Homemade White Bread
There’s something magical about the smell of fresh homemade bread filling the house. This classic white bread recipe is soft, tender, and perfect for sandwiches, toast, or just tearing off a warm piece with butter. Simple ingredients, straightforward steps, and bakery-quality results—right from your own kitchen. Let’s make it together!
Equipment
- 2 9 X 5 X 3 Loaf Pans
Ingredients
- 2 packages (¼ ounce) active dry yeast 1 ½ Tablespoon loose yeast
- 2 cups warm water
- 2 Tablespoons sugar
- 1 Tablespoon salt
- ¼ cup salad oil
- 6 - 6 ½ cups all purpose flour
Instructions
- In a large mixing bowl, dissolve the yeast in warm water (about 110°F).
- Stir in the sugar, salt, oil, and 3 cups of the flour until combined. Gradually mix in enough of the remaining flour until the dough is easy to handle and pulls away from the sides of the bowl.
- Turn the dough out onto a pastry mat or dough board that is lightly floured and knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, turning once to grease the top (or brush the top lightly with oil). Cover and let rise in a warm place until doubled in size, about 45 minutes (test by pressing a finger into the dough—if the indentation remains, it’s ready).
- Punch down the dough to release air, then divide it in half.Shape each half into a loaf and place into the greased 9×5×3-inch loaf pans.
- Brush the tops of the loaves lightly with oil, cover loosely, and let rise again until doubled, about 1 hour.
- Preheat the oven to 400°F. Bake the loaves for about 35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from pans and cool on a wire rack. Enjoy!