Description
Classic White Bread emerges as a timeless comfort from home kitchens across America. Homemade loaves promise golden crusts and tender crumbs that welcome warm butter and create memories with each delectable slice.
Ingredients
Scale
Primary Ingredients:
- 3 cups (720 ml) bread flour
- 1 cup (240 ml) warm water (115-125°F)
- 2.25 teaspoons active dry yeast
Seasoning Ingredients:
- 1.5 teaspoons salt
- 1 tablespoon sugar
Enriching Ingredients:
- 2 tablespoons softened butter
Instructions
- Vigorously combine all ingredients in a large mixing bowl, stirring continuously for 8-10 minutes until a smooth, elastic dough forms, ensuring all components are thoroughly integrated.
- Transfer the dough to a lightly oiled (15 milliliters or 1 tablespoon) ceramic or glass bowl, covering it with a clean kitchen towel or plastic wrap to create a warm, draft-free environment for proofing.
- Allow the dough to rise in a warm location for 30-40 minutes, or until it expands to approximately double its original volume, gently pressing with fingertips to test readiness.
- Carefully shape the risen dough and gently place it into a prepared 23 centimeters × 13 centimeters (9 × 5 inches) loaf pan, ensuring even distribution and smooth surface.
- Perform a second proofing by letting the dough rest in the pan for an additional 25-35 minutes, watching for noticeable expansion and slight dome formation.
- Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) during the final proofing stage to ensure precise temperature when baking begins.
- Place the loaf pan in the preheated oven, immediately reducing temperature to 175 degrees Celsius (350 degrees Fahrenheit) after 10 minutes of initial high-heat baking.
- Continue baking for an additional 25-35 minutes, monitoring the bread’s surface for a rich golden-brown coloration and checking internal temperature reaches 88-90 degrees Celsius (190-195 degrees Fahrenheit).
- Remove the baked loaf from the oven and immediately transfer to a wire cooling rack, allowing complete cooling for 60-90 minutes before slicing to maintain optimal texture and structure.
Notes
- Yeast needs warm (not hot) liquid to wake up and start working magic in your bread.
- Kneading develops gluten, transforming sticky ingredients into a smooth, stretchy dough that rises beautifully.
- Coating your pan and bowl with a thin layer of oil helps bread release easily after baking.
- Rising time allows flavors to develop and creates those soft, tender air pockets bread lovers crave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 0.5 g
- Sodium: 170 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg