Description
This homemade white bread recipe yields a soft, classic sandwich loaf with a tender crumb and golden crust. Perfect for everyday sandwiches or toasting, it uses simple pantry ingredients and an easy-to-follow process for novice and experienced bakers alike.
Ingredients
Scale
Liquid Ingredients
- 1 cup warm water (110°F)
- 2 tablespoons vegetable oil
- Butter for brushing (optional)
Dry Ingredients
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour (plus more as needed)
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water and sugar, then sprinkle yeast on top. Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
- Add Oils and Salt: Stir in the vegetable oil and salt to the yeasty mixture to incorporate flavor and moisture.
- Combine Flour: Gradually add the flour, one cup at a time, mixing with a spoon or your hands until a soft dough forms without being too sticky.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, helping develop gluten for good texture.
- First Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour until it doubles in size.
- Shape Bread: Punch down the risen dough to release air, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
- Second Rise: Cover and let the dough rise again for 30 to 40 minutes, until it rises just above the pan’s rim, ready for baking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Bake: Bake the loaf for 25 to 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Finish: Remove from oven and, if desired, brush the top with melted butter for extra softness and flavor. Cool completely on a wire rack before slicing to ensure best texture.
Notes
- For a softer crust, cover the bread with a clean kitchen towel while cooling to retain moisture.
- This recipe can be doubled to make two loaves; simply double all ingredient quantities and use two loaf pans.
- Bread flour can be substituted for all-purpose flour to produce a chewier, more elastic texture.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
