Easy Homemade White Bread
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 (aff link) 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.
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Easy Homemade White Bread
Ingredients
- 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
Instructions
- In the large bowl of a stand mixer (aff link), 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 (177 3/7 g) + 2 Tablespoons warm water1 1/8 teaspoons (1 ⅛ teaspoons) instant yeast or active dry yeast1/2 teaspoon (½ 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 (½ Tablespoon) honey1 Tablespoon unsalted butter1/2 teaspoon (½ teaspoon) salt2 1/4 cups (281 ¼ g) 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 (½ Tablespoon) unsalted butter
- Slice, serve and enjoy!
Notes
Nutrition Facts
Nutrition Disclaimer
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.
I’ve made this twice now during quarantine. I like the version usinghoney instead of white sugar, and I add some oats to the top. yum!
Perfect for this afternoon. I just started making my own bread again after years. Been making English Muffin Bread and Parker House rolls for that last month or so but I’m ready to try white bread today (or tomorrow if nap time calls me). I’ll let you know how it turns out.
Please do! And oooo, english muffins… going to add that to my list.
It’s a recipe for English Muffin bread. Sent by a friend, but I’m not sure where she got it.
You may have it already, but if not here it is. I like it coz it’s only 1 rise
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast or 4 ½ teaspoons jar yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm whole milk (120° to 130°)
1/2 cup warm water (120° to 130°)
Cornmeal
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
Beat on high for 3 minutes.
Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8×4-in. loaf pans.
Sprinkle pans with cornmeal. Separate dough into 2 half’s (each should weigh about 615 grams) Put half in each pan, push into shape and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast.