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.
In a bowl whisk together the flour, yeast, and salt.
Make a well in the center and add to it the sugar, oil, and water.
Stir to combine.
Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky.
Place in a bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Roll the dough out on a floured surface and form it up into a log.
Place log in a pan, tucking ends underneath and cover. Let rise again until doubled.
Bake in a greased bread pan for 30-35 minutes at 350 degrees F.
Cool for at least one hour before slicing and serving.
Bread machine option
Place ingredients in order of owner manual for your specific bread machine.
Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
Take the dough and turn it onto a lightly floured surface. Knead a minute, roll into log, and place in a greased bread pan. Tuck the ends underneath as you place it in the pan.
Cover and rise 1 hour or until doubled. Bake uncovered 35-40 min until golden brown.
Notes
Scoring: Use a sharp knife to guide rise and prevent lopsided expansion.
Freshly Baked Bread: Tap crust to ensure hardness; softens as it cools. Cracks indicate excess moisture.
Fully Baked Bread: Ensure a hollow sound and internal temperature of 200 degrees F.
Finishing Touch: Brush hot bread with butter; wait an hour before slicing.
Storage: Freeze dough before second rise; store freshly baked bread for 3-5 days.
Make Ahead: Cover dough and refrigerate or freeze after first proofing. Thaw before baking.