How to Make the Best White Bread from Scratch

There’s nothing more satisfying than baking your own white bread from scratch. The soft, fluffy texture and comforting aroma make this recipe a family favorite. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create bakery-quality bread right at home.

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Ingredients

This recipe makes two standard loaves of bread. Here’s what you’ll need:

• Warm Water: 2 cups (about 110°F or 43°C)
• Granulated Sugar: ¼ cup
• Active Dry Yeast: 2 teaspoons
• All-Purpose Flour: 5 cups
• Salt: 2 teaspoons
• Unsalted Butter: 3 tablespoons, softened

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Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Stand mixer with dough hook (optional)
• Clean kitchen towel or plastic wrap
• Two medium-sized loaf pans

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Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until frothy. This step ensures the yeast is alive and ready to work.

2. Prepare the Dough

In a separate bowl, combine the flour and salt. Add the softened butter to the flour mixture, rubbing it in with your fingertips until the mixture resembles coarse crumbs. Pour the yeast mixture into the dry ingredients and stir until a sticky dough forms.

3. Knead the Dough

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for 5-7 minutes.

4. First Rise

Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1-2 hours, or until doubled in size.

5. Shape the Loaves

Gently punch down the risen dough to release any air bubbles. Divide the dough into two equal portions. Shape each piece into a loaf by flattening it into a rectangle, rolling it tightly, and tucking the ends under. Place each loaf seam-side down into greased loaf pans.

6. Second Rise

Cover the loaf pans with the towel or plastic wrap and let the dough rise for another 30-45 minutes, or until it has risen about 1 inch above the edge of the pans.

7. Bake the Bread

Preheat your oven to 375°F (190°C). Bake the loaves for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.

8. Cool and Serve

Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy fresh, homemade white bread!

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Tips for Perfect White Bread

• Water Temperature: Use water around 110°F (43°C). Too hot, and it will kill the yeast; too cold, and the yeast won’t activate.
• Kneading: Proper kneading develops gluten, giving the bread its structure and chewiness.
• Rising Environment: A warm, draft-free spot is ideal for rising. An oven with the light on creates the perfect environment.
• Check for Doneness: The bread is done when it reaches an internal temperature of 190°F (88°C).

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Variations

• Whole Wheat Bread: Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
• Herb Bread: Mix in 1-2 tablespoons of dried herbs like rosemary or thyme for an aromatic twist.
• Seeded Bread: Add sunflower, sesame, or flaxseeds to the dough or sprinkle them on top before baking.

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Serving Suggestions

• Sandwiches: Perfect for any sandwich, from classic PB&J to deli-style favorites.
• Toast: Enjoy as morning toast with butter, jam, or avocado.
• French Toast: Slightly stale slices make excellent French toast.

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Storage

• Room Temperature: Store cooled loaves in a bread box or sealed plastic bag for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can replace active dry yeast in equal amounts. Instant yeast does not require proofing and can be added directly to the dry ingredients.

Why is my bread dense instead of fluffy?

Dense bread often results from insufficient kneading, a short rise time, or expired yeast. Be sure to knead thoroughly, allow adequate rising, and check the freshness of your yeast.

Can I make this recipe without a stand mixer?

Absolutely! Kneading by hand works just as well, though it requires a bit more effort. It’s a great way to develop a feel for the dough.

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Conclusion

Making white bread from scratch is a gratifying experience that fills your home with the comforting aroma of freshly baked bread. This recipe delivers soft, fluffy loaves that are versatile and far superior to store-bought bread. Give it a try, and you’ll find yourself baking it again and again.

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