Light and Airy Homemade White Bread

Ingredients

1. Half a cup to four cups of all-purpose flour
2. One packet of active dry yeast, two ¼ teaspoons
3. 1½ cups of heated water (about 43°C or 110°F)
4. Two tablespoons of sugar
5. Two teaspoons of salt
6. Two teaspoons of softened unsalted butter
7. Extra butter to brush on top after baking is optional.

Directions

Get the Yeast Active:

• Combine the yeast, sugar, and warm water in a small bowl. Until the mixture is foamy, let it sit for five to ten minutes.

Combine the dough:

• Combine the salt and two cups of flour in a large mixing basin. Create a well in the middle, then pour in the softened butter and yeast mixture.
• Gradually stir in the flour until a soft dough forms.

Work the dough by kneading it:

• Until the dough is no longer sticky, gradually add more flour (up to 2 ½ cups) as necessary. The dough should be smooth and elastic after 8 to 10 minutes of kneading on a floured surface.
• You can knead it in a stand mixer for five to seven minutes if it has a dough hook.

Initial Ascent:

• The kneaded dough should be placed in a bowl that has been lightly oiled, covered with plastic wrap or a damp towel, and let to rise in a warm location until it doubles in size, which should take one to two hours.

Form the Loaf:

• Punch the dough down to release the air once it has risen. Shape it into a loaf after turning it out onto a lightly floured board.
• Put the formed dough in a 9 x 5-inch loaf pan that has been oiled.

The Second Rise

• Place a towel over the loaf and allow it to rise again for 30 to 45 minutes, or until bread has doubled in size.

Warm up the oven:

• Preheat the oven to 350°F (175°C) for the final 15 minutes of the rising process.

Bake:

• The loaf should sound hollow when tapped and have a golden brown top after 30 to 35 minutes of baking in a preheated oven. You can use aluminum foil to loosely cover the top if it browns too rapidly.

Awesome:

• After taking the bread out of the oven, allow it to cool in the pan for ten or so minutes. After that, move it to a wire rack to finish cooling. If desired, brush the top with melted butter for a lovely touch.

Cut into slices and serve:

• Use a serrated knife to cut the bread after it has cooled, then dig in!

Advice

• Storage: Keep the bread at room temperature for up to three or four days in an airtight container or plastic bag. Slice the loaf and freeze it for up to three months to extend its shelf life.
• Variations include using half whole wheat flour for a heartier bread or adding spices, cheese, or herbs to the dough for a variety of flavors.
• Bread Machine: You may make basic white bread in your bread machine by following the manufacturer’s directions and using the same materials.

Take pleasure in your fluffy homemade white bread, which goes well with any meal!