Here’s a simple and classic Loaf of Bread recipe — soft on the inside with a golden crust. Great for sandwiches, toast, or enjoying warm with butter. This is a basic white sandwich bread, but I’ll include variations too.
🍞 Classic White Bread Loaf
📏 Yield: 1 standard loaf (9×5-inch pan)
⏲ Total Time: 2.5–3 hours (including rise time)
Hands-on time: 15–20 minutes
⭐ Ingredients
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3 to 3 ¼ cups all-purpose flour (or bread flour)
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1 packet (2 ¼ tsp) active dry yeast
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1 cup warm water (110°F / 43°C)
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2 tbsp sugar
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2 tbsp unsalted butter, softened (or oil)
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1 ½ tsp salt
🔪 Instructions
1. Activate the Yeast:
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In a large bowl or the bowl of a stand mixer, mix warm water and sugar.
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Sprinkle yeast over the top and let sit for 5–10 minutes, until foamy.
2. Make the Dough:
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Add 2 cups of flour, salt, and butter. Mix until combined.
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Add remaining flour gradually until the dough pulls away from the sides of the bowl and is soft but not sticky.
3. Knead:
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Knead by hand for 8–10 minutes (or 5–6 minutes with a stand mixer and dough hook), until the dough is smooth and elastic.
4. First Rise:
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Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Shape & Second Rise:
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Punch down the dough, then shape into a loaf.
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Place into a greased 9×5-inch loaf pan.
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Cover and let rise again for 30–45 minutes, until risen about 1 inch above the rim.
6. Bake:
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
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(Optional) Brush top with melted butter for a softer crust.
7. Cool:
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Remove from pan and let cool on a wire rack before slicing.
🧂 Variations
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Whole Wheat Loaf: Use half or all whole wheat flour (add 1–2 tbsp extra water if using all wheat).
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Honey Oat Bread: Replace sugar with honey and press oats on top before baking.
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Garlic Herb Bread: Add 1 tsp garlic powder + 1–2 tsp dried herbs to the dough.
🧊 Storage
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Store at room temp for 3–4 days (wrapped well).
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Freeze slices or whole loaf for up to 2 months.