Description
A soft and fluffy homemade white bread with a tender crumb and golden crust, perfect for sandwiches, toast, or enjoying fresh with butter.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F / 45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil (for greasing)
Instructions
- Dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
- Add melted butter and salt to the yeast mixture.
- Gradually mix in the flour, one cup at a time, until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Lightly grease a bowl with vegetable oil, place the dough inside, and turn to coat. Cover and let rise in a warm place for 1–1 1/2 hours until doubled in size.
- Punch down the dough gently and shape it into a loaf.
- Place the dough into a greased 9×5-inch loaf pan.
- Cover and let rise again for 30–40 minutes until it rises slightly above the pan edge.
- Preheat oven to 375°F (190°C).
- Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
- Remove from pan and cool on a wire rack before slicing.
Notes
- You can substitute part of the all-purpose flour with whole wheat flour for added flavor.
- Add milk powder for a richer taste and softer texture.
- Brush the top with melted butter after baking for a softer crust.
- Increase sugar and add raisins for a sweeter variation.
- Add herbs like rosemary or garlic powder for a savory twist.
- Store at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
