This Classic Homemade White Bread delivers a golden crust and soft, airy crumb that’s perfect for sandwiches, toast, or simply slathered with butter. With the addition of chia seeds for a subtle nutty flavor and extra nutrition, this recipe brings a modern twist to an age-old favorite. You’ll love kneading the dough by hand, watching it double in size during its gentle rise, and filling your home with the irresistible aroma of freshly baked bread. In this guide, you’ll find everything you need—from precise measurements and step-by-step instructions to nutritional insights, serving ideas, expert tips, and answers to all your questions.
Cooking Time
Preparation: 20 minutes
First Rise: 45 minutes
Shaping & Second Rise: 20 minutes
Baking: 30–35 minutes
Total Time: approx. 2 hours
Ingredients
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500 ml warm water (approx. 110 °F/43 °C)
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1 tbsp granulated sugar
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8 g (2¼ tsp) active dry yeast
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700 g (5 cups) all-purpose or bread flour, plus extra for dusting
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1 tsp fine salt
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2 tbsp chia seeds
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30 ml (2 tbsp) olive oil
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Sunflower oil, for greasing
Step-by-Step Cooking Directions
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Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let stand 5 minutes, until foamy.
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Build the Dough: To the yeast mixture, add 500 g of the flour, salt, and chia seeds. Stir with a wooden spoon until a shaggy dough forms.
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Add Oil & Remaining Flour: Drizzle in the olive oil and sprinkle the remaining 200 g flour over the dough. Mix until the dough begins to pull away from the sides of the bowl.
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Knead the Dough: Turn the dough onto a lightly floured surface. Knead 8–10 minutes, dusting with flour as needed, until the dough is smooth and elastic.
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First Rise: Shape the dough into a ball and transfer to a large bowl lightly coated with sunflower oil. Cover with plastic wrap or a damp cloth and let rise in a warm place 45 minutes, until doubled in size.
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Divide & Pre-Shape: Punch down the risen dough. Turn it onto the work surface, divide into two equal portions, and form each into a tight ball. Cover and rest 20 minutes.
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Final Shaping: Grease two loaf pans with olive oil. On a lightly floured surface, stretch each dough ball into a rectangle, then roll tightly from one short end to the other. Pinch seams to seal and tuck the ends under. Place seam-side down in the prepared pans.
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Second Rise: Cover the pans loosely with plastic wrap and let rest 20 minutes, until the dough rises just above the pan rims.
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Score & Bake: Preheat oven to 180 °C (350 °F). Lightly brush the loaves with water and make three diagonal slashes on each top with a sharp knife. Bake 30–35 minutes, until the crust is deep golden and the loaves sound hollow when tapped on the bottom.
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Cool: Remove loaves from pans and transfer to a wire rack. Let cool at least 30 minutes before slicing to ensure the crumb finishes setting.
Nutritional Information
Per slice (1 of 16):
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Calories: 150 kcal
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Protein: 4 g
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Carbohydrates: 28 g
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Fat: 2 g
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Fiber: 1 g
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Sodium: 180 mg
The Origins and Popularity of the Recipe
White bread traces its roots to ancient Egypt, where early bakers first harnessed wild yeast to leaven dough. Over centuries, European mills refined white flour, and by the 19th century, sandwich-style loaves became a staple in households worldwide. Its soft texture and neutral flavor made it universally popular, spawning countless variations—from French pain de mie to American sandwich bread. Today, homemade white bread remains beloved for its simplicity, nostalgia, and unmatched freshness straight from the oven.
Reasons Why You’ll Love the Recipe
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Hands-On Satisfaction: Feel the dough transform under your fingertips.
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Freshness: No preservatives—just pure, warm bread.
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Customizable: Add herbs, seeds, or whole grains to suit your taste.
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Versatility: Perfect for everything from grilled cheese to French toast.
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Kid-Friendly: A fun baking project and a hit at the dinner table.
Health Benefits
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Chia Seeds: Boost fiber, protein, and omega-3 content.
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Olive Oil: Provides heart-healthy monounsaturated fats.
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Minimal Additives: You control the ingredients—no hidden preservatives.
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Hydration: High water content yields a tender crumb and supports a healthy gut.
Serving Suggestions
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Breakfast: Toast slices and top with avocado, smoked salmon, or almond butter.
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Sandwiches: Use for deli-style sandwiches, paninis, or PB&J classics.
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Soup & Stew: Serve warm slices alongside hearty soups or stews for dipping.
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Bruschetta: Toast cubes, top with tomato-basil mixture, and drizzle with olive oil.
Common Mistakes to Avoid
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Water Too Hot: Over-hot water kills yeast—aim for about 110 °F/43 °C.
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Insufficient Kneading: Under-kneaded dough yields a dense crumb.
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Over-proofing: Letting the dough rise too long causes it to collapse in the oven.
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Skipping the Rest: Cutting before cooling leads to gummy slices.
Pairing Recommendations
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Spreads: Honey, jam, herb-infused butter, or olive tapenade.
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Beverages: Freshly brewed coffee, herbal tea, or tomato bisque.
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Cheese: Soft cheeses like brie or goat cheese complement its mild flavor.
Cooking Tips
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Consistent Temperature: Proof dough in a draft-free, warm spot for reliable rises.
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Steam in the Oven: Place a pan of hot water on the bottom rack to create steam and a crisper crust.
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Sharp Knife: Score loaves with a razor-sharp blade for clean, professional cuts.
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Storage: Keep at room temperature in a breadbox or cloth bag to maintain crisp crust and soft crumb.
Similar Recipes to Try
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Whole Wheat Sandwich Bread – A heartier loaf with whole-grain flour.
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French Baguette – Crisp crust and chewy interior in long, thin loaves.
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No-Knead Artisan Bread – A rustic, hands-off loaf with a blistered crust.
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Potato Bread – Tender, slightly sweet loaves with mashed potato in the dough.
Variations to Try
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Herb & Garlic: Stir in 1 tbsp chopped fresh rosemary and 2 minced garlic cloves.
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Seeded: Coat loaves with sesame, poppy, or sunflower seeds before baking.
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Olive & Sun-Dried Tomato: Fold in chopped olives and sun-dried tomatoes for Mediterranean flair.
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Sweet Raisin: Add 100 g raisins and 1 tsp cinnamon for a breakfast-style loaf.
Ingredient Spotlight
Chia Seeds: Tiny but mighty, chia seeds absorb liquid to form a gel, which helps retain moisture in the crumb. They also pack plant-based omega-3s, fiber, and protein, making each slice a little more nutritious without altering the classic white-bread flavor.
Conclusion
Baking Classic Homemade White Bread is a rewarding ritual that fills your kitchen with warmth and香. From the simple act of combining water, flour, and yeast to pulling two perfect loaves from the oven, you’ll delight in every step. With its soft interior and crispy crust, this bread elevates any meal—whether as a humble toast or the foundation of a gourmet sandwich. Embrace the tradition, customize to your taste, and enjoy the unmatched pleasure of freshly baked bread.
10 Comprehensive FAQ Section
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Why didn’t my yeast foam?
Water was too hot or too cold—use water around 110 °F/43 °C and fresh yeast. -
My dough is sticky—what now?
Dust with small amounts of flour and continue kneading until smooth. -
Can I use instant yeast?
Yes—reduce to 6 g and mix directly with the flour before adding water. -
How do I get a crispier crust?
Bake with steam: place a tray of water in the oven or mist the loaf before baking. -
Why did my loaf deflate?
Over-proofing or rough handling after the first rise—handle gently and bake promptly. -
Can I freeze this bread?
Yes—slice and freeze in airtight bags for up to 3 months; thaw at room temperature. -
How to reheat stale bread?
Wrap in foil and warm at 150 °C (300 °F) for 10 minutes to refresh the crust. -
Can I make this in a bread machine?
Yes—use the dough cycle, then shape and bake in the oven for best crust. -
Is this recipe dairy-free?
Yes—contains no milk or butter. -
What if I don’t have chia seeds?
Omit them or substitute with flaxseeds for similar texture and nutrition.
Enjoy the simple pleasure of slicing into your own homemade white bread—there’s truly nothing like it!