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Chef John’s White Bread – Food Wishes ctm magazine



Learn how to make a loaf of classic White Bread! I’ve been eating whole-grain breads decades, since I’d like to be around for a few more decades, but every once in a while, I enjoying baking a loaf of this ethereal stuff, so I can remember what I’m missing. Visit https://foodwishes.blogspot.com/2019/05/chef-johns-white-bread.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy recipe for Chef John’s White Bread!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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37 Comments

  • Lyndsey MacPherson on May 19, 2020

    I honestly can NOT believe that tastes like [named brand] bread. I am positive it tastes 1000% better.

  • octet33 on July 4, 2020

    I wonder how the recipe changes at the industrial scale of a place like Walmart.

  • Butch Blue on July 22, 2020

    Your verbal recipe is as good as the recipe!

  • RJsmind on August 8, 2020

    I love you chef john!

  • Samantha James-Cooper on August 31, 2020

    Ya could run a blade across the top after buttering – so the blade is well lubed as it cuts

  • Olga Kendall on September 15, 2020

    "What we're going to do in the next 30 minutes it's absolutely nothing" 😂😂😂😂🤣🤣🤣🤣

  • Tommy on September 19, 2020

    If you could include grams and mils next time it would be greatly appreciated. Cooking or doing anything in general with American units is highly confusing. Rest of the world thanks you!

  • ErectusVonCockenstein on October 12, 2020

    Its 4am and i am developing a sudden peculiar hunger for plain white bread

  • CJ Fish Tales on October 17, 2020

    Made it. Loved it. Definitely going to make it again.

  • Betsy Beinert on November 5, 2020

    Does Chef John have a cookbook?

  • Daithi on November 7, 2020

    What's the difference between this and cake?

  • ItsACryin Shame on November 20, 2020

    Hubby has a thing for vanilla ice. . . . save!! I see him making me bread in the future!!

  • skeets on December 2, 2020

    OK Chef,, what the duce am I doing wrong, follow your videos and follow the recipi to the letter and I cannot get this wo make anything worth eating. 3 different batched it comes out gummy and taste less,, 30 min 35 min 40 min nada,, What is wrong?

  • Barb Chester on December 8, 2020

    Sometimes I just want a soft loaf of white bread like this for a PBJ or ham sandwich or grilled cheese, don't always want grain breads.

  • keke tee on January 10, 2021

    Can I use lard instead of butter?

  • Bigfacts1 on February 5, 2021

    I've been baking my own bread for about twenty-five years and I recently made an accidental discovery. I baked a loaf of white bread in the evening and set it on a cooling rack on the kitchen counter at about 10:00 P.M. When I woke the next morning at about 7:00 A.M. I found that I'd forgotten the bread and left it out all night. The result was an improvement in the flavor and texture of the bread that was absolutely amazing. I don't know what the chemistry or physics of this transformation is all about, but I now do this every time that I bake a loaf of bread. Try it, you'll be pleasantly surprised.

  • Jayvee on February 16, 2021

    "bro imagine if he puts some cayenne in here"
    -me 7 seconds before he put some cayenne

  • Anagram Confirmed on February 16, 2021

    Mine always turns out so dense.

  • Paul McManus on February 19, 2021

    doing this today 🙂

  • Sydney Jane on February 26, 2021

    I’m still binge watching.

    Thank you for improving on my cooking skills non stop!

  • ronald rabating on March 12, 2021

    What’s with the cayenne pepper must be a favorite spice of his😯

  • CJS Z on March 13, 2021

    Buttered toast from homemade bread is sublime.

  • Nely Silva on March 19, 2021

    Yum 😋. Thank you👍

  • Elizabeth Scott on April 7, 2021

    You are so adorable! You could of said, the bread with balloons too lol

  • Gary Templemain on April 18, 2021

    When times were tough in England Mum used to make our own bread then slice it cover it with a good layer of lard a sprinkle of salt and give it to us for lunch. One of my most happy memories from seventy years ago. Now an oldie living in OZ there are some things I miss greatly so I watch your videos of bangers & mash to Cornish pasties & roast chicken that was an expensive Sunday lunch in those days. I miss my Mum's steak & kidney pies with an up turned egg cup in the middle to stop the pie crust sinking onto the meat. Mum, Dad, & my kid sister are long gone now & I am alone far from UK. But I would not swap my life of adventure in the Asia Pacific for all the tea in China and I have been there so many times that now I am happily married to a Chinese lady for twenty years & now now she is the joy of my life. You can't possibly cook up a mixture, a recipe like that but for me it works! and the result is just perfect.

  • LT Kell on April 25, 2021

    With all my homemade bread I remove from the pan onto a rack & brush the entire loaf with melted butter & cover it with a flour sack towel & let it cool completely. This allows the entire loaf to be soft all around & removes the temptation of anyone to cut the loaf before it's completely cooled. The towel does amazing things to breads! Love ALL your recipes Chef John!! Thank you

  • TheRabidPosum on May 18, 2021

    Most of us grew up on Wonder Bread.

  • Lilly Garden on May 19, 2021

    Chef John I love all your videos! I have made things that I thought I hated and changed my mind so thank you! Also, why did you put vinegar in it? What does vinegar do for the bread?

  • Schmel What's Cookin on June 10, 2021

    Really nice recipe, kinda like my great Aunt Ebbies recipe…. https://youtu.be/CRsXZfhK7hM

  • SuicuneSol San on June 14, 2021

    So I made this bread today. And while the initial rise after an hour and a half was fine, when I put it in the oven, it didn't rise at all. Maybe half an inch of puffing up from the pan. As a result, the bread became very dense and almost cake-like. I had slashed the dough quite deeply, and sprinkled seeds on top, so I don't know what happened. My only explanation was that the top of the dough dried out too quickly and thus couldn't expand. I imagine I was not the only one with this problem. So the solution is to put a pan filled with water in the oven with the bread, until the bread has risen to the desired height. Or, simply apply a little water/milk to the top of the bread, instead of butter.

    Or maybe because I used the confection bake setting on my oven? I didn't think it would make such a difference from the regular bake setting.

  • Clyde Blair on June 18, 2021

    Why are you bothering with all whats on the shelf? I'm 73. There was nothing like soft white bread with p&j or baloney and mayo.

  • Nevada Annie on June 26, 2021

    He mentions he makes wheat bread…and doesn’t give us a wheat bread video. Sir…you do us a great wrong.

  • Fluffy on September 11, 2021

    Occasional trip to white 😀

  • Jim on November 30, 2021

    John, do you use the fan (convection feature) in your oven when baking this bread, or for any other of your bread recipes? And I was Wonder(ing) what name brand you were referring to? ;o) Grew up in the 50s-60s in the City, Potrero Hill boy. Love your videos!!

  • Jedi Skywalker on December 1, 2021

    You are after all the vanilla ice of making sure your top looks nice. Yeah that got me.

  • Buddy Boy on December 26, 2021

    where does this leave those of us without a dough hook?

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