If you’ve never made bread before, white bread is the easiest to start with. Once you’ve made a few loaves and gotten the hang of it, you can easily experiment with different flours for a variety of tastes.
This is the recipe I use in Yeast Bread Making 101 — an extremely detailed how-to with over 40 photos to guide you.
Homemade White Bread Recipe
- 1 cup warm water
- 2 teaspoons yeast (or 1 package)
- 2 teaspoons sugar
- 1 teaspoon salt (*Without salt, the loaf will fall. Don’t omit or use a salt substitute.)
- 1 tablespoon canola oil or vegetable oil (optional)
- 2 cups white flour
- Mix water, yeast, sugar, salt and 1/4 cup of the flour. Let sit for 10 minutes in a warm spot to proof.
- Add oil (if using) and one cup of the flour. Mix well. Add remaining flour as needed to make stiff dough.
- Knead final flour into dough, being careful not to add so much flour that dough become dry. Knead until dough becomes smooth and elastic.
- Put dough in oiled bowl and turn so that dough is completely coated with the oil.
- Let rise until doubled, then punch dough down.
- Let rise until doubled again, then form into loaf and place in greased pan.
- Preheat oven to 350, and bake 40 minutes. Bread is done when brown (slightly darker than just “golden”) — if you tap on the top with a finger, it will sound hollow when done.Remove from oven when done. Remove from pan as soon as possible if you like a crunchy crust (if you leave the hot bread in the pan, steam will soften the crust where it’s in contact with the pan).