Description
Freshly baked easy homemade white bread emerges as a comforting classic in home kitchens. Crisp golden crust and tender interior promise simple pleasure for bread enthusiasts who crave warm, aromatic slices.
Ingredients
Scale
- 3 cups (360 g / 12.7 oz) all-purpose flour
- 1 cup (240 ml / 8 fl oz) warm water
- 2 ¼ tsps (1 packet) active dry yeast
- 2 tbsps unsalted butter (softened)
- 2 tbsps granulated sugar
- 1 tsp salt
Instructions
- Yeast Activation: Blend warm water, yeast, and sugar in a large mixing bowl. Let the mixture rest 5-10 minutes until it becomes frothy and bubbling.
- Dough Formation: Integrate softened butter, salt, and flour into the yeast mixture. Knead thoroughly by hand or with a stand mixer until a smooth, elastic dough emerges with consistent texture.
- First Proofing: Place dough in a greased container, completely covering the surface. Shield with a damp cloth and allow to rise in a warm, undisturbed space for 1-1.5 hours until volume dramatically increases.
- Shaping and Second Rise: Punch down the expanded dough and carefully shape into a loaf. Transfer to a greased 9×5-inch pan, then cover for a secondary rise of 30-45 minutes, enabling the dough to slightly crest above the pan’s edges.
- Baking Preparation: Preheat oven to 375F (190C). Position the prepared loaf in the center rack, ensuring even heat distribution.
- Baking and Cooling: Bake for 25-30 minutes until the bread develops a rich golden-brown exterior and sounds hollow when tapped. Remove from pan and cool on a wire rack for at least 30 minutes before slicing to maintain structural integrity.
Notes
- Check Yeast Freshness: Verify yeast is active by ensuring foamy texture forms within 5-10 minutes; stale yeast prevents proper bread rising.
- Knead with Precision: Develop gluten structure through consistent kneading, creating smooth elastic dough that springs back when pressed; under-kneading results in dense bread.
- Temperature Matters: Use warm water (110-115°F) to activate yeast without killing it; cold water prevents activation, while hot water destroys yeast cells.
- Rise in Warm Spot: Place dough in draft-free, warm area around 80-85°F for optimal fermentation; kitchen counters near appliances or inside slightly warmed oven work perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 410
- Sugar: 7 g
- Sodium: 290 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg