White bread

Making homemade white bread is a satisfying and simple process, and the result is so soft and fluffy! Here’s a classic recipe for a loaf of white bread:

Ingredients:

• 3 1/4 cups all-purpose flour (plus extra for dusting)
• 1 tbsp sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 tsp salt
• 1 cup warm water (about 110°F or 43°C)
• 2 tbsp unsalted butter, softened
• 1 tbsp vegetable oil (or another neutral oil)

Instructions:

1. Activate the yeast:

• In a small bowl, combine the warm water and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the water.
• Let the yeast sit for about 5–10 minutes, until it becomes foamy and bubbly. If it doesn’t foam, your yeast might be expired, and you’ll want to try again with fresh yeast.

2. Mix the dough:

• In a large bowl, whisk together the flour and salt.
• Once the yeast mixture is ready, pour it into the flour mixture along with the softened butter and vegetable oil.
• Stir with a wooden spoon or spatula until the dough begins to come together.

3. Knead the dough:

• Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. If it’s too sticky, sprinkle a little more flour on the surface, but avoid adding too much flour, as it can make the bread dense.
• Alternatively, you can use a stand mixer with a dough hook attachment to knead for about 5–6 minutes on medium speed.

4. First rise:

• Grease a large bowl with a little oil, then place the dough inside and cover it with a clean kitchen towel or plastic wrap.
• Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.

5. Shape the dough:

• Once the dough has risen, punch it down to release the air.
• Shape the dough into a loaf by flattening it into a rectangle and then rolling it up tightly from one end to the other. Pinch the seams and ends to seal.
• Place the dough seam-side down into a greased 9×5-inch loaf pan.

6. Second rise:

• Cover the loaf pan with a towel or plastic wrap and let the dough rise again for 30–45 minutes, or until it has risen just above the edge of the pan.

7. Bake the bread:

• Preheat your oven to 375°F (190°C).
• Once the dough has risen, place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
• If you want a soft crust, you can brush the top of the loaf with a little melted butter after it’s out of the oven.

8. Cool:

• Let the bread cool in the pan for 5 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Tips:

• For an extra soft loaf: Try adding 1 tbsp of milk powder to the dry ingredients for a softer crumb.
• Store properly: Once cooled, store the bread in an airtight bag or container. It should stay fresh for about 3-4 days, or you can freeze it for longer storage.
• Flavor variations: If you like, you can add a tablespoon of honey or a teaspoon of garlic powder for a little extra flavor.

This homemade white bread will be perfect for sandwiches, toast, or just eating with a bit of butter! Let me know how it goes or if you’d like any variations!