Imagine the smell of freshly baked white bread wafting through your kitchen, the soft, fluffy texture of a perfectly baked loaf, and the satisfaction of knowing you made it yourself. Ideal for sandwiches or even French toast, this recipe will have you questioning why you ever bought store-bought bread.
Homemade White Bread: A Timeless Classic
Homemade white bread is renowned for its simplicity and delightful taste. With a few basic ingredients, you can create a loaf that’s both versatile and delicious. Slice it thin for everyday sandwiches like Breakfast BLT’s, or Patty Melts, this bread is a staple that everyone in your household will love.
How To Achieve Perfect White Bread
- Ensure Active Yeast: The bubbling action of yeast is crucial. If your yeast doesn’t activate, your bread won’t rise properly.
- Kneading Time: If you’re not using a mixer, knead the dough by hand for about 10 minutes to develop the gluten properly.
- Proper Rising: Allowing the dough to rise twice ensures a light, airy texture.
Tips and Tricks
Feel free to experiment with this recipe. Add a handful of seeds for a nutty flavor or a spoonful of honey for a touch of sweetness. This versatile bread is a fantastic base for your culinary creativity. Enjoy the process of making and savoring this delightful white bread. With practice, it will become a cherished part of your baking repertoire, offering comfort and nourishment with every loaf.
Storage and Freezing Instructions
Homemade white bread can be stored at room temperature for up to three days. For longer storage, wrap the cooled loaf in plastic wrap, then foil, and freeze for up to three months. To thaw, leave it at room temperature or warm it in the oven.
Homemade White Bread
Ingredients
- 1 cup warm water, 110-120°F
- ⅓ cup granulated sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter, melted
Instructions
Activate the Yeast:
- In a small bowl, stir together warm water, sugar, and 1 yeast.
- Let it sit for 10 minutes, until bubbles form.
Mix the Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt, and canola oil.
- Pour in the yeast mixture.
- Turn the mixer to medium and knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
First Rise:
- Roll the dough into a tight ball and transfer it to a greased bowl.
- Cover loosely with plastic wrap and let it rise in a dark, warm, draft-free place for 60 to 90 minutes, until doubled in size.
Shape and Second Rise:
- Deflate the dough and shape it into a log to fit in a 9×5 loaf pan.
- Cover loosely with plastic wrap and let it rise in a dark, warm, draft-free place for 50 to 60 minutes, until doubled in size.
Preheat Oven:
- About 20 minutes before the second rise is complete, preheat your oven to 350°F.
Bake:
- Bake the bread in the preheated oven for 25 to 30 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
Finish and Cool:
- Brush the hot crust with melted butter for added flavor and a shiny finish. Let the bread cool in the pan for 10 minutes.
- Remove the loaf from the pan and transfer it to a cooling rack to cool completely before slicing.
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