There's nothing like the smell of freshly baked bread! This homemade white bread recipe is easy to make and comes out fluffy with a golden brown crust. Add it to your favorite bread recipes so you're always ready for breakfast.
There's something about the smell of freshly baked bread that's instantly comforting. I feel like it's hard to be mad if the scent of bread baking is wafting around the house. I mean, you never see angry people ordering loaves of bread in bakeries.
There's something to be said for good scents leading to good moods, and I feel like we could use more good moods more than ever – ya know? So I highly recommend you start making your own bread to:
a) Make your house smell amazing
b) Lift your spirits
c) Have freshly baked bread which is always better than store bought
Making Homemade White Bread
- First of all, don't be afraid of yeast. It's your friend. It's going to be okay. This recipe uses active yeast, which just means it needs to be dissolved in water before using – and you're going to do all that right in the mixing bowl.
- The amount of yeast matters – you don't want the bread to be too yeast-y. We're using 1 1/8 teaspoons, and if you're using the packets of yeast that means you're going to use half of a packet. Don't know what to do with the rest of the packet? Just double this recipe and make yourself two 8″x4″ loaves or one big 9″x5″ loaf!
- You don't need your grandmother's bread maker machine, but you will need a stand mixer with a dough hook attachment.
- During mixing, once the dough pulls away from the edges of the bowl, you're ready to move to the next step. Don't fall victim to the mindset of “I'll just let it go a little longer, just in case” because you'll end up with a tough, dense loaf – and that's the opposite of what we want here.
- You're going to let it rise twice. Once in an oiled bowl covered by a dish towel of plastic wrap for 45 minutes, and a second time in the greased loaf pan for 1 hour.
Isn't yeast magical?
Yes, it is. When you cover it for its second rise you just want to loosely drape plastic wrap over the top to allow it to pop up over the top of the pan a bit.
Once it comes out of the oven, you're going to have this gorgeously golden loaf that smells like freshly baked heaven.
We're going to make it even more heavenly by coating the top with a little melted butter for a sexy sheen. The result is a perfectly crisp crust that much a satisfying, quiet little crunch sound when you slice into it after it cools.
I live for that sound.
I apologize for ruining all other store bought brand breads for you. But your friends and family will definitely be thanking you if you gift them a loaf or two to enjoy on a Sunday morning.
Oh, also? Toasted homemade bread is infinitely better than store bought. Infinitely.
- ¾ cup + 2 Tablespoons warm water
- 1 ⅛ teaspoons instant yeast or active dry yeast
- ½ teaspoon granulated sugar
- ½ Tablespoon honey, or substitute 1 1/2 teaspoons more granulated sugar
- 1 Tablespoon unsalted butter, room temperature and cubed (can substitute for 1 Tablespoon olive oil)
- ½ teaspoon salt
- 2 ¼ cups all purpose flour
- Olive oil, for coating bowl
- ½ Tablespoon unsalted butter, melted
- In the large bowl of a stand mixer, combine water, yeast and 1/2 teaspoon sugar and give it a quick stir to combine. Let sit for 10 minutes, or until the yeast foams.3/4 cup + 2 Tablespoons warm water1 1/8 teaspoons instant yeast or active dry yeast1/2 teaspoon granulated sugar
- Add remaining sugar (and honey, if using), 1 Tablespoon butter, salt, and 2 cups flour to the bowl. Using the dough hook attachment, mix at low speed until the dough has come together and has a soft consistency. If it's still pretty sticky, add more flour 1 Tablespoon at a time until the desired consistency is achieved. Let continue to mix for 5 more minutes, or until the dough is smooth and pulls away from the sides of the bowl.1/2 Tablespoon honey1 Tablespoon unsalted butter1/2 teaspoon salt2 1/4 cups all purpose flour
- Coat the inside of a separate large bowl with a thin layer of olive oil. Transfer dough to oiled bowl, coat dough with oil, then cover with a clean dishtowel or plastic wrap and place in a warm area for 45 minutes, or until the dough has doubled in size.Olive oil
- Once the dough has risen, gently punch it down and turn out onto a nonstick mat or floured surface. Roll out the dough into a long rectangle with the short side about 8″ wide. Roll the dough up, starting at the short edge. Place seam side down into a greased 8″x4″ loaf pan. Loosely cover with plastic wrap and set in a warm place to rise again, about 1 hour.
- Preheat oven to 375°F and adjust oven rack to lower-middle position. Bake 30 minutes or until golden brown on top and sound hollow when tapped. Brush with melted butter, then carefully remove from pan and transfer to a wire rack to cool completely.1/2 Tablespoon unsalted butter
- Slice, serve and enjoy!
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.