Homemade White Bread
There’s nothing quite like the aroma of freshly baked Homemade White Bread filling your kitchen. This classic loaf is soft, buttery, and golden, made with just a few pantry staples. Whether you’re new to bread making or a seasoned baker, this simple, foolproof recipe delivers bakery-quality results every time. Perfect for sandwiches, toast, or enjoying warm with butter.
Ingredients
- 4 cups all-purpose or bread flour
- 1 ¼ cups warm water or milk about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp unsalted butter or oil plus more for brushing
- Optional Add-ins:
- 1 tbsp milk powder for a richer loaf
- 1 tbsp honey instead of sugar
- 1 tbsp melted butter for brushing top after baking
Instructions
- Activate the Yeast: Combine warm water (or milk), sugar, and yeast in a bowl. Let it sit for 10 minutes until foamy.
- Make the Dough: Add flour, salt, and butter. Mix until a dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let it rise in a warm spot for 1–2 hours, until doubled in size.
- Shape the Loaf: Punch down dough, shape into a loaf, and place into a greased bread pan.
- Second Rise: Cover and let it rise for another 30–45 minutes, until slightly above the rim.
- Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
- Finish: Brush the top with melted butter for a soft crust. Let cool before slicing.
Notes
- Measure flour accurately too much will make dense bread.
- Use lukewarm water (not hot) to avoid killing the yeast.
- Be patient with rising slow proofing improves texture.
- For softer bread, replace water with milk.