White Bread from Scratch

Making white bread from scratch is incredibly satisfying—soft, fluffy inside with a golden crust. I’ll give you a step-by-step, foolproof recipe.

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🍞 Classic White Bread from Scratch

⏱️ Time

• Prep: 15 minutes

• Rising: 1–1.5 hours

• Bake: 25–30 minutes

• Total: ~2 hours

🍽️ Yields

1 loaf (8–9-inch loaf pan)

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🛒 Ingredients

• 3 cups all-purpose flour (plus extra for kneading)

• 1 cup warm water (about 110°F / 43°C)

• 2 tbsp unsalted butter, melted (or softened)

• 2 tbsp granulated sugar

• 1½ tsp salt

• 2¼ tsp active dry yeast (1 packet)

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🔪 Step-by-Step Directions

Step 1: Activate the yeast

1. In a small bowl, combine:

   • Warm water

   • Sugar

   • Yeast

2. Stir gently and let sit 5–10 minutes until foamy.
   👉 If it doesn’t foam, the yeast is dead—start over with fresh yeast.

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Step 2: Make the dough

1. In a large bowl, combine:

   • Flour

   • Salt

2. Add melted butter and yeast mixture.

3. Mix until it forms a sticky dough.

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Step 3: Knead the dough

1. Turn dough onto a floured surface.

2. Knead for 8–10 minutes until smooth and elastic.

   • If too sticky, sprinkle small amounts of flour (don’t add too much).

3. Form into a ball.

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Step 4: First rise

1. Place dough in a lightly greased bowl.

2. Cover with a clean kitchen towel or plastic wrap.

3. Let rise in a warm place for 1 hour, or until doubled in size.

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Step 5: Shape the loaf

1. Punch down dough to release air.

2. Shape into a loaf and place in a greased 8–9 inch loaf pan.

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Step 6: Second rise

1. Cover again and let rise 30–45 minutes, or until it has doubled in the pan.

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Step 7: Bake

1. Preheat oven to 375°F (190°C).

2. Optional: brush top with a little milk or melted butter for a golden crust.

3. Bake 25–30 minutes, until top is golden brown and bread sounds hollow when tapped.

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Step 8: Cool

1. Remove from pan and cool completely on a wire rack.

2. Slice once fully cooled for clean slices.

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💡 Tips for Perfect White Bread

• Water temperature: Too hot kills yeast; too cold slows it. 105–115°F is ideal.

• Kneading: Proper gluten development gives the bread its structure.

• Humidity & warmth: Helps the dough rise faster; cover with a towel.

• Optional flavor twist: Add 1 tsp of honey or replace half the water with milk for richer bread.