Homemade bread is fluffy, tender, and way better than store-bought loaves. It’s remarkably easy – and fun! – to make with only a few simple ingredients. Try this foolproof white bread recipe with step-by-step instructions and video and you’ll likely never want to buy package bread again.
I love baking breads at home. The whole process – from making the dough from scratch, kneading with your hands, patiently letting it rise and baking – is terrifically relaxing yet exciting at the same time.
Each loaf is slightly different but brings such joy, both to bake and to eat. And there’s just nothing better than sharing warm, soft slices of homemade bread with your family and friends…Like handing them a piece of your love!
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This easy lean bread recipe is great for customizing with additional ingredients. If you want you can add some milk for a softer bread (details in the recipe).
You can also make it into sweet bread by adding extra sugar; or bakes a savory white bread by adding herbs and spices.
Below are steps and photos for making a perfectly fluffy and tender basic loaf of white bread. Give this simple homemade bread recipe a try and you’ll likely fall in love, too.
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While it is a very simple process to make bread from scratch, there are a few key points to keep in mind when you make any bread recipe. You need to follow these pro tips to ensure your loaf is perfect in every way, every time:
See? Simple. Once you perfect the easy, joyful art of baking fresh white bread at home I promise you won’t want store bought loaves again!
1. Take 1 teaspoon instant yeast (rapid rise yeast) or 1.5 teaspoons dry active yeast or 1 tablespoon fresh yeast and 1 tablespoon sugar in a small bowl.
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I have used instant yeast which can be directly added to the flour. But I am activating it in warm water just to illustrate to you the method of using dry active yeast or fresh yeast – which always needs to be activated.
2. Add 1 cup of lukewarm water. Make sure that the water is not hot or cold. The temperature of water should be 41 degrees Celsius (105 to 106 degrees Fahrenheit).Mix it well.
3. Keep in a warm place until the yeast becomes frothy.For instant yeast keep for 5 minutes and for dry active yeast keep for 10 to 15 minutes.
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4. In the meantime take 3 cups of all-purpose flour or bread flour – unbleached or organic (360 grams) and 1 teaspoon salt in a large tray or board or a large bowl. You can also use a stand mixer for kneading dough.
6. Add 1 tablespoon oil – any neutral oil or olive oil. Oil can be swapped for 1 tablespoon butter (dairy or vegan).
9. Now start kneading the dough for atleast 8 to 10 minutes or until you get a soft smooth, pliable and light consistency.
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If the dough becomes sticky add some flour – mix and knead. If the dough looks floury or dry add a few tablespoons of lukewarm water and knead. Bread flour will need a bit more water than all-purpose flour.
10. Cover your bread dough loosely with a large bowl or a kitchen napkin and keep at room temperature to leaven. I used the same plate in which I kneaded the dough. You can brush some oil on the dough prior to leavening it.
A great idea which I follow very often is to leaven the dough using the yogurt settings of your Instant Pot. It works like a charm and so helpful on colder days.
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12. Now grease or brush a 9 x 5 inches loaf pan with oil. On a lightly floured surface, lightly knead the dough. This will deflate the dough.
15. The place where the edges meet, join them first. Then press, flatten and smoothen them with your fingers. Smoothen the sides of the loaf as well.
17. Place it in the greased 9 x 5 inches loaf pan with the seamed joined edges touching the bottom of the pan.
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19. The loaf will rise in volume. Remember to preheat your oven 20 minutes prior to baking. Preheat at 190 degrees Celsius (375 degrees Fahrenheit).
20. With a small serrated knife or any sharp knife or a lame, make one long slash or two slashes lengthwise on the center of the dough about ¼ inch deep.
22. Place the loaf pan in the preheated oven. Bake for 30 to 40 minutes at 190 degrees Celsius (375 degrees Fahrenheit) until the loaf is golden brown. You will also see the sides slightly separated from the pan.
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23. In the photo below, you see a lovely loaf of a well baked homemade bread. If your oven browns the surface very quickly, place a parchment paper or aluminium foil on the top of the loaf halfway through the baking – so as to avoid more browning.
24. Wait for 3 to 4 minutes after the bread is out of the oven. Firstly tap the bread and it should sound hollow – which means that the bread is baked well.
This is an optional step and you can give it a miss. Remember the bread is hot and so is the pan. Use oven gloves or thick kitchen towels to remove the bread from the pan.
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Lift one end of the white bread to check for an even browning at the bottom. If the bottom of the loaf is pale, then keep it directly in the oven (without the pan) for 5 more minutes and bake.
25. Transfer the loaf from the panimmediatelyand keep it on a wired rack. If you keep it inside the pan, the bottom will get soggy. Let the loaf cool at room temperature on the wired rack or tray.
Serve toasted bread with jams or topped with slices of avocado, or a tablespoon of peanut butter or preferred nut butter for a yummy snack.
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Homemade bread is great for making sandwiches – the only limit is your imagination! Check out my collection of 40 Best Sandwich Recipes for some ideas to get started.
Place the bread in a bread box or a covered box and refrigerate for a week. At room temperature, it keeps well for 2 to 3 days. You can also freeze it for a couple of months. Thaw before using or defrost it in the refrigerator overnight.
To keep the bread soft I recommend that you store in an airtight bag or a bread box and keep at room temperature for up to 2 to 3 days.
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Yes, white bread is great for freezing. Place in an airtight bag or a covered container and store in the freezer for up to 2 to 3 months. Allow the bread to defrost in the refrigerator overnight before enjoying.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Homemadebreadis fluffy, soft and so much better than store-bought loaves. Try this foolproof white bread recipe with step-by-step instructions and you’ll simply love it.
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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.A foolproof recipe for the softest, most tender and delicious Whole Wheat Bread that’s easy to make with my step-by-step photos and secret (but super simple!) ingredient. I am sure you will love this homemade Wholemeal Bread (or Atta Bread) made with the usual bread baking staples.
This soft and tender whole wheat bread has a similar fluffy consistency as your favorite White Bread, , but with the yummy flavor and health benefits of whole wheat.
How is it possible to make such a magical loaf? After much trial and error I finally stumbled across the secret ingredient that’s key for the softest crumb.
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Similar to Naan and Bhatura, my wholemeal bread recipe includes yogurt (or curd). The creamy, slightly acidic consistency of the yogurt creates a delightful texture every time! Plus, yogurt is rather mild in flavor, so you get that full earthy taste of wheat you love.
And YES, this recipe can be made vegan-friendly! The acidity of yogurt is what creates the great rise for a super soft crumb, but this can be easily replicated. Simply swap with vegan almond yogurt or cashew yogurt, or even just lemon juice or vinegar.
Below are my step-by-step photos and instructions for making the best whole wheat bread from scratch. I use my hands to knead the bread, but feel free to use a standing mixer with a dough hook instead.
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This Wholemeal Bread recipe works wonderfully with any kind of baker’s yeast. Be it instant yeast (or rapid rising yeast), dry active yeast or fresh yeast.
Remember to proof dry active yeast or fresh yeast in lukewarm water. And also note that
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