A soft, fluffy loaf with a golden crust and tender crumb. Perfect for sandwiches, toast, or simply enjoyed warm with butter. This timeless recipe uses simple pantry staples and delivers bakery-quality bread at home.
Explanation
White bread is made from all-purpose or bread flour, yeast, water, and a touch of sugar and fat for softness. The dough is kneaded to develop gluten, allowed to rise, shaped into a loaf, and baked until golden. The result is a versatile bread that’s light, airy, and delicious. Proper kneading and proofing are the secrets to achieving the perfect texture.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 2 hours (including rising) Servings: 1 loaf (about 12 slices)
Ingredients
- 3 ½ cups all-purpose flour (or bread flour for chewier texture)
- 1 cup warm water (110°F / 45°C)
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons butter (softened)
- Extra butter or milk (for brushing top)
Products for Using in Recipe
- Use bread flour for a stronger gluten structure and chewy texture.
- Instant yeast speeds up rising and is easy to use.
- Unsalted butter gives a rich flavor and soft crumb.
- A loaf pan ensures uniform shape and even baking.
Instructions
- Activate yeast: Mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Make dough: In a large bowl, combine flour, salt, and butter. Add yeast mixture and knead until smooth (10 minutes by hand or 5 minutes with mixer).
- First rise: Cover and let dough rise for 1 hour until doubled in size.
- Shape loaf: Punch down dough, shape into a loaf, and place in a greased loaf pan.
- Second rise: Cover and let rise for 30–40 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Finish: Brush top with melted butter or milk for a soft, shiny crust.
- Cool slightly before slicing.