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Quick and easy homemade white bread anyone can bake and enjoy!
My history of cooking and baking isn’t anything to write home about. In fact, I was given a refrigerator magnet to commemorate my struggles. But the times have changed now.
Over the last several months, I’ve been making bread nearly once weekly and loved every slice. Sharing my breadmaking experiences with friends and family is a lot of fun for me. I typically hear some sort of response like, “Wow! Do you use a bread machine?” When I get that response I have to laugh. It makes me feel a bit accomplished knowing I made the bread without a bread machine, but this incredibly easy bread recipe remains my little secret. That is, until now! Now you’re in on my secret and you too can enjoy quick and easy bread in your own home!
My kitchen aid mixer makes this recipe a breeze and I can’t live without my Rachel Ray loaf pans. Get two for yourself today and you’ll be on your way to delicious homemade bread in no time!
Jessie’s Homemade Quick and Easy White Bread
Ingredients
- 2 cups water, very warm 110-120°
- ⅔ cup sugar
- 1 pkg yeast
- 6 cups flour
- ¼ cup oil
- 1 ½ tsp salt
Instructions
- Add water to a large mixing bowl. Dissolve sugar in the water. Sprinkle over the top with yeast. Let the yeast grow and become foamy on top. (About 15 minutes)
- Add salt, oil and half the flour to the yeast. Mix together.
- Change to your dough hook. Add remaining flour and mix until the dough is pulling away from the sides of the mixing bowl.
- Transfer dough to a lightly floured surface and knead briefly.
- Once done kneading, form dough into a round, tucking under the sides until you achieve a nice smooth top.
- Pour about 1 tablespoon oil into a bowl twice the size of your dough. Coat the bowl completely with oil, then place the dough top first into a bowl, flipping to cover both sides of the dough with oil. Cover with saran wrap and place in a warm, draft-free area and let rise until the dough doubles in size. (About 1 hour)
- Once the dough has doubled, remove saran wrap cover and punch down with a floured fist.
- Transfer dough again to a lightly floured surface, flatten out into a rectangle and cut the dough in half.
- Then, roll each half into a loaf, massaging the ends together to form a smooth loaf. Brush off any excess flour and place each loaf into a greased loaf pan.
- Cover with saran wrap, place in a warm, draft-free area and let rise until each loaf is double in size. (About 30-50 minutes)
- Pre-heat oven to 350°F.
- Once loaves are double in size, use a very sharp knife to carve small tribal marks (grooves or more simply, openings) to uniquely identify your bread as well as eliminate cracks as the bread continues to rise and bake. Make each loaf your own!
- Bake loaves for 30 minutes, not a second more.
- Pull out of the oven and brush tops of loaves with butter. Let rest 10 minutes before removing from loaf pans and transferring to a cooling rack.
- Enjoy! It doesn't get any better than fresh-baked warm bread with strawberry butter on top.
Don’t forget to share pictures of your fresh-baked homemade bread on social! Tag us @Tribble_Tribe with #MyBreadTribe
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