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How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions. Why you should be making this white bread loaf recipe! What is classic white bread made with?
There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? Plus, I LOVE the smell of freshly baked bread. 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.
Make no mistake, this homemade bread recipe is simple to make. Incredibly soft and delicious, with just a touch of sweetness, it’s easily the best white bead I’ve ever tasted! Really substantial, unlike the sad, flimsy store-bought white bread. It’s free of all the sodium and preservatives of store-bought bread, and it’s made with simple ingredients.
I guarantee you’ll never want to go back to store-bought white bread after tasting this! A slice of homemade bread on a white plate with jam spread on top, with the rest of the bread loaf in the background. This is optional, but it achieves two things. The acidity helps keep the bread soft. It apparently helps with preserving the bread too, but the amount I add in this recipe may likely not have an appreciable impact on this. The citric acid adds an extra depth of flavor to the this classic white bread recipe too. But the sourness here isn’t as pronounced as with sourdough.
Best homemade bread loaf on a cutting board, with slices cut from it. You can knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration! Activating the yeast in the mixer bowl. Frothy and bubbly yeast in a bowl. The bread dough is mixed with a dough whisk in a glass mixer bowl.
Bread dough being kneaded in mixer bowl. Don’t be afraid to get your hands in there and feel the texture of the dough. This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you may have to adjust it a touch depending on the weather, and type of flour and ingredients used. I usually use AP flour to make homemade white bread, but you can use bread flour too.
With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture. Using bread flour will also lead to a chewier bread texture, which is also incredible desirable. Soft, and tacky bread dough after being kneaded. The bread dough in the mixer bowl, doubled in size after being proofed. The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well.
The second proof is important to get a loaf that is light and airy with a beautiful rise. If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse. With under-proofed bread dough, you’ll end up with a smaller bread loaf that is more dense and has less volume.