Here’s a classic recipe for homemade white bread—soft, fluffy, and perfect for sandwiches or toast.
Classic White Bread Recipe
Ingredients
- 4 cups all-purpose flour (plus extra for kneading)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ tsp salt
- 2 tbsp sugar
- 1 ½ cups warm water (110°F / 43°C)
- 2 tbsp unsalted butter, softened
Instructions
- Activate the yeast:
- In a small bowl, mix warm water and sugar.
- Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
- Mix the dough:
- In a large bowl, combine flour and salt.
- Add the yeast mixture and butter. Stir until a rough dough forms.
- Knead the dough:
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- First rise:
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place 1–1.5 hours, until doubled in size.
- Shape the loaf:
- Punch down the dough.
- Shape into a loaf and place in a greased 9×5-inch loaf pan.
- Second rise:
- Cover and let rise 30–45 minutes until the dough reaches the top of the pan.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake 30–35 minutes until golden brown. The bread should sound hollow when tapped.
- Cool:
- Remove from pan and let cool on a wire rack before slicing.
💡 Tips:
- For a softer crust, brush the top with melted butter right after baking.
- You can add 1–2 tbsp milk powder for extra softness.
- Store in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
I can also give a no-knead white bread version that’s easy to make and yields a soft, rustic loaf.
Do you want me to share that version?
