Description
Homemade white bread brings comfort and warmth to kitchen tables across generations. Simple ingredients blend into a golden loaf that fills homes with irresistible aromas you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 4 5 1/2 cups all-purpose flour or bread flour
- 2 cups warm water (105–115 degrees)
Leavening and Sweetening:
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar
Seasoning and Binding:
- 2 teaspoons salt
- 2 tablespoons canola or vegetable oil
Instructions
- Activate the yeast by combining it with lukewarm water and a touch of sweetener, allowing it to bloom and become frothy for about 5-10 minutes.
- Incorporate salt and oil into the yeast mixture, then gradually fold in most of the flour to create a shaggy dough.
- Continue adding flour incrementally, mixing until the dough begins to pull away from the sides of the bowl and forms a cohesive mass.
- Transfer the dough to a clean surface and knead thoroughly, developing gluten by pushing, folding, and turning the dough for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free area until it doubles in volume, approximately 1-1.5 hours.
- Punch down the risen dough to release air bubbles, then divide and shape into two symmetrical loaves.
- Settle the shaped loaves into greased bread pans, cover, and allow for a second rise until the dough crests slightly above the pan edges, about 45-60 minutes.
- Preheat the oven to 350°F and bake the loaves for 30-33 minutes, achieving a golden-brown crust and hollow sound when tapped.
- Remove from oven, immediately transfer to wire cooling racks, and optionally brush the warm crust with melted butter for added richness and shine.
Notes
- Activate dry yeast in precisely warm water between 100-110°F to ensure proper fermentation without killing the microorganisms.
- Use bread flour for higher protein content, creating better gluten development and a more structured, chewy texture.
- Allow sufficient resting time during rises to develop deep, complex flavor profiles and improve bread’s overall texture.
- Consider replacing some all-purpose flour with whole wheat or rye flour for added nutritional value and nutty undertones.
- Prep Time: 20-25 minutes
- Cook Time: 30-33 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg