Homemade White Bread - nothing is better than homemade bread and this recipe is both simple to follow and requires only a few common ingredients for an end result that is dangerously yummy!
Developing my Oatmeal Bread recipe inspired me to also create a recipe for white bread and I'm so glad I did! A simple white bread dough recipe is almost like a step up to creating many other awesome bread recipes! Such as cinnamon roll bread, or olive bread, or cheese bread, or Italian Herb bread... Oh, the opportunities are endless!!! 😍
Stay tuned (and be very excited!!!!) for lots of delicious bread recipes coming your way! You may also want to figure out a workout routine, too... just in case, you know! 😜 I know I've had to do that after all these weeks of non-stop, carb-filled quarantine baking! 😬
My Journey of Baking with Yeast
When I first started my baking blog, I was a little reluctant about sharing recipes made with yeast. Just the slightly more complex nature of the recipes involving proofing/rising and such things kind of scared me. I had been baking with yeast myself for years, but the thought of developing a fail-proof recipe for others to make freaked me out.
But, I'm happy to say that in my past (almost 3!) years of testing recipes and baking with yeast, I have come to find that yeast-baking can actually be quite forgiving, therefore, I have come to be more comfortable with sharing my yeast baking recipes!
The First "Recipe" I Developed
I think it's really important when you're trying to improve any skill in life, to look back to where you started to see how far you've come. For instance, when I was probably about 8-10 years old, I somehow got the idea to try to develop my own bread recipe. No idea where it came from, but this was probably the start of my interest in recipe development.
Anyway, my "bread recipe" (if you'd even call it that) was quite terrible. I thought it would be a great idea to use eggs and baking soda (or maybe it was baking powder?), no salt, no yeast, etc. As you can imagine, it was pretty gross. Dense, flavourless, and I don't actually think I mixed it properly, so kinda chunky, too! Disgusting.
Needless to say, I took a step back from creating recipes at that point and learned how to use yeast by following other's tried and true recipes before returning to creating my own!
Here I am today, posting a recipe for delicious homemade white bread that I developed! I am so thankful as I look back to my first try at making up a bread recipe and how much I've learned and improved over the years! It is such an encouragement to keep going!!
If you make this recipe, I invite you to please share an authentic review and starred rating in the comments below, or share on social media using my hashtag: #kneadsomesweets! Thank you for supporting Knead Some Sweets!
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Homemade White Bread
Equipment
- large mixing bowl
- measuring cups & spoons
- silicone spatula
- 2 9x5-inch loaf pans
- non-stick cooking spray
Ingredients
- 5 - 6 cups all-purpose flour
- 1 tablespoon instant yeast (quick-rise) *see recipe notes for substituting active dry yeast
- 2 ½ cups warm water (no hotter than 110℉)
- 2 tablespoons white sugar
- 2 teaspoons salt
- 2 tablespoons canola oil
- 1 tablespoon butter, to brush on the loaves after baking
Instructions
- In a large bowl, stir together 5 cups of flour and the yeast. In another bowl stir together the warm water, sugar, salt, and canola oil. Add to the flour/yeast and stir with a spatula until a loose dough is formed.
- Turn onto a floured counter and knead for about 10 minutes, adding up to 1 more cup of flour to form a smooth, elastic dough. It is okay if the dough is still slightly sticky but it should not be sticking to your hands. Place in a greased bowl and cover with plastic wrap and let rise in a warm place for 1 hour.
- Grease 2 (9x5-inch) loaf pans with nonstick spray or butter. Once the dough has risen, punch down to deflate all air bubbles. Using a sharp knife, cut the dough into 2 equal pieces. Shape each piece of dough into a loaf and place each loaf in each prepared pan. Cover each pan with plastic wrap and then a dry towel and put in a warm place to rise for 45 minutes.
- Preheat the oven to 350℉ right before the loaves are done rising. Bake the risen loaves together on the middle rack of the oven for 30-35 minutes or until golden brown on top and around the bottoms. Brush the loaves with a little melted butter as soon as they come out of the oven to add a glossy look and soften the crust. Let the loaves rest in their pans for 5 minutes before removing and transferring to a wire rack to finish cooling. Let the bread cool for at least 20 minutes before serving. Enjoy!
Notes
Love and Cookies,
Naomi
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Just pulled this out of the oven. My timing is terrible since supper is almost ready—and taco salad is poor competition against hot-out-of-the-oven white bread. 😉 The aroma drew my family, and several slices have disappeared. Another great recipe, Naomi!
Haha, that's so great to hear! Thank you!!
Naomi
This bread tastes so good! I have to make it again and not forget it during the second rise (got some big air bubbles because of that - oops). We used it fresh for sandwiches and then cubed the leftovers into a breakfast casserole - delicious both ways. Can't wait to try it as cinnamon sugar toast next time.
Oh well, I'm sure it was just as delicious! Those are great ideas for eating this bread!
Thank you!
Naomi