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The Best White Bread from Scratch

The Best White Bread from Scratch

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  • Author: Jake
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: ~2.5 hours (including rise times)
  • Yield: 2 loaves 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic white bread recipe delivers soft, fluffy loaves with a golden crust and a delightful homemade flavor. Perfect for sandwiches, toast, or simply enjoying with butter, this recipe is easy to follow and yields two delicious loaves.

Ingredients

Units Scale
  • 5 1/2 to 6 cups all-purpose flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1/4 cup unsalted butter, melted
  • 2 cups warm water (about 110°F/45°C)
  • Extra melted butter (for brushing loaves)

Instructions

  1. Activate the Yeast:
    In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the Dough:
    In a large mixing bowl, combine 3 cups of flour and salt. Add the yeast mixture and melted butter. Stir until a sticky dough forms.
  3. Knead the Dough:
    Gradually add the remaining flour, 1/2 cup at a time, kneading until the dough is smooth and elastic (about 8-10 minutes by hand or 5 minutes with a stand mixer). The dough should be slightly tacky but not sticky.
  4. First Rise:
    Place the dough in a greased bowl, turning to coat. Cover with a clean towel and let rise in a warm place until doubled in size, about 1-1.5 hours.
  5. Shape the Loaves:
    Punch down the dough and divide it into two equal portions. Shape each into a loaf and place into greased 9×5-inch loaf pans.
  6. Second Rise:
    Cover the pans and let the dough rise again until it reaches about 1 inch above the rim of the pans, about 30-45 minutes.
  7. Bake the Bread:
    Preheat oven to 375°F (190°C). Bake the loaves for 25-30 minutes or until the tops are golden brown and sound hollow when tapped.
  8. Cool and Serve:
    Brush the tops with melted butter for a soft crust. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For a richer flavor, substitute some of the water with milk.
  • Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Make sure your water is warm but not too hot to avoid killing the yeast.

Nutrition

  • Serving Size: 1 slice
  • Calories: 120
  • Sugar: 1g
  • Sodium: 140mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 5mg

Find it online: https://justworthi.com/the-best-white-bread-from-scratch/