The Best White Bread from Scratch

Description:
This homemade white bread recipe is soft, fluffy, and absolutely irresistible. Made with basic pantry ingredients, it’s the perfect bread for sandwiches, toast, or enjoying with butter. With a golden crust and pillowy texture, this recipe will quickly become your go-to for homemade bread.

Origin:
White bread, one of the most classic and versatile breads, has been a staple in many cultures for centuries. Originating in Europe, it was initially made with refined flour, which gave it a soft and light texture. This recipe draws from traditional methods but simplifies the process, making it easy for anyone to bake this delicious bread at home.

Ingredients Quantity:

1 1/2 cups (360ml) warm water (110°F/43°C)
2 teaspoons active dry yeast
1 tablespoon sugar
3 1/2 cups (440g) all-purpose flour, plus extra for dusting
1 1/2 teaspoons salt
1 tablespoon vegetable oil (or melted butter)
1 tablespoon milk (optional, for added softness)

Ingredients Optional:

1 tablespoon honey (for a touch of sweetness)
1 tablespoon melted butter (for brushing on top of the loaf after baking for a golden finish)
1 tablespoon vital wheat gluten (for extra fluffiness)

Instruction:

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center. Once the yeast mixture is frothy, pour it into the well along with the vegetable oil (and milk, if using).
Stir the mixture with a wooden spoon until it begins to come together into a dough. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the dough is soft but not overly sticky.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook to knead the dough for 5-7 minutes on medium speed.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air bubbles. Transfer the dough to a floured surface and roll it into a rectangle. Starting from one edge, roll it tightly into a loaf shape.
Place the rolled dough into a greased 9×5-inch loaf pan, tucking the edges underneath. Cover the pan with a towel and let it rise for another 30-45 minutes, or until the dough has risen just above the rim of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. If desired, brush the top of the loaf with melted butter for a golden finish.

Tips for Success:

Make sure the water is warm, not hot, when activating the yeast. Water that’s too hot can kill the yeast.
For a fluffier loaf, consider adding a tablespoon of vital wheat gluten to the flour.
Kneading is essential for developing the gluten, so don’t rush it. Knead until the dough feels soft and elastic.
If your kitchen is cold, you can place the dough in an oven with the light on to help it rise faster.
You can also freeze this dough before the second rise. Simply freeze it after shaping, then let it thaw and rise before baking.

Recommendation:
Serving Ideas:

Enjoy this bread fresh from the oven with butter or use it for sandwiches, toast, or French toast.
It pairs perfectly with soups, stews, and salads, making it an excellent addition to any meal.

Make-Ahead Tip:

The bread can be stored at room temperature for 2–3 days. If you have leftovers, slice it and freeze it for up to 3 months. To reheat, simply toast slices directly from the freezer.

Nutrition (per slice, based on 12 slices):