This Classic White Bread is fluffy and baked to golden brown perfection. It lasts for days and is perfect with a bit of butter, honey, or jam—or use it for a sandwich!
Is there anything more comforting than a slice of fresh-from-the-oven homemade bread? Nope. But darn it, I’ve always been afraid of making bread. It was the impatient person inside of me who couldn’t stand the idea of waiting for something to rise and kneading it until my hands cramped.
But in between Christmas and New Year’s, I had a week off and decided I would face my fear head on. I’m so glad I did. Because friends? This Classic White Bread is WAY easier and way funner to make than I’ve been imagining. Plus you really can’t beat the delicious aroma of bread baking in your oven. And you especially can’t beat the end result. Warm, fluffy Classic White Bread, baked to golden perfection, just waiting to fulfill its destiny. Perhaps to be slathered with a pat of butter or honey or jam. Or to be topped with your favorite lunch meat and made into a hearty sandwich. YESSSS. My whole family enjoyed it and we couldn’t stop eating it.
This recipe calls for just a handful of ingredients and is a cinch to make. And it makes two loaves, so you can keep one and give one to a neighbor or friend. So whip up this Classic White Bread and get ready to share the love!
- 2 (.25-oz) packages active dry yeast
- 3 Tbsp sugar
- 2-1/2 cups warm water (100 degrees F/45 degrees C)
- 3 Tbsp butter, softened
- 2 tsp salt
- 6-1/2 cups white flour + ½ cup white flour for kneading
- 1 Tbsp melted butter
- In a large mixing bowl, dissolve yeast and sugar in warm water. Beat in butter, salt, and two cups of the flour. Beat in remaining 4-1/2 cups flour, ½ cup at a time, until fully incorporated.
- Turn dough out onto a lightly floured surface and knead until elastic, about 8 minutes, incorporating a bit of the remaining ½ cup of flour each time dough starts to stick to the surface (you may not have to use all the remaining flour).
- Lightly butter a large bowl, place the dough in the bowl, and turn to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
- Lightly butter two 9x5" loaf pans. Punch dough down and turn it onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves.
- Place the loaves into the pans and cover them with a damp cloth. Let rise until doubled, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Bake loaves for about 30 minutes or until tops are golden brown. Remove from oven and brush each loaf with melted butter. Remove immediately to a cooling rack.
Do I need to sift the flour first? Also what do you consider “white flour”?
Hi Sarah, no, you don’t need to sift the flour first. And by “white flour,” I mean all-purpose.