Easy Homemade White Bread

Instructions

1. Activate the yeast:
   In a small bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it becomes frothy.

2. Make the dough:
   In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Stir until a dough forms.

3. Knead the dough:
   Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

4. First rise:
   Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.

5. Shape the loaf:
   Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.

6. Second rise:
   Cover and let the dough rise for another 30–45 minutes until it has risen slightly above the edges of the pan.

7. Bake:
   Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until the top is golden brown and the bread sounds hollow when tapped.

8. Cool:
   Remove from the pan and let the bread cool on a wire rack before slicing.

Tips

• Warm water matters: Too hot or too cold water can kill or slow the yeast. Aim for around 110°F (45°C).

• Check dough consistency: Dough should be soft but not sticky. Add a little flour if too sticky or a tiny bit of water if too dry.

• Make it fluffier: Add 1 egg or ¼ cup milk to the dough for extra softness.

• Storage: Keep bread in an airtight bag at room temperature for up to 3 days. Slice and freeze for longer storage.