White Bread

    3 hours 10 minutes

    This is a very good basic bread recipe without a strong yeast flavour. Proofing the yeast first eliminates some of the yeast taste from the final product.

    86 people made this

    Serves: 15 

    • 2 1/2 teaspoons active dry yeast
    • 1/4 cup (65ml) warm water
    • 1 tablespoon white sugar
    • 4 cups (500g) plain flour
    • 1/4 cup instant mashed potato
    • 1/4 cup powdered milk
    • 2 teaspoons salt
    • 1/4 cup white sugar
    • 2 tablespoons margarine
    • 1 cup (250ml) warm water

    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for 15 minutes.
    2. Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting.

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    Reviews in English (71)


    Easy bread. I don't have a bread machine so used the allrecipes site advice on coverting bread machine recipes to regular methods. (You will find it under baking advice.) Definately need to up the water by 1/4 cup and I like a sweeter bread so upped the sugar to 1/3 cup. I also used dry buttermilk powder instead of just dry milk. Really good!  -  25 Dec 2003  (Review from Allrecipes USA and Canada)


    I love this recipe! I have used it over and over again, and it is always a hit. I prefer to bake it in the oven rather than in the machine, because the top rises too much for my bread machine. Most of the time I sub 1 c. whole wheat flour for the white. I have made cinnamon raisin bread: add 1 tablespoon cinnamon, more sugar and some raisins. I have made garlic bread: add a couple of minced garlic cloves and some italian seasoning. This recipe makes great italian breadsticks, just roll it out, twist and bake.  -  10 Mar 2007  (Review from Allrecipes USA and Canada)


    This is probably one of the best bread recipes I have ever made. It was a great big hit with my family. I made one loaf on Saturday and we ate the whole loaf for dinner. I made another loaf on Sunday and we ate the whole loaf again. I felt it was very easy to make and turned out very tender with a wonderful flavor. I did not proof the yeast before I made the bread and it did not have a strong yeast flavor. I'm positive I will make this one again.  -  08 Oct 2001  (Review from Allrecipes USA and Canada)