Description
This Easy Homemade White Bread recipe yields a soft, fluffy loaf with a golden crust, perfect for sandwiches or toast. Made from simple ingredients and baked to perfection, it’s a rewarding baking project ideal for beginners and bread lovers alike.
Ingredients
Scale
Ingredients
- 1 cup warm water
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Activate the yeast: In a mixing bowl, combine the warm water, active dry yeast, and sugar. Let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active and ready for baking.
- Mix the dough: Gradually add the salt and the all-purpose flour, one cup at a time, mixing thoroughly after each addition until a dough starts to form.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic, which develops the gluten needed for structure.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Punch down and shape: Gently punch down the risen dough to release air bubbles, shape it into a loaf, and place it into a greased loaf pan.
- Second rise: Cover the dough again and let it rise for another 30 to 45 minutes, until it has doubled in size once more.
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Bake the bread: Bake the loaf for 30 to 35 minutes until it turns golden brown on top and sounds hollow when tapped, indicating it is cooked through.
- Cool completely: Remove the bread from the oven and the pan, then allow it to cool completely on a wire rack before slicing to maintain its texture.
Notes
- Make sure the water is warm (about 110°F or 43°C) but not hot to avoid killing the yeast.
- For a softer crust, brush the top with melted butter right after baking.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- If you prefer a sweeter bread, increase the sugar slightly or add honey.
- Use bread flour instead of all-purpose flour for a chewier texture and better rise.
