Description
This Easy Homemade White Bread recipe guides you through making soft, fluffy, and comforting white bread from scratch using simple ingredients and straightforward steps. Perfect for beginners, it yields a classic loaf with a tender crumb and a golden crust ideal for sandwiches or toast.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
Wet Ingredients
- 1 1/2 cups warm water (110°F)
- 2 tablespoons unsalted butter, softened
Instructions
- Activate the Yeast: In a bowl, dissolve the yeast and sugar in warm water (110°F), then let it sit for 5 minutes until frothy, indicating the yeast is active.
- Mix Ingredients: Add the flour, salt, and softened butter to the yeast mixture and combine until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, until it doubles in size.
- Shape the Loaf: Punch down the risen dough to release air, shape it into a loaf, and place it into a greased loaf pan.
- Second Rise: Cover the loaf pan and let the dough rise again until doubled in size, about 30 minutes.
- Bake the Bread: Preheat your oven to 350°F (175°C), then bake the loaf for 30-35 minutes, or until the crust is golden and the bread sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing to maintain texture and shape.
Notes
- Ensure the water is warm, not hot, to avoid killing the yeast.
- Kneading is crucial for developing gluten which gives the bread its structure.
- Let the bread cool fully before slicing to prevent a gummy texture.
- You can brush the top with melted butter after baking for a softer crust.
- Store the bread in an airtight container or breadbox to keep it fresh longer.
