Classic Homemade White Bread Recipe

This recipe describes how to make “Classic Homemade White Bread,” a fundamental and satisfying staple. The process involves creating a soft, pliable dough that, after proper kneading and rising, bakes into a beautifully golden-brown loaf with a tender, fluffy interior. The top image illustrates the crucial kneading stage, with hands deeply pressed into a large mass of dough in a bowl, highlighting its elasticity. The bottom image proudly displays two freshly baked loaves, one split open to reveal the soft, airy, and uniform crumb, characteristic of well-made white bread. This bread is versatile, perfect for sandwiches, toast, or simply enjoyed with butter, embodying the comforting aroma and taste of freshly baked goods.

Ingredients:

• 4 ½ to 5 cups (540g to 600g) all-purpose flour, plus more for dusting
• 2 ¼ teaspoons active dry yeast (one standard packet)
• 2 tablespoons granulated sugar
• 1 ½ teaspoons salt
• 1 ½ cups (360ml) warm water (105-115°F or 40-46°C)
• ¼ cup (56g or ½ stick) unsalted butter, melted and slightly cooled, plus more for greasing bowls and pans

Equipment:

• Large mixing bowl (at least 5-quart capacity)
• Measuring cups and spoons
• Liquid measuring cup
• Whisk or spoon
• Dough scraper (optional, but helpful)
• Clean kitchen towels or plastic wrap
• Two 9×5 inch loaf pans
• Wire cooling rack

Instructions:

Part 1: Activate the Yeast & Prepare the Dough

1. Activate Yeast: In a large mixing bowl, combine the warm water (ensure it’s between 105-115°F/40-46°C; too hot will kill the yeast, too cold won’t activate it) and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready. If it doesn’t foam, your yeast might be old or the water temperature was off, and you should start over.
2. Add Remaining Wet Ingredients: To the foamy yeast mixture, add the remaining 1 tablespoon of granulated sugar, salt, and ¼ cup of melted butter. Stir well to combine.
3. Combine Dry Ingredients: Gradually add 4 cups of the all-purpose flour, one cup at a time, to the wet mixture. Stir with a wooden spoon or a sturdy spatula until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Begin kneading. Kneading is crucial for developing the gluten, which gives bread its structure and chewiness. Knead for 8-10 minutes, adding small amounts of the remaining ½ cup of flour as needed, just enough to prevent the dough from sticking too much to your hands and the work surface. The dough should become smooth, elastic, and no longer sticky. To test for proper kneading, perform the “windowpane test”: pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, the gluten is well-developed. If it tears, continue kneading.

Part 2: First Rise (Bulk Fermentation)

1. Prepare Bowl: Lightly grease a large clean bowl with a little melted butter or oil.
2. First Rise: Place the kneaded dough in the greased bowl, turning it once to coat the entire surface. This prevents the dough from drying out. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
3. Proofing: Place the covered bowl in a warm, draft-free place (around 75-80°F or 24-27°C is ideal). Let the dough rise until it has doubled in size, which typically takes 1 to 1.5 hours, depending on the warmth of your environment.

Part 3: Shaping the Loaves

1. Punch Down Dough: Once the dough has doubled, gently punch it down to release the air. This step is important for an even texture in the final bread.
2. Divide and Shape: Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. For each portion, gently flatten it into a rectangle. Fold the longer sides of the rectangle towards the center, overlapping slightly. Then, starting from one of the shorter ends, roll the dough tightly into a log. Pinch the seam closed along the bottom and tuck the ends under. This creates tension in the dough, helping it rise well.
3. Prepare Loaf Pans: Lightly grease two 9×5 inch loaf pans.
4. Place in Pans: Place each shaped dough log, seam-side down, into the prepared loaf pans.

Part 4: Second Rise (Proofing in Pans)

1. Second Rise: Loosely cover the loaf pans with plastic wrap or a clean kitchen towel.
2. Proofing: Let the loaves rise again in a warm, draft-free place for another 30-45 minutes, or until they have nearly doubled in size and the dough crests above the rim of the loaf pan. This second rise contributes to the final texture and lightness.

Part 5: Bake and Cool

1. Preheat Oven: While the loaves are on their second rise, preheat your oven to 375°F (190°C).
2. Bake: Place the loaf pans in the preheated oven. Bake for 30-35 minutes, or until the tops are golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C) when measured with an instant-read thermometer. If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 10-15 minutes of baking. The image shows golden-brown loaves.
3. Cool: Once baked, immediately remove the loaves from their pans and place them on a wire cooling rack to cool completely before slicing. Slicing warm bread can lead to a gummy texture. The image shows a loaf cut open, revealing the texture.

Tips for Success:

• Accurate Temperature: The temperature of the water for yeast activation is critical. Use a thermometer to ensure it’s in the optimal range.
• Don’t Rush Rising: Allow the dough to complete both rises fully. Underrisen dough will result in a dense, heavy loaf.
• Kneading is Key: Don’t skip or shorten the kneading time. It’s essential for developing the gluten structure that gives white bread its characteristic chewiness and elasticity.
• Humidity Check: On humid days, you might need slightly more flour; on dry days, slightly less. Adjust as needed.
• Oven Spring: The initial burst of rising that occurs when the bread hits the hot oven is called “oven spring.” Ensuring your oven is fully preheated contributes to good oven spring.
• Soft Crust: For a softer crust, brush the baked loaves with melted butter immediately after removing them from the oven.
• Storage: Store homemade white bread in an airtight container or bread bag at room temperature for up to 3-4 days.
• Freezing: For longer storage, wrap cooled loaves tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before slicing.
• Serving Suggestions: This classic white bread is incredibly versatile. It’s perfect for making sandwiches, toast with butter and jam, French toast, or serving alongside savory dishes like Mac and Cheese, Braised Oxtail, or Shepherd’s Pie. It can also be used to make croutons or breadcrumbs.
• Comparison to Other Baked Goods: This recipe produces a classic yeast-leavened bread, distinct from cakes that rely on baking powder/soda or whipped eggs for leavening, such as pound cakes, sponge cakes, chocolate cakes, fruit cakes, or bar cakes. It’s also different from pastries like Mini Cherry Cheese Danishes or Vanilla Custard Puff Pastry Squares, or cookies, or frozen desserts like Homemade Creamy Ice Cream. While banana bread is a “bread,” it’s typically a quick bread that uses chemical leaveners, resulting in a cake-like texture, rather than yeast.