Here’s a classic homemade white bread recipe that’s soft, fluffy, and perfect for sandwiches, toast, or just enjoying with butter.
Homemade White Bread Recipe
Time:
Prep: 20 minutes
Rise: 1.5 to 2 hours
Bake: 30 minutes
Yield:
1 loaf (about 12 slices)
Ingredients:
3 ½ to 4 cups all-purpose flour (or bread flour)
1 packet (2 ¼ tsp) active dry yeast
1 ½ tsp salt
2 tbsp sugar
1 cup warm water (110°F / 45°C)
½ cup milk (room temperature)
2 tbsp unsalted butter, softened (plus extra for brushing)
Instructions:
1. Activate the yeast
In a bowl, mix:
1 cup warm water
1 tbsp sugar
2¼ tsp yeast
Let sit for 5–10 minutes until it becomes foamy.
2. Mix dough
In a large mixing bowl (or stand mixer with dough hook), combine:
The foamy yeast mixture
½ cup milk
1 tbsp sugar (remaining)
1½ tsp salt
2 tbsp butter
2 cups flour
Stir until combined. Gradually add more flour, ½ cup at a time, until a soft dough forms (usually around 3½ to 4 cups total).
3. Knead
Knead the dough for:
By hand: 8–10 minutes
Stand mixer: 5–6 minutes
It should be smooth and slightly tacky but not sticky.
4. First rise
Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape the loaf
Punch down the dough and shape it into a log. Place in a greased 9×5-inch loaf pan.
6. Second rise
Cover and let rise again for 30–45 minutes, or until it rises about 1 inch above the rim of the pan.
7. Bake
Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool
Brush the top with a little melted butter for a soft crust. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Tips:
For softer bread, add 1 egg with the wet ingredients.
For a shinier crust, brush with a little milk before baking.
Let bread cool completely before slicing for the best texture.
