Name: Homemade White Bread
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 2 1/4 cups warm water; 1/4 cup granulated sugar; 1 tablespoon salt; 2 tablespoons unsalted butter, softened; 5 to 6 cups all-purpose flour

This homemade white bread is soft, fluffy, and golden with a tender crumb and a lightly crisp crust. I love using it for sandwiches, toast, or thick warm slices with butter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons active dry yeast

2 1/4 cups warm water

1/4 cup granulated sugar

1 tablespoon salt

2 tablespoons unsalted butter, softened

5 to 6 cups all-purpose flour

Directions

I dissolve the yeast in warm water with a pinch of sugar and let it sit for 5 to 10 minutes until foamy.

I add the remaining sugar, salt, butter, and 3 cups of flour, then mix until combined.

Then I gradually add the remaining flour, one cup at a time, until a soft dough forms.

I knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled.

Next I punch down the dough, divide it into two portions, shape them into loaves, and place them in greased loaf pans.

I cover the pans and let the dough rise again for 30 to 45 minutes, until it rises just above the pan edges.

After that I bake at 375°F (190°C) for 25 to 30 minutes, until golden brown.

I remove the loaves from the oven, brush with butter if desired, and let them cool before slicing.

Servings and Timing

Prep Time:20 minutes

CookingTime: 30 minutes

Total Time: 2 hours 30 minutes

Servings: 16 servings

Calories: 160 kcal per serving

Variations

I sometimes brush the baked loaves with melted butter for a softer crust. I can also replace part of the all-purpose flour with bread flour for a chewier texture. For a slightly sweeter loaf, I add a little extra sugar, and for a savory version, I mix in herbs or garlic powder.

Storage/Reheating

I store the bread in an airtight bag or container at room temperature for up to 3 days. For longer storage, I freeze sliced bread for up to 3 months.

To reheat, I warm slices in the toaster or place a loaf in a low oven until soft and warm again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I usually mix it directly with the dry ingredients and continue with the recipe.

Why did my bread not rise?

My bread may not rise if the yeast is old, the water is too hot, or the dough is kept in a cold spot.

Can I make this bread with bread flour?

Yes, I can use bread flour for a slightly stronger, chewier loaf.

How do I know when the bread is fully baked?

I look for a golden crust, and I check that the loaf sounds hollow when tapped on the bottom.

Can I freeze homemade white bread?

Yes, I freeze it sliced or whole, wrapped tightly, then thaw it at room temperature when needed.

Conclusion

This homemade white bread is a simple, classic recipe I love keeping in my kitchen. It makes soft, fluffy loaves with a golden crust, and it works beautifully for toast, sandwiches, or fresh slices with butter.

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