How To Make The Best White Bread From Scratch Recipe

I recently ventured into a Fresh White Bread Recipe using just a few staples like 3 cups bread flour, a packet of active dry yeast, and softened unsalted butter. My kitchen filled with the promise of a simple, homemade loaf that captured the charm of starting from scratch.

I’ve always been on the lookout for that ideal white bread recipe and finally, I figured out how to make the best white bread from scratch. I started out with 3 cups of bread flour, 1 cup of warm water at about 110°F, 2 1/4 teaspoons of active dry yeast, 2 tablespoons of sugar, 1 1/2 teaspoons of salt and 2 tablespoons of unsalted butter that was soft.

I’ve been making my own bread for a while but this fresh white bread recipe really surprised me as it is simple and perfect for beginners looking to try their hand at making bread. The process took a couple of tries, but each time the simple yeast bread evolved into an easy loaf of bread that truly satisfied me.

If you’ve ever been curious about making fresh bread from scratch in a quick homemade setup then this recipe is definitely worth a try.

Why I Like this Recipe

I love this recipe for so many reasons. First, it’s really easy to follow even when I mess up a bit; the instructions break it down in a way that makes the whole process feel achievable. Second, the way my kitchen fills with that warm, buttery smell when the bread bakes is totally unbeatable—it always makes me feel right at home. Third, the texture of the bread is amazing; even if it doesn’t come out perfectly every time, I still end up with a loaf that is soft on the inside and has a nice crisp crust.

Let me break down the process my way. I start by taking 1 cup of warm water and mixing it with 2 tablespoons of sugar. Once I add 2 1/4 teaspoons of active dry yeast to the water and let it sit for about 5 to 10 minutes, I can see it getting frothy, which makes me feel confident that it’s alive and ready to work its magic. In another bowl, I stir together 3 cups of bread flour with 1 1/2 teaspoons of salt. When the yeast is showing off its bubbles, I mix it in with 2 tablespoons of softened unsalted butter to the flour and salt, and stir until I get a shaggy dough.

After that, I transfer the dough onto a floured surface and knead it for about 6 to 8 minutes until it feels smooth and elastic. I know it might not always be perfect because my hands can get all over the place, but that’s part of the fun. Once kneaded, I put the dough in a greased bowl and cover it with either a towel or some plastic wrap, letting it rise in a warm spot for roughly an hour until it doubles in size. Later, I punch it down to let out the air and shape it into a loaf that goes into a greased loaf pan. I cover it lightly with a towel and let it rise again for 30 to 45 minutes before preheating my oven to 375°F and baking it for about 30 minutes until it turns a lovely golden brown.

Even though it’s not perfect every single time, the process makes me feel creative and the results are always really satisfying.

Ingredients

• Bread flour provides protein essential for gluten, making a firm, chewy structure in your bread.
• Warm water activates yeast and dissolves ingredients, forming the dough’s perfect hydration.
• Active dry yeast helps the dough rise by releasing carbon dioxide and making airy bread.
• Sugar feeds the yeast and adds slight sweetness without overpowering the flavor.
• Salt enhances flavor and controls yeast development during the rise.
• Unsalted butter gives rich flavor and tender texture, making the crumb extra soft.
• Ingredients balance nutrition with protein, carbs, and a touch of sweetness for flavor.
• Remember, careful measurement ensures a perfect, flaky loaf that tastes homey and fresh.
• All ingredients work together for optimum rise and tenderness.

Ingredient Quantities

• • 3 cups bread flour

• • 1 cup warm water (around 110°F)

• • 2 1/4 teaspoons active dry yeast (1 packet)

• • 2 tablespoons sugar

• • 1 1/2 teaspoons salt

• • 2 tablespoons unsalted butter, softened

How to Make this

1. In a large bowl, add the warm water and sugar then sprinkle your yeast over it. Let it sit for about 5-10 minutes until it starts to look frothy.

2. Meanwhile, mix together the bread flour and salt in another bowl.

3. Once the yeast is frothy, add it along with the softened butter to the flour mixture. Stir until a shaggy dough forms.

4. Transfer the dough onto a lightly floured surface and knead it for about 6 to 8 minutes until it becomes smooth and elastic.

5. Place your kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for about 1 hour until it has doubled in size.

6. After the rise, punch down the dough to release the air.

7. Shape the dough into a loaf and place it into a greased loaf pan.

8. Cover the pan lightly with a towel and let it rise again for around 30 to 45 minutes until it puffs up almost double.

9. While the dough is rising, preheat your oven to 375°F.

10. Bake the loaf for about 30 minutes until it turns a nice golden brown. Let it cool a bit before slicing and serving. Enjoy your homemade white bread!

Equipment Needed

1. Large mixing bowl for combining warm water, sugar, and yeast
2. Secondary bowl for mixing bread flour and salt
3. Measuring cups and spoons for accurately measuring ingredients
4. A wooden spoon or spatula to stir the dough ingredients
5. A lightly floured work surface for kneading the dough
6. Greased bowl to let the kneaded dough rise
7. Loaf pan for shaping the dough into a loaf
8. Clean kitchen towel or plastic wrap to cover the dough during rising
9. An oven preheated to the required temperature for baking
10. A bread knife for slicing the cooled bread

FAQ

How To Make The Best White Bread From Scratch Recipe Substitutions and Variations

• If you dont have bread flour, you can use all-purpose flour instead. The texture might be slightly different but it still works.
• If you can’t find active dry yeast, try using instant yeast instead. Use about 25% less than what the recipe calls for to get similar results.
• You can replace sugar with an equal amount of honey or brown sugar. Just note that it might give a slightly different flavor.
• If unsalted butter isn’t on hand, you can use margarine or even vegetable oil. It may subtly change the taste but it will still come out tasty.

Pro Tips

1. Make sure the water is the right temperature cuz if it’s too hot the yeast may get killed and too cold won’t wake it up properly. Always use a thermometer if you can since feeling it by hand isnt always reliable.

2. Don’t rush the kneading process. Even if it seems like it’s working fine right away, really working the dough until it feels smooth and elastic really makes a difference for your final bread texture.

3. Let the dough rise in a nice, warm place. If your kitchen feels chilly or drafty, try moving your dough to a turned-off oven or next to a heater so it can double properly.

4. Try to keep the dough covered nicely during its rest times. Sometimes plastic wrap or a damp towel can stop it from drying out on the surface which could affect how it bakes.