homemade white bread

Bread tastes best fresh from your oven and it's easier than you think to make it from scratch!  Follow my detailed instructions with pictures to learn how to make a fluffy, soft loaf in your own kitchen!

Homemade White Bread Recipe

Cups Warm Water

Sugar

Tbs . Active Dry Yeast

Tbs . room temperature Butter

Salt

Flour

In the bowl of a stand mixer, dissolve the yeast and sugar in the warm water.

Mix in the butter, salt, and 3 cups of the flour with a dough hook.

Once well combined, add the last cup of flour 1/4 cup at a time until the dough forms a ball, pulls away from the sides of the bowl and is only slightly sticky to the touch. YOU MAY NOT NEED THE ENTIRE LAST CUP OF FLOUR.

Knead for 3 minutes at medium speed or 5 minutes by hand.

Cover the bowl with a dish cloth and allow dough to rise until doubled. (around 30-ish minutes)

Dump the risen dough out onto a lightly floured surface and shape into a loaf. 

Place in a loaf pan that's been sprayed with non-stick cooking spray.

Cover and let rise until doubled.  (around 30-ish minutes)

Adjust your oven racks so that the bread will bake right in the center of the oven.

Bake the bread at 350 degrees, for 20 minutes, tent with some tin foil and continue to bake another 25 minutes.

Your bread loaf should sound hollow when thumped.

Run a small cube of butter over the top the hot bread loaf if desired and let cool for 10 minutes in the bread pan before turning it out onto a wire rack to cool completely.

This homemade sandwich bread made with just 5 ingredients is exceptionally tender and pillowy! The process is so simple and easy to follow, you will never want to buy sandwich bread at the store again!

Homemade Sandwich Bread (Super Tender!)

bread flour

water

g bread flour

g instant yeast

g sugar

210 ml water (at room temperature)

52 ml oil

g salt

Add the flour and the water to a saucepan. Heat over low-medium heat, constantly whisking, until it reaches a temperature of 150°F (65°C). Note: If you don&#39;t have a thermometer, remove from the heat as soon as the flour mixture has thickened.

Transfer to a small bowl and cover with plastic wrap. Let it sit at room temperature for 2 hours or overnight in the refrigerator.

Tangzhong

Knead: Add the bread flour, instant yeast, and sugar to the bowl of a stand mixer fitted with the dough hook. Add the prepared Tangzhong, water, oil, and salt.

Knead on medium speed for about 5 minutes or until the dough is smooth. Be aware that the dough will be very soft; this is normal. Do not add more flour.

First rise: Lightly grease a glass bowl with oil. Transfer the dough to the bowl and cover it with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour or until it has doubled in volume.

Lightly grease a 1 Pound Pullman Loaf Pan with oil (or line it with parchment paper).

Once the dough has risen, punch it down to release the air inside. On a well-floured surface, shape the ball into a log the size of your loaf pan. Transfer the dough to the prepared loaf pan and close with the lid.

Second rise: Let the dough rise a second time for 45-60 minutes in a warm environment (you can place it in the oven with the light on). Do not try to open the lid.

Bake: Near the end of the rising time, preheat the oven to 355°F (180°C). Bake the loaf for 30 minutes. Remove the pan from the oven and let it cool for 15 minutes before opening the lid.

Transfer the sandwich bread to a cooling rack to cool completely. Store the sandwich bread wrapped for up to 5 days at room temperature or 7 days in the refrigerator.

Bread

Thanks! I will do that now as I am just beginning that portion. This is a great recipe and my go-to sandwich bread.

Recipe is great. I halved the sugar as 50g seemed excessive for one loaf.  Also would suggest listing the water and oil in grams as everything else is listed that way.

OK, this will sound stupid: I'm careful about not over proofing for the second rise, but when I baked it, dough oozed out. Weird. Any suggestions? Once when I let it rise in my oven it also oozed out (before baking). What a mess, but bread turned out fine. Just wondering how to not let this happen. But the bread tastes great!

Just made this today! Fabulous recipe. Tastes delicious, great texture. Question--how about using some whole wheat flour? How can that be accomplished and still turn out a decent loaf?

Thanks a bunch for the recipe! It really did work. My first loaf of this recipe came out tender and moist, the way I had expected it. I had left my Tangzhong in a jar (I had made it in a microwave to save time stirring on a stove) overnight, and it really helped tenderize the bread in this recipe. I used my left-over spelt and oat flour, and melted vegan butter for oil, and it also worked.

I purchased the Pullman loaf pan, tried the recipe, and it was delicious, and really came out perfect and was a hit with my family.  
I’d like to check with you about measurements:    
I weighed everything as suggested, but had trouble measuring the 52 mil of oil, please tell me what you used to measure it.  I think my conversion was 3.5 US tablespoons.  Thank you so much!

I just tried this recipe and it turned out perfect! I wrapped the loaf in cling film, so I will see how long it stays tender. Thank you for sharing Thomas!

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Homemade White Bread Recipe

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Top 2 homemade white bread recipes from across the web

The most viewed homemade white bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade White Bread Recipe

Homemade Sandwich Bread (Super Tend...

The most viewed homemade white bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine