Imagine filling your home with the most irresistible aroma of freshly baked bread - golden, crusty, and perfectly soft on the inside. This classic homemade white bread recipe is about to transform your kitchen into a artisan bakery, with a loaf so delicious, you'll never want store-bought bread again. Whether you're a baking novice or a seasoned home cook, this foolproof recipe will have you creating bakery-quality bread that will make your family and friends marvel at your culinary skills.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- Add olive oil to the yeast mixture and stir gently to combine.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After the first rise, punch down the dough to release air bubbles and shape it into a loaf.
- Transfer the shaped dough to a greased 9x5 inch loaf pan, cover, and let rise again for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Make a few shallow diagonal slashes across the top of the loaf with a sharp knife to allow for expansion.
- Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading is Key: Don't rush the kneading process. A full 8-10 minutes of hand kneading develops the gluten, giving your bread that perfect chewy texture and helping it rise beautifully.
- Rise in a Warm Spot: Find a draft-free, warm area in your kitchen for rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Don't Overflour: When kneading, add flour sparingly. A slightly tacky dough is ideal - too much flour can make your bread dense and dry.
- Let it Cool Completely: As tempting as fresh bread is, let it cool entirely on a wire rack. This allows the crumb to set and prevents a gummy texture when slicing.
- Storage Tip: Store your homemade bread in an airtight container or bread box at room temperature for up to 3-4 days, or freeze for longer preservation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 27g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
