Description
Grandma’s Perfect Homemade Bread is a classic, soft white bread made from scratch using simple ingredients. This recipe yields two fluffy loaves with a tender crumb and golden crust, perfect for sandwiches or toast. The dough requires rising time to develop flavor and texture, then bakes to a beautiful golden brown. Ideal for home bakers seeking a reliable recipe for fresh, delicious bread.
Ingredients
Scale
Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- 2¼ cups warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil or melted butter
- 6 cups all-purpose flour (more as needed for kneading)
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
- Mix the dough: Stir in salt and oil into the yeast mixture. Gradually add flour, one cup at a time, mixing well after each addition until the dough starts to come together.
- Knead the dough: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic, developing gluten for structure and chew.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the loaves: Punch down the dough to remove gas, divide it in half, and shape into two loaves. Place each loaf into two greased 9×5-inch loaf pans.
- Second rise: Cover the pans and let the dough rise again for 30–45 minutes until the dough has risen just above the rim of the pans.
- Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Bake the bread: Bake the loaves for 25–30 minutes, or until golden brown and the bottoms sound hollow when tapped, indicating they are fully baked.
- Cool the bread: Let the loaves cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Brush the tops with melted butter immediately after baking for a softer, richer crust.
- Substitute up to 50% of the all-purpose flour with whole wheat flour to make a heartier, more nutritious loaf.
