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  • Chloe McElmury

LID-Approved White Bread Recipe

This Italian bread recipe is SUPER easy, and pretty darn tasty! Use non-iodized salt, and you've got a LID-approved item that pairs well with jam, jelly, or honey!


3 cups of bread flour

1 tsp. non-iodized salt

2 1/2 tsp. yeast

2 cups warm water

Stir all ingredients in mixer – adding enough flour to handle to touch. It's okay if you need more bread flour.

Let rise twice. Leave in mixing bowl in a warm spot, such as the top of a preheating oven. You'll want to preheat your oven to 425ºF for this recipe. After first rise, give it a good little punch and then let rise again.

After second rise, shape as desired placing on a cookie sheet, and put in that preheated oven for 20-25 minutes.

When I make this recipe, I can usually get about two 9-12 inch loaves. You could also try placing in a loaf pan for some extra height instead, but just watch it incase the time needs to be shortened or lengthened.

For me, this loaf usually comes out pretty pale, but it's so good! If you make this recipe, please tag us on social media! Either @fiftypercentcancer or @thycan_survivors. Happy baking!

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