Classic White Bread Recipe (Beginner-Friendly)

Classic White Bread Recipe (Beginner-Friendly)

A foolproof recipe for soft, fluffy homemade white bread that’s perfect for sandwiches and toast.

KEY INFO:

• Prep Time: 20 minutes
• Rise Time: 1.5–2 hours
• Bake Time: 35 minutes
• Total Time: 3 hours
• Yield: 1 large loaf (9×5 inch)
• Difficulty: Beginner
• Diet: Vegetarian

EQUIPMENT NEEDED:

• Large mixing bowl
• 9×5 inch loaf pan
• Measuring cups and spoons
• Kitchen thermometer (recommended)
• Clean kitchen towel
• Wooden spoon or rubber spatula

INGREDIENTS:

• 3½ cups (440g) all-purpose flour
• 2¼ tsp (1 packet) active dry yeast
• 1 cup (240ml) warm water (105–110°F)
• 1 cup (240ml) warm milk
• 2 tbsp (30g) butter, melted
• 2 tbsp (25g) sugar
• 1½ tsp salt

METHOD:

1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5–10 minutes until foamy.

2. Add warm milk, melted butter, and salt to the yeast mixture.
3. Gradually stir in flour, one cup at a time, until a shaggy dough forms.
4. Knead dough on floured surface for 8–10 minutes until smooth and elastic.

5. Place in greased bowl, cover with damp towel. Let rise 1 hour or until doubled.
6. Punch down dough, shape into loaf, place in greased pan.

7. Cover and let rise again 30–45 minutes until doubled.
8. Bake at 350°F (175°C) for 35 minutes until golden brown.

CRUCIAL TIPS:

• Water temperature is critical – too hot kills yeast, too cold won’t activate it
• Don’t add too much flour while kneading
• Test for doneness: bread should sound hollow when tapped
• Cool completely before slicing

STORAGE:

• Room temperature: 3–4 days in bread bag
• Freezer: Up to 3 months, wrapped well
• Best reheated: Light toasting

COMMON MISTAKES:

• Using old/dead yeast
• Rushing the rise time
• Adding too much flour
• Cutting into hot bread

VARIATIONS:

• Milk bread: Use all milk instead of water
• Enriched: Add 1 egg to dough
• Whole wheat: Replace up to 50% flour with whole wheat
• Herb: Add 1–2 tbsp dried herbs to dough