Description
This homemade bread recipe yields a soft, golden crusted loaf that’s perfect for sandwiches, toast, or enjoying warm with butter and jam. Using simple pantry staples like all-purpose flour, active dry yeast, and sugar, this easy-to-follow bread recipe includes two rising phases to develop a light, airy crumb and rich flavor. With straightforward steps for kneading and baking, it’s a classic American-style white bread ideal for beginner bakers and bread enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour (plus more for kneading)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
Wet Ingredients
- 1 1/2 cups warm water (110°F)
- 2 tablespoons vegetable oil or melted butter
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Combine Ingredients: Stir in the vegetable oil (or melted butter) and salt into the yeast mixture. Gradually add the all-purpose flour, about one cup at a time, stirring until a shaggy dough forms that starts pulling away from the sides of the bowl.
- Knead the Dough: Transfer the dough onto a floured surface and knead by hand for 8 to 10 minutes. Continue until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly grease a large bowl and place the dough inside. Cover it with a damp cloth or plastic wrap, then set it in a warm spot. Allow the dough to rise for 1 to 1 1/2 hours or until it has doubled in size.
- Shape and Second Rise: Punch down the risen dough to release excess air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover again and let it rise for another 30 to 45 minutes until puffy and nearly doubled.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes, or until the top is golden brown and it sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain its soft texture.
Notes
- For extra flavor and a softer crust, brush the top of the bread with melted butter right after baking.
- To make a heartier loaf, substitute half of the all-purpose flour with whole wheat flour.
- This bread is versatile and works great for making sandwiches, toasting, or serving warm with butter and jam.
