5.0 from 2 reviews
Homemade Fluffy White Bread (+ video)
You just can't beat classic white bread - perfect for sandwiches, toast, and French toast.
Yield: 1 loaf
  • 3 cups bread flour
  • 1 tsp salt
  • 2 Tbsp granulated sugar
  • 1 package (1/4-oz, 7g) or 2¼ tsp Platinum Yeast
  • 1 cup very warm tap water (120-130˚F, not too hot to touch)
  • 2 Tbsp canola or vegetable oil
  1. In mixing bowl, combine 1 cup flour, salt, sugar and yeast. Stir to combine; set aside.

  2. Add warm water and oil to dry mixture; mix with dough whisk or wooden spoon until blended.

  3. Gradually stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough has doubled in size, about 45-60 minutes.

  5. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching, about 30-45 minutes.

  6. Preheat oven to 375°F.

  7. Bake for 30-40 minutes until crust is a golden brown. Remove from pan; cool on wire rack before slicing.


Homemade Fluffy White Bread | You just can't beat classic white bread - perfect for sandwiches, toast, and French toast. Find recipe at redstaryeast.com.

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  1. Bread season…

  2. WOW!!! Best white bread I’ve ever made. Fabulous recipe. Worked perfectly and I used my mixer.
    Thank you

  3. how can i use this recipe in a bread machine,please explain

  4. What if I’m using the rapid rise yeast. Do I still punch it down or do I shape it, pan it, rise it then bake it?

  5. If I use this for pizza dough does it have to rise the second time and can I split it and freeze it after first rise?

  6. in one of your videos you show the baker putting the bread in the microwave to proof. is there no heat, or just a closed microwave? thanks for all of the instructional videos

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