Soft Homemade White Bread Recipe

This homemade white bread recipe makes a soft, fluffy 2-pound loaf that's perfect for sandwiches, morning toast, French toast, or a good old-fashioned grilled cheese. You don't have to be an experienced bread maker to pull this off!

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Prep Time: 5

Cook Time: 3

Cooling: 20

Total Time: 3 25

Course: Bread, Side Dish

Cuisine: American

Keyword: bread, homemade bread, white bread

Servings: slices

Calories: 146kcal

Author: Tamara J.

Ingredients

1⅓ cups Warm water lukewarm, not hot
4 tablespoons Butter unsalted, softened
3 tablespoons Granulated sugar
2 teaspoons Salt
4 cups Bread flour
2¼ teaspoons Instant yeast or bread machine yeast

Instructions

Bread Machine

Be sure to add the ingredients in the order listed! Pour the warm water into the bread machine pan. Then add the softened butter, granulated sugar, and salt.
Spoon the bread flour over the wet ingredients, making sure it covers the liquid. Make a small indentation in the center of the flour and add the instant yeast. Avoid letting the yeast touch the liquid before mixing begins.
Place the pan into the bread machine. Select the Basic White Bread setting, 2-pound loaf size, and light or medium crust.
After 5–10 minutes of kneading, check that the dough has formed a smooth, soft ball. If it's too dry, add water 1 teaspoon at a time. If it's too sticky, add flour 1 tablespoon at a time.
Allow the machine to complete the full mixing, rising, and baking cycle, approximately 3–4 hours depending on your machine.
After your bread is done, carefully remove the bread from the pan and transfer it to a wire rack. Cool for 20-30 minutes before slicing.

Traditional Oven Instructions

In a large mixing bowl, combine the warm water, sugar, and instant yeast. Add the softened butter, salt, and bread flour. Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–12 minutes, until smooth and elastic. The dough should feel soft and slightly tacky.
Place the dough in a lightly greased bowl, cover, and let rise in a warm area for 60–90 minutes, or until doubled in size.
Gently press down the dough to release excess air. Divide evenly into two portions and shape each into a loaf. Place into two greased 8½-by-4½-inch loaf pans.
Cover loosely and let rise for another 30–60 minutes, until the dough is visibly puffy and slightly above the edges of the pans.
Preheat the oven to 350°F. Bake for 25–35 minutes, or until the tops are golden brown and the internal temperature reaches 190–200°F.
Remove from the oven and brush the tops with melted butter, if desired. Cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

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