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The Perfect Homemade White Bread Recipe

The Perfect Homemade White Bread Recipe

This classic yeast bread produces one soft, golden 9 x 5-inch loaf with a tender crumb and lightly crisp crust. It is ideal for toast, sandwiches, French toast, and serving with butter.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3/4 cups Warm water
  • 2 1/4 teaspoons Active dry yeast
  • 2 tablespoons Granulated sugar
  • 2 tablespoons Vegetable oil or melted butter
  • 1 teaspoon Fine salt
  • 4-5 cups, added gradually All-purpose or bread flour

Method
 

Step-by-Step
  1. Stir the warm water, sugar, and active dry yeast together in a large bowl. Let the mixture stand for 5 to 10 minutes, until it becomes foamy.
  2. Mix in the vegetable oil or melted butter and fine salt. Add about 4 cups of flour gradually, stirring until a soft dough forms.
  3. Add extra flour only 1 tablespoon at a time if the dough is very sticky. Knead by hand for 8 to 10 minutes, or with a dough hook for 5 to 7 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. Punch down the risen dough and shape it into a loaf. Place it in a greased 9 x 5-inch loaf pan, cover it, and let it rise again for 30 to 45 minutes, until slightly above the rim.
  6. Bake at 350°F (175°C) for 30 to 35 minutes. The loaf should be golden brown and sound hollow when tapped, or register about 190 to 200°F (88 to 93°C) internally.
  7. Remove the bread from the pan and cool it on a rack for at least 30 minutes before slicing. Brush the hot loaf with melted butter after baking if you prefer a softer crust and richer flavor.

Notes

Flour quantity varies with humidity and measuring technique, so do not add all 5 cups automatically. A slightly soft, tacky dough generally creates lighter bread than a stiff, over-floured dough. Store cooled bread tightly wrapped at room temperature for several days, or freeze it for longer storage.