Of course! There’s nothing quite like the smell and taste of homemade bread. This recipe is for a classic, versatile white loaf that’s soft, slightly chewy, and perfect for sandwiches, toast, or simply slathered with butter.
This is a straight-dough method, meaning you mix all the ingredients at once. It’s simple, reliable, and a fantastic starting point for any beginner.
The Classic White Loaf
This recipe yields one beautiful, standard loaf.
Ingredients:
· Warm Water: 1 ¼ cups (300 ml) – About 105-115°F (40-46°C). It should feel warm to the touch, not hot.
· Active Dry Yeast: 2 ¼ teaspoons (1 standard packet)
· Granulated Sugar: 2 tablespoons – Feeds the yeast and adds a touch of sweetness.
· Bread Flour: 3 ½ – 4 cups (435 – 500g) – Bread flour has a higher protein content than all-purpose, which creates more gluten and a better, chewier rise.
· Salt: 2 teaspoons – Crucial for flavor. Do not skip.
· Neutral Oil: 2 tablespoons (vegetable, canola, or olive oil) – For a tender crumb.
· Unsalted Butter (for topping): 1 tablespoon, melted – For a soft, golden crust.
Equipment:
· Stand mixer with dough hook (highly recommended) or a large mixing bowl and wooden spoon
· Loaf pan (8.5″ x 4.5″ or 9″ x 5″)
· Clean kitchen towel or plastic wrap
· Wire rack (for cooling)
Step-by-Step Instructions
- Proof the Yeast
In the bowl of your stand mixer (or a large bowl), whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and creamy. This proves your yeast is alive and active. If it doesn’t foam, your yeast may be dead, and you should start over.
- Make the Dough
· Add the oil and 3 ½ cups of bread flour to the yeast mixture. Attach the dough hook and mix on low speed until a shaggy dough forms.
· While mixing, gradually add the salt. Let the mixer knead the dough on medium-low speed for 6-8 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic. If it’s very sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until it handles correctly.
· No mixer? Mix with a wooden spoon until it becomes too difficult, then turn it out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.
- First Rise (Bulk Fermentation)
· Shape the dough into a ball. Lightly oil the same bowl you mixed in (no need to wash it). Place the dough ball in the bowl, turning it once to coat it lightly in oil.
· Cover the bowl tightly with plastic wrap or a damp kitchen towel.
· Place it in a warm, draft-free spot to rise until doubled in size, about 1 to 1 ½ hours. (A good test: poke the dough with a floured finger; if the indentation remains, it’s ready).
- Shape the Loaf
· Punch down the dough to release the air. Turn it out onto a lightly floured surface.
· Shape it into a loaf:
- Flatten the dough into a rough rectangle about the length of your loaf pan.
- Fold the long sides inward, like folding a letter.
- Roll it up tightly from one short end, pinching the final seam and the ends closed.
- Place the loaf, seam-side down, into a greased loaf pan.
- Second Rise
· Cover the loaf pan with the towel and let it rise again in a warm place until the dough has crested about 1 inch above the rim of the pan. This takes about 45-60 minutes.
· Meanwhile, preheat your oven to 350°F (175°C).
- Bake
· Once risen, place the loaf pan in the preheated oven.
· Bake for 30-40 minutes. The bread is done when it is deep golden brown on top and sounds hollow when you tap the top.
· Optional: For a softer crust, brush the top with melted butter about halfway through baking.
- Cool (This is IMPORTANT!)
· Immediately remove the loaf from the pan and place it on a wire rack. You must let it cool completely (at least 1-2 hours) before slicing.
· Slicing into a hot loaf will release steam and make the interior gummy. I know it’s hard to wait, but it’s worth it!
Pro-Tips for Success:
· Measure by Weight: For absolute precision, use a kitchen scale. Flour density can vary greatly when measured by volume.
· The Windowpane Test: To know if your dough is kneaded enough, take a small piece and gently stretch it. If you can stretch it thin enough to see light through it without it tearing (a “windowpane”), it’s ready.
· Create a Warm Spot: If your house is cool, create a warm rising environment by placing the bowl of dough in an oven that has been turned off but was warmed by the pilot light or by placing a pan of hot water on the rack below it.
· Storage: Keep homemade bread in a paper bag inside a plastic bag for a day or two to keep the crust from getting soft. For longer storage, slice and freeze it.