Description
This Easy Homemade White Bread recipe is a classic, no-fuss way to bake a soft, fluffy loaf with just a handful of pantry staples. Perfect for sandwiches, toast, or simply slathering with butter, this bread is beginner-friendly, budget-conscious, and oh-so-satisfying to make. With a tender crumb and a golden crust, it’s sure to become a family favorite.
Ingredients
Scale
- 4 cups all-purpose flour (plus extra for kneading)
- 2 tablespoons sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons vegetable oil or melted butter
Instructions
- In a large mixing bowl, combine 3 cups of flour, sugar, yeast, and salt. Stir until well mixed.
- Add the warm water and oil. Mix with a wooden spoon until the dough begins to form. It will be sticky.
- Gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until it’s smooth and elastic.
- Grease a large bowl and place the dough inside. Cover with a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough to release air bubbles. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
- Cover the pan with a towel and let the dough rise again for 30-45 minutes, or until it’s slightly above the rim of the pan.
- Preheat your oven to 350°F (175°C).
- Bake the bread for 30-35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Be careful not to overheat the water—it should feel warm, not hot, to avoid killing the yeast.
- If you don’t have instant yeast, active dry yeast works too. Dissolve it in the warm water with the sugar for about 5 minutes before adding it to the dry ingredients.
- For a softer crust, brush the top of the loaf with melted butter right after it comes out of the oven.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.