White Bread
A soft, fluffy homemade white bread recipe made with simple pantry ingredients. Moist crumb, golden crust, and perfect for sandwiches or toast.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour or bread flour 360g
- 2 1/4 tsp active dry yeast 1 standard packet
- 1 cup warm water around 110°F / 43°C
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 2 tbsp unsalted butter softened
- 2 tbsp whole milk warm
Instructions
- Proof the yeast: Combine warm water, sugar, and yeast. Stir and let sit 8-10 minutes until foamy.
- Mix wet ingredients: Add warm milk, softened butter, and salt to the yeast mixture. Stir briefly.
- Add flour: Mix in flour one cup at a time until a shaggy dough forms.
- Knead: Knead on a floured surface for 8-10 minutes until smooth and elastic.
- First rise: Place dough in an oiled bowl, cover, and let rise 1 to 1.5 hours until doubled.
- Shape: Punch dough down, shape into a log, and place in a greased 9x5 loaf pan.
- Second rise: Cover and let rise 45-60 minutes until dough crowns above the pan rim.
- Bake: Bake at 375°F (190°C) for 28-32 minutes until deep golden on top.
- Cool: Remove from pan immediately and cool on a wire rack at least 30 minutes before slicing.
Notes
- If yeast does not foam, it may be expired - start fresh.
- Tent with foil at the 20-minute mark if the top browns too quickly.
- Freeze sliced bread for up to 2 months and toast directly from frozen.