Name: White Bread from Scratch
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups warm water (about 110°F); 2 tablespoons granulated sugar; 2 1/4 teaspoons active dry yeast (1 packet); 1 1/2 teaspoons salt; 2 tablespoons vegetable oil or melted butter; 3 1/2 to 4 cups all-purpose flour

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There’s nothing quite like a fresh loaf of white bread made completely from scratch. The warm, fluffy interior and golden crust make every slice irresistible—especially when it’s still warm from the oven. This classic recipe uses simple pantry ingredients and a bit of patience to deliver a bakery-style loaf right from my kitchen.

Why You’ll Love This Recipe

I love this bread because it’s soft, tender, and incredibly versatile. Whether I’m using it for toast, sandwiches, or just slathering a slice with butter, it never disappoints. It doesn’t require any fancy tools or ingredients—just a bit of time and care. And the satisfaction of seeing that perfect rise and golden crust is unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Warm water
Granulated sugar
Active dry yeast
Salt
Vegetable oil or melted butter
All-purpose flour

Directions

I begin by dissolving the sugar in warm water, then stirring in the yeast. I let it sit for about 5–10 minutes until the mixture is frothy.
I mix in the salt and oil, then gradually add the flour one cup at a time, stirring until a dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic.
I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, I punch down the dough and shape it into a loaf.
I place the loaf in a greased pan, cover it again, and let it rise for another 30–45 minutes.
I bake it in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the top is golden and the loaf sounds hollow when tapped.
I let it cool on a wire rack before slicing.

Servings and timing

This recipe makes 1 standard loaf, which gives me about 12 slices. It takes about 15 minutes to prepare, 1 hour 30 minutes of rising time, and 30–35 minutes to bake. So I usually plan for around 2.5 hours from start to finish.

Variations

Sometimes I substitute part of the all-purpose flour with whole wheat flour for a heartier loaf. I also like to brush the top with melted butter after baking for a softer crust. For a slightly sweet version, I add a touch of honey to the dough. And when I want to get fancy, I shape the dough into rolls or braid it for a beautiful presentation.

Storage/reheating

I store the cooled loaf in an airtight container or bread bag at room temperature for up to 3–4 days. If I need to keep it longer, I slice and freeze the bread, wrapping it tightly. To reheat, I toast slices or warm them in the oven at 300°F (150°C) for 10 minutes—it tastes just like freshly baked.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can. I skip the proofing step and mix it directly into the dry ingredients—just adjust the rise time slightly if needed.

Why is my bread dense?

It could be from adding too much flour or under-kneading. I make sure the dough is smooth, soft, and slightly tacky before the first rise.

Can I make this dough in a stand mixer?

Absolutely. I use the dough hook attachment and let it knead for about 5–6 minutes until smooth and elastic.

Can I double this recipe?

Yes, I double all the ingredients and divide the dough between two loaf pans. Just make sure each loaf gets enough space to rise properly.

How do I get a softer crust?

I brush the top with melted butter after baking and cover the loaf with a clean towel while it cools to trap steam and soften the crust.

Conclusion

Making White Bread from Scratch is one of those rewarding kitchen experiences I always come back to. It’s simple, satisfying, and fills the house with the most comforting aroma. Whether I’m serving it with breakfast, packing sandwiches, or enjoying it fresh with butter, this homemade loaf is a staple I never get tired of baking.