Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam. It’s simply heaven.
There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!
Ingredients needed:
Warm water: (105-115 degrees)- to activate the yeast. Active Dry yeast: Instant or rapid rise yeast can be substituted, following my adaption notes in the recipe card. Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread. Salt: to enhance flavor Oil: Vegetable or canola oil, or melted butter could be substituted Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.
Pro Tips:
Do I need a Bread Maker or Stand Mixer?
NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.
How to make Bread:
- Punch the dough down really well to remove air bubbles.
- Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
- Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans. 8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.
Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
Make Ahead And Freezing Instructions:
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves. To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed. To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Variations:
Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together. Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step 8. Raisin Bread – Add 2 cups of raisins to the bread dough in step 3, then follow instructions above for adding cinnamon swirl. Rolls Breadsticks Whole Wheat Bread Artisan Bread Pizza Dough
Uses for Leftover Bread:
Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices, including:
Baked French Toast Casserole Bread Pudding Classic French Toast Bread Crumbs – Allow the bread to dry out completely, then pulse it into crumbs using a food processor or blender. Dried Bread Cubes for Stuffing Overnight Breakfast Casserole
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