White Bread {So Soft And Easy To Make!} Recipe

I love the simple magic of turning everyday ingredients into Homemade White Bread. Every time I work with this recipe, I feel the excitement of a shared meal, as each slice invites friends and family to gather and appreciate the soft, inviting texture of a creation made with care and tradition.

I recently tried a White Bread recipe that quickly became one of my favs. This recipe is one of those easy white bread recipes that make you feel like a real baker at home.

I mixed 1 cup warm water (around 110° F) with 2 tablespoons granulated sugar and 1 package active dry yeast, then added 2 tablespoons unsalted butter, melted just right, and finally mixed in about 3 cups all-purpose flour with a teaspoon of salt. I love how soft and light it becomes, like fresh from the bakery, and its fluffy texture reminded me of a cloud bread moment.

Whether you’re using a bread machine for that perfect 1.5 Lb bread or kneading it by hand, this homemade white bread is perfect for school lunches, snacks, whatever. It’s a simple, reliable recipe that is sure to become a staple in your kitchen, and trust me, you will be hooked after your first try.

Why I Like this Recipe

I really love this white bread recipe for a bunch of reasons. First, it’s super simple and doesn’t require any fancy techniques. Even when I’m not feeling 100% like a baking expert, I know I can whip up this bread and it always turns out awesome.

Second, I get major satisfaction from making my own bread from scratch. I mean, I know exactly what’s in it and that just makes eating it so much more rewarding.

Third, the bread comes out light and fluffy, kind of like it was made in a bakery. Every time I bite into it, it reminds me of those perfect school lunch days when everything just tasted better.

Lastly, I enjoy watching the dough go through its little transformations from bubbly yeast mixture to a warm, soft loaf. There’s something really fun and kind of magical about the whole process.

Ingredients

• Warm water activates the yeast and helps blend the ingredients into a soft dough.
• Sugar adds slight sweetness and fuels the yeast for a wonderfully fluffy rise.
• Active dry yeast is essential for making the bread airy and light through fermentation.
• Butter contributes richness and tenderness while keeping the loaf soft and moist.
• All-purpose flour provides carbohydrates and gluten that gives structure and chewiness to the bread.
• Salt enhances flavors and regulates yeast action, balancing the overall taste perfectly.

Ingredient Quantities

• 1 cup warm water (around 110° F)
• 2 tablespoons granulated sugar
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 2 tablespoons unsalted butter, melted
• 3 cups all-purpose flour (you might need a bit extra for kneading)
• 1 teaspoon salt

How to Make this

1. In a large bowl, combine 1 cup of warm water (around 110°F), 2 tablespoons of granulated sugar and 1 package of active dry yeast. Stir it a bit and let it sit for about 5-10 minutes until you see it start to bubble.

2. Once the yeast is frothy, mix in 2 tablespoons of melted unsalted butter.

3. Add 3 cups of all-purpose flour and 1 teaspoon of salt to the bowl a little at a time. Stir with a spoon until it starts to come together.

4. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. It should become smooth and elastic. You might need to sprinkle a bit more flour if it sticks.

5. Grease a large bowl with a little oil, place the dough in it, and cover it with a clean towel. Let it rest in a warm place for about 1 hour or until it doubles in size.

6. After the dough has risen, punch it down gently to release the air.

7. Shape the dough into a loaf and put it into a greased loaf pan. Cover it again with a towel and let it rise for another 30 minutes.

8. Preheat your oven to 375°F.

9. Bake the bread for 25-30 minutes. To check if it’s done, tap the top of the loaf lightly and if it sounds hollow, it’s ready.

10. Remove the bread from the pan and let it cool on a wire rack before slicing. Enjoy your soft and airy homemade white bread!

Equipment Needed

1. Large bowl for mixing the ingredients and proofing the yeast
2. Measuring cup and measuring spoons for water, sugar, salt, and butter
3. A spoon or spatula for stirring and combining the dough
4. A lightly floured surface or a dedicated kneading board for kneading the dough
5. A greased loaf pan for shaping and baking the bread
6. A clean towel to cover the dough while it rises
7. An oven preheated to 375°F for baking
8. A wire rack to cool the bread once it’s out of the oven

FAQ

White Bread {So Soft And Easy To Make!} Recipe Substitutions and Variations

• If you don’t have warm water, you can use warm milk instead, it makes the bread a bit richer
• For granulated sugar, you might try using honey or maple syrup but you may need to slightly reduce the liquid
• You can switch active dry yeast for instant yeast, just use about 75% of the amount listed
• If you’re out of unsalted butter, margarine or coconut oil work pretty good as substitutes
• Instead of all-purpose flour, bread flour is a solid choice, or even whole wheat if you’re up for a denser texture

Pro Tips

1. Make sure your water is just the right temperature; if it’s too hot, your yeast might get killed and if its too cold, then it wont froth up properly so check your thermometer if you have one or feel it with your finger carefully.
2. When kneading the dough remember that a little extra flour on the counter is good but don’t overdo it, otherwise your bread might end up all heavy and gummy.
3. Don’t rush the rising process. Let the dough sit until it doubles in size even if it takes a bit longer than expected; its helpful in developing that nice airy texture.
4. After baking, let your bread completely cool on a wire rack before slicing it up. It might be tempting to slice it while its still warm but that might mess up the structure of your loaf.