to the bread machine in the order listed above. Select the 750g loaf setting and any other settings required. Press START.

HAND KNEAD AND OVEN METHOD

Mix and First Knead

Preheat oven to 190 degrees C, 175 degrees C fan forced. Grease a 21-25cm by 7cm high loaf tin or comparable sized tray. Combine all ingredients in a bowl and bring together into a dough. Turn out onto a floured bench and knead well. Return to the bowl, cover and allow to stand in a warm place for approximately 20 minutes.

Second Knead and Prove

Turn out onto the floured bench and knead again. Place into the greased baking tin and allow to stand for approximately 20 more minutes.

Bake

Bake until golden brown and the loaf sounds hollow when tapped on the base. Turn onto a wire rack and cool before slicing.

Notes

ACTIVATE YOUR YEAST: Measure out the lukewarm water, add the yeast and stir. Leave for 10 minutes. If the yeast has bubbled up nicely, it is ready. If it has not bubbled, discard and use fresh yeast.
TROUBLESHOOTING: If bread is heavy, does not rise or has a rough texture on top, increase water by 10-20ml. If bread over rises and hits the roof or collapses in the centre, decrease water by 10-20ml.

Nutrition

Grandma’s Classic White Bread