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A freshly baked loaf of homemade white bread on a cooling rack.

How to grow 3 Homemade White Bread loavesHomemade White Bread

This recipe yields three loaves of classic white bread, perfect for any meal. The process involves mixing, kneading, rising, and baking for a wonderfully fresh result.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 3 loaves
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 ¼ teaspoons Active dry yeast
  • 2 ½ cups Warm water (105-115°F)
  • ¼ cup White sugar
  • 1 tablespoon Salt
  • 3 tablespoons Vegetable oil
  • 6 cups All-purpose flour

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Plastic wrap or damp cloth
  • 9x5 inch loaf pans
  • Wire rack

Method
 

Preparation
  1. In a large bowl, dissolve the yeast in warm water and let it stand for 5 minutes until it becomes foamy.
  2. Stir in the sugar, salt, and vegetable oil until well combined.
  3. Gradually add 3 cups of flour, mixing well after each addition.
  4. Add the remaining flour, ½ cup at a time, until the dough forms a ball.
  5. Turn the dough onto a lightly floured surface and knead it for 6-8 minutes until smooth and elastic.
  6. Lightly oil a large bowl, place the dough in it, and turn once to coat.
  7. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Baking
  1. Once risen, punch down the dough and divide it into three equal portions.
  2. Shape each portion into a loaf and place them into three lightly greased 9x5 inch loaf pans.
  3. Cover the pans and let the loaves rise for another 30-45 minutes, or until doubled in size.
  4. Preheat your oven to 375°F (190°C).
  5. Bake for 25-30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
  6. Remove the loaves from the pans and let them cool on a wire rack before slicing and serving.

Notes

For a richer flavor, you can substitute some of the water with milk. Ensure your yeast is fresh for the best rise. If you don't have a warm place for rising, you can preheat your oven to its lowest setting for a few minutes, then turn it off and let the dough rise inside with the door slightly ajar.