Homemade sweet white bread

Makes: one loaf


  • 3 cups (384 g) bread flour or all-purpose flour
  • 1 1/2 teaspoons (5 g) active dry yeast (for instant yeast, check the notes)
  • 1 1/2 teaspoons (7 g) sugar
  • 1 1/2 teaspoons (5 g) kosher salt
  • 1 1/2 cups (340 grams) lukewarm water
  • Softened butter
  • 1 tablespoon olive oil


  1. Add the yeast to the water and sugar, mix and let stand until foamy (15-20 minutes).

  2. In a large bowl, combine the flour, salt and yeast mixture. Using a hand mixer (or spatula), stir to combine until you have a sticky dough ball. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles (about two hours).

  3. Grease a loaf pan with softened butter. Deflate the risen dough, form into a rough ball and coat with olive oil. Transfer to the prepared pan and proof for another hour.

  4. Preheat an oven to 375°F.

  5. Bake for 45 minutes, transfer to a rack and cool for 30 minutes before slicing.


  • Instant yeast: Skip step one, and instead add the yeast and sugar with rest of the dry ingredients

  • For whole wheat substitute a third of the flour with whole flour.

  • Doubling: simply double all the ingredients except for the yeast.