How to Make Traditional White Bread from Scratch

There’s nothing quite like the aroma of freshly baked bread filling your kitchen. The process of making bread from scratch can be incredibly rewarding, and the end result is often far superior to anything you’ll find at the store. Today, we’re going to walk through the process of making a classic homemade white bread. This recipe is straightforward, requires just a few simple ingredients, and yields a loaf that’s soft, fluffy, and perfect for everything from sandwiches to toast.

Whether you’re an experienced baker or a beginner looking to try your hand at bread-making, this guide will take you step-by-step through the process. By the end, you’ll have a beautiful loaf of homemade white bread that you’ll be proud to serve to your family and friends.

Why Bake Your Own Bread?

In an age where convenience often takes precedence, why bother baking your own bread when you can easily buy a loaf at the store? The answer is simple: homemade bread tastes better, and you have complete control over the ingredients. Plus, there’s a certain satisfaction that comes from pulling a warm, golden loaf out of the oven, knowing you made it yourself.

Baking your own bread also allows you to avoid preservatives and additives often found in store-bought loaves. You can customize your bread to suit your taste, whether you prefer it slightly sweet, with a crispy crust, or soft and tender.

The Ingredients for Success

Before we dive into the recipe, let’s take a quick look at the ingredients you’ll need and what role they play in the bread-making process:

• Hot Water: Activates the yeast and helps to hydrate the flour, beginning the process of gluten development.
• Sugar: Feeds the yeast, allowing it to ferment and produce the carbon dioxide that makes the bread rise. It also adds a touch of sweetness to the loaf.
• Yeast: The key ingredient that causes the bread to rise. We’re using active dry yeast in this recipe, which is easy to work with and reliable.
• Flour: The main structure of the bread. All-purpose flour works perfectly in this recipe, providing the right balance of strength and softness.
• Vegetable Oil: Adds moisture and tenderness to the bread, resulting in a soft crumb.
• Salt: Enhances the flavor of the bread and helps to control the fermentation process, ensuring the bread doesn’t rise too quickly.

How to Make Homemade White Bread

Now that we’ve covered the basics, let’s get started with the recipe. This homemade white bread recipe is designed to be as simple as possible, so even if you’ve never baked bread before, you should be able to follow along with ease.

Ingredients:

• 1 Cup Hot Water
• 2 Tbsp Sugar
• 2 1/2 tsp Yeast (Active Dry Yeast)
• 3 Cups All-Purpose Flour
• 1/4 Cup Vegetable Oil
• 1 1/2 tsp Salt

Instructions:

1. Activate the Yeast:
   • In a large mixing bowl, combine the hot water and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until the mixture becomes frothy. This indicates that the yeast is active and ready to go.
2. Mix the Dough:
   • Add the flour, vegetable oil, and salt to the yeast mixture. Use a wooden spoon or a dough hook attachment on your mixer to combine the ingredients until a rough dough forms.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, until it becomes smooth and elastic. Kneading develops the gluten, which gives the bread its structure and chewiness.
4. First Proof:
   • Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it proof (rise) in a warm, draft-free spot for 45 minutes. The dough should double in size during this time.
5. Shape the Dough:
   • After the first proof, punch down the dough to release the built-up gases. Turn it out onto a lightly floured surface and shape it into a loaf. Place the dough into a greased loaf pan, seam side down.
6. Second Proof:
   • Cover the loaf pan with a towel or plastic wrap and let the dough proof again for another 45 minutes. During this second rise, the dough should rise above the rim of the loaf pan.
7. Bake the Bread:
   • Preheat your oven to 350°F (175°C). Once the dough has finished its second rise, remove the cover and place the loaf in the oven. Bake for 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Serve:
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing. Enjoy your freshly baked homemade white bread!

Tips for Perfect White Bread

Even though this recipe is straightforward, a few tips and tricks can help ensure your bread turns out perfectly every time:

1. Use Fresh Yeast:
   • Yeast is a living organism, and it loses its potency over time. Always check the expiration date on your yeast packet, and if in doubt, proof it in a little warm water with a pinch of sugar before using it in your recipe.
2. Mind the Water Temperature:
   • The water you use should be hot, but not boiling—around 110°F to 115°F (43°C to 46°C) is ideal. If the water is too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
3. Kneading Technique:
   • Kneading helps develop the gluten in the flour, which is what gives bread its structure. If you’re new to kneading, don’t worry—just press the dough down and away from you with the heel of your hand, fold it over, and repeat. The dough is ready when it’s smooth and elastic.
4. Proofing Environment:
   • Bread dough loves warmth and humidity. If your kitchen is cool, you can create a warm proofing environment by placing the covered bowl of dough in a turned-off oven with a pan of hot water on the rack below.
5. Don’t Rush the Rising Process:
   • Patience is key when it comes to proofing your dough. Rushing the process can result in dense bread. Let the dough rise until it has doubled in size, even if it takes a little longer than the recipe suggests.
6. Check for Doneness:
   • When your bread is done, it should be golden brown and sound hollow when you tap the bottom. If you’re unsure, you can use a thermometer—bread is fully baked when it reaches an internal temperature of 190°F (88°C).

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Homemade White Bread

Learn how to bake delicious homemade white bread with this easy recipe. Perfect for beginners, this step-by-step guide will help you create a soft, fluffy loaf that's ideal for sandwiches, toast, and more.

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Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Proofing Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 1 Loaf

Ingredients

• 1 Cup Hot Water
• 2 Tbsp Sugar
• 2 1/2 tsp Active Dry Yeast
• 3 Cups All Purpose Flour
• 1/4 Cup Vegetable Oil
• 1 1/2 tsp Salt

Instructions

• In a large bowl, dissolve sugar in hot water. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy.
• Add flour, vegetable oil, and salt to the yeast mixture. Mix until a rough dough forms.
• Knead the dough on a lightly floured surface for about 3 minutes, until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise for 45 minutes in a warm place.
• Punch down the dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 45 minutes.
• Preheat oven to 350°F (175°C). Bake the loaf for 25 minutes, until golden brown and hollow-sounding when tapped.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.