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Classic Homemade White Bread Recipe

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★★★★★

4.8 from 112 reviews

This classic white bread recipe produces a soft, fluffy loaf with a golden crust. Perfect for sandwiches or toast, it uses simple ingredients and a straightforward process involving proofing, kneading, and baking to yield delicious homemade bread.

Ingredients

Scale

Liquid Ingredients

  • 1 cup warm water
  • 1/4 cup whole milk

Dry Ingredients

  • 2 1/4 teaspoons active dry yeast (or 1 packet)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour or bread flour

Fats

  • 4 tablespoons unsalted butter (room temperature)

Instructions

  1. Warm the liquids: In a 2-cup glass measuring cup, combine the milk and water and heat in the microwave for 45 seconds on half power. Stir and check the temperature to ensure it reads 110°F (43°C). Adjust temperature by heating or cooling in 10-second increments as needed.
  2. Activate the yeast: Add the yeast and sugar to the warm liquid mixture in a stand mixer bowl. Whisk to combine, cover with a towel, and let it stand for 5 minutes until foamy.
  3. Mix initial dough: Add the butter, salt, and 1 cup of flour to the yeast mixture. Using the paddle attachment on low speed, mix for 30 seconds.
  4. Add remaining flour: Add the second cup of flour and mix for another 30 seconds. Then add the final cup of flour and continue mixing on low speed for 1 minute until a soft, sticky dough forms.
  5. Knead the dough: Switch to the dough hook attachment and knead on low speed for 4 minutes to develop gluten and smooth the dough.
  6. First rise: Lightly grease a large bowl with melted butter, oil, or nonstick spray. Place the dough in the bowl, turning it to coat all sides. Cover with plastic wrap or a towel and let it rise in a warm spot for 1 to 2 hours until doubled in size.
  7. Prepare the loaf pan: Grease a 9×5-inch loaf pan with oil or nonstick spray and set aside.
  8. Shape the dough: Punch the risen dough down to release air. On a lightly floured surface, roll it out into an 8 by 15-inch rectangle using a rolling pin. Roll the dough into an 8-inch log, pinching the seams and ends to seal.
  9. Second rise: Place the dough log into the prepared loaf pan. Cover with plastic wrap or a towel and let it rise for about 1 hour, until the dough rises 1 ½ inches above the pan edge.
  10. Preheat oven: Set the oven to 350°F (175°C) to preheat while the dough completes its second rise.
  11. Bake the bread: Place the loaf in the oven and bake for 30-35 minutes until golden brown. The bread should sound hollow when tapped.
  12. Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely, at least 30 minutes, before slicing and serving.

Notes

  • Make sure the liquid temperature is precisely around 110°F to properly activate the yeast.
  • You can substitute bread flour for all-purpose flour for a chewier texture.
  • For a softer crust, brush the top with melted butter immediately after baking.
  • If you do not have a stand mixer, you can knead the dough by hand for about 8-10 minutes.
  • Ensure your dough rises in a warm, draft-free environment for best results.
  • The bread is best stored wrapped at room temperature and consumed within 3 days, or freeze for longer storage.

Keywords: white bread, homemade bread, easy bread recipe, soft bread, baking bread, classic bread, yeast bread

Find it online: https://reemcook.com/classic-homemade-white-bread-recipe/