White Bread Recipe

White bread sliced and served with butter.

4.98 from 48 votes

White Bread Recipe

Make soft, fluffy homemade white bread with simple ingredients, an easy yeast dough, and a golden crust. This recipe makes two delicious loaves.

Prep Time15

Cook Time30

proofing time2 30

Total Time3 15

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Ingredients

2¼ cups warm water (110–115°F)
2¼ teaspoons rapid rise yeast (1 packet)
3 tablespoons +½ teaspoon sugar, divided
5-6 cups bread flour, divided
1 tablespoon salt
2 tablespoons canola oil

Topping

butter (optional)

Instructions

In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on the surface.
In a large bowl, whisk together 3 cups flour and remaining 3 tablespoons sugar and the salt.
Stir oil into the yeast mixture, then pour into the flour mixture and mix until smooth. Stir in the remaining flour ½ cup at a time to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in a large, greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, 1½ to 2 hours.
Punch the dough down and place it onto a lightly floured surface. Divide the dough in half and shape each piece into a loaf.
Place in two greased 5-x-9-inch loaf pans. Cover and let rise in a warm place until doubled, 1 to 1½ hours.
When ready to bake, preheat the oven to 375°F.
Bake for 25 to 35 minutes, until the loaves are golden brown and the internal temperature reaches 200°F. The bread should also sound hollow when tapped.
Remove the loaves from the pans and transfer them to wire racks to cool. Brush the tops with butter while warm, if desired.

Video

Notes

Recipe Tips.

Measure the flour carefully. Spoon flour into the measuring cup and level it off instead of scooping directly from the bag, which can pack in too much flour.
Check the water temperature. Aim for 110–115°F so the yeast can activate without getting too hot.
Use the dough as your guide. Add flour gradually and stop when the dough is soft and slightly tacky, not stiff or dry.
Let the dough double in size. Rise times depend on the warmth of your kitchen, so look for the change in size rather than relying only on the clock.
Make-ahead tip: Bake the loaves a day ahead and let them cool completely before storing. You can also prepare the dough ahead, but the rise and refrigeration schedule should be tested before giving specific overnight instructions.

Freeze the dough. After the first rise, punch down the dough, shape it into a loaf, and place it on a parchment-lined baking sheet in the freezer until solid. Once frozen, remove from the baking sheet, wrap each loaf tightly with plastic wrap, and store in a freezer-safe Ziploc bag for 3-4 months

When ready to bake, remove the plastic wrap from the frozen loaf and place it in a greased baking pan. Lightly spray one side of a new piece of plastic wrap with cooking spray and place it, sprayed side down, over the pan. Refrigerate overnight to thaw, then move the pan to the counter to finish rising until doubled in size. Once fully risen, remove the plastic wrap and bake as usual.

Store. Once the bread has completely cooled, store it in an airtight container, a plastic bread bag, or wrapped tightly in plastic wrap or foil for 3-4 days. Store at room temperature. Avoid the fridge, as it can cause the bread to go stale faster.

Freeze baked bread. Slice the loaf or freeze it whole. You can either place the bread directly into a freezer-safe Ziploc bag, or wrap it tightly with plastic wrap and then again with aluminum foil before freezing for up to 3 months.

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