Description

This classic homemade white bread recipe yields two soft and fluffy loaves with a golden crust. Made with simple pantry staples and using traditional kneading and rising techniques, it’s perfect for sandwiches, toast, or enjoying fresh with butter. The recipe walks you through yeast activation, dough preparation, proofing, shaping, and baking steps to achieve bakery-quality bread at home.

Ingredients

Scale

Yeast Mixture

2 1/4 cups warm water
1/2 teaspoon granulated sugar
1 1/4 ounce package active dry yeast

Dough

3 tablespoons granulated sugar
1 tablespoon salt
2 tablespoons canola oil
6 1/4 to 6 3/4 cups bread flour

Topping

1 egg, whisked with 1 tablespoon water (for brushing)

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Instructions

Activate Yeast: In a large bowl, dissolve the active dry yeast and 1/2 teaspoon of sugar in 2 1/4 cups of warm water. Let it sit until bubbles form on the surface, indicating the yeast is active and bubbly.
Mix Dough Ingredients: Whisk together the remaining 3 tablespoons sugar, salt, and 3 cups of bread flour in a separate large bowl. Stir the canola oil into the yeast mixture, then pour the yeast mixture into the flour mixture. Beat everything together until smooth. Gradually stir in the remaining flour, half a cup at a time, until a soft dough forms.
Knead Dough: Turn the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic. This develops the gluten structure necessary for a good bread crumb.
First Rise: Place the kneaded dough in a greased bowl, turning it once so the top is greased. Cover the bowl and let the dough rise in a warm place until it doubles in size, which takes about 1 1/2 to 2 hours.
Shape and Second Rise: Punch down the risen dough to release air. Turn it onto a lightly floured surface and divide it in half. Shape each half into a loaf and place them in two greased 9×5-inch loaf pans. Cover and let rise again until doubled, about 1 to 1 1/2 hours.
Prepare for Baking: Whisk together the egg and water, then brush this egg wash thoroughly over the tops of the loaves to give them a glossy, golden crust when baked.
Bake: Preheat the oven to 375°F (190°C). Bake the loaves in the oven until they are golden brown and cooked through, approximately 30 minutes. Once baked, remove the loaves from the pans and transfer them to wire racks to cool completely.

Notes

Make sure the water is warm but not hot to avoid killing the yeast (around 105-115°F or 40-46°C).
Kneading can also be done with a stand mixer fitted with a dough hook if preferred.
The rising times can vary depending on the temperature and humidity of your kitchen.
Let the bread cool completely to prevent a gummy texture inside when slicing.
Egg wash gives the bread a shiny crust; omit for a matte finish.