Description

This White Bread Loaf recipe delivers soft, fluffy, and tender homemade bread using simple pantry ingredients. Perfect for beginners, it offers five easy methods to achieve bakery-quality results with minimal effort. Customize with variations like whole wheat blend, dairy-free options, herbs, sweet bread, or seeded toppings. Enjoy fresh homemade bread that’s perfect for sandwiches, bruschetta, or alongside soups and salads.

Ingredients

Main Ingredients

All-Purpose Flour – 4 cups (approximately 480g)
Active Dry Yeast – 2 1/4 teaspoons (1 packet)
Sugar – 2 tablespoons
Salt – 1 1/2 teaspoons
Milk or Water – 1 1/2 cups warm (approx. 110°F / 43°C)
Butter or Oil – 2 tablespoons, softened

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Instructions

Prepare Your Ingredients: Measure all ingredients accurately and warm your milk or water slightly to about 110°F (43°C) to activate the yeast effectively.
Activate the Yeast: Combine the warm liquid with sugar and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes bubbly and foamy, indicating that the yeast is active.
Mix and Knead the Dough: Add flour, salt, and softened butter or oil into the yeast mixture and stir until combined into a rough dough. Knead vigorously for 8-10 minutes by hand or using a stand mixer with a dough hook until the dough is smooth and elastic.
First Rise: Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1-2 hours until doubled in size.
Shape and Second Rise: Gently punch down the dough to release air, shape it into a loaf, and place it into a greased loaf pan. Cover and let it rise again for 45-60 minutes until nearly doubled.
Bake Your White Bread Loaf: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) confirms doneness.
Cool and Enjoy: Remove the bread from the pan and cool it on a wire rack before slicing to maintain its soft texture.

Notes

Proper Kneading: Knead enough to develop gluten but avoid overworking the dough to prevent toughness.
Warm Environment: Let the dough rise in a warm, draft-free space for the best yeast activation.
Measure Flour Carefully: Use a kitchen scale or gently spoon flour to avoid dense bread.
Don’t Skip Resting: Allow enough rising time to ensure softness and flavor development.
Use Fresh Yeast: Test yeast for activity if unsure, as expired yeast won’t rise properly.
Variations: Substitute half flour with whole wheat for added fiber, use plant-based liquids and oils for dairy-free, or add herbs, extra sugar, and seeds for flavor twists.
Make Ahead: Refrigerate dough after first rise for up to 24 hours, then bring to room temperature before shaping and second rise.
Storage: Store bread at room temperature in an airtight container for up to 3 days or freeze sliced portions wrapped tightly.
Reheating: Warm slices in a 300°F oven for 5-7 minutes or toast to preserve softness.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 120
Sugar: 2 g
Sodium: 180 mg
Fat: 3 g
Saturated Fat: 1.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 10 mg