Do you want a delicious recipe for the best white bread e-v-e-r? This is our favorite white bread recipe that I use to make the moistest and squishiest homemade white bread ever. It is so great for making peanut butter and jelly sandwiches since it is so soft and slightly sweet. It is also great to serve with dinner and a few other ways too. So try our favorite squishy white bread recipe tonight and your family will not be disappointed. Mmmm I can smell it baking right now!
Personally, I let my bread machine knead the dough. Then I take it out and knead it on my floured counter top, and put it in the bread pan to rise and then bake. If you do not have a bread machine, no worries. The hand kneaded recipe is at the bottom of this post.
Squishy White Bread Recipe (Using a Bread Machine)
- 3 cups of bread flour OR all purpose flour
- ¾ teaspoon of table salt
- ⅓ cup of sugar
- 2¼ teaspoons of active dry yeast
- 1 cup of warm water
- 2 tablespoons of oil (corn, canola, olive, vegetable)
- Extra flour for kneading
- Parchment Paper (for baking)
- Put the ingredients in your bread machine in order that your bread machine says to do so. In my bread machine, I put all liquid in first, then dry ingredients ending with yeast on top. Start machine on dough setting.
- Once kneading is done, you can take out the dough and place in a container in a warm spot to rise to double in size. Cover with plastic wrap.
- Once doubled, put dough on floured counter top and knead into a loaf shape and place in bread pan lined with parchment paper. Put plastic wrap on top and let rise again until dough is about 1 inch above bread pan.
- Preheat oven to 350.
- Bake in a 350 degree oven for about 25 minutes or until inserting a skewer or butter knife comes out clean. Or until you hear a thump when you tap on the top of loaf.
- Let cool for 5 minutes in pan, then remove bread and place on a cooling rack until cool. Enjoy!
Squishy White Bread Recipe (Kneading by Hand)
3 cups of bread flour OR all purpose flour
3/4 teaspoon of table salt
1/3 cup of sugar
2 1/4 teaspoons of active dry yeast
1 cup of warm water
2 tablespoons of oil (corn, canola, olive, vegetable)
Extra flour for kneading
Parchment Paper (for baking)
Hand Kneading Instructions:
Dissolve sugar in warm water. Stir in yeast. Let it sit until it becomes like a creamy foam.
Pour salt and oil into yeast mixture.
Start mixing in flour about 3/4 cup at a time.
Once all flour has been added, starting kneading the dough on a floured counter top.
Using an oil spray like Pam, oil a bowl and place kneaded dough into it. (Personally I use a plastic container and place plastic wrap over the top).
Place bowl in a warm spot in kitchen and let rise until it has doubled.
Flour counter top and dump dough out onto the flour and knead again a few times.
Shape into a loaf and put in a parchment lined bread pan.
Cover loosely with plastic wrap again and let rise until it is about 1 inch above the pan.
Preheat oven to 350 degrees.
Bake in a 350 degree oven for about 25 minutes or until inserting a skewer or butter knife comes out clean. Or bake until you hear a thump when you tap on top of loaf.
Let cool for five minutes in pan, then take out of pan and switch to a cooling rack until cool. Enjoy!
Squishy White Bread Process in Pictures
And if by a slim chance, you have some bread left over, use this bread for this Fluffy French Toast recipe.
I also use it for making homemade croutons. If I have at least 4 slices of bread left, I cube it. And I add lots of seasonings. There is no exact measurement for the seasonings that I use for the croutons. You can use a smaller or larger amount of these seasonings as you like:
Oregano, Ground Pepper, Garlic Salt, Onion Powder, Parsley, Grated Cheese, Celery Salt, Fennel Seed. If you like your croutons spicy add some Cayenne Pepper.
Then I add about 1½-2 tablespoons of oil. You can use Olive, Corn, Canola, Walnut, or any kind of oil you like the flavor of.
I usually put all of this in a container with a lid and get shaking! Shake and shake away until all the croutons are coated with the oil. Sometimes if I feel they need a bit more oil, I put the croutons on a parchment lined cookie sheet and spray them with Pam. I bake them at 275° until they are browned and crisp. Usually it takes about 20 minutes or so. Let them cool and store them in a covered container in the refrigerator.
Tex-Mex Crouton Variation
Also, if you are making a Mexican type salad and want some Tex-Mex flavored croutons – add these seasonings instead – again as little or as much as you like:
Garlic Powder, Cumin, Chili Powder, Lemon Pepper, Ground Coriander, Dried Cilantro, Mexican Oregano and Adobo Seasoning. Add Chili Oil if you have it or any of the oils listed above and bake the same way.
Let me know when you make this bread and how much your family enjoyed it!