There’s something truly comforting about stepping into a kitchen filled with the rich aroma of freshly baked Homemade White Bread. Whether you’re a budding baker or a seasoned pro, this simple recipe promises a soft and fluffy loaf that’s perfect for sandwiches, toast, or simply slathered with butter while still warm. With just a handful of common ingredients, you’ll be able to create a deliciously golden loaf that’s so much better than anything you can buy in the store. This classic white bread recipe will quickly become your go-to for any occasion, whether you’re entertaining guests or treating your family to something special!

Why You’ll Love This Recipe

This recipe is a fantastic choice because it’s both easy to follow and forgiving, making it a wonderful entry point into the art of bread-making. The simple combination of water, milk, butter, and sugar gives the bread its soft, tender crumb, while the yeast works its magic to create that light and airy texture we all love. The result? A versatile loaf that can be anything from the base for a sandwich to the star of French toast. No need for sophisticated gadgets—just grab a mixing bowl, knead by hand, and find a cozy spot for the dough to rise. You’ll have freshly baked bread in no time!

The Recipe

Ingredients:

• 1 cup warm water (110°F/45°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk (110°F/45°C)
• 1 1/2 teaspoons salt
• 4 1/2 cups all-purpose flour

Step-by-Step Instructions:

1. Activate the yeast:

   In a large mixing bowl, combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This means the yeast is active and ready to work its magic!

2. Mix the wet ingredients:

   Add the melted butter, remaining sugar, warm milk, and salt to the yeast mixture. Stir until all the ingredients are well combined.

3. Add the flour:

   Gradually incorporate 4 cups of flour, one cup at a time. Use a wooden spoon or dough hook to mix until a sticky dough starts to form.

4. Knead the dough:

   Turn the dough out onto a lightly floured surface. Knead it by hand for about 8-10 minutes, adding the remaining 1/2 cup of flour as needed, until the dough feels smooth, elastic, and no longer sticky.

5. First rise:

   Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

6. Shape the dough:

   Once the dough has risen, punch it down gently to release any trapped air bubbles. Turn it out onto a floured surface and shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.

7. Second rise:

   Cover the loaf pan with a towel and allow it to rise for another 30-45 minutes, or until the dough has risen slightly above the edge of the pan.

8. Bake the bread:

   Preheat your oven to 375°F (190°C). Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.

9. Cool and serve:

   Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your homemade white bread!

Serving and Storage Tips

• Serving:

  This delightful bread is best served fresh and warm from the oven. Try it with butter, jam, or honey. It’s also fantastic for sandwiches or transformed into toasty croutons!

• Storage:

  If you have leftovers (though they might not last long), store them in a sealed plastic bag or airtight container at room temperature for up to 3 days. To keep it fresh a bit longer, consider storing it in the refrigerator, where it will last for up to a week.

Helpful Notes

• Be sure the water and milk are warm but not hot. If the liquids are too hot, they can kill the yeast and prevent the dough from rising.
• If you don’t have a thermometer, simply dip your finger in the liquid. It should feel comfortably warm, like bathwater.
• For a softer crust, brush the top of the loaf with melted butter immediately after pulling it from the oven.

FAQs

1. Can I use instant yeast instead of active dry yeast?
Yes, absolutely! You can substitute instant yeast for active dry yeast without needing to activate it. Just mix it directly into the dry ingredients and follow the recipe as directed.

2. Can I make this bread without a loaf pan?
Of course! You can shape the dough into a round loaf and bake it on a parchment-lined baking sheet for a rustic appearance.

3. What if my dough doesn’t rise?
If your dough fails to rise, it’s possible the yeast may be inactive. Ensure your yeast is fresh and that your liquids are at the proper temperature. If the yeast mixture doesn’t froth up in the first step, it’s best to start over with new yeast.

4. Can I add mix-ins like herbs or cheese?
Certainly! Feel free to add any chopped herbs, shredded cheese, or spices like garlic powder to the dough for an extra flavor boost.

5. How do I know when the bread is done baking?
Your bread is ready when the top is beautifully golden brown and sounds hollow when you tap it. For a more precise check, use a thermometer to ensure the internal temperature is around 190-200°F (88-93°C).