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A freshly baked loaf of homemade white bread on a cooling rack.

Homemade White Bread

This recipe yields three loaves of classic homemade white bread, perfect for sandwiches or toast. The process involves activating yeast, kneading the dough, allowing for two rises, and then baking to a golden-brown perfection.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 4.5 cups warm water
  • 3 tablespoons active dry yeast
  • 1 tablespoon granulated sugar
  • 10 cups all-purpose flour
  • 1 tablespoon salt
  • 6 tablespoons vegetable oil

Equipment

  • small bowl
  • large bowl
  • plastic wrap
  • 9x5 inch loaf pans
  • wire rack

Method
 

Preparation
  1. In a small bowl, dissolve yeast and 1 tablespoon of sugar in warm water, then let it proof for 5 minutes until foamy.
  2. In a large bowl, combine the proofed yeast mixture with 6 tablespoons of sugar, salt, and vegetable oil, mixing well.
  3. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
  4. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Baking
  1. Punch down the dough, divide it into three equal portions, and shape each into a loaf.
  2. Place the shaped loaves into greased 9x5 inch loaf pans, cover, and let rise for another 30-45 minutes or until doubled.
  3. Preheat your oven to 375°F (190°C).
  4. Bake the loaves for 30-35 minutes, or until golden brown and cooked through; cool on a wire rack before slicing.

Notes

For best results, ensure your water is between 105-115°F (40-46°C) for activating the yeast. If your kitchen is cool, you can place the dough in a slightly warm (but not hot) oven for rising.