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Homemade White Bread Recipe

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3.9 from 12 reviews

This Homemade White Bread recipe yields soft, tender, and flavorful bread with a slightly sweet honey touch. Using active dry yeast and simple pantry ingredients, the dough is kneaded to a smooth elasticity and proofed twice for a perfect rise. Baked in loaf pans to a golden crust, this bread is ideal for sandwiches or to accompany any meal, with options for making one large loaf or two smaller ones.

Ingredients

Proofing Yeast

  • 7 g active dry yeast (2 ¼ tsp)
  • 240 mL lukewarm water
  • 11 g honey (or sugar or maple syrup)

Bread Loaf

  • Proofed yeast mixture (above)
  • 553 g all-purpose flour (4 ⅓ cups, spoon and leveled)
  • 120 mL lukewarm water (½ cup, more if needed)
  • 1 ¼ tsp sea salt
  • 22 g honey (2 tbsp, or sugar or maple syrup; optional up to 4 tbsp for stronger flavor)
  • ¼ tsp citric acid or ½ tbsp white vinegar (optional)
  • 30 g unsalted butter, melted (2 tbsp; or vegetable oil)

Instructions

  1. Proof the Yeast: Pour 240 mL lukewarm water into a stand mixer bowl, stir in 11 g honey until dissolved. Sprinkle 7 g active dry yeast over the water and gently mix. Let sit in a warm place for about 15 minutes until it becomes frothy, indicating yeast is activated. If no froth, replace yeast with fresh.
  2. Make Dough: Add 553 g all-purpose flour, 120 mL lukewarm water, 1 ¼ tsp sea salt, 22 g honey, ¼ tsp citric acid (if using), and 30 g melted unsalted butter to the proofed yeast mixture. Stir with a dough whisk or spatula to form a rough dough.
  3. Knead Dough: Attach kneading hook to mixer and knead on low speed for 2–5 minutes until dough forms a ball. Increase speed to medium (speed 3 or 4) and knead for 12–15 more minutes until dough is smooth and elastic. Check consistency often; add a dusting of flour if too wet or small amounts of water if too dry. Dough should be soft, smooth, and slightly tacky.
  4. First Proof: Remove dough hook, fold dough by hand into a smooth ball. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
  5. Prepare Loaf Pan(s): Butter one 9 x 5 inch loaf pan for a large loaf or two 8.5 x 4.5 inch pans for smaller loaves. Set aside.
  6. Shape Dough: Turn dough onto lightly floured surface and flatten gently. If making two loaves, cut dough in half (by weight if possible), refrigerate one portion. Press dough into an even rectangle approximately 8–8.5 inches on short side.
  7. Roll Dough: Starting at short side, roll dough tightly along its length, pinching as you go to seal the edges. Pinch seams closed and tuck sides, placing all seams on the bottom for a smooth top.
  8. Second Proof: Place rolled dough seam-side down into prepared pan(s). Cover loosely with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour. Dough should hold a ½ cm indentation when pressed gently with a finger.
  9. Preheat Oven: During last 30 minutes of proofing, preheat conventional oven to 375°F (190°C). Ensure oven is fully heated for at least 20 minutes before baking.
  10. Bake Bread: Place loaf pan(s) in the oven center with at least 2 inches between pans for airflow. Bake for 35–45 minutes until bread sounds hollow when tapped or internal temperature reaches 195°F (91°C).
  11. Cool Bread: Remove pans from oven, keep in a warm draft-free place for 10 minutes. Then remove bread from pans and cool completely on a wire rack.
  12. Optional Finishing: While bread is still hot, brush top with melted butter for extra flavor. Store baked bread at room temperature in a bread box for 4–5 days or slice and freeze for up to 1 month.

Notes

  • Flour Measurement: Use a kitchen scale for accuracy; spoon and level flour into cups if measuring by volume to avoid dense bread.
  • Loaf Pan Size: Use a 9 x 5 inch pan for one large loaf, or two 8.5 x 4.5 inch pans for smaller loaf sizes.
  • Proofing Time: Varies with temperature; adjust to avoid overproofing by performing the indentation test.
  • Kneading Shortcut: After mixing ingredients, cover dough and rest for 30 minutes to hydrate flour before kneading, reducing kneading time.
  • Oven Temperature: If your oven runs hot or bread crust burns, bake at a lower temperature around 350°F (180°C).
  • To Make Two Standard Loaves: Increase ingredients accordingly (e.g., 9 g yeast, 700 g flour, 220 mL water, 55 mL honey, 45 g butter).

Find it online: https://marthatasty.com/homemade-white-bread-recipe/