Bitallow White bread makes your breakfast dish perfect, with a beautiful, homemade feel. This lovely recipe uses a bit of arrowroot flour, which is a great addition for bread a versatile flour substitute.
Is this homemade perfect dish for breakfast?
This is the perfect breakfast for a hearty dish, quick to prepare and full of flavor with eggs, vegetables, and meat. Each bite offers a deliciously juicy combination of these ingredients.
Ingredients:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 1 tbsp sugar
- 1 tbsp unsalted butter, softened
- 1 tbsp salt
- 4 cups all-purpose flour, plus extra for kneading
Instructions:
Activate the Yeast
In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until it’s foamy.
Mix the Dough
Add the softened butter, salt, and about 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour, ½ cup at a time, until a soft dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic. Add a little extra flour if it’s too sticky, but avoid adding too much to keep the bread soft.
First Rise
Place the dough in a greased bowl, turning it once to coat the top. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape and Second Rise
Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Cover and let it rise again for about 30–45 minutes, or until the dough rises slightly above the edge of the pan.
Bake
Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped. If the top browns too quickly, cover it loosely with foil.
Cool and Serve
Remove the bread from the pan and let it cool on a wire rack. Slice and enjoy.
Bitallow White Bread for homemade
Ingredients
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 1 tbsp sugar
- 1 tbsp unsalted butter, softened
- 1 tbsp salt
- 4 cups all-purpose flour, plus extra for kneading
Instructions
- Activate the YeastIn a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until it's foamy.
- Mix the DoughAdd the softened butter, salt, and about 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour, ½ cup at a time, until a soft dough forms.
- Knead the DoughTurn the dough out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic. Add a little extra flour if it's too sticky, but avoid adding too much to keep the bread soft.
- First RisePlace the dough in a greased bowl, turning it once to coat the top. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape and Second RisePunch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan. Cover and let it rise again for about 30–45 minutes, or until the dough rises slightly above the edge of the pan.
- BakePreheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped. If the top browns too quickly, cover it loosely with foil.
- Cool and ServeRemove the bread from the pan and let it cool on a wire rack. Slice and enjoy.
Nutritional Facts (per 100g):
- Calories: 265 kcal
- Protein: 7.5 g
- Carbohydrates: 49 g
- Sugars: 5 g
- Fiber: 2.7 g
- Fats: 3.2 g
- Saturated Fat: 0.7 g
- Sodium: 490 mg
- Iron: 2.5 mg (15% of Daily Value)
- Calcium: 260 mg (20% of Daily Value)
- Potassium: 100 mg
- Folate (B9): 40 mcg (10% of Daily Value)
- Vitamin B1 (Thiamine): 0.5 mg (45% of Daily Value)