Homemade Wonder Bread

"This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag."
 
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photo by scrapbookwithemma photo by scrapbookwithemma
photo by scrapbookwithemma
photo by rgenochs photo by rgenochs
photo by rgenochs photo by rgenochs
photo by rgenochs photo by rgenochs
Ready In:
3hrs 15mins
Ingredients:
10
Yields:
1 2lb. loaf
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ingredients

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directions

  • Whisk together the yeast, 1/4 cup warm water and sugar.
  • Allow to sit for 15 minutes.
  • Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
  • Select the basic and light crust setting.
  • A white bread recipe without a strong yeast flavor.
  • Proofing the yeast first eliminates some of the yeast taste from the final product.
  • Makes 2 lb loaf.

Questions & Replies

  1. What purpose does the potato flakes serve? Is it the ratio of water to flour that gives the bread the doughy gooey texture that Wonder Bread is known for?
     
  2. Can you make hamburger buns with this recipe?
     
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Reviews

  1. I can't believe so many have made this using 4 cups of flour and said it came out well. When I made it using 4 cups of flour I had to add a good deal more water (1/3 cup) just to get it to pick up all the flour in the bottom of the breadmaker. What came out was a very dense, solid, loaf and not in the least like the quality of purchased Wonder Bread. Today I made it using 3 cups of flour and 1 cup plus 1 Tbls. water. It has risen beautifully, baked perfectly, slices into lovely soft bread, and tastes wonderful.
     
  2. This is a great recipe and exactly what I had in mind when I was looking for something similar to store bought white sandwich bread. Two notes 1) read the recipe through and don't be an idiot like me realizing it's for a bread machine after you've mixed all the ingredients and 2) if you don't have a bread machine--knead the ingredients into a ball, let double in size, punch down and put into a loaf pan for second rise and then bake at 350 for about 45 min or until its internal temp is 190. Perfect!
     
  3. I have made this bread 4 times now.. I follow the recipe exactly.. I add the flour a cup at a time and stop when the dough looks good and feels good. I know amounts of water vs flour needed can varry according to your elevation / area. This is THE go to bread. Sandwich bread , morning toast, grilled cheese.. this is THE best of the best. I even photo 'd the recipe for my jump drive, so that I won't loose it... ever. This is one of those recipes that convinces people I can do magic in the kitchen.. L O V E I T !!! (edit) I have now used this recipe many many many times , have changed things and experimented.. I always go back to this original recipe. You can't go wrong with this one.. its amazing
     
  4. Very nice. I just tried this recipe today and my 82 year old mother loves it. In fact, she wanted a grilled cheese made with this bread and it turned out great. Most of the loaf was eaten with butter slathered on it. Thanks for sharing an easy and excellent recipe.
     
  5. Hey thanks so much for this recipe...making it again for the 2nd time now...im trying 1cup of 2% milk in substitution for the dry milk as last time i found the dough was a wee bit dry and had to add a few tablespoons of water...we will see how it turns out.. a great recipe in which i will be using whenever i make sandwich bread!
     
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Tweaks

  1. I reduced the flour used from 4 cups to 3 cups.
     

RECIPE SUBMITTED BY

I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do. <br> <br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.
 
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