I love this bread recipe for its laid-back vibe and simplicity. The mix of warm water, yeast, and a hint of sugar creates a lively dough that turns into a soft, flavorful loaf. It’s a refreshing reminder of home-cooked comfort and a perfect excuse to spend a chill afternoon baking.

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I love making my own white bread because it turns out soft and fluffy every time. I use 2 1/4 teaspoons of active dry yeast and mix it with 1 cup of warm water (about 110°F) to get it activated properly.

Then I add 2 tablespoons of sugar along with 2 tablespoons of softened unsalted butter, which helps give the bread its tender texture. I also mix in 1 teaspoon of salt and start with 3 cups of bread flour, adding up to an extra half cup if needed so that the dough stays soft.

This bread isn’t just delicious, its nutritional value is decent too; it is a good source of carbohydrates and a little fat from the butter. I like how this recipe teaches you the right balance of ingredients for a light and airy loaf.

It’s a solid choice for beginners who wanna learn whats behind making the perfect homemade white bread. Enjoy baking and eating your creation!

Why I Like this Recipe

I really dig this bread recipe and here are a few reasons why I like it so much:

1. I love how easy it is to follow and tweak to your taste so its always fun experimenting.
2. I like that it gives me a chance to get my hands messy and creative in the kitchen.
3. It makes me feel really accomplished when I see that golden, hollow sound from the loaf.
4. And honestly, nothing beats that fresh bread smell that fills the house when its done baking.

So here’s how I usually make it:

First off, I start by mixing 1 cup of warm water (around 110°F), 2 tablespoons of sugar, and 2 1/4 teaspoons of active dry yeast in a small bowl. I let it sit for about 5 to 10 minutes till I see it foam up a bit, showing that the yeast has come alive.

Next, I grab a large bowl and mix in 2 tablespoons of softened unsalted butter and 1 teaspoon of salt with the yeast mixture. I slowly add about 3 cups of bread flour while stirring. I keep an eye on the dough and if it feels too sticky, I add a little more of the extra 1/2 cup flour until the dough becomes soft and manageable.

After that, I tip the dough onto a floured surface and knead it for 5 to 7 minutes until it gets nice and smooth, although sometimes it stays a bit elastic. Once I’m happy with its texture, I put it into a greased bowl, cover it up with either a towel or plastic wrap, and let it rest in a warm spot for about an hour so it can double in size.

When the dough has risen well, I gently punch it down to kick out any air bubbles. I then shape it into a loaf and put it into a greased 9×5 inch loaf pan. I cover the pan lightly and let the dough rest again for another 30 minutes to get an extra rise.

Meanwhile, I preheat my oven to 375°F. Once the final rise is done, I bake the bread for about 25 to 30 minutes until the top turns a lovely golden color and the loaf sounds hollow when I tap it. Finally, I let it cool before cutting it up.

I know it sounds like a lot of steps, but every part of the process really adds to the satisfaction of enjoying a homemade loaf.

Ingredients

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Active dry yeast is a fungus that releases carbon dioxide to help your dough rise.
Warm water hydrates the yeast and speeds fermentation; its essential for the dough.
Sugar feeds the yeast and adds a touch of sweetness enhancing the overall flavor.
Unsalted butter softens the dough and adds richness, making the bread extra tender.
Salt boosts flavor and regulates yeast activity to keep the dough balanced.
Bread flour is high in protein; it builds gluten for a chewy, well-textured loaf.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (one packet)

1 cup warm water (about 110°F)

2 tablespoons sugar

2 tablespoons unsalted butter, softened

1 teaspoon salt

3 to 3 1/2 cups bread flour (start with 3 cups and add more if needed cuz the dough should be soft)

How to Make this

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1. In a small bowl, mix 1 cup warm water, 2 tablespoons sugar, and 2 1/4 teaspoons active dry yeast. Let it sit for about 5-10 minutes until you see foam forming.

2. In a large bowl, combine the yeast mixture with 2 tablespoons softened unsalted butter and 1 teaspoon salt.

3. Add 3 cups of bread flour gradually while stirring; if the dough feels too sticky, add a little more flour from the remaining 1/2 cup until it’s soft and workable.

4. Turn the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth though a bit elastic.

5. Put the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour until it doubles in size.

6. After the dough has risen, punch it down lightly to get rid of the air bubbles.

7. Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.

8. Cover the pan loosely and let the dough rest for about 30 minutes so it can rise a bit more.

9. Preheat your oven to 375°F while the dough is in its final rise.

10. Bake the bread in the preheated oven for 25-30 minutes until the top turns golden and the loaf sounds hollow when tapped. Allow it to cool before slicing.

Equipment Needed

1. Small mixing bowl – to mix the warm water, sugar, and yeast.
2. Measuring cups and spoons – for accurately measuring water, sugar, yeast, butter, salt, and flour.
3. Large mixing bowl – to combine the yeast mixture with the butter, salt, and flour.
4. Wooden spoon (or spatula) – for stirring the dough together.
5. Clean, floured surface – like a countertop or board, to knead the dough.
6. Dough scraper – helpful for turning and shaping the dough on the surface.
7. Greased 9×5 inch loaf pan – for shaping and baking the loaf.
8. Oven – preheated to 375°F for baking the bread.
9. Towel or plastic wrap – to cover the dough during its rising phases.
10. Cooling rack (or plate) – to let the bread cool after baking before slicing.

FAQ

Q: What temperature should the water be? A: It should be around 110°F. Too hot can kill the yeast and too cold will slow its action.

Q: How do I know when my dough is in the right consistency? A: Start with 3 cups bread flour and add a little more if its too sticky. The dough should be soft and slightly tacky.

Q: How long should the dough rise? A: Let it rise in a warm spot for about 1 to 1.5 hours. It should double in size when its ready.

Q: Can I use a different kind of butter or substitute? A: Yes, you can use salted butter but might need to add a bit less salt to the mix. You can also try margarine if needed.

Q: What if I dont have bread flour? A: While bread flour is best for the structure and texture, you can use all-purpose flour but the bread may not be as soft or chewy.

White Bread {So Soft And Easy To Make!} Recipe Substitutions and Variations

Active dry yeast – If you cant find active dry yeast then you can use instant yeast. Just use about 25% less instant yeast than active dry yeast
Warm water – You can substitute warm water with warmed milk for a richer taste. Make sure it’s close to the same temp (around 110°F) so it wont mess up the yeast
Sugar – If you dont have sugar, try using honey or maple syrup. Use a little less though since they are a bit sweeter
Unsalted butter – Use salted butter instead, but reduce the extra salt by a pinch so your bread doesnt get too salty
Bread flour – In a pinch, you can swap bread flour with all-purpose flour. Your dough might be a wee bit different so add extra flour slowly until the dough feels just right

Pro Tips

1. Make sure your water is really around 110°F before mixing with yeast so it doesn’t kill or slow down the yeast. If it’s too hot itll mess up your dough buildup and your bread might not rise as it should.
2. When you add flour, do it gradually and use your feel to figure out if you need more. Every flour batch can be a bit different, so trust your hands rather than the exact measurements.
3. Don’t rush the kneading process. Even though 5-7 minutes is the suggestion, you might need a little longer to get that smooth, elastic texture, so take your time and enjoy the process.
4. For an even rise and crust, let your dough rest properly both after the first and second rises. A slow, warm rise gives it more flavor and a better structure overall.