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Easy Homemade White Bread Recipe: Step-by-Step Guide
ByAgkidzone StaffAdvertisement
Making white bread at home is a satisfying and delicious endeavor that can yield delightful results with a little know-how. This guide will walk you through the fundamental steps to create soft, fluffy white bread, starting with gathering your ingredients, mixing, proofing, and finally, baking. Whether you're a novice baker or looking to perfect your bread-making skills, this guide ensures that your white bread turns out perfect every time, with a golden crust and tender interior that's ideal for sandwiches, toast, and more.
Activate the Yeast
The first step in making white bread is to activate the yeast. Heat 1 1/2 cups of water to between 115 and 120 degrees Fahrenheit—using a cooking thermometer will ensure accuracy. Dissolve two teaspoons of sugar or honey in the water, then stir in one packet of active dry yeast (or 2 1/4 teaspoons if using yeast from a jar). Mix well and let the mixture sit in a bowl for 10 minutes to an hour; the longer it rests, the airier your bread will be.
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Make the Dough
Once your yeast is bubbly and active, whisk in two tablespoons of olive oil and a teaspoon of salt. Gradually add four cups of flour, half a cup at a time, mixing continuously. After about 7-8 minutes of stirring, you should have a soft, smooth dough. Let it rest for about 15 minutes before the next step—this allows the gluten strands to start developing, which is crucial for the bread’s texture.
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Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. Kneading is essential as it further aligns the gluten strands, giving the bread its structure and chewiness. The dough might get sticky, but resist the urge to add too much flour; just a pinch will do to keep things manageable. If you’re feeling adventurous, consider kneading in some extras like diced cheese or chopped herbs for a flavor boost.
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Grease the Dough
Next, grease a large bowl with some non-stick spray or a bit of olive oil. Shape your dough into a ball, tuck the ends under to create a smooth top, and place it in the bowl upside down. Flip the dough over so that the top is oiled too. This helps prevent a skin from forming on the dough as it rises.
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Let it Rise
Cover the bowl tightly with plastic wrap and set it in a warm, draft-free place to rise for about an hour, or until it doubles in size. The right environment is key—a slightly humid, warm spot works best. If your kitchen is on the cool side, a slightly warmed oven with a bowl of water placed inside to add moisture can create the perfect rising environment.
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Test and Shape
After the dough has risen, test it by pressing a finger about half an inch into the surface. If the indentation remains, it’s ready to shape. If it springs back, let it rise a little longer. Once ready, turn the dough out and shape it into a loaf by pulling the sides down and tucking them under to form a seamless top.
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Let it Rise Again
Place the shaped dough on a greased cookie sheet, cover it with plastic wrap, and let it rise again, this time for about 45 minutes. It won’t double in size this time but should puff up nicely.
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Prep for Baking
Preheat your oven to 475 degrees Fahrenheit. Just before baking, dust the loaf with flour and slash the top with a serrated knife to help the bread expand during baking. Spritz the top with a little water to help form a crispy crust.
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Bake the Bread
Bake the bread at 475 degrees for ten minutes, then reduce the temperature to 400 degrees and continue baking for another 20-25 minutes. Tap the loaf with a knife; if it sounds hollow, it’s done. If not, bake a bit longer.
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Cool Down
The toughest part of baking bread is waiting for it to cool down. Allow the bread to cool on a rack for at least ten minutes. This patience pays off as it prevents the bread from becoming doughy or crumbly inside.
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