Great Value White Round Top Bread contains inflammatory seed oils (canola/soy oil), enriched flour with synthetic vitamins, and chemical preservatives. This DIY version eliminates seed oils by using organic butter, replaces enriched flour with clean organic flour, and removes all synthetic additives for a healthier homemade alternative.
Based on: White Round Top Bread
· Makes approximately 20 slices (1 loaf)
· Serving: 1 slice (25g)
Why This Recipe is Seed Oil Free
Commercial White Round Top Bread from Great Value often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original White Round Top Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached bread flour
500g (about 4 cups) · King Arthur Organic Bread Flour
Provides structure and protein for proper bread texture without synthetic vitamin fortification
Organic butter
30g (2 tablespoons), melted · Organic Valley Unsalted Butter
Replaces inflammatory seed oils while adding rich flavor and healthy saturated fats
Organic cane sugar
12g (1 tablespoon) · Wholesome Organic Cane Sugar
Feeds yeast for proper fermentation and provides subtle sweetness
Active dry yeast
7g (1 packet or 2¼ teaspoons) · Red Star Active Dry Yeast
Natural leavening agent for bread rise without synthetic yeast nutrients
Fine sea salt
8g (1½ teaspoons) · Redmond Real Salt Fine
Enhances flavor and controls yeast activity for proper texture development
Filtered water
320ml (1⅓ cups), lukewarm · Home filtration system or spring water
Hydrates flour and activates yeast without chlorine that can inhibit fermentation
Instructions
Step 1. In a large mixing bowl, dissolve the 7g active dry yeast and 12g organic cane sugar in 320ml lukewarm water (98-105°F). Let stand for 5-10 minutes until foamy - this proves the yeast is active and ensures proper rise.
Step 2. Add the 30g melted organic butter to the yeast mixture and stir gently. The butter replaces the seed oils in commercial bread while providing superior flavor and nutrition.
Step 3. In a separate bowl, whisk together 500g organic bread flour and 8g fine sea salt. Add this dry mixture to the wet ingredients gradually, stirring with a wooden spoon until a shaggy dough forms.
Step 4. Turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky - add flour 1 tablespoon at a time if too wet. Proper kneading develops gluten for structure since we're not using synthetic dough conditioners.
Step 5. Place dough in a lightly oiled bowl (use a tiny amount of olive oil), cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size. Shape into a loaf and place in a greased 9x5 inch bread pan.
Step 6. Let the shaped loaf rise for 45-60 minutes until it crowns the pan by about 1 inch. Preheat oven to 375°F during the last 15 minutes of rising.
Step 7. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom. Cool completely on a wire rack before slicing - this prevents a gummy texture.
Step 8. Store sliced bread in an airtight container at room temperature for up to 4 days, or freeze slices for up to 3 months. Without preservatives, homemade bread has a shorter shelf life but superior ingredient quality.
Storage
Store in an airtight container at room temperature for 4-5 days. Freeze individual slices for up to 3 months. No preservatives means shorter shelf life but cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.09
Cost per serving (store-bought)$0.08
Savings-12%
The DIY version costs slightly more per serving due to premium organic ingredients, but provides vastly superior nutrition by eliminating seed oils, synthetic additives, and preservatives. The health benefits justify the minimal cost increase.