Description
This homemade white bread recipe yields a soft, fluffy loaf with a golden crust, perfect for sandwiches or toast. Using simple ingredients like yeast, flour, and milk, the bread is kneaded, allowed to rise twice, and then baked to perfection.
Ingredients
Scale
Yeast Mixture
- 1 cup warm water (110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
Dough
- 3 cups all-purpose flour (or bread flour)
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter, softened
- ½ cup warm milk
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is proofed and active.
- Mix the Dough: Add the flour, salt, softened butter, and warm milk to the yeast mixture. Stir until all ingredients are well combined to form the dough.
- Knead the Dough: Knead the dough by hand or using a stand mixer for 8 to 10 minutes until the dough is smooth and elastic in texture, which helps develop the gluten.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape & Second Rise: Gently punch down the dough to release air, then shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan and allow it to rise for an additional 30 minutes.
- Bake the Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool & Serve: Remove the bread from the pan and transfer it to a wire rack. Let it cool completely before slicing to maintain the texture and prevent crumbling.
Notes
- Ensure water is warm, not hot, to properly activate the yeast without killing it.
- Kneading develops gluten which is key to the bread’s texture.
- Letting the dough rise properly twice ensures a light, airy loaf.
- Cooling the bread before slicing keeps it from becoming gummy.
- You can substitute bread flour for all-purpose flour for chewier texture.
