Description
Gramma’s Homemade White Bread is a classic, soft, and golden loaf made from scratch using simple ingredients and traditional techniques. This recipe yields two delicious loaves perfect for sandwiches, toast, or enjoying fresh with butter. The bread is tender with a slightly crisp crust, ideal for everyday use or special family meals.
Ingredients
Scale
Wet Ingredients
- 2 cups lukewarm water
- 1 heaping tablespoon granulated sugar
- 1 tablespoon canola oil
Dry Ingredients
- 4 to 5 cups all-purpose flour or white whole wheat flour
- 1½ teaspoons salt
- 2¼ teaspoons active dry yeast (one packet)
Instructions
- Activate Yeast: In a large mixing bowl, combine lukewarm water, granulated sugar, and active dry yeast. Stir gently and wait for small bubbles or foam to form on the surface, which indicates that the yeast is active and ready to use.
- Add Salt, Oil, and Flour: Mix in salt and canola oil. Stir in the first 3 cups of flour, then gradually incorporate additional flour, about ½ cup at a time, until the dough becomes thick and difficult to mix. Typically, about 5 cups of flour are needed to reach the right consistency.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for approximately 5 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
- First Rise: Lightly mist the mixing bowl with cooking spray and place the dough back inside. Cover the bowl with a clean dishcloth and let it rise in a warm place for 1 hour or until doubled in size.
- Shape and Second Rise: Divide the risen dough into two equal parts. Lightly mist two bread pans with cooking spray and shape each portion into a loaf. Place them in the pans, cover with a clean dishcloth, and allow to rise for another hour.
- Bake the Bread: Preheat the oven to 400°F during the last 10 minutes of the second rise. Bake the loaves for 30 minutes or until the tops are lightly golden. If browning too quickly, tent with foil to prevent burning.
- Cool and Finish: Remove the bread from the oven and transfer to a cooling rack. While still warm, lightly coat the tops with butter for a soft, flavorful crust. Let cool before slicing and serving.
Notes
- Use lukewarm water (around 105°F-110°F) to properly activate the yeast without killing it.
- The dough consistency will vary depending on the flour; adjust flour quantity gradually to avoid a dry dough.
- Allow proper rising times for a light, airy texture.
- Lightly greasing pans prevents sticking and helps form a crisp crust.
- Butter on top after baking adds moisture and flavor but can be omitted for dairy-free variations.
- Store bread in an airtight container or bread box to maintain freshness for up to 3 days.
- Freezing the bread extends shelf life; thaw at room temperature before use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of a loaf, approx. 45g)
- Calories: 120
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: homemade white bread, simple bread recipe, yeast bread, soft bread loaf, classic sandwich bread
