Description
This easy homemade white bread recipe yields a soft, fluffy, and golden loaf made from simple ingredients. Perfect for sandwiches or toast, this classic bread combines active dry yeast, warm water, sugar, salt, and all-purpose flour, with a straightforward kneading and baking process to create delicious fresh bread at home.
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, 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, one cup at a time, mixing thoroughly after each addition 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, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Shape dough: Punch down the risen dough to release air, shape it into a loaf, and place it in 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.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake bread: Bake the loaf for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool and serve: Remove the bread from the oven and let it cool completely before slicing to ensure the best texture.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast.
- Kneading time is crucial for gluten development and a good texture.
- You can add a bit of melted butter or oil to the dough for a softer crust, if desired.
- For a crispier crust, bake the bread on a baking stone or place a pan of water in the oven to create steam.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
