Description
This homemade white bread recipe yields a soft, tender loaf with a golden crust, perfect for sandwiches or toast. Using simple ingredients and a straightforward process, this bread is a delicious and rewarding baking project for any level of baker.
Ingredients
Scale
Liquids
- 1 cup warm water (110°F / 43°C)
- ½ cup warm milk
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour (or bread flour)
- 1 ½ teaspoons salt
Other
- 2 tablespoons unsalted butter, softened
Instructions
- Activate yeast: In a small bowl, combine the warm water and yeast along with the sugar. Stir gently and let it sit for about 5 to 10 minutes until frothy and bubbly, indicating the yeast is active.
- Mix dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, and softened butter. Stir until a rough dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes on medium speed.
- First rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
- Shape the loaf: Punch down the risen dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan, smoothing the top.
- Second rise: Cover the loaf pan with a towel and let the dough rise again for 30 to 45 minutes until it has risen about 1 inch above the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Allow to cool on a wire rack before slicing.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- The water and milk should be warm but not hot to properly activate the yeast without killing it.
- If you don’t have unsalted butter, you can use salted butter but reduce added salt slightly.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Store the loaf wrapped in foil or a bread box to keep it fresh for several days.
