Simple White Bread

Name: Simple White Bread
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 6
Ingredients: 1 cup lukewarm water; 2 1/4 teaspoons instant yeast; 1 tablespoon white sugar; 2 cups bread flour; 1 teaspoon kosher salt; 1 tablespoon olive oil

Recipe GLPRf3279a4a3b07be

Bread

180 min

189 cal

Servings: 6

Oven

SNAP eligible

A straightforward homemade white bread made with just a few basic ingredients. This yeast-based loaf develops a light, airy crumb and a tender crust through a simple mix, rise, and bake process. Perfect for everyday eating.

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Ingredients

1 cup lukewarm water

2 1/4 teaspoons instant yeast

1 tablespoon white sugar

2 cups bread flour

1 teaspoon kosher salt

1 tablespoon olive oil

Directions

Combine the lukewarm water, instant yeast, and white sugar in a large bowl. Let the mixture sit for about 5 minutes until the yeast is activated and foamy.
Add the bread flour, kosher salt, and olive oil to the yeast mixture. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms, ensuring all dry flour is incorporated.
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, working the dough until it becomes smooth and elastic. Add flour sparingly if the dough sticks.
Lightly grease a bowl with oil or cooking spray and place the kneaded dough inside. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 90 minutes, or until the dough has roughly doubled in size.
Gently punch down the risen dough to release excess air. Shape it into a loaf by rolling it tightly or molding it into a loaf pan.
Place the shaped dough in a greased loaf pan or on a baking sheet. Cover loosely and allow it to rise for a second time for approximately 45 minutes to 1 hour, until it has risen above the pan edge.
Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.
Place the loaf in the preheated oven and bake for 25–30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200–210°F (93–99°C).
Remove the bread from the oven and let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.

Comments

Grocery List Plus Editorial Staff4.5

All six ingredients are stocked at every major Charlotte grocer, and bread flour, yeast, and kosher salt are cheaper at ALDI or Walmart than specialty stores; expect to spend under $3 total, roughly 50 cents a serving. The stated 180 minutes is honest for a standard bulk fermentation, though an active cook needs only about 20 minutes of hands-on time spread across three rises, making this genuinely manageable on a weeknight if you plan ahead. This dough freezes beautifully after shaping and reheats to near-fresh quality, and it feeds six people or yields a loaf that keeps three days wrapped at room temperature. The simplicity means no fussy ingredients or technique traps, though a first-timer might need a second batch to dial in hydration and proof times.