Description
This Easy Homemade White Bread recipe guides you through making soft, fluffy bread from scratch using simple ingredients. With a straightforward mixing, kneading, and rising process, followed by baking until golden, this bread is perfect for sandwiches, toast, or as a comforting side.
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 Yeast: In a mixing bowl, combine warm water, active dry yeast, and sugar. Let sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dough: Gradually add salt and flour to the yeast mixture, one cup at a time, stirring continuously until a dough begins to form.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and set it in a warm spot. Let it rise for 1 hour or until the dough doubles in size.
- Shape Dough: 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 loaf and let it rise again for 30 to 45 minutes until it doubles in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is undergoing its second rise.
- Bake: Bake the loaf in the oven for 30 to 35 minutes, until it turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Notes
- The water should be warm (around 110°F or 43°C) to activate the yeast properly, but not hot enough to kill it.
- Kneading develops gluten, which helps the bread hold structure and results in a soft texture.
- Make sure the dough doubles in size during both rising periods for best results.
- If you don’t have all-purpose flour, bread flour can be used for a chewier texture.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
