Let me share some effortless baking with this super easy 5-ingredient white bread recipe. What sets this bread apart is not just its minimal ingredients, but also a clever baking approach that ensures a soft, fluffy texture and a nice round loaf.
So, let’s bake some bread!
To see how effortlessly you can bring together this Easy 5-ingredient White Bread Recipe, be sure to watch my video below. It walks you through each step, making it easy to follow along with the written recipe.
Let’s Bake Some Amazing White Bread with Stuff You’ve Already Got!
Jumping into bread-making might seem a bit daunting, but guess what? You probably have everything you need right in your kitchen. This white bread recipe is super straightforward and gives you that awesome fluffy texture that one classic loaf should have.
Flour
For this bread, I used bread flour but all-purpose flour works as well. It still gets the texture right, so don’t worry—soft, fluffy, exactly how we like it.
Yeast
In this recipe, I use fresh yeast, but if you do not have it, you can substitute it with half the amount of active dry yeast or half the amount of instant yeast, mixing it directly into your dry ingredients.
Sugar
Sugar is up next. A little goes into the dough, not just for the sweetness but to get the fresh yeast moving as you see in the video. Sometimes, I use brown sugar instead. It gives a nice, subtle twist to the flavor, so it is up to you, whatever you have.
Olive Oil
Olive oil comes in too; it makes the bread stay moist and adds a good flavor. It’s also a bit healthier, which is a bonus but if you don’t have olive oil, any cooking oil will do.
Water
Lastly, water, it has to be lukewarm so everything blends well without killing the yeast.
And that’s it! With these few simple ingredients, we’re all set to bake a loaf of bread that’s perfect for slathering with butter, making sandwiches, or just tearing off a chunk when it’s still warm from the oven.
Let’s get baking and fill your home with the smell of fresh bread!
Simple 5-Ingredient White Bread Recipe: A Step-by-Step Guide
1. Activate the Yeast
First, get your yeast ready. Pour lukewarm water into a large, clean bowl. Add sugar and then crumble in 10 grams of fresh yeast. Ensure the water is just warm to the touch—this activates the yeast without killing it.
Stir gently until the sugar and yeast have dissolved, then let it sit uncovered for about 10 minutes, looking for a bit of froth on top as a sign it is ready.
2. Mix the Dough
Once your yeast is bubbling and active, it’s time to bring the dough together.
Add bread flour that you have premixed mixed with salt to the yeast mixture. Stir everything together until it starts forming a sticky dough.
If it feels too wet or dry, adjust with a bit more flour or a splash of water. You want a dough that’s pliable but not overly sticky. Check my video if you are not quite sure.
3. Knead and First Proof
Sprinkle a little flour on a clean surface and begin to knead your dough. You will want to spend about five minutes on this task to develop the gluten in the flour thoroughly. Developing the gluten is essential because it gives the bread its structure, allowing it to rise and maintain its shape, while also ensuring it is soft and light.
After kneading, place the dough back into the bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot until it has doubled in size, about two hours. This rise is crucial for creating the soft, airy texture you are aiming for.
4. Shape and Prepare for Second Proof
Once your dough has risen, just give it a gentle punch to let out some air. A quick sprinkle of flour on top helps it not stick to your hands.
Shape it into a nice, smooth ball and pop it into a greased baking dish. Cover it up again and let it chill for another 30 minutes so it can get puffy once more.
5. Bake the Bread
Preheat your oven to 350°F (177°C). After the dough has had its second rise, place the baking dish in the oven. Bake for 30 minutes with the lid on to trap steam and keep the inside moist.
At the 20-minute mark, take off the lid, lower the oven temperature to 300°F (149°C), and bake for an additional 10 to 15 minutes. This helps create that perfect golden crust on your bread, you will see.
6. Cool and Enjoy
When your kitchen starts to smell incredible and the bread is golden, it’s done. Take it out of the oven and let it cool a bit before slicing. This bread is fantastic warm, with a buttery, soft inside and a satisfying crust.
Keeping Your Bread Fresh
To keep your homemade white bread tasting its best, store it in a bread bag or wrap it loosely in parchment paper. Avoid using plastic bags, as they can make the crust soggy. Just leave it on the counter for up to three days—it is perfect for sandwiches or toast.
If you want to save some for later, freeze individual slices or the whole loaf in a bag or container. When you are ready to eat, just let it thaw or pop it in the oven for a few minutes to warm up. That way, you will always have fresh bread ready to enjoy!
Check Out Also: Easy 2-Ingredient Bread With Greek Yogurt (+ Video).
Soft 5-Ingredient White Bread Recipe
14
servings20
minutes45
minutes135
kcal2
hours30
minutes3
hours35
minutesThis easy white bread recipe is a breeze to make—it’s baked right in a covered dish with just five basic ingredients. The covered dish helps create a perfect environment for the bread to rise and develop its delicious texture. Whether you enjoy it with meals or straight from the oven, your kitchen will be filled with that comforting homemade smell. With its golden crust and soft inside, each slice brings the warmth of homemade baking to your table.
Keep the screen of your device on
Ingredients
2 1/2 cups (620 ml) lukewarm water
1 teaspoon (4 grams) sugar
1 cube of fresh yeast or 10 grams (4 teaspoons) dried yeast
8 cups (1 kg) bread flour
1 1/2 teaspoons (7.5 grams) salt
Directions
- Activate the Yeast: Pour lukewarm water into a large mixing bowl. Add sugar and crumble in 1 cube of fresh yeast, or use dried yeast if fresh is unavailable. Stir until both the sugar and yeast are completely dissolved. Leave the mixture to activate for about 10 minutes, or until you see the yeast beginning to bubble on the surface.
- Combine Dry Ingredients: To the yeast mixture, add bread flour mixed with salt. Stir until the ingredients are fully combined and form a sticky dough.
- Knead the Dough: Use your hands to fold the dough over itself, pressing down and giving it a quarter turn with each fold. Continue kneading until the dough becomes smoother and slightly springy. If the dough is too sticky, add a little more flour; if too dry, add a splash of water.
- First Proof: Once the dough is elastic, cover the bowl with a clean cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Prepare for Second Proof: After the dough has risen, gently punch it down to release any gas bubbles. Lightly flour the surface of the dough to prevent it from sticking to your hands.
- Shape and Second Proof: Shape the dough into a smooth ball and place it in a greased baking dish. Cover with a damp cloth and let it rise for another 30 minutes, or until it has doubled in size.
- Bake the Bread: Preheat your oven to 350°F (177°C). Cover the baking dish with a lid and place it in the oven. Bake for 30 minutes, then remove the lid, reduce the oven temperature to 300°F (150°C), and continue baking for an additional 10-15 minutes, or until the crust is golden brown.
- Cool and Serve: Remove the bread from the oven and let it cool for a few minutes before slicing. Enjoy the soft interior and crispy crust of your homemade bread.
Notes
- Optimal Yeast Activation: To ensure your yeast activates properly, make sure the water is lukewarm—not too hot, not too cold. Aim for a temperature that feels just warm to the touch. If you’re uncertain, use a kitchen thermometer; it should read between 105°F-110°F (40°C-43°C).
- Flour Adjustment: Depending on the humidity and the type of flour, you might need to adjust the amount slightly. If the dough is too sticky, add flour one tablespoon at a time. If it’s too dry and crumbly, incorporate water by the teaspoon until you reach the desired consistency.
- Kneading is Key: Kneading develops the gluten in the dough, which is crucial for a good bread structure. Don’t rush this step. If you’re kneading by hand, it might take around 10 minutes to achieve a smooth and elastic dough.
- First Proof Patience: Allow the dough to double in size during the first proof. This could take longer than 2 hours in cooler environments. It’s not about watching the clock but watching the dough.SBaking Dish Size: You will need a covered round baking dish, approximately 9 inches (23 cm) in diameter, for this recipe. Please ensure the lid fits securely to retain the steam and keep the bread moist during baking.
- Scoring the Dough: Before baking, consider lightly scoring the top of your dough with a sharp knife or a bread lame. This allows the bread to expand more beautifully as it bakes.
- Bake Until Golden: Ovens can vary, so keep an eye on your bread in the last 15 minutes of baking. You’re aiming for a beautiful golden-brown crust. If the bread sounds hollow when tapped on the bottom, it’s done.
- Baking Dish Size: You will need a covered round baking dish, approximately 9 inches (23 cm) in diameter, for this recipe. Please ensure the lid fits securely to retain the steam and keep the bread moist during baking.
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Ready for More Flavor?
If you are considering what to cook next, why not try this Cheesy Garlic Bread recipe? It is a delightful mix of melted cheese and savory garlic, baked until perfectly golden. Whether as a side dish or a snack, it promises to satisfy your taste buds. Give it a try and enjoy the delicious, cheesy goodness!
How did your 5-Ingredient White Bread turn out? I really want to know! Whether you followed the recipe exactly or added a personal touch, tell me all about it. You can leave a comment right here on the blog or in the comment section of the YouTube video. Any questions or faced some issues? I am here, ready to chat and help out. Looking forward to hearing from you!
