Easily craft two loaves of fluffy, savory White Bread from scratch using this simple recipe.
Bread can be a controversial topic in my parents’ kitchen because my mom and I usually want rustic sourdough, multigrain, or gluten-free loaves, preferably from a bakery. Meanwhile, my dad and brothers have always favored simple sliced bread, and they usually wrinkle their noses at any other type—especially those that would be considered “healthier” or require a lot of effort. This recipe, however, is one we can all agree on. It uses simple ingredients and has become a real family favorite. We all love its tender crumb and crisp crust.
Fear not: This homemade white bread isn’t difficult to make from scratch. Not only that, but it’s much more wholesome than many plastic-wrapped loaves we find at the grocery store. Every time these golden loaves come out of the oven, our family flocks to the kitchen. We let it cool for a few minutes and then slice it up to serve with stew at dinner or devour as sandwiches for lunch. Versatile, tasty, and simple to make, white bread can become a true family favorite overnight.
What is “poolish”?
Poolish is a pre-ferment used in breadmaking that helps the dough rise beautifully. Made from a simple mixture of flour, yeast, and lukewarm water, it helps the loaf develop flavor and structure during a slow fermentation. This process not only results in a crisp, golden crust and tender crumb but also adds complexity to the taste. Each slice turns out just right, making poolish the secret key to a well-crafted loaf of white bread.
How do I store leftovers?
Once your white bread has cooled to room temperature, store leftovers in a paper or plastic bag and keep the loaves in a cool, dry place like a pantry. They will last 2-3 days like this. For more long-term storage, transfer the loaves to a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Thaw it in the fridge before serving it cold, at room temperature, or toasted.
Serving suggestions
Ready to cozy up with a comforting family-sized dinner? Serve your freshly baked white bread with Beef Stew or Crock-Pot Cabbage Soup. Remember to save some slices for your next lunch of Tomato Sandwiches or Caprese Paninis with Air-Fryer Zucchini Chips. And if it’s a hearty breakfast you’re craving, then incorporate some homemade white bread into French Toast Casserole or Smoked Salmon Avocado Toast.
Ingredients
For The Poolish:
- 1/3 cup all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 cup lukewarm water
For The Main Dough:
- 3 1/2 cups bread flour plus more, for dusting
- 1 1/2 cups lukewarm water
- 1 1/4 teaspoons salt
Instructions
- Combine the poolish ingredients in a small bowl and mix until smooth. Cover tightly and let ferment at room temperature for roughly 12 hours to develop flavor.
- Combine poolish, bread flour, lukewarm water, and salt in a large bowl. Stir and form a wet, sticky dough. If necessary, add more water or flour to achieve the right consistency. It should be tacky. Cover and let rest for 30 minutes to hydrate the flour.
- During the next two hours, carry out gentle stretch and folds every 30 minutes. Moisten your hands, then carefully lift and fold one edge of the dough over itself to enhance gluten development.
- Sprinkle flour on your work surface. Divide the dough into 2 equal parts. Form each into a rough rectangle, being sure to fold the edges in. Place them on a flour-dusted baking sheet, cover with a clean towel, and proof for 45 minutes. Uncover.
- Preheat your oven to 425°F roughly 20 minutes prior to baking. Position the baking sheet on the center rack.
- Bake the loaves for 25-30 minutes or until golden and hollow-sounding when tapped on the underside. Remove and cool completely on a rack before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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