AN EASY HOMEMADE BREAD RECIPE — JUST FIVE INGREDIENTS

Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.

Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!

There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.

Why You’ll Love This Recipe

• This homemade bread recipe is simple to make.
• Incredibly soft and delicious, with just a touch of sweetness, it’s easily the best white bread I’ve ever tasted!
• Really substantial, unlike the sad, flimsy store-bought white bread.
• It’s free of all the sodium and preservatives of store-bought bread, and it’s made with simple ingredients. What’s not to love?
• This recipe provides STEP BY STEP instructions on how to make the perfect loaf of bread.

I guarantee you’ll never want to go back to store-bought white bread after tasting this!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Loaf pan
• Oven

Ingredients

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water (about 110°F)
• 2 tablespoons sugar
• 1 teaspoon salt

Step-by-Step Instructions

1. In a large mixing bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Mix salt and oil into the yeast. Add the flour one cup at a time, mixing with a wooden spoon. Knead dough for 7 minutes. Place in a well-oiled bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350°F (175°C) for 30 minutes, until the top is golden and the bread sounds hollow when tapped.

Tips for Success

• Ensure your water is not too hot, as this can kill the yeast.
• Knead the dough thoroughly to develop the gluten structure for a perfect texture.
• Let your dough rise in a warm, draft-free area for optimal results.

Additional Tips and Variations

• For a richer flavor, substitute some of the water with milk.
• Try adding herbs or seeds to the dough for a different taste profile.

Nutritional Highlights (Per Serving)

• Calories: 150
• Carbohydrates: 30g
• Protein: 4g
• Fat: 1g
• Sodium: 200mg

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. You might want to mix whole wheat with all-purpose flour for a lighter loaf.

How do I store homemade bread?

Wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

Can I freeze this bread?

Absolutely! Wrap in foil and place in a freezer bag. It will keep for up to 3 months.

In conclusion, making homemade bread from scratch is a rewarding endeavor that fills your home with warmth and delicious aromas. I hope you give this recipe a try and enjoy the delightful experience of biting into a slice of fresh, homemade bread. Feel free to share your results and any creative twists you come up with!