Below is a simple, basic recipe for homemade white bread. This makes one loaf and is beginner-friendly. It uses a standard yeast-based method and requires about 3-4 hours total (including rising time).
Ingredients
- 3 cups (360g) all-purpose flour (plus extra for dusting)
- 1 cup (240ml) warm water (about 110°F/43°C – not too hot, or it will kill the yeast)
- 2 tablespoons granulated sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened (or vegetable oil)
- Optional: A little milk or melted butter for brushing the top
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. If it doesn't foam, your yeast might be inactive – start over with fresh yeast.
- Mix the dough: Add the salt, softened butter, and 2 cups of the flour to the yeast mixture. Stir until combined. Gradually add the remaining 1 cup of flour, mixing until a soft dough forms. If it's too sticky, add a bit more flour (1 tablespoon at a time).
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic. (You can also use a stand mixer with a dough hook for about 5 minutes.)
- First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Shape the loaf: Punch down the dough to release air. Turn it out onto a floured surface, shape it into a rectangle, and roll it up tightly into a log. Place it seam-side down in a greased 9x5-inch loaf pan.
- Second rise: Cover the pan and let the dough rise again for 30-45 minutes, until it has risen about 1 inch above the rim of the pan.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden brown and it sounds hollow when tapped on the bottom. If desired, brush the top with milk or melted butter halfway through for a softer crust.
- Cool: Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Tips
- Store in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
- For variations, you can add herbs or cheese to the dough, but this is the basic version.
- If you're new to bread-making, use a kitchen thermometer to check water temperature and ensure consistent results.
Enjoy your fresh bread! If you have questions or want adjustments (e.g., for a bread machine), let me know.
