I have proudly crafted a version of a Simple Yeast Bread that feels pure and satisfying. By combining active dry yeast with warm water, salt, sugar, rich melted butter and hearty bread flour, I believe this homemade bread recipe will quickly pique interest among passionate fresh bread enthusiasts everywhere.

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I’ve always loved the challenge of making my own bread and this white bread recipe from Santa Rosa Homestead really proved how satisfying a DIY loaf can be. I’m talking about using a packet of active dry yeast and combining it with a cup of warm water, plus a bit of granulated sugar to feed the yeast and bring all the flavors together.

I mix in a teaspoon of salt and melt in some unsalted butter to get that perfect texture. Then I slowly blend in the bread flour until I have a soft dough that’s ready for a good knead.

This recipe is one of my favs if you’re just starting out, and its simplicity makes it even more fun. Trust me, if you love quick homemade bread recipes then this fresh white bread will easily become one of your own go-to breads.

Enjoy the process and happy baking!

Why I Like this Recipe

I love this bread because it’s super simple to make and it always fills my kitchen with that awesome, comforting smell. Plus, when i see the dough rise and turn into a perfect loaf, it feels really gratifying.

Here’s how i make the best white bread from scratch like the Santa Rosa Homestead style, but in my own kinda laid-back way:

First, i mix 1 cup of warm water (around 110°F) with 2 tablespoons of granulated sugar and a packet (2 1/4 tsp) of active dry yeast. I let it sit for about 5-10 minutes until it gets all foamy and bubbly. If it doesn’t foam up, i know something’s wrong with the yeast.

Next, i stir in 1 teaspoon of salt and 2 tablespoons of melted unsalted butter. Then, i gradually add 3 cups of bread flour, stirring away until a dough starts forming. Once it comes together, i move it to a floured surface and knead it for around 8-10 minutes until it feels smooth and elastic (it can be a bit messy sometimes, but that’s part of the fun).

After kneading, i put the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it’s doubled in size. When it’s done rising, i punch it down to let out the air and shape it into a loaf. Then, i place the loaf into a greased pan and cover it again for another 30-45 minutes of rising.

Before baking, i preheat my oven to 375°F. I bake the loaf for roughly 30 minutes or until the top looks golden and the bread sounds hollow when i tap it. I usually wait till it cools a bit before slicing to keep all that yummy flavor locked in.

I really like this recipe cause:
1. I enjoy making something from scratch that tastes so fresh and homemade.
2. The process of kneading and watching it rise just makes me feel like i aced something cool in the kitchen.
3. It’s a versatile recipe – i can always throw in my own twists like herbs or different spices.
4. It reminds me of simpler times and fills my home with an inviting aroma every time i bake it.

Ingredients

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Active dry yeast helps the bread rise, it gives a little protein boost too.
Warm water activates the yeast and smoothly blends all the ingredients together.
Granulated sugar makes the dough a bit sweet and feeds the yeast for better rise.
Salt boosts flavor and balances out the overall taste of the bread.
Unsalted butter adds richness and tenderness, making the bread moist and flavorful.
Bread flour is high in protein, perfect for building gluten and achieving a chewy texture.

Ingredient Quantities

1 packet (2 1/4 tsp) active dry yeast

1 cup warm water (about 110°F)

2 tablespoons granulated sugar

1 teaspoon salt

2 tablespoons unsalted butter, melted

3 cups bread flour (plus extra for dusting)

How to Make this

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1. In a large bowl, mix 1 cup of warm water (about 110°F), 2 tablespoons granulated sugar, and 1 packet (2 1/4 tsp) active dry yeast. Let it sit for 5-10 minutes until it starts to foam.

2. Once the yeast is foamy, stir in 1 teaspoon salt and 2 tablespoons melted unsalted butter.

3. Gradually add 3 cups of bread flour to the bowl, stirring until a dough begins to form.

4. Transfer the dough to a floured surface and knead it for about 8-10 minutes until it looks smooth and elastic.

5. Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

6. Punch down the dough to release the air, and then shape it into a loaf.

7. Put the dough into a greased loaf pan and cover it again. Let it rise for another 30-45 minutes.

8. Preheat your oven to 375°F, then bake the loaf for about 30 minutes or until the top is golden and the bread sounds hollow when tapped. Enjoy your homemade white bread!

Equipment Needed

1. Large mixing bowl
2. Measuring cup
3. Measuring spoons
4. Whisk or fork
5. Spatula
6. Clean, floured countertop or cutting board for kneading
7. Dough scraper (optional, but helpful)
8. Loaf pan
9. Oven
10. Clean cloth for covering the dough during rising

FAQ

Why should i use warm water at about 110°F?

The warm water helps to activate the yeast so the bread rises properly and gets that fluffy texture.

Can i use all-purpose flour instead of bread flour?

You can, but bread flour tends to give you a better structure and chewier texture, so i recommand sticking with it.

How do i know when the dough is ready to shape?

The dough should double in size, which usually takes around an hour, but sometimes room temperature makes it take longer.

What should i do if the bread isnt rising properly?

Check that your water isnt too hot or too cold, and make sure your yeast is still active by testing that it froths a bit in the water.

How should i store the bread once its baked?

Its best stored in an airtight container at room temperature for 2-3 days, or you can freeze it for longer storage.

How To Make The Best White Bread From Scratch Recipe Substitutions and Variations

Swap the active dry yeast with instant yeast. Use about 3/4 of the packet amount if you’re using instant yeast instead.
You can use milk or a mix of milk and water instead of strictly warm water for a richer flavor. Just be sure it’s warmed and not too hot.
If you’re out of granulated sugar, try honey or agave syrup. These will add a slight flavor twist but work just fine as substitutes.
Instead of unsalted butter, you can use margarine or even coconut oil. It could change the taste a bit, but works really well.
You can replace bread flour with all-purpose flour if needed. The bread might be a little less chewy but still comes out pretty good.

Pro Tips

Here are a few pro tips that might help you nail it:

1. Make sure the water is really about 110°F – using a cheap thermometer or even testing it on your wrist can help so you don’t accidentally kill the yeast by using water that’s too hot.
2. Don’t stress too much about the exact kneading time – feel the dough; if it gets smooth and kinda elastic, then you’re good. Sometimes you might need a little extra time if the flour feels a bit clingy.
3. For the best rise, put your covered dough in a quiet, warm spot away from drafts. Even if your kitchen isn’t a professional bakery, finding a corner that stays consistently warm really makes a difference.
4. Dust your work surface with enough extra flour to keep the dough from sticking, but be careful not to add too much or your bread might get a dry crust.