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A classic, homemade white bread with a soft, fluffy interior and a beautiful golden crust. Perfect for sandwiches, toast, or enjoying fresh with butter. This simple, rewarding recipe yields a loaf far superior to any store-bought version.
Proof the Yeast
Form the Dough
Knead the Dough
A classic, homemade white bread with a soft, fluffy interior and a beautiful golden crust. Perfect for sandwiches, toast, or enjoying fresh with butter. This simple, rewarding recipe yields a loaf far superior to any store-bought version.
This american recipe takes 195 minutes to prepare and yields 12 servings. At 178.53 calories per serving with 4.53g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
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First Rise
Shape the Loaf and Second Rise
Bake the Bread
Cool and Slice
Add 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients.
Before rolling the dough into a log in Step 5, brush it with melted butter and sprinkle generously with a mixture of cinnamon and sugar.
Replace up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier loaf. You may need to add a little extra water.
Provides carbohydrates, the body's primary fuel source, which is essential for powering your brain, muscles, and daily activities.
By baking your own bread, you control the ingredients. This recipe is free from the artificial preservatives and additives often found in commercially produced bread.
The process of kneading, shaping, and baking bread can be a relaxing and rewarding activity, offering a great way to de-stress and practice mindfulness.
One slice of this homemade white bread (approximately 64g) contains about 160-180 calories, primarily from carbohydrates and a small amount of protein and fat.
Homemade white bread is a source of energy from carbohydrates. Its main health advantage over store-bought versions is the absence of artificial preservatives, dough conditioners, and high-fructose corn syrup. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. Use the same amount of active dry yeast. However, you must activate it in the warm water and sugar mixture for a full 10 minutes until it is very foamy before proceeding. Rise times may also be slightly longer.
There are a few common reasons: your yeast may have been expired or killed by water that was too hot, your kitchen might be too cold, or you may not have kneaded the dough enough to develop the gluten structure.
The most accurate way is to use an instant-read thermometer; the internal temperature should be between 190-200°F (88-93°C). Alternatively, the crust will be a deep golden brown, and the loaf will sound hollow when you tap the bottom.
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