Description

Learn how to make fresh homemade white bread dough from scratch with this simple and easy recipe. Perfectly soft and fluffy, this homemade white bread is great for sandwiches, toast, or enjoying with butter. Perfect for beginners, this recipe will have you baking bakery-quality bread right at home with minimal ingredients and effort.

Ingredients

Scale

Dry Ingredients

3 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 teaspoons salt

Wet Ingredients

1 1/4 cups warm water (110°F/43°C)
2 tablespoons olive oil (or vegetable oil)

Others

Butter or oil for greasing the bowl and loaf pan

Instructions

Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy and bubbly. This confirms the yeast is active.
Mix the Dough: In a large bowl, mix the all-purpose flour and salt together. Make a well in the center, then pour in the yeast mixture and olive oil. Stir with a wooden spoon until the ingredients begin to come together into a sticky dough.
Knead the Dough: Turn the dough onto a lightly floured surface. Knead by folding and pushing the dough with the heel of your hands for about 8-10 minutes until it becomes smooth and elastic. Add a little flour if too sticky or a small amount of water if too dry.
Let the Dough Rise: Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover with a damp towel or plastic wrap and leave in a warm place for 1 to 1.5 hours until the dough doubles in size.
Shape the Dough: Punch down the risen dough gently to release air bubbles. Transfer to a floured surface and shape it into a loaf by rolling into a log shape. Place the shaped dough into a greased loaf pan and pinch seams to seal.
Let the Dough Rise Again: Cover the loaf pan with a towel or plastic wrap. Allow the dough to rise for about 30 minutes or until it rises slightly above the pan’s rim.
Bake the Bread: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes until golden brown and the bread sounds hollow when tapped at the bottom. The internal temperature should reach 190°F (88°C) for a fully baked bread.
Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing to ensure perfect texture.

Notes

Brush the top of the loaf with melted butter immediately after baking for a softer crust.
You can make rolls instead of a loaf by dividing the dough into smaller portions before the second rise.
This dough can be stored in the refrigerator for up to 3 days after the first rise if preparing ahead.
Use warm water (around 110°F/43°C) to activate yeast properly; avoid hot temperatures that kill yeast or cold water that inhibits activity.
Knead the dough fully for the best texture – under-kneading results in dense bread.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/12 of loaf)
Calories: 120
Sugar: 1g
Sodium: 150mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: white bread dough, homemade bread, easy bread recipe, yeast bread, bread for beginners, soft white bread, baking bread at home