White bread

Zen – Zazie


Salut, salut

I feel like I’m living in the white bread’s country, don’t I? Love is fond of white bread, so we had to try. In France, we have white breads too but in a reasonable size and not 400 sorts. Here, there are so much sort of it, it is crazy and the size is bigger than our hands, no kidding! This is so funny! As for me, I don’t  really like industrial white breads because they are full of things that shouldn’t be in it, so I decided to made white breads for Christmas. You have to use your strength but it is a real pleasure to eat something that you’ve made with your own hands and without strange ingredients…


You’ll make 2 white breads of 400G grams each: 450g flour, 1 1/2 dried yeast, 150ml water, 150 milk, 1 tsp sugar, 1 tsp salt, 30g room temperature butter.

Prep: 25mn + 10mn + 10mn — Cool: 1h + 1h + 30mn — Oven: 40mn

In a mixing bowl, put half of the flour mixed with the dried yeast and the sugar. Dig in the center and add the milk mixed with the water. With the help of a wooden spoon, mix and stay in the center so the flour will fall by itself in it, gradually add the other half of the flour. When the dough begins to shape itself as a ball, add the salt and work with the ball until full incorporation. Now that you have a nice ball, the fun comes: kneading, for 15mn.

After this time of kneading, add a quarter of the butter then incorporate it with your hand. Once incorporated, add another quarter and do the same, another quarter and do the same, the last quarter and do the same. Knead for 10mn. Oil your ball (ahah) (sorry) and let it cool in an oiled mixing bowl. Put cling film on the top of the mixing bowl and let it cool 1 hour.

Take 2 loaf tins (I have this one) and oil them or cover them with baking paper or loaf tin liners (I have those ones). Release the gaz of your doughs by punching them nicely. Put your dough on a baking paper sheet slightly floured. Divide the dough in 2 parts and put one of them back in the mixing bowl, recover with the cling film.

Form a ball with the dough on the baking paper sheet and flatten it with your hands to form a rectangle 23x30cm. Fold the dough, 2/3 toward yourself, press with your little fingers and fold on the rest of the dough. You should have a dough the size of your loaf tin. Turn your dough so the weld is down on the tin. Now you just have to do the same with the 2nd dough. Cover the tins with oiled cling film and let them cool 1 hour.

Preheat the oven to 190°. Bake the white breads in the oven for 30mn, remove them from the tins and bake them on a sheet of baking paper for 5 to 10mn. If your white breads get too dark, put foil on them.

OKAY, you DID it! Well done! Now you just have to wait at least 30mn to cut them otherwise they might fall apart.


Isn’t GREAT? Okay, you need to be patient but it’s worth it don’t you think? You want a tip? Usually, when I’m craving for boulangerie, I run to Le Pétrin, it is an awesome blog!

This recipe is perfect for savoury toast or sugary toast, or to eat croque-monsieur! About that, I was so horrified when I went to Starbucks the other day, I saw a “croque monsieur”: baguette – ham – cheese… Am I allowed to tell them that it’s forbidden to lie like that??? A “croque monsieur” is white bread – béchamel – ham – cheese – ham – béchamel – white bread – béchamel – grated cheese. Calories? Ca-what? uh?

Des bisous

(You can find this article in French here)



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