Easy Homemade White Bread

 

🍞 Easy Homemade White Bread – Master Every Step

Why This Bread?

• Simple ingredients you likely have: flour, yeast, water, salt, and a touch of sugar and fat.

• Pillowy-soft crumb and golden crust—familiar, comforting, and perfect for any purpose.

• Beginner-friendly: easy to hand-mix, knead, and shape without fancy equipment.

• Versatile: ideal for toast, sandwiches, bread pudding, French toast, and more.

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Part 1: The Science of Great White Bread

Core Ingredients & Roles

1. Bread Flour (or All-Purpose Flour) – Supplies gluten for structure and chew.

2. Yeast – Leavening agent: produces CO₂ to make the dough rise.

3. Water (Warm) – Activates yeast and hydrates flour to develop gluten.

4. Salt – Tunes flavor and regulates yeast activity.

5. Sugar (optional) – Feeds yeast for quicker fermentation; adds tenderness and sweetness.

6. Fat (butter/oil) – Softens crumb and boosts shelf life.

7. Milk Powder or Dairy (optional) – Adds tender richness but is not essential.

Essential Bread Concepts

• Autolyse: Initial rest after mixing flour and water—develops gluten passively.

• Kneading: Builds strength via stretch-and-fold.

• Rise (Bulk Fermentation): Yeast ferments, doubling dough size.

• Shaping/ Panning: Creates structure for final rise and loaf shape.

• Proofing: Ensures light, airy crumb and proper volume.

• Baking: Oven spring happens early, expanded cell structure sets, crust forms.

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Part 2: Full Ingredient List (Makes One Large Loaf)

Ingredient	Amount
Bread flour (or AP flour)	3 cups (360g)
Warm water	1 cup + 2 tbsp (245ml) (105–115 °F / 40–45 °C)
Instant or active dry yeast	2¼ tsp (1 packet, ~7g)
Sugar	2 tsp (can substitute honey/malt syrup)
Salt	1½ tsp
Unsalted butter or oil	2 tbsp melted butter or neutral oil
Optional dry milk powder	2 tbsp (for tender crumb)