Description

This Homemade White Bread recipe guides you through the comforting process of baking your own soft, golden loaf from scratch. Combining simple pantry staples with basic bread-making techniques, you’ll create a delicious bread perfect for sandwiches, toast, or simply enjoying with butter. The recipe features a two-phase rising process and baking in a loaf pan to achieve a classic texture and crust.

Ingredients

Scale

Yeast Mixture

1 cup warm water (110°F / 43°C)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar

Dough

3 cups all-purpose flour (or bread flour)
1 ½ teaspoons salt
2 tablespoons unsalted butter, softened
½ cup warm milk

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Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready for baking.
Mix the Dough: To the proofed yeast mixture, add the all-purpose flour, salt, softened butter, and warm milk. Stir thoroughly until all the ingredients are combined into a shaggy dough.
Knead the Dough: Transfer the dough onto a floured surface or use a stand mixer with a dough hook. Knead for 8-10 minutes until the dough turns smooth, elastic, and slightly tacky but not sticky.
First Rise: Lightly grease a large bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Shape & Second Rise: Punch down the risen dough to release air bubbles. Shape it into a loaf form and place it into a greased 9×5-inch loaf pan. Cover and let it rise again for 30 minutes until it puffs up.
Bake the Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool & Serve: Remove the bread from the pan and place it on a wire rack. Let it cool completely before slicing to maintain its structure and texture. Enjoy your fresh homemade white bread!

Notes

For a softer crust, brush the top with melted butter immediately after baking.
If you do not have warm milk, whole milk at room temperature works as a substitute.
You can substitute bread flour for all-purpose flour for a chewier texture.
Ensure water and milk are warm but not hot to avoid killing the yeast.
Store the bread at room temperature in an airtight container for up to 3 days or freeze for longer storage.