There’s nothing quite like the smell of freshly baked bread wafting through the kitchen. This easy homemade white bread recipe delivers two golden, crusty loaves in just two hours — no bread machine or kneading required!
The Pyrex 322 one-quart clear glass rimmed mixing bowls specified in this recipe can be found on Amazon.
Easy and Fast Homemade White Bread Recipe
This simple two-hour homemade white bread recipe makes two soft, flavorful loaves with a crisp crust and tender crumb. Perfect for beginners, it uses rapid-rise yeast and minimal equipment for foolproof results every time. Makes 2 loaves.
Equipment
- 2 one-quart Pyrex bowls
- 2 9x5-inch loaf pans (if you don't have the Pyrex bowls)
- 1 Large mixing bowl
- 1 Small/medium size mixing bowl -- must hold 2 cups of water
- 1 large spoon for mixing
- plastic wrap
- 2 forks for dividing dough
Ingredients
- 4 cups all-purpose flour -- I use Safeway Organic Non-GMO flour
- 1 ¼ oz. packet rapid-rise instant yeast
- 2 teaspoons sea salt
- 2 teaspoons sugar
- 1 ½ cups cool tap water
- ½ cup boiling water
- 2 to 3 tablespoons unsalted butter at room temperature
Instructions
- Preheat and Prep:Preheat the oven to 300°F. Remove the butter from the refrigerator to soften.
- Mix the Dough:In a large mixing bowl, whisk together the flour, yeast, salt, and sugar.In a separate bowl, combine the cool and boiling water, then pour it into the dry ingredients.Stir with a large spoon until the mixture forms a shaggy dough. Cover the bowl tightly with plastic wrap and place it on top of the preheated oven or in a warm spot. Let rise for 1 hour. (Turn off the oven now.)
- Prepare Baking Bowls:After the first rise, generously butter two 1-quart Pyrex bowls (or loaf pans) using all of the softened butter (to prevent sticking). Preheat the oven to 425°F.
- Shape and Second Rise:Use two forks to divide the dough in half. Place each portion into the buttered bowls. Let the dough rise, uncovered, for 30 minutes on top of the warm stove.
- Bake:Bake the loaves at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake for another 15 minutes.
- Cool and Serve:Remove the loaves from the oven, carefully turn them out onto a wire rack, and cool for 10 minutes before slicing with a serrated knife. Enjoy warm with butter and jam.
Notes
- Note: You can use two 9×5-inch loaf pans, but the bread may not rise as high. Restricting the dough’s spread encourages a better rise, which is why smaller bowls are ideal.
- Mixing the hot and cold water ensures the temperature is just right—warm enough to activate the yeast but not so hot that it kills it.
