5 Ingredient White Bread Recipe (2024)

4.91 from 11 votes

🥘Ingredients

Ingredient Notes:

Flour- You can use all-purpose flour or bread flour, depending on what you have on hand. Both are great, but bread flour has more protein and will give you a slightly chewier texture and stronger bread flavor.

Yeast- You can use any dry active or instant yeast. We will not be proofing the yeast beforehand, so make sure the expiration date on your yeast packet is still good.

Sugar- To feed the yeast, we need to add in a little granulated sugar. You could use honey or agave if desired.

Water- This is technically "not an ingredient" since it's not something you'd buy at a store. The water is used to bring the dough together and give it the moisture needed for baking. Room temperature water (or slightly warmed) is best. The optimal temperature is 110F.

For specific ingredients and measurements, please see the recipe card below.

🔪 Instructions for Homemade White Bread Recipe

Step 1: Add flour, yeast, and salt to a large mixing bowl.

Step 2: Whisk together to combine.

Step 3: Make a well in the center and add in the sugar, oil, and water.

Step 4: Stir the dough to combine. The dough will appear shaggy.

Step 5: Turn the dough onto a floured surface. Feed it more flour as needed as you knead for 10 minutes. It shouldn't be sticking to your fingers.

Step 6: Knead for 10 minutes until smooth and elastic. If pressed, it should "spring back" to fill in the gap.

Step 7: Place your dough into a clean greased mixing bowl. Top with plastic wrap.

Step 8: Let rise 1 hr or until doubled in size.

Step 9: Punch down the dough.

Step 10: Roll the dough back out onto a floured surface and shape it into a log and place it into your greased bread pan.

Step 11: Cover the top of the dough with plastic wrap again and wait about an hour until doubled in size.

See Also

Quick Brioche Bun Recipe - Kristine's KitchenRecipe: How to bake crusty ciabatta at homeSALTED CARAMEL BAR RECIPEBasic Homemade Bread Recipe - White Bread - Cooking Classy

Step 12: Preheat the oven to 350 degrees F and bake the bread for 30-35 minutes.

Step 13: Cool the bread for at least one hour before slicing.

🍞 Bread Machine Option

1. Prepare Dough: Add ingredients to bread machine in order specified by manual (usually wet first, yeast last).
2. Set Dough Cycle: Close lid, select "dough cycle," and wait for completion.
3. Knead and Shape: Transfer dough to floured surface, knead briefly, shape into log.
4. Place in Pan: Grease bread pan, place dough in, tucking ends.
5. Allow to Rise: Cover pan, let dough rise until doubled, about 1 hour.
6. Bake: Preheat oven to 350°F (175°C), bake bread 30-35 minutes until golden.
7. Cool and Slice: Let bread cool in pan for 1 hour before slicing.

👩🏻‍🍳 Common Issues and Solutions

Why is My Bread Tearing? If your bread tears during baking, it may be due to insufficient gluten elasticity caused by dough drying out during proofing. This can create a premature crust, restricting dough expansion. Scoring the loaf before baking can help direct tearing.

How Do I Know if My Bread is Done? Check the internal temperature of your bread, aiming for 190-205°F as specified in your recipe. Underbaking even slightly can yield unexpected results, so adhere closely to the recipe guidelines.

Why is My Bread Dense in the Center? Slicing warm bread, underbaking, and inadequate kneading can result in dense centers. Ensure thorough kneading, proper baking, and allowing the bread to cool fully before slicing.

🥖 How Long to Proof Dough

Proofing dough time varies based on factors like weather, climate, and yeast activity. It typically ranges from 1 to 3 hours, but may occur in as little as 30 minutes.

Key Considerations:

• Observation Over Time: Instead of a specific time frame, observe the dough's response. Look for it to double in size before proceeding.

Tips for Successful Proofing:

1. Covering: Use greased plastic wrap to cover the dough, preventing drying and trapping heat. Cooking spray helps prevent sticking.
2. Warm Environment: Place the dough in a warm location for optimal proofing. Options include preheating the oven to 200°F for 2 minutes, then turning it off, or using a closed microwave or oven with only the light on.
3. Alternative Locations: On a hot, sunny day, your kitchen countertop can also facilitate proofing.

🥖 How to Knead Bread Dough

Kneading dough by hand is my preferred method for optimal control and texture, although using an electric mixer with dough hooks is also effective.

Steps:

1. Prepare Surface: Place dough on a floured surface to prevent sticking.
2. Rolling and Folding: Use both hands to roll dough into an oval shape, then fold it in half. Repeat this process, rotating the dough 90 degrees each time, until smooth and elastic.
3. Smooshing Technique: Press down on the dough as you roll it out, then fold it back onto itself. This helps evenly distribute ingredients and develop gluten.

Indicators of Proper Kneading:

• No Tears: The dough should not tear easily when stretched. It should maintain its shape without jagged edges.
• Elasticity: Poke the dough with your finger; it should quickly bounce back and fill in the indentation. This elasticity indicates proper gluten development.

Timing: Kneading typically takes about 10 minutes by hand, though it may be quicker with practice.

⏲️Make Ahead Instructions

You can prepare the dough and complete the initial proofing in the bowl as instructed. Then, before the second rise, cover the dough tightly with plastic wrap and refrigerate it for 8-10 hours or freeze it.

Freezing Instructions: If freezing, ensure the dough is solid before transferring it to an airtight container. Frozen dough can be stored for up to 3 months.

Thawing and Baking: To use the frozen dough, thaw it overnight in the refrigerator while still in the loaf pan. Once thawed, allow the dough to rest at room temperature for about an hour. Then, preheat the oven as directed and bake the loaf according to the recipe instructions.

Can homemade bread be frozen?

Yes. You can freeze the dough just before the second rise or freeze the loaf after it has completely cooled. For the best result, make sure it's well wrapped and covered so it won't get freezer burnt or lose flavor/dry out.

How long will homemade bread last?

Once baked, homemade bread should last about 3-5 days if stored in an airtight container at room temperature. It doesn't last as long as storebought loaves due to the lack of preservatives.

How to tell when homemade bread is done

Now then, when your bread has finished baking it will sound hollow to the tap, and if you stick a toothpick inside it will come out clean. An instant read thermometer will read the internal temp at being close to 200 degrees F as well. These are all great signs that the bread has finished baking.

5 Ingredient White Bread Recipe

This easy to make white bread recipe, yields a soft crust and a perfectly fluffy and chewy white interior. Perfect for sandwiches, toast, and snacking.

Servings: 1 loaf

Calories: 146kcal

Cost Recipe $0.96

Nutritional Information

Serving: 2slices | Calories: 146kcal | Carbohydrates: 30.3g | Protein: 4.5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 437.4mg | Potassium: 52.6mg | Fiber: 1.4g | Sugar: 0.1g | Calcium: 6.5mg | Iron: 1.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.