Homemade White Bread
A classic soft white loaf, kneaded by hand and baked until the crust is golden and the kitchen smells of fresh bread.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •mixing bowl
- •loaf pans
- •oven
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 2 g
- carbs
- 28 g
- protein
- 4 g
- calories
- 150
Instructions
- 1
Dissolve yeast and sugar in warm water and let stand 5 minutes until foamy.
- 2
Mix in flour, salt and oil to form a shaggy dough.
- 3
Knead on a floured surface for 8–10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
- 5
Punch down, divide in two, and shape into loaves in greased loaf pans.
- 6
Cover and let rise 30–40 minutes until puffed above the pan rims.
- 7
Bake at 190°C for 30–35 minutes until deep golden and hollow-sounding when tapped.
Chef's tips
Let the dough rise in a warm spot away from drafts; northern homes can run cool in winter, which slows yeast activity.
Ingredient substitutions
- instant yeast → active dry yeast, proofed first in the warm water
Storage
Store cooled bread in a bag at room temperature for up to 3 days, or freeze sliced.
Reheating
Toast slices or warm a whole loaf wrapped in foil at 150°C for 10 minutes.
Common mistakes to avoid
- •Water too hot kills the yeast
- •Underbaking leaves a dense, gummy centre
Serving suggestions
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