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: 10 slices
Calories: 184kcal
Cost: Recipe $0.96
Ingredients
- 3 cups all-purpose flour ($0.39)
- 2 ¼ teaspoons active dry yeast ($0.38)
- 1 ½ teaspoons salt ($0.01)
- 2 tablespoons granulated sugar ($0.05)
- 3 tablespoons vegetable oil ($0.13)
- 1 cup warm water, up to 110°F ($0.00)
Instructions
- Mix the dough. In a large bowl, whisk together the flour, yeast, and salt. Make a well in the center and add the sugar, vegetable oil, and warm water. Stir until a dough forms.
- Knead. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Add additional flour as needed until the dough is no longer sticky.
- First rise. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the loaf. Turn the dough out onto a lightly floured surface and roll into a log.
- Second rise. Place the dough in a greased loaf pan, tucking the ends underneath. Cover and let rise again until doubled.
- Bake. Bake at 350°F for 30 to 35 minutes, until golden brown.
- Cool and serve. Let the bread cool for at least 1 hour before slicing.
Bread Machine Option
- Mix the dough. Add the ingredients to the bread machine in the order recommended by the manufacturer. Select the dough cycle and start.
- Shape and rise. When the cycle completes, turn the dough out onto a lightly floured surface. Knead briefly, shape into a log, and place in a greased loaf pan. Cover and let rise for about 1 hour, or until doubled.
- Bake. Bake uncovered at 350°F for 35 to 40 minutes, until golden brown.
Notes
- Scoring. Use a sharp knife to score the top of the loaf to guide the rise and prevent uneven expansion.
- Doneness test. The loaf should sound hollow when tapped and reach an internal temperature of about 200°F.
- Finishing touch. Brush hot bread with butter for a softer crust, then cool completely before slicing.
- Make ahead. Dough can be refrigerated or frozen after the first rise. Thaw fully before shaping and baking.
- Storage. Store baked bread at room temperature for 3 to 5 days or freeze for longer storage.
Nutrition
Serving: 1slice | Calories: 184kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 351mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 2mg
