Simple Homemade Classic White Bread

January 15, 2025

There’s nothing like the smell of fresh bread baking, right? This Simple Homemade Classic White Bread is soft, fluffy, and oh-so-comforting. Whether you’re a bread newbie or a seasoned pro, this recipe is foolproof. Let’s turn your kitchen into a bakery—ready to knead some love?

5.0 out of 5 (2 ratings)

Ah, the magic of freshly baked bread—there’s truly nothing like it! The moment that warm, yeasty aroma fills your kitchen, it feels like a comforting hug. Today, we’re diving into the world of Simple Homemade Classic White Bread. This recipe is perfect for everyone, whether you're a total bread novice or have been baking since yeast packets were a nickel (okay, maybe not that long, but you get the idea). This loaf is soft, fluffy, and just begging to be slathered with butter or made into the ultimate sandwich. Let’s get ready to roll up those sleeves and transform your kitchen into a cozy little bakery.

Simple Homemade Classic White Bread Recipe

What makes this bread special? It’s simplicity itself! You don’t need fancy ingredients or equipment—just a handful of pantry staples like flour, water, yeast, sugar, salt, and a bit of butter to give it richness. The real beauty of this recipe is that it takes you back to basics in the best way possible. The kneading process is almost therapeutic, and the rise time gives you an excuse to relax with a cup of tea while the dough does its thing. Oh, and did I mention that golden crust? It’s perfection—the kind of crust that has just the right crunch before giving way to the pillowy inside. Mmmm, I’m getting hungry just thinking about it!

If you’re worried about making bread at home, let me assure you—it’s easier than you think! My number one tip is to let the yeast bloom properly. That means activating it in warm water with a touch of sugar and letting it sit for a few minutes until it's bubbly and frothy like a cappuccino. And keep an eye on your dough—don’t skimp on kneading until it’s smooth and elastic. Pro tip: a stand mixer with a dough hook is your best friend, but doing it by hand gets you bonus points (and a mini arm workout). Lastly, don’t rush the rise. Good things (like fluffy bread) come to those who wait!

When your masterpiece comes out of the oven, resist the temptation to slice it immediately. I know, the wait can feel like an eternity, but letting it cool helps lock in that tender texture. Once cooled, this loaf shines anywhere—toast it with some jam for breakfast, layer it with deli meats and cheese for an epic sandwich, or even turn it into croutons for soup or salad. Feel free to get creative: mix in a handful of shredded cheese or herbs to make it your own. No matter how you enjoy it, this classic white bread is bound to become a household favorite. Happy baking!

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

American

Ingredients

•3 3/4 cups all-purpose flour
•1 1/2 teaspoons salt
•1 packet (2 1/4 teaspoons) active dry yeast
•1 1/4 cups warm water (110°F to 115°F)
•2 tablespoons sugar
•2 tablespoons unsalted butter, softened

Instructions

1
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it stand for about 5-10 minutes until frothy.
2
In a large mixing bowl, combine the flour and salt.
3
Add the yeast mixture and softened butter to the dry ingredients. Stir until the dough starts to come together.
4
Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
5
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6
Punch down the dough, shape it into a loaf, and place it into a greased 9x5-inch loaf pan.
7
Cover it again and let it rise for another 30-45 minutes, or until it has risen slightly above the edge of the pan.
8
Preheat the oven to 375°F (190°C).
9
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
10
Remove the bread from the pan and cool on a wire rack before slicing.

Nutrition Information

Calories

150 calories per slice

Protein

Carbs

28g

Fat

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast as a substitute for active dry yeast. Since instant yeast does not need to be dissolved in water beforehand, you can mix it directly with the dry ingredients. However, reduce the amount slightly to 2 teaspoons, as instant yeast is more potent.

Q: Can I substitute whole wheat flour for all-purpose flour?

A: Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but the texture and flavor will change. Using 100% whole wheat flour will yield a denser loaf. For a lighter bread, substitute only up to 50% whole wheat flour and consider adding an extra tablespoon of water to account for the flour's higher absorption.

Q: Why didn’t my dough rise properly?

A: This could be due to several factors. Ensure your yeast is fresh and not expired. The water temperature should be between 110°F and 115°F; too hot can kill the yeast, and too cold won't activate it. Also, make sure the dough is placed in a warm, draft-free area to rise. If your kitchen is cold, you can place the dough in an oven with the light on or near a warm appliance.

Q: How should I store the bread to keep it fresh?

A: Once the bread has completely cooled, store it in an airtight plastic bag or a bread box at room temperature for up to 3 days. For longer storage, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It will keep in the freezer for up to 3 months.

Q: Why is my bread dense instead of light and fluffy?

A: A dense loaf may result from under-kneading, which prevents gluten from developing properly. Ensure you knead the dough until it is smooth and elastic, about 8-10 minutes. It could also be due to insufficient rising time or using too much flour, so measure carefully and allow the dough to double in size during the first rise.

Q: Can I add flavors or mix-ins to this recipe?

A: Yes, you can customize the bread by adding ingredients like herbs, garlic, shredded cheese, or dried fruit. Add these mix-ins after the dough has come together but before kneading. Be careful not to add too many extras, as it can affect the dough’s structure.

Q: What can I do with leftover bread?

A: Leftover bread is versatile! Use it for sandwiches, toast, or French toast. You can also cube it to make croutons, grind it into breadcrumbs, or use it in bread pudding. To refresh slightly stale bread, wrap it in foil and warm it in a 350°F oven for 10 minutes.

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