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Why You’ll Love My Recipe
Why settle for the bread that you can buy at the grocery store when you can make your own? Breadmaking is easier than you think, and it has the added benefit of making your whole house smell amazing!
You could also make your own dinner rolls with this Parker House Rolls Recipe. Or why not try this delicious Pepperoni Bread? For a good spread for this delicious bread, try making Tapenade, a delicious combo of olives, anchovies and oil!
Reader Review
This recipe is PERFECT! I have to cut the recipe in half because I’m working with a small toaster oven but it still works out great!
Karlynn’s Recipe Notes
- Skill Level: This bread is easy to make.
- Total Time: This beads takes 2 hours of prep and 30 minutes to bake.
- Variations: You can shape this dough it into rolls or breadsticks. Just be sure to adjust the baking time. Add a dash of your favourite seasoning or try mixing in some grated cheese to add more flavour. You can even try making your own Traditional Saskatoon Berry Jam to spread on the bread while it’s still warm.
- Tools For This Recipe: To make this recipe, you’ll need 2 large bowls or stand mixer with a dough hook , a small bowl, and two 9×5 loaf pans.
What You’ll Need for Ingredients
Flour: No bread flour needed for this recipe. Just use regular, all-purpose flour. If you’d like to use whole wheat flour, or a combination of whole wheat and all purpose, you will likely need to adjust the amount of moisture you add to the dough.
Vegetable Oil: Oils (and fats in general) interfere with gluten formation, so when you add it to a bread dough recipe, you end up with a more tender, softer crumb. It also helps your bread stay soft longer once it’s baked. Alternatively, you could use melted butter.
Dry Yeast: This recipe calls specifically for active dry yeast. Do not use Instant Yeast for this recipe. “Active” describes any dry yeast that needs to be activated by proofing (dissolving) it in lukewarm water prior to use, while “instant dry yeast” describes dry yeast that’s ready to go as soon as you open the package.
How To Make White Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Dissolve sugar in warm water in a large bowl, and then stir in the yeast. Allow the yeast to proof for 10 minutes.
- In a separate bowl, mix the oil and salt together and stir well to combine. Add to the proofed yeast mixture. Mix the flour into the wet ingredients one cup at a time and incorporate.
- Place the dough in a large, well-oiled bowl and roll it around to coat it in oil. Cover the bowl with a clean, damp cloth and allow the dough to rise in a warm area until doubled in size, about 1 hour.
- Oil two 9×5 loaf pans and set them aside.
- Punch down the dough in the bowl. Knead it, divide it and shape it into two loaves. Place in prepared loaf pans.
- Allow the dough to rise in a warm area covered by a damp towel for about 30-40 minutes.
- While dough is rising, preheat oven to 350°F.
- Bake for 30 minutes. Allow to cool before slicing.
Karlynn’s Tips and Tricks for Making White Bread
Spore No More: Bread mold can be very dangerous to a person’s health, so you should never eat visibly moldy bread. Even tiny white spots of mold along the edges of a loaf’s crust means that the fungus’ mycelium—a root-like structure that absorbs nutrients from organic matter—is already spread throughout the bread. If you notice mold, just throw out the bread for safety’s sake.
Keep It Tasty: Though the vegetable oil in this recipe should help to keep this bread fresh a little longer than your average freshly baked bread, you can keep it fresh even longer by storing it in an airtight container, dedicated bread box, or even the freezer.
Storage Instructions
Wrap your loaves in reusable beeswax wraps, plain paper bags, a breadbox, or even large zip top bags (if it’s particularly dry where you live) and keep them on the counter for two to four days.
Freezer: Freezing your bread is a great way to preserve it for longer. Let it cool completely before putting it into an airtight bag or container. You can freeze it for 3-6 months. You may want to slice it prior to freezing it in order to make it possible to take out a slice at a time.
More Delicious Bread Recipes
Are you looking for more fun bread recipes to try?
Bake a batch of Mincemeat Surprise Bubble Buns for a delicious addition to your holiday baking repertoire.
For a heartier loaf, give this rich, dense Oatmeal Bread a try.
Pepperoni Bread makes for an easy appetizer alongside some marinara.
There you go, everyone. Making white bread can really be this easy. Try this recipe and let me know what you think.
Happy Baking!
Karlynn
White Bread
Ingredients
- 2 cups water, 110°F
- ⅔ cup white sugar
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil
- 5 ½ cups flour
Instructions
- Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.
- In a separate small bowl, mix the oil and the salt together and stir well to combine. Pour this into the yeast mixture.
- Using a stand mixer and dough hook, Mix in flour one cup at a time. Let this knead on the low setting 2-3 minutes, no more. You may have to keep pushing the dough down off the hook as it tends to climb.
- Place the dough in a well-oiled large bowl that is two times the size of the dough, and turn the dough to coat lightly in oil. Cover with a clean damp cloth. Allow the dough to rise in a warm area until doubled in size, about 1 hour.
- Oil two 9×5 loaf pans and set aside.
- Punch dough down. Knead for a few minutes, and divide the dough in half. Shape into loaves, and place into the oiled loaf pans.
- Place the dough back into the warm area covered by a damp towel and allow it to rise until dough has risen above the edge of the pan by one inch, about 30-40 minutes.
- Preheat the oven to 350°F while your dough is rising.
- Place the risen loaves in the preheated oven and bake for 30 minutes.
- This is a great bread for toast and jams, sandwiches etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sarah says
This recipe is PERFECT! I have to cut the recipe in half because I’m working with a small toaster oven but it still works out great!
Paul says
Great recipes!