Classic White Bread

Mixing the Dough

In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.

Add the oil, salt, and 1 cup of flour to the yeast mixture. Mix well with a wooden spoon or dough whisk.

Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but not overly wet.

Kneading the Dough

Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment.

The kneading process develops the gluten in the flour, which gives the bread its structure.

First Rise

Place the dough in a greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel.

Let rise in a warm place for 1-1.5 hours, or until doubled in size. This is known as the first proofing.

Shaping the Loaf

Punch down the dough to release the air. Turn it out onto a lightly floured surface.

Shape the dough into a loaf. You can make a classic oval or rectangular loaf.

Place the shaped loaf into a greased 9x5 inch loaf pan.

Second Rise

Cover the loaf pan with plastic wrap or a clean kitchen towel.

Let rise for 30-45 minutes, or until the dough has risen to the top of the pan. This is the second proofing.

Baking

Preheat oven to 375°F (190°C).

Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

If the top of the loaf is browning too quickly, tent it with foil.

Cooling

Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing. This prevents the bread from becoming gummy.