White Bread

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White Bread


  • Warm water (110°F) ~1 cup
  • Sugar ~ 1 tablespoon
  • Active dry yeast ~ 2¼ teaspoons
  • Salt ~ ¾ teaspoon
  • Oil ~ 2 tablespoons
  • All-purpose flour ~ 3 cups


  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for a few minutes, shape into a loaf, and place into a well oiled loaf pan. Allow to rise for 30 minutes, or until it has risen 1 inch above the pan.
  • Bake at 350° for 30 minutes.


  • If there is no foam in the bowl, the yeast is dead. Please start over with a new packet of yeast.
  • I reduced the sugar stated in the original recipe since I found it to be too sweet.

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