Fluffy Homemade White Bread

This recipe uses a simple kneading technique to develop the structure needed for that “cloud-like” interior seen in your photos.

Ingredients

1 cup Warm water (ensure it is between 105–115°F; too hot will kill the yeast)
1 package (2 ¼ tsp) Active dry yeast
1 tbsp Sugar (this feeds the yeast and helps with browning)
3 ½ cups All-purpose flour (plus a little extra for dusting)
1 tsp Salt
¼ cup Olive oil (this keeps the crumb soft and moist)

Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the top. Let it sit for about 5–10 minutes until it becomes foamy and smells like fresh bread.

2. Mix the Dough

Add the olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time. Continue mixing until a shaggy dough forms and begins to pull away from the sides of the bowl.

3. Knead for Structure

Turn the dough out onto a lightly floured surface. Knead the dough for 8–10 minutes by hand (or 5 minutes using a stand mixer with a dough hook).

The Goal: The dough should become smooth, elastic, and slightly tacky, but it should not stick to your hands. This process builds the strength needed for that high rise shown in your images.

4. The First Rise

Lightly grease a large bowl with a little olive oil. Place the dough inside and turn it once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it has doubled in size.

5. Shape the Loaf

Gently “punch down” the dough to release excess air (as seen in the top image of your file). Turn it onto a floured surface and shape it into a rectangle. Roll it up tightly into a log shape and pinch the seams shut. Place the dough into a greased 9×5-inch loaf pan.

6. The Second Rise

Cover the loaf pan and let the dough rise again for about 30–45 minutes. The dough should rise about an inch above the rim of the pan. Preheat your oven to 375°F (190°C) during this time.

7. Bake to Perfection

Bake for 30–35 minutes. The top should be a beautiful golden brown, and the loaf should sound hollow when you tap the bottom.

Optional: Brush the top with a little melted butter or olive oil immediately after taking it out of the oven for an extra soft crust.

8. Cool Completely

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. Wait at least 30 minutes before slicing to ensure the internal structure is set and stays fluffy.

Tips for the Best Results

Temperature Matters: If your kitchen is cold, your dough will take longer to rise. You can place the bowl inside an “off” oven with the oven light turned on for a perfect proofing environment.
Don’t Over-Flour: Use only as much flour as needed during kneading. Too much flour will make the bread dense rather than fluffy.