This recipe for Classic Homemade White Bread is a testament to the simple pleasure of baking from scratch. There’s something truly special about the aroma of freshly baked bread filling your home. This recipe yields a loaf with a beautifully golden-brown crust and a soft, fluffy, and light-as-a-cloud interior. The process, while requiring some patience for rising, is incredibly rewarding. The dough itself is a joy to work with, becoming smooth and elastic after kneading. This is a foundational recipe that every home baker should have in their repertoire. It’s perfect for sandwiches, toast, or simply torn and enjoyed with a pat of butter. The image shows the two key stages of the process: the satisfying punch-down of the proofed dough and the glorious final result of a perfectly baked loaf, split open to reveal its tender crumb. This recipe is more than just instructions; it’s an experience in creating something delicious and wholesome with your own two hands.
Ingredients:
- Warm Water: 2 cups (about 110°F or 43°C). The temperature is crucial—too hot and it will kill the yeast; too cold and it won’t activate it.
- Active Dry Yeast: 2 1/4 teaspoons (one standard packet). This is the leavening agent that makes the bread rise.
- Granulated Sugar: 2 tablespoons. This serves as food for the yeast, helping it to activate and multiply.
- Salt: 2 teaspoons. Salt is essential for flavor and also helps to control the yeast’s activity, preventing the dough from over-rising.
- Vegetable Oil or Melted Butter: 3 tablespoons. This adds richness and tenderness to the bread’s crumb.
- All-Purpose Flour: 5 to 6 cups. All-purpose flour is ideal for this recipe as it has a good balance of protein, creating a dough that is both pliable and strong enough to hold its shape. You will need a little extra for dusting your work surface.
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently until the sugar and yeast are mostly dissolved. Let the mixture stand for 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly, with a sweet, yeasty smell. If it doesn’t foam, your water might have been too hot or the yeast may be old, and you’ll need to start over with new yeast.
- Mix the Dough: Once the yeast mixture is foamy, stir in the salt and vegetable oil (or melted butter). Gradually add in 3 cups of the all-purpose flour, mixing with a wooden spoon or a dough whisk until a shaggy dough begins to form.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Begin to knead the dough, gradually adding more flour, about 1/2 cup at a time, until the dough is no longer sticky and is smooth and elastic. The total amount of flour needed can vary depending on humidity and other factors, so add it cautiously. Kneading is the most important step for developing the gluten in the flour, which gives the bread its structure and chewy texture. Knead for a solid 8-10 minutes. The dough should feel firm, not sticky, and should bounce back when you gently press it with your finger.
- First Rise (Proofing): Lightly grease a clean, large bowl with vegetable oil. Place the kneaded dough in the bowl, turning it once to coat the entire surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free place to rise for 1 to 1.5 hours, or until the dough has doubled in size. A slightly warm oven (turned off, but warmed by the light) or a microwave (also turned off) is an excellent spot.
- Punch Down and Shape: Once the dough has doubled in size, as shown in the top image, gently punch it down in the center with your fist to release the air. This step, known as degassing, evens out the dough’s temperature and redistributes the yeast. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Tightly roll the dough into a log shape, pinching the seam closed at the bottom. Tuck the ends under to create a neat loaf shape.
- Second Rise (Final Proof): Place the shaped dough, seam-side down, in a lightly greased 9×5-inch loaf pan. Cover the pan with a kitchen towel and let it rise again in a warm place for about 30-45 minutes, or until the dough has risen about 1-2 inches above the rim of the pan. This second rise is crucial for a light, airy texture in the final loaf.
- Preheat and Bake: While the dough is on its second rise, preheat your oven to 375°F (190°C). Once the dough has finished its second rise, place the loaf pan on the center rack of the preheated oven.
- Bake the Loaf: Bake for 30-35 minutes, or until the top is a beautiful golden brown and the internal temperature reaches 200-210°F (93-99°C) on an instant-read thermometer. If the top is browning too quickly, you can tent it with a piece of aluminum foil for the last 10 minutes of baking.
- Cool and Slice: Carefully remove the loaf from the oven. Let it cool in the pan for 5-10 minutes before carefully turning it out onto a wire rack to cool completely. The bread continues to cook and set as it cools. Slicing it while it’s hot can lead to a gummy texture. Once completely cool, as shown in the bottom image, the bread will have a tender, perfect crumb, ready to be sliced and enjoyed.
This recipe for Classic Homemade White Bread is a beautiful blend of art and science, yielding a result that is far superior to any store-bought loaf. Enjoy the process and the delicious reward!