Description
Homemade classic white bread brings comfort to kitchen tables with its simple, nostalgic charm. Bakers can craft this delightful loaf using basic ingredients and straightforward techniques, ensuring warm, fresh bread for family meals.
Ingredients
Scale
- 2 ¼ tsps (1 packet) active dry yeast
- 3 cups (360 g) all-purpose flour (or bread flour)
- 1 cup (240 ml) warm water (about 110°F/45°C)
- 2 tbsps granulated sugar
- 2 tbsps unsalted butter (softened) or vegetable oil
- 1 tsp salt
Instructions
- Yeast Activation: Blend warm water, yeast, and sugar in a large mixing bowl. Let the mixture rest until a frothy layer forms, indicating active yeast.
- Dough Formation: Blend softened butter and salt into the yeast mixture. Gradually incorporate flour, kneading until a smooth, elastic dough develops. Work the dough on a floured surface for 8-10 minutes by hand or 5-6 minutes with a stand mixer, developing a robust gluten network.
- First Fermentation: Transfer dough to a lightly oiled bowl, ensuring complete surface coverage. Drape with a damp cloth and place in a warm location. Allow the dough to rise and expand, roughly doubling in volume within 1-1.5 hours.
- Shaping and Second Rise: Gently deflate the risen dough. Mold into a traditional loaf shape and position in a prepared baking pan. Cover and let rise until the dough peaks just above the pan’s rim.
- Baking Preparation: Preheat the oven to 375F (190C). Carefully place the loaf in the heated oven, baking until the surface turns a rich, golden brown and produces a hollow sound when tapped.
- Finishing Touch: Remove the bread from the oven and transfer to a wire rack. Allow complete cooling to distribute internal steam before slicing and enjoying the freshly baked loaf.
Notes
- Optimize Yeast Activation: Use water between 100-110°F to ensure perfect yeast bloom without killing the microorganisms; lukewarm temperature triggers maximum fermentation.
- Knead with Precision: Develop gluten structure by applying consistent, rhythmic stretching movements; proper kneading creates soft, airy bread texture with even crumb distribution.
- Control Rising Environment: Maintain warm, draft-free space around 80-85°F during proofing stages; consistent temperature guarantees uniform dough expansion and optimal fermentation.
- Moisture Management: Cover dough with slightly damp cloth to prevent surface drying and maintain humidity during rising process; prevents crusty exterior formation before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snacks, Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 150
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 4.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg