This recipe for Classic Homemade White Bread is a timeless favorite—soft, fluffy, and golden-crusted, perfect for everything from morning toast to hearty sandwiches. It’s a celebration of simplicity, relying on just a handful of pantry staples and a bit of patience to coax out the perfect rise and texture. The image you provided shows the dough at its peak proofing stage: smooth, pillowy, and ready to transform into a golden loaf.
What makes this bread special isn’t just its versatility, but the satisfaction of crafting something so fundamental from scratch. The process—activating yeast, kneading by hand, watching the dough rise—is meditative and rewarding. And the aroma that fills your kitchen as it bakes? Pure comfort.
Whether you’re a seasoned baker or just starting out, this recipe is approachable and forgiving. It’s designed to yield two loaves, ideal for sharing or freezing. You can also adapt it with whole wheat flour, seeds, or herbs for a personalized twist.
🧂 INGREDIENTS:
- 4 cups all-purpose flour (plus extra for kneading)
- 1 packet (2¼ teaspoons) active dry yeast
- 1½ cups warm water (about 110°F / 45°C)
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil or melted butter
- 1½ teaspoons salt
- Butter (for greasing and optional brushing)
🔪 INSTRUCTIONS:
1. Activate the Yeast
In a small bowl, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until frothy. This step ensures your yeast is alive and ready to leaven the dough.
2. Prepare the Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and oil or melted butter. Stir with a wooden spoon or dough hook until a shaggy dough forms.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. Add flour gradually if needed, but avoid over-flouring—it can make the bread dense.
4. First Proof (Rise)
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size. The image you shared reflects this stage beautifully—well-risen and airy.
5. Shape the Loaves
Punch down the dough to release excess air. Divide it into two equal portions. Shape each into a loaf and place in greased glass baking dishes or loaf pans. Smooth the tops gently.
6. Second Proof
Cover the pans and let the dough rise again for 30–45 minutes until puffy and nearly doubled. This second rise ensures a tender crumb and good oven spring.
7. Bake
Preheat your oven to 375°F (190°C). Bake the loaves for 25–30 minutes until golden brown. The tops should sound hollow when tapped. For precision, check that the internal temperature reaches 190°F (88°C).
8. Cool and Serve
Remove from the oven and let the loaves cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely. For a glossy finish, brush the tops with melted butter while warm.
🍽️ Serving Ideas:
Slice and serve with butter and jam for breakfast, or use for sandwiches, French toast, or croutons. This bread also freezes well—wrap tightly and store for up to 2 months.