Homemade White Bread

1. Activate the Yeast
In a small bowl, combine the warm water, warm milk, and sugar. Stir to dissolve the sugar.
Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until it becomes frothy. This step ensures the yeast is active.
2. Prepare the Dough
In a large mixing bowl, combine the flour and salt.
Add the softened butter and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
Alternatively, use a stand mixer with a dough hook and knead on medium speed for 5-7 minutes.
4. First Rise
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Shape the Loaf
Punch down the risen dough to release air. Turn it out onto a floured surface.
Flatten the dough into a rectangle and roll it tightly into a log. Pinch the seam 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 damp cloth and let the dough rise again for 30-45 minutes, or until it’s about 1 inch above the rim of the pan.
7. Bake the Bread
Preheat your oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and it sounds hollow when tapped.
For a softer crust, brush the top with melted butter as soon as it comes out of the oven.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy plain, toasted, or as part of your favorite sandwich!
Pro Tips for the Perfect Loaf
Measure Ingredients Accurately: Use a kitchen scale for the most precise measurements.
Check the Water Temperature: Too hot, and it will kill the yeast; too cold, and the yeast won’t activate. Aim for 110°F (45°C).
Don’t Skip Kneading: Proper kneading develops gluten, giving the bread its structure and chewiness.
Be Patient with Rising: Allow the dough enough time to double in size for the best texture.
Use Bread Flour for Chewier Bread: It has a higher protein content, which enhances the bread’s structure.
Why You’ll Love This Recipe
Soft and Fluffy: The perfect texture for any use.
No Preservatives: Just fresh, wholesome ingredients.
Versatile: Add herbs, cheese, or seeds for a twist.
Beginner-Friendly: Straightforward steps ensure success, even for first-timers.
Variations to Try
Whole Wheat Bread: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor.
Garlic and Herb Bread: Mix minced garlic and chopped herbs into the dough.
Cheese Bread: Fold shredded cheese into the dough before shaping.
Sweet Bread: Add raisins or cinnamThere’s something truly magical about the aroma of freshly baked bread wafting through your kitchen. Homemade white bread is not just a staple; it’s a labor of love that transforms simple ingredients into something comforting and delicious. Whether you’re new to baking or a seasoned pro, this recipe for classic white bread is easy to follow and yields a loaf that’s soft, fluffy, and perfect for sandwiches, toast, or enjoying with a slather of butter.

Why Make Homemade White Bread?
Store-bought bread may be convenient, but nothing compares to the flavor, texture, and satisfaction of making your own. Homemade bread:

Tastes Better: Fresh ingredients and no preservatives make it tastier.
Saves Money: It’s more economical than buying artisanal bread.
Is Customizable: Adjust the sweetness, add seeds, or make it your own.
Feels Rewarding: The process of kneading and baking is therapeutic.
Pro Tips for the Perfect Loaf
Measure Ingredients Accurately: Use a kitchen scale for the most precise measurements.
Check the Water Temperature: Too hot, and it will kill the yeast; too cold, and the yeast won’t activate. Aim for 110°F (45°C).
Don’t Skip Kneading: Proper kneading develops gluten, giving the bread its structure and chewiness.
Be Patient with Rising: Allow the dough enough time to double in size for the best texture.
Use Bread Flour for Chewier Bread: It has a higher protein content, which enhances the bread’s structure.
Ingredients for Homemade White Bread
This recipe uses pantry staples you likely already have:

4 cups (500g) all-purpose flour (or bread flour)
2 1/4 tsp (1 packet) instant yeast
1 1/2 tsp salt
2 tbsp sugar (adjust for a sweeter bread)
1 cup (240ml) warm water (110°F or 45°C)
1/2 cup (120ml) warm milk (110°F or 45°C)
3 tbsp unsalted butter, softened
1 tbsp butter (for brushing, optional)
Step-by-Step Recipe
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