Description
This easy homemade white bread recipe yields a soft, fluffy loaf perfect for sandwiches or toast. Made with simple ingredients and straightforward steps, it guides you through activating yeast, kneading dough, letting it rise twice, and baking to golden perfection in under an hour.
Ingredients
Scale
For the Dough
- 2 ½ cups all-purpose flour (plus extra for kneading)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water (110°F / 45°C)
- 2 tablespoons unsalted butter (melted)
For Greasing
- 1 tablespoon vegetable oil (or more for greasing)
Instructions
- Activate the yeast: In a small bowl, combine 1 cup warm water, 1 tablespoon sugar, and 2 ¼ teaspoons active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine 2 ½ cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons melted unsalted butter. Stir with a wooden spoon or hands until the dough starts to come together.
- Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little extra flour if dough is too sticky, but avoid adding too much to keep the bread soft.
- Let the dough rise: Lightly grease a large bowl with vegetable oil and place the dough inside, turning to coat it lightly. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours until doubled in size.
- Shape the dough: After the first rise, punch down the dough to release air. Shape it into a loaf by folding edges inward and rolling tightly. Place the shaped dough into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf pan with a towel and let the dough rise again for 30-40 minutes until it rises about 1 inch above the pan edge.
- Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped. The internal temperature should read about 190°F (88°C) if using a thermometer.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice and serve: Enjoy your homemade white bread with butter, jam, or as sandwich bread.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- Do not add too much flour while kneading to maintain a soft crumb.
- Allowing the dough to rise twice improves texture and flavor.
- Check the internal temperature to avoid under or overbaking.
- Store bread in an airtight container to keep it fresh longer.
