Description

This easy homemade white bread recipe yields a soft, fluffy loaf perfect for sandwiches, toast, or French toast. Made with simple ingredients like all-purpose flour, active dry yeast, sugar, salt, warm water, and vegetable oil or melted butter, this bread is beginner-friendly and requires only basic baking skills. With a delightful golden crust and tender crumb, it’s a versatile staple for any kitchen.

Ingredients

Scale

Dry Ingredients

4 cups all-purpose flour (plus extra for kneading)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 ½ teaspoons salt

Wet Ingredients

1 ½ cups warm water (about 110°F)
2 tablespoons vegetable oil or melted butter

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Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbles form on the surface, indicating the yeast is active.
Mix Dough: Stir in the vegetable oil or melted butter. Gradually add the all-purpose flour and salt, mixing continuously until a soft dough forms and pulls away from the sides of the bowl.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead it for 8 to 10 minutes, working the dough until it feels smooth and elastic. This kneading process develops the gluten, giving the bread its structure.
First Rise: Place the kneaded dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until the dough has doubled in size.
Shape the Loaf: Punch down the risen dough to release air bubbles. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan and let the dough rise again for 30 to 40 minutes. The dough should become puffy and rise about 1 inch above the edge of the pan.
Preheat Oven: While the dough is finishing its rise, preheat your oven to 375°F (190°C).
Bake: Bake the loaf for 30 to 35 minutes. The bread is done when the top is golden brown and it sounds hollow when tapped gently on the bottom.
Cool the Bread: Remove the bread from the oven and let it cool in the pan for 5 to 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

For a softer crust, brush the top of the bread with melted butter immediately after baking.
This bread is perfect for making sandwiches, toast, or French toast.
You can substitute up to 1 cup of whole wheat flour for a heartier texture.