🍞 Classic White Bread Recipe
🔧 Equipment:
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Large mixing bowl (or stand mixer with dough hook)
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Loaf pan (8½ x 4½ inches or 9 x 5 inches)
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Kitchen towel or plastic wrap
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Oven
📝 Ingredients:
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3 ½ to 4 cups (420–480g) all-purpose flour or bread flour
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1 cup (240ml) warm water (110°F / 43°C)
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2 tbsp (30g) unsalted butter, softened (or oil)
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2 tbsp (25g) sugar
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1 ½ tsp salt
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2 ¼ tsp (1 packet) active dry yeast or instant yeast
🧑🍳 Step-by-Step Process:
1. Activate the Yeast (skip this if using instant yeast):
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In a bowl, mix warm water, sugar, and yeast.
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Let sit for 5–10 minutes until foamy.
2. Make the Dough:
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In a large bowl, combine 3 ½ cups flour, salt, and butter.
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Add the yeast mixture.
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Mix until a shaggy dough forms.
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Knead by hand (8–10 minutes) or in a stand mixer (5–6 minutes) until the dough is smooth and elastic.
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Add more flour a tablespoon at a time if it’s too sticky.
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3. First Rise (Proofing):
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Place dough in a lightly oiled bowl.
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Cover with a towel or plastic wrap.
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Let rise in a warm place for 1–1.5 hours, or until doubled in size.
4. Shape the Dough:
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Punch down the risen dough.
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Turn it out onto a lightly floured surface.
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Flatten gently, then shape into a log to fit your loaf pan.
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Place the dough seam-side down in the greased loaf pan.
5. Second Rise:
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Cover the loaf and let it rise again for 30–45 minutes, or until doubled in size and the top is just above the edge of the pan.
6. Bake:
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, until the top is golden and the loaf sounds hollow when tapped.
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Internal temp should be ~195–200°F (90–93°C).
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7. Cool:
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Remove from the pan and let cool on a wire rack for at least 30 minutes before slicing.
🧈 Optional Additions:
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Brush the top with butter after baking for a soft crust.
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Add 1 egg to the dough for extra richness (reduce water slightly).
Want a visual step-by-step, printable recipe, or how to make it with milk instead of water?
