White Bread

I love this White Bread—it’s a classic loaf with a soft, pillowy interior and a golden, slightly crisp crust. It’s the kind of bread that’s perfect for sandwiches, toast, or simply enjoying warm with butter.

Why You’ll Love This Recipe

I adore how this bread brings a comforting, homemade quality to everyday meals. It’s made with simple ingredients and transforms into a nourishing loaf that feels humble yet satisfying. Baking it fills my home with the comforting aroma of fresh bread, and every slice tastes even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour

• Active dry yeast or instant yeast

• Warm water (about 110 °F/43 °C)

• Granulated sugar

• Salt

• Softened butter or vegetable oil

Directions

1. I start by proofing the yeast (if using active dry yeast) by combining it with warm water and sugar, letting it sit until foamy (~5–10 minutes).

2. In a mixing bowl, I combine the flour and salt.

3. I add the yeast mixture (or sprinkle instant yeast directly) and softened butter (or oil), stirring until a shaggy dough forms.

4. I knead the dough by hand (about 8–10 minutes) or with a mixer (about 5 minutes) until it becomes smooth and elastic.

5. I shape the dough into a ball, lightly oil the bowl, place the dough inside, and cover it to rise in a warm spot until doubled in size (~1–1½ hours).

6. After the first rise, I gently punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.

7. I cover it for a second rise (~30–45 minutes) until the dough puffs up about 1 inch above the rim.

8. I preheat the oven to 375 °F (190 °C). Before baking, I slash the top of the dough with a sharp knife to allow for expansion.

9. I bake for about 25–30 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.

10. I cool the bread on a wire rack before slicing—otherwise the interior can become gummy.

Servings and Timing

• Servings: 1 loaf, about 12 slices

• Prep Time: 15 minutes

• First Rise: 1–1½ hours

• Second Rise: 30–45 minutes

• Bake Time: 25–30 minutes

• Total Time: Approximately 2½–3 hours (including rises)

Variations

• Honey-sweetened: I replace sugar with honey for a richer taste.

• Milk vs. water: I swap water for milk for a softer, richer crumb.

• Whole wheat blend: I substitute half the flour with whole wheat for a nuttier loaf.

• Seeded topping: I brush with milk or egg wash and sprinkle sesame seeds or oats before baking.

• No-knead method: I mix the dough and let it rest at room temperature for 12–18 hours—no kneading required.

Storage/Reheating

I store cooled bread in a breadbox or wrapped in a clean towel at room temperature for up to 3 days. To refresh the crust, I reheat slices in a 350 °F oven for about 5 minutes. Slices freeze well—just toast right from the freezer when needed.

FAQs

How do I know if the yeast is still active?

I proof it by mixing with warm water and sugar—if it foams within 10 minutes, it’s active and ready to use.

Can I use instant yeast instead of active dry?

Yes—I mix instant yeast directly into the flour without proofing, and I usually reduce the water slightly.

Why does my loaf turn out dense?

Dense texture usually means the dough didn’t rise enough or was under-kneaded. I ensure it doubles in size and feels smooth and elastic before shaping.

Can I bake this without a loaf pan?

Absolutely—I shape the dough into a freeform loaf and bake on a parchment-lined baking sheet. Bake for 25–30 minutes for a round loaf.

What’s the best way to slice it?

I wait until the bread is mostly cooled and use a serrated bread knife with gentle, rocking cuts to maintain shape and avoid crushing.

Conclusion

This White Bread is my go-to loaf—it’s easy, dependable, and comforting. With minimal ingredients and effort, it becomes a warm, fresh loaf that elevates everyday meals from simple sandwiches to soul-warming toast. Homemade never tasted so good.