Mary Berry White Bread Recipe

Mary Berry’s White Bread recipe is made of warm water, active dry yeast, honey or sugar, salt, oil (canola or vegetable), and all-purpose or bread flour. It yields 24 servings and takes about 1 to 1.5 hour, including preparation, rising, and baking time.

More Mary Berry Recipes:

• Mary Berry Bread And Butter Pudding
• Mary Berry Bread Sauce
• Mary Berry Soft Bread Rolls Recipe

💗 Why You’ll Love This White Bread Recipe:

• Simple Ingredients: Uses basic pantry staples, making it easy to prepare.
• Homemade Goodness: Freshly baked bread has a superior taste and texture.
• Customizable: Easily adaptable with added herbs, seeds, or grains.
• Comforting Aroma: The smell of baking bread adds warmth to any home.
• Satisfying to Make: The process of kneading and baking bread is therapeutic.
• No Preservatives: Healthier than store-bought breads, with no added chemicals.

❓ What Is Mary Berry White Bread Recipe?

Mary Berry’s White Bread recipe combines warm water, yeast, honey or sugar, salt, oil, and flour to create a soft, fluffy bread it’s a straightforward, classic recipe, perfect for homemade sandwiches and toast.

📜 Mary Berry White Bread Ingredients

• 2 cups warm water (105-115 degrees)
• 1 Tablespoons active dry yeast
• 1/4 cup honey or sugar
• 2 teaspoons salt
• 2 Tablespoons oil (canola or vegetable)
• 4 – 5 1/2 cups all-purpose or bread flour

🍞 How To Make Mary Berry White Bread

1. Put the yeast, water, and a small amount of sugar or honey in a big bowl or stand mixer. Let it sit for 5 to 10 minutes until it starts to foam and bubble. It’s called “proofing” the yeast to make sure it works. It doesn’t foam, so the yeast is bad. You need to start over with new yeast.
2. Add the last cup of flour, salt, oil, and honey or sugar. Mix things together.
3. Add one more cup of flour and mix it in. A little at a time, add more flour while the machine is still going. Keep going until the dough starts to pull away from the sides of the bowl. The dough should be smooth and stretchy, and a clean finger should be able to barely stick to it. If you need to, add a little more flour.
4. On medium speed, mix the dough for 4 to 5 minutes. You can also knead it by hand for 8 to 10 minutes on a lightly floured surface.
5. Use cooking spray or oil to grease a big bowl. Put the dough inside and turn it around to coat it. Put it in a warm place and cover it with a dish towel or plastic wrap. Let it rise for about an hour and a half.
6. Spray cooking spray all over the inside of two 9×5-inch bread pans. You don’t have to line the bottom of the pans with a small piece of parchment or wax paper, but I do.
7. To get rid of the air bubbles, press the dough down firmly. Split into two equal parts. Roll each ball into a long log and put it in a loaf pan that has been greased.
8. Cover the pans with two pieces of plastic wrap that have been sprayed with cooking spray. Let the dough rise again for 45 minutes to an hour, or until it’s about an inch above the loaf pans. Taking off the covering slowly.
9. Warm the oven up to 350 F. Bread should be baked for 30 to 33 minutes, or until the top is golden brown. If you lightly tap the top of a loaf, it should sound hollow.
10. Place the loaves upside down on a wire rack for cooling. Spread butter on top, and let them cool for at least 10 minutes before cutting.
11. If you put it in a container or bag that won’t let air in, it will last for two to three days at room temperature or up to five days in the fridge.

💭 Recipe Tips

• Proof the Yeast Properly: Ensure the water is at the right temperature (105-115°F) for activating the yeast. Too hot or too cold can affect the yeast’s activity.
• Mixing: Start with the lesser amount of flour and gradually add more as needed. The dough should be slightly sticky but manageable.
• Kneading: Knead the dough until it’s smooth and elastic. This develops the gluten, which gives the bread its texture.
• First Rise: Let the dough rise in a warm, draft-free place until it doubles in size. This could take more or less time depending on the temperature and humidity.
• Shaping Loaves: Shape the loaves gently without deflating the dough too much. A tight roll helps in getting a better structure.
• Second Rise: Allow the dough in the loaf pans to rise until it’s just above the rim of the pans. Over-proofing can lead to the bread collapsing in the oven.

🍵 What Pairs Nicely With White Bread?

White bread pairs well with butter, jams, honey, cheeses, deli meats, and peanut butter it’s also great for sandwiches, French toast and as a side for soups.

🎚 How To Store Leftovers White Bread?

• Room Temperature: Keep leftover white bread in a bread box or airtight container to maintain freshness for up to 3-4 days.
• Freezing: Slice and freeze the bread in a freezer-safe bag it can be stored for up to 3 months and toasted straight from the freezer.

🥵 How To Reheat Leftovers White Bread?

• Toaster: For a quick and easy method, simply toast the slices of leftovers white bread in a toaster until warm and slightly crispy for up 5 minutes.
• Oven: Preheat your oven to 350°F (175°C) wrap leftovers bread in foil and heat it for about 10-15 minutes or until it’s warm throughout.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Wheaten Bread Recipe
• Mary Berry Butternut Squash Soup
• Mary Berry Vegetable Soup Recipe

Mary Berry White Bread Nutrition Facts

• Calories: 202kcal
• Carbohydrates: 41g
• Protein: 5g
• Fat: 2g
• Saturated Fat: 1g
• Sodium: 196mg
• Potassium: 56mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 8mg
• Iron: 2mg

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking