How to Make the Best White Bread from Scratch Recipe

Introduction

Nothing beats the smell of freshly baked white bread filling your kitchen! This recipe guides you through making soft, fluffy homemade bread that’s perfect for sandwiches and toast. Baking from scratch is simpler than you think and incredibly rewarding.

Ingredients

• 2 cups warm water
• 1/4 cup sugar
• 5 cups all-purpose flour
• 2 teaspoons dry yeast
• 2 teaspoons salt
• 3 tablespoons softened butter

Instructions

1. Step 1: In a large mixing bowl, combine warm water and sugar. Stir until the sugar dissolves. Sprinkle yeast over the mixture and let it sit for 5-10 minutes until frothy and bubbly.
2. Step 2: In a separate bowl, mix flour, salt, and softened butter by hand until crumbly. Add the yeast mixture and stir until dough begins to form.
3. Step 3: Knead the dough in the bowl for 8-10 minutes. The dough will be sticky—avoid adding extra flour. If using a stand mixer, knead on medium speed for 5-7 minutes.
4. Step 4: Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm, dark place for 1-2 hours, or until doubled in size. For rapid-rise yeast, this takes about 35 minutes.
5. Step 5: Punch down the dough to release air bubbles. On a floured surface, divide into two equal parts and shape each into a loaf. Place each loaf in a greased loaf pan.
6. Step 6: Let the dough rise again in the pans for 30-45 minutes, until about 1 inch above the pan edges.
7. Step 7: Preheat the oven to 375°F (190°C). Bake the loaves for 25 minutes until golden brown on top.
8. Step 8: Remove bread from pans and cool on a wire rack for at least 30 minutes before slicing. Enjoy fresh with your favorite spreads.

Tips & Variations

• Always use fresh yeast for the best rise and flavor.
• Check water temperature carefully: too hot kills yeast, too cold won’t activate it.
• Resist adding extra flour during kneading to keep bread soft and fluffy.
• Try replacing half the flour with whole wheat for a healthier loaf.
• Add dried herbs like rosemary or thyme for flavorful herb bread.
• Roll dough with cinnamon and sugar for a sweet swirl variation.
• Mix in minced garlic and olive oil for savory garlic bread.

Storage

Store bread in an airtight container or bread bag at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature and reheat in the oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my yeast is still good?

If your yeast mixture doesn’t become frothy and bubbly within 10 minutes of activation, the yeast may be expired or dead. It’s best to start over with fresh yeast.

Can I use rapid-rise yeast instead of regular yeast?

Yes, rapid-rise yeast can be used. It shortens the first rise time to approximately 35 minutes, but the rest of the process remains the same.

How to Make the Best White Bread from Scratch Recipe

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This recipe shows you how to make the best soft and fluffy homemade white bread from scratch using simple ingredients. The bread is perfect for sandwiches and toast, with a golden brown crust and a tender crumb. You’ll learn how to activate yeast, knead dough, let it rise twice, shape the loaves, and bake them to perfection in your oven. This beginner-friendly recipe yields two standard loaves full of fresh, preservative-free flavor.

• Author: reem
• Prep Time: 2 hours 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 2 standard loaves 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups warm water
• 1/4 cup sugar
• 3 tbsp softened butter

Dry Ingredients

• 5 cups all-purpose flour
• 2 tsp dry yeast (ensure fresh)
• 2 tsp salt

Instructions

1. Activate the yeast: In a large mixing bowl, combine 2 cups warm water and 1/4 cup sugar. Stir until sugar dissolves. Sprinkle 2 teaspoons of dry yeast over the surface and let sit for 5–10 minutes until bubbly and frothy, signaling active yeast.
2. Mix the dough: In a separate bowl, combine 5 cups flour, 2 tsp salt, and 3 tbsp softened butter. Use your fingertips to rub the butter into the flour until crumbly. Then add the yeast mixture and stir until dough begins to form.
3. Knead the dough: Knead the dough in the bowl by hand for 8–10 minutes until sticky but smooth. Avoid adding extra flour. Or use a stand mixer with dough hook on medium speed for 5–7 minutes.
4. First rise: Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm, dark place for 1–2 hours until doubled in size (about 35 minutes if using rapid rise yeast).
5. Shape the loaves: Punch down the dough to release air bubbles and divide into two equal portions on a floured surface. Shape each portion into a loaf and place into well-greased loaf pans.
6. Second rise: Let the loaves rise again for 30–45 minutes until dough rises about 1 inch above pan edges.
7. Bake the bread: Preheat oven to 375°F (190°C). Bake the loaves for 25 minutes until golden brown on top.
8. Cool and enjoy: Remove the loaves from pans and cool on a wire rack for at least 30 minutes before slicing and serving. This ensures the best texture.

Notes

• Use fresh yeast for reliable rising. Expired yeast will fail to activate.
• Water temperature should be warm (not hot) to avoid killing yeast.
• Do not add extra flour while kneading to keep bread soft and fluffy.
• For rising, a slightly warm turned-off oven works well to maintain warmth.
• Store bread in airtight container at room temperature up to 4 days or freeze wrapped tightly for up to 3 months.
• Try variations by substituting half the flour with whole wheat, adding herbs, cinnamon swirl, or garlic for flavor twists.

Keywords: homemade white bread, scratch bread recipe, soft white bread, easy bread recipe, fluffy bread, bread for sandwiches, yeast bread