The Best White Bread from Scratch

 

INGREDIENTS:

For One Standard Loaf:

• 3 1/2 cups all-purpose flour (plus extra for kneading)
• 1 cup warm water (about 110°F or 43°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil or melted butter

Optional Enhancements:

• 1/4 cup milk (to replace part of the water for a softer crumb)
• 1 egg (for a richer dough, optional)
• 1 tablespoon honey (for added sweetness)
• Butter for brushing the top after baking

INSTRUCTION:

Step 1: Activate the Yeast

In a small bowl or measuring cup, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy. This indicates the yeast is active and ready to ferment the dough.

If the mixture doesn’t foam, the yeast may be expired or the water too hot or cold. Start over with fresh yeast and properly warmed water.

Step 2: Mix the Dough

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and oil. If using milk or egg, add them now. Stir with a wooden spoon or spatula until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Begin kneading by folding the dough over itself and pressing down with the heel of your hand. Rotate and repeat. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

If the dough is too dry, add a teaspoon of water at a time. If too wet, sprinkle with flour gradually.

Step 3: First Rise (Proofing)

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.

To test readiness, gently press a finger into the dough. If the indentation remains, the dough is proofed.

Step 4: Shape the Loaf

Punch down the dough to release excess gas. Turn it out onto a floured surface and knead briefly. Shape into a loaf by flattening into a rectangle, folding the sides inward, and rolling tightly from one end.

Place the shaped dough into a greased loaf pan, seam side down. Cover loosely and let it rise again for 30–45 minutes until it reaches just above the rim of the pan.

For free-form loaves, shape into a round or oval and place on a parchment-lined baking sheet.

Step 5: Bake

Preheat the oven to 375°F (190°C). Once the dough has risen, place it in the oven and bake for 30–35 minutes. The top should be golden brown, and the loaf should sound hollow when tapped on the bottom.

If using a thermometer, the internal temperature should reach 190°F (88°C).

Remove from the oven and brush the top with butter for a soft, glossy finish. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Avoid slicing while hot, as this can compress the crumb and release steam prematurely.

Step 6: Serve

Once cooled, slice with a serrated knife. Serve plain, toasted, or with spreads like butter, jam, or cheese. The bread can be used for sandwiches, French toast, croutons, or breadcrumbs.

Store in a bread box or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.