This delicious and simple white bread recipe from Gordon Ramsay is perfect for beginners and seasoned bakers alike. It yields soft, fluffy loaves with a golden, buttery crust. Made with common ingredients, it’s an easy recipe that fills your home with the warm, comforting aroma of freshly baked bread.
Ingredients Needed:
- 4½ teaspoons instant yeast
- ¾ cup + 2⅔ cups warm water
- 52 g granulated sugar
- 1 tablespoon salt
- 43 g unsalted butter, cubed, at room temperature
- 1200 g all-purpose flour
- 43 g unsalted butter
How To Make White Bread Recipe?
- Activate the Yeast: Dissolve 14 g yeast in 180 ml warm water in a mixer bowl and let it sit for 5 minutes.
- Mix the Dough Base: Add 640 ml warm water, 52 g sugar, 18 g salt, 43 g room-temperature butter, and 600 g flour to the bowl and stir to combine.
- Knead the Dough: Using a dough hook, knead on low speed while gradually adding the remaining flour. Knead until the dough is soft and tacky, but not sticky (you may not need all the flour). Continue kneading for 7–10 minutes until a smooth ball forms.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let 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 press gently to remove air pockets. Divide into two portions. Shape each portion into a 9×12-inch rectangle, roll tightly into a cylinder, pinch the seams, tuck the ends under, and place into greased 9-inch loaf pans.
- Second Rise: Cover the loaves loosely and let them rise in a draft-free place until doubled in size, about 30–45 minutes.
- Preheat the Oven: Position the oven rack on the lowest setting and preheat to 200°C.
- Bake the Bread: Brush the loaves with 43 g melted butter and bake for 30–35 minutes, rotating halfway through. An instant-read thermometer inserted into the center should read 90°C.
- Cool the Bread: Remove the loaves from the oven, brush with more melted butter, cool for 10 minutes, then remove from pans. Allow to cool completely before slicing.
Recipe Tips:
- Use Warm Water: Make sure the water is warm 43°C, not too hot, as it helps activate the yeast without killing it.
- Don’t Overwork the Dough: Mix and knead just enough to form a soft dough. Overworking can make the bread dense instead of light and fluffy.
- Let the Dough Rise Properly: Give the dough enough time to rise, at least until it doubles in size. This ensures a light texture.
- Check the Temperature: Use an instant-read thermometer to check if the bread is done. It should read 90°C inside.
- Brush with Butter After Baking: Brushing the bread with melted butter right after baking adds flavor and keeps the crust soft.
How To Store & Reheat Leftovers?
- Refrigerate: Let the bread cool down first. Then, store it in an airtight container or wrap it with plastic wrap. Keep it at room temperature for up to 4 days.
- Freeze: Wrap the bread in plastic wrap and foil, then freeze for up to 1 month.
- Reheat: Heat slices in a hot skillet for 1-2 minutes on each side.
Nutrition Facts:
- Calories: 67 kcal
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 170 mg
- Potassium: 25 mg
- Total Carbohydrate: 12.65 g
- Dietary Fiber: 0.6 g
- Sugars: 1.08 g
- Protein: 1.91 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Bread And Butter Pudding Recipe
- Gordon Ramsay Garlic Bread Recipe
- Gordon Ramsay Banana Bread Recipe
Gordon Ramsay White Bread Recipe
Description
This delicious and simple white bread recipe from Gordon Ramsay is perfect for beginners and seasoned bakers alike. It yields soft, fluffy loaves with a golden, buttery crust. Made with common ingredients, it’s an easy recipe that fills your home with the warm, comforting aroma of freshly baked bread.
Ingredients
Instructions
- Activate the Yeast: Dissolve 14 g yeast in 180 ml warm water in a mixer bowl and let it sit for 5 minutes.
- Mix the Dough Base: Add 640 ml warm water, 52 g sugar, 18 g salt, 43 g room-temperature butter, and 600 g flour to the bowl and stir to combine.
- Knead the Dough: Using a dough hook, knead on low speed while gradually adding the remaining flour. Knead until the dough is soft and tacky, but not sticky (you may not need all the flour). Continue kneading for 7–10 minutes until a smooth ball forms.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let 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 press gently to remove air pockets. Divide into two portions. Shape each portion into a 9×12-inch rectangle, roll tightly into a cylinder, pinch the seams, tuck the ends under, and place into greased 9-inch loaf pans.
- Second Rise: Cover the loaves loosely and let them rise in a draft-free place until doubled in size, about 30–45 minutes.
- Preheat the Oven: Position the oven rack on the lowest setting and preheat to 200°C.
- Bake the Bread: Brush the loaves with 43 g melted butter and bake for 30–35 minutes, rotating halfway through. An instant-read thermometer inserted into the center should read 90°C.
- Cool the Bread: Remove the loaves from the oven, brush with more melted butter, cool for 10 minutes, then remove from pans. Allow to cool completely before slicing.
Notes
- Use Warm Water: Make sure the water is warm 43°C, not too hot, as it helps activate the yeast without killing it.
- Don’t Overwork the Dough: Mix and knead just enough to form a soft dough. Overworking can make the bread dense instead of light and fluffy.
- Let the Dough Rise Properly: Give the dough enough time to rise, at least until it doubles in size. This ensures a light texture.
- Check the Temperature: Use an instant-read thermometer to check if the bread is done. It should read 90°C inside.
- Brush with Butter After Baking: Brushing the bread with melted butter right after baking adds flavor and keeps the crust soft.
Gordon Ramsay White Bread Recipe