Homemade White Bread

There’s something truly magical about the aroma of freshly baked bread wafting through your kitchen. Homemade white bread is not just a staple; it’s a labor of love that transforms simple ingredients into something comforting and delicious. Whether you’re new to baking or a seasoned pro, this recipe for classic white bread is easy to follow and yields a loaf that’s soft, fluffy, and perfect for sandwiches, toast, or enjoying with a slather of butter.

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Why Make Homemade White Bread?

Store-bought bread may be convenient, but nothing compares to the flavor, texture, and satisfaction of making your own. Homemade bread:

Tastes Better: Fresh ingredients and no preservatives make it tastier.
Saves Money: It’s more economical than buying artisanal bread.
Is Customizable: Adjust the sweetness, add seeds, or make it your own.
Feels Rewarding: The process of kneading and baking is therapeutic.

Pro Tips for the Perfect Loaf

Measure Ingredients Accurately: Use a kitchen scale for the most precise measurements.
Check the Water Temperature: Too hot, and it will kill the yeast; too cold, and the yeast won’t activate. Aim for 110°F (45°C).
Don’t Skip Kneading: Proper kneading develops gluten, giving the bread its structure and chewiness.
Be Patient with Rising: Allow the dough enough time to double in size for the best texture.
Use Bread Flour for Chewier Bread: It has a higher protein content, which enhances the bread’s structure.

Ingredients for Homemade White Bread

This recipe uses pantry staples you likely already have:

4 cups (500g) all-purpose flour (or bread flour)
2 1/4 tsp (1 packet) instant yeast
1 1/2 tsp salt
2 tbsp sugar (adjust for a sweeter bread)
1 cup (240ml) warm water (110°F or 45°C)
1/2 cup (120ml) warm milk (110°F or 45°C)
3 tbsp unsalted butter, softened
1 tbsp butter (for brushing, optional)

Step-by-Step Recipe

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