Hamdi Saidani This simple and delicious Julia Child White Bread, inspired by Julia Child, yields soft, fluffy loaves perfect for sandwiches or toast. With basic ingredients like flour, yeast, and butter, it’s easy to prepare and customize to your taste. Enjoy the comforting aroma of freshly baked bread in your kitchen.
Ingredients Needed
- 4½ teaspoons instant yeast (two 0.25-ounce packets)
- ¾ cup warm water
- 2⅔ cups warm water
- ¼ cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons unsalted butter, cubed, at room temperature
- 9 to 10 cups all-purpose flour
- 3 tablespoons unsalted butter, melted, for brushing
How To Make White Bread
- Activate the Yeast: In the bowl of a mixer, dissolve the yeast in ¾ cup warm water and let it sit for 5 minutes until creamy.
- Combine Initial Ingredients: Add the remaining 2⅔ cups warm water, sugar, salt, room temperature butter, and 5 cups of the flour to the yeast mixture; stir to combine.
- Knead the Dough: Using a dough hook on low speed, gradually add the remaining flour until the dough is soft and tacky but not sticky. Continue kneading until a soft ball forms and clears the sides of the bowl, about 7 to 10 minutes.
- First Rise: Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap and let it rise in a draft-free place until doubled in size, about 45 minutes to 1 hour.
- Shape the Loaves: Turn the dough onto a lightly floured surface and gently press to remove air pockets. Divide the dough in two. For each piece, pat into a 9×12-inch rectangle, roll tightly from the short end into a cylinder, pinch seams and ends to seal, tuck ends under, and place into greased 9-inch loaf pans.
- Second Rise: Cover the loaves loosely and let them rise in a draft-free area until doubled in size, 30 to 45 minutes.
- Preheat the Oven: Position an oven rack on the lowest setting and preheat to 400°F (200°C).
- Bake the Bread: Brush the loaves with some of the melted butter. Bake for 30 to 35 minutes, rotating halfway through, until golden brown and an instant-read thermometer reads 195°F (90°C) in the center.
- Cool the Bread: Remove from the oven, brush with more melted butter, and let cool for 10 minutes. Then, remove from pans and cool completely before slicing.
Recipe Tips
- Measure Ingredients Accurately: Use a kitchen scale to weigh your ingredients, especially the flour, to ensure the correct ratios and achieve the desired bread texture.
- Check Water Temperature: Ensure the water used to activate the yeast is warm (around 110°F or 43°C). Water that’s too hot can kill the yeast, while too cold won’t activate it properly.
- Knead Thoroughly: Knead the dough until it’s smooth and elastic. Proper kneading develops gluten, which gives the bread its structure and chewiness.
- Allow Proper Rising Time: Let the dough rise until it has doubled in size. This may take longer in cooler environments, so be patient to achieve the best results.
- Preheat the Oven: Make sure your oven is fully preheated to the specified temperature before baking. This ensures the bread bakes evenly and develops a good crust.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftovers white breadt tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator to keep it fresh for up to a week.
- Freeze: Slice leftovers white bread if desired. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to three months. To use, thaw the bread at room temperature or toast slices directly from the freezer.
- Reheating: To reheat leftovers white bread, preheat your oven to 350°F, wrap the bread in aluminum foil to retain moisture, and warm it for about 10-15 minutes until it’s heated through.
Nutrition Fact
Serving Size: 1 slice (approximately 60 grams)
- Calories: 253 kcal
- Total Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 9 mg
- Sodium: 352 mg
- Potassium: 85 mg
- Total Carbohydrate: 46 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 6 g
More Julia Child Recipes:
Julia Child White Bread
Ingredients
Instructions
- Activate the Yeast: In the bowl of a mixer, dissolve the yeast in ¾ cup warm water and let it sit for 5 minutes until creamy.
- Combine Initial Ingredients: Add the remaining 2⅔ cups warm water, sugar, salt, room temperature butter, and 5 cups of the flour to the yeast mixture; stir to combine.
- Knead the Dough: Using a dough hook on low speed, gradually add the remaining flour until the dough is soft and tacky but not sticky. Continue kneading until a soft ball forms and clears the sides of the bowl, about 7 to 10 minutes.
- First Rise: Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap and let it rise in a draft-free place until doubled in size, about 45 minutes to 1 hour.
- Shape the Loaves: Turn the dough onto a lightly floured surface and gently press to remove air pockets. Divide the dough in two. For each piece, pat into a 9×12-inch rectangle, roll tightly from the short end into a cylinder, pinch seams and ends to seal, tuck ends under, and place into greased 9-inch loaf pans.
- Second Rise: Cover the loaves loosely and let them rise in a draft-free area until doubled in size, 30 to 45 minutes.
- Preheat the Oven: Position an oven rack on the lowest setting and preheat to 400°F (200°C).
- Bake the Bread: Brush the loaves with some of the melted butter. Bake for 30 to 35 minutes, rotating halfway through, until golden brown and an instant-read thermometer reads 195°F (90°C) in the center.
- Cool the Bread: Remove from the oven, brush with more melted butter, and let cool for 10 minutes. Then, remove from pans and cool completely before slicing.
Notes
- Measure Ingredients Accurately: Use a kitchen scale to weigh your ingredients, especially the flour, to ensure the correct ratios and achieve the desired bread texture.
- Check Water Temperature: Ensure the water used to activate the yeast is warm (around 110°F or 43°C). Water that’s too hot can kill the yeast, while too cold won’t activate it properly.
- Knead Thoroughly: Knead the dough until it’s smooth and elastic. Proper kneading develops gluten, which gives the bread its structure and chewiness.
- Allow Proper Rising Time: Let the dough rise until it has doubled in size. This may take longer in cooler environments, so be patient to achieve the best results.
- Preheat the Oven: Make sure your oven is fully preheated to the specified temperature before baking. This ensures the bread bakes evenly and develops a good crust.
Julia Child White Bread
