Good morning white bread (overnight)

Today I brought you a delicious good morning white bread for you. A very simple and fluffy white bread that I've been baking in this form for some time, especially when I don't have too much leisure and time to bake bread. The recipe works again according to the overnight principle, in which the dough is prepared in the evening and only has to be baked in the morning ... ♥

Guten Morgen Weißbrot

It's just so wonderfully practical with this method and not only very beginner-friendly, but also easy to implement in everyday family and work life. Of course, the dough can also be prepared in the morning and baked in the evening, for example after work. But since we tend to have white bread on the table for breakfast, it turned out to be good morning white bread. Here you can find my other bread recipes with this overnight method: Malt beer bread, Grain box, Whole grain spelled and carrot bread, Alpenruch bread and Grain bread with kefir.

We also like to eat this white bread toasted as toast. It tastes so good, especially when it is no longer so fresh. Most of the time I bake two loaves of bread at once anyway and freeze some of it. Also cut into slices. So I can thaw or toast exactly the amount I need and have fresh bread on the table.

The long walking time gives the Guten Morgen white bread a delicious aroma, a very loose crumb and is still nice and juicy. I think you couldn't ask for more from a very simple white bread. A dear friend has already baked it several times and is thrilled ... now it's your turn! ♥

Guten Morgen Weißbrot

Ingredients for good morning white bread:

(for 1kg bread form, loaf pan approx. 30 x 12cm, magic box)

  • 500 g wheat flour type 550
  • 130-140 g water, cool (I: 140 g)
  • 200 g milk, from the fridge (vegan: plant-based drink)
  • 2 g yeast
  • 10-12 g of sugar or honey
  • 50 g butter with rapeseed oil (e.g. Kerrygold / Kærgården) or 40 g butter + 10 g oil (vegan: margarine)
  • 12 g of salt
  • 1 g baking malt, active (no more! Leave it out if necessary!)

→ If it is warmer than 20-22 ° C, please 1 g Use yeast! If necessary, let it rise for 1-2 hours longer.

Prepare good morning white bread:

  1. Grease the baking pan well and sprinkle with flour.
  2. Mix the flour, water and milk briefly and cook for 30 minutes Autolysis let rest.
  3. Add the remaining ingredients (except for salt and butter) and knead slowly for about 10 minutes (I: level 1).
  4. At the end of the kneading time, add salt and butter and knead in.
  5. Pour the dough into the prepared loaf pan and smooth it out with a well-moistened spatula.
  6. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). The dough should just about reach the edge of the baking pan (fully cooked).
  7. Preheat the oven in good time to 230 ° C upper and lower heat.
  8. Place in the bottom shelf of the preheated oven and steam (steam). Immediately reduce the temperature to 180-200 ° C (depending on the oven). Bake for a total of 40-50 minutes. After 10 minutes, open the oven door wide once to let the moisture out.
  9. After baking, turn out of the tin and let cool on a wire rack.

Preparation with the Thermomix®:

  1. Grease the baking pan well and sprinkle with flour.
  2. Put the flour, water and milk in the mixing bowl, 1 min./ dough setting. 30 minutes to Autolysis let rest.
  3. Then add all the other ingredients except for the butter and salt, 4 min / dough setting.
  4. Add butter and salt, 1 min / dough kneading setting.
  5. Pour the dough into the prepared loaf pan and smooth it out with a well-moistened spatula.
  6. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). The dough should just about reach the edge of the baking pan (fully cooked).
  7. Preheat the oven in good time to 230 ° C upper and lower heat.
  8. Place in the bottom shelf of the preheated oven and steam (steam). Immediately reduce the temperature to 180-200 ° C (depending on the oven). Bake for a total of 40-50 minutes. After 10 minutes, open the oven door wide once to let the moisture out.
  9. After baking, turn out of the tin and let cool on a wire rack.

Guten Morgen Weißbrot

Guten Morgen Weißbrot

♥ Have fun baking! ♥

Instagram Banner Cookie und Co

* Affiliate link for Amazon: As an Amazon partner, Cookie and Co earn a small commission on qualified sales, which is used to finance part of the additional costs.

New recipes

Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites

12 thoughts on “Guten Morgen Weißbrot (über Nacht)”

    1. Cookie and Co

      I am very happy that the spelled bread also worked great and you like it. Find uncomplicated recipes also great, especially f

  1. Hammer! Usually I'm not that much of a white bread fan, but today the time had come: one thing was necessary for the cheese fondue. And now it tastes so delicious with yesterday's gravy that it will probably run out for New Year's Eve ... Thanks for the once again ingenious recipe!

    1. Thank you very much for your feedback. It is really great that you like this white bread so good. Best regards and a happy new year, Sonja

  2. Very tasty bread and so easy to make, what a great recipe! I slowly bake my way through all the overnight crate breads on this blog and have never made a mistake. This bread is again very aromatic and delicious. I made two loaves of bread to freeze one, but that won't work because of the greedy family 😉

    Many greetings
    Jessica

    1. I'm really happy! Thank you very much for your feedback ...

      Kind regards and have a nice weekend,
      Sonja

  3. Hello Sonja👋🏼
    I am so excited about your many great recipes ☺️ Thank you for that👍🏼
    I have a question about the white bread. I've let it go too long. A little over 10 hours (how long can you let it rise too long?) When I covered the dough to put it in the oven, it had a lot of bubbles. Is that how it belongs? Or is it because of Übergare? I am not so familiar with it. Although I bake a lot🤦🏼. Something also occurred. Not great, but they are not big panes.

    Can you tell me what the magic box is?
    Is it actually “better” to bake the bread with the lid on?
    And what do you take to let go, as a cover? I often make cling film with a little oil. Because they bake when the dough rises.

    Sorry for all of my questions🙈
    Kind regards Nici🌸

    1. Dear Nici,

      if it should stand longer I would either reduce the yeast or put it in the cold in good time - maybe after 8 hours.

      Sincerely,
      Sonja

Leave a Comment

Your email address will not be published. Required fields are marked *

The maximum upload file size: 200 MB. You can upload: image, audio, video, document, spreadsheet, interactive, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

en_USEnglish