Homemade White Bread
Imagine the smell of freshly baked bread wafting through your kitchen, the soft, fluffy texture of a perfectly baked loaf, and the satisfaction of knowing you made it yourself. This is the magic of 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 9x5 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.