Homemade White Bread
A soft white sandwich loaf made with water and oil, shaped in a small loaf pan and cooled before slicing.
Ingredients
Bread Ingredients
- 3 cups all-purpose flour 360 g; plus a little for the work surface if needed
- 1 cup warm water Water should be around 110°F (43°C) to activate yeast.
- 2 tablespoons sugar Helps to activate the yeast.
- 1 tablespoon instant yeast Ensure yeast is fresh for best results.
- 1 teaspoon salt For flavor.
- 2 tablespoons olive oil Can be substituted with melted butter if desired.
For the pan
- as needed cooking spray or extra oil for lightly greasing the pan and bowl
Instructions
- Mix flour, instant yeast, sugar, and salt. Add oil and warm water, then bring together into a soft dough.
- Knead 8–10 minutes until supple and smoother, adding very little work-surface flour only if required. Cover in a lightly oiled bowl for 60–90 minutes until puffy.
- Grease an 8 1/2-by-4 1/2-inch loaf pan. Deflate gently, form an 8-inch log with the seam pinched closed, and place seam-down in the pan.
- Cover loosely and allow 30–60 minutes to rise, aiming for a crown about 1 inch above the rim. Preheat to 350°F near the end of proofing.
- Bake 30–35 minutes to a golden top and baked center, approximately 190°F internally. Unmold onto a rack and cool at least 60 minutes before cutting.
Notes
Use 360 g flour and the specified small loaf pan. Total time allows the longer rise estimates plus one hour of cooling; rise times depend on the room. Pan greasing is separate from the oil measured into the dough.