Description
This soft and fluffy white bread recipe is foolproof, made from scratch with simple pantry ingredients. Perfect for sandwiches, toast, or enjoying fresh from the oven, this classic loaf is tender, slightly sweet, and far better than store-bought.
Ingredients
- 3½ cups all-purpose flour or bread flour
- 1 cup warm water (about 110°F or 43°C)
- 2¼ tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted (or vegetable oil)
- Optional: 1 cup warm milk instead of water for a richer flavor
Instructions
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In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
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Stir in flour, salt, and melted butter until a rough dough forms.
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Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
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Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled.
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Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan.
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Let rise again for 30–40 minutes, until the dough rises just over the pan edge.
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Preheat the oven to 375°F (190°C).
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Bake for 30–35 minutes until golden and the loaf sounds hollow when tapped.
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Cool on a wire rack for at least 30 minutes before slicing.
Notes
- Use the “windowpane test” to check if your dough is kneaded enough.
- Brushing the loaf with melted butter after baking creates a softer crust.
- Avoid over-flouring the dough—stickiness is okay at first.
