Introduction

There’s nothing quite like the smell of fresh homemade white bread filling your kitchen. This simple white bread recipe is easy to follow and yields a soft, fluffy loaf perfect for sandwiches or toast. With everyday ingredients and a little patience, you can enjoy bakery-quality bread at home.

The image shows a fresh loaf of white bread resting on a metal cooling rack, which is placed on a white marbled surface. The loaf has a soft, light golden brown crust on the top, smooth with slight wrinkles and a subtle shine. The inside of the bread is fluffy and white, showing a soft, airy texture with small, even holes. The front side of the bread is cut to reveal the inside clearly, with a small pocket hole on the upper right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1/4 cup whole milk
2 1/4 teaspoons dry active yeast (or 1 packet)
2 tablespoons granulated sugar
4 tablespoons unsalted butter (room temperature)
1 1/2 teaspoons salt
3 cups all-purpose flour or bread flour

Instructions

Step 1: In a 2-cup glass measuring cup, combine the milk and water. Heat for 45 seconds on half power in the microwave. Stir and check the temperature with an instant-read thermometer; it should read about 110°F (43°C). If too cold, microwave in 10-second increments on half power. If too warm, let it cool to the correct temperature.
Step 2: Add the warm milk and water mixture to the bowl of a stand mixer. Add the dry yeast and sugar, then whisk together. Cover the bowl with a towel and let it stand for 5 minutes to activate the yeast.
Step 3: Add the butter, salt, and 1 cup of flour to the yeast mixture. Using the paddle attachment, mix on low speed for 30 seconds. Add the second cup of flour and mix another 30 seconds. Add the final cup of flour and mix on low for 1 minute, until a soft, sticky dough forms.
Step 4: Switch to the dough hook attachment and knead the dough on low speed for 4 minutes until smooth and elastic.
Step 5: Lightly grease a large bowl with melted butter, oil, or nonstick spray. Place the dough in the bowl and turn it to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1–2 hours, until doubled in size.
Step 6: Grease a 9×5-inch loaf pan with oil or nonstick spray and set it aside.
Step 7: Punch down the dough to release air. On a lightly floured surface, roll the dough out into an 8×15-inch rectangle using a rolling pin. Roll it into an 8-inch log tightly, pinching the seams and ends to seal.
Step 8: Place the dough log into the greased loaf pan. Cover with plastic wrap or a kitchen towel and let rise for about 1 hour, until it rises about 1 ½ inches above the pan edge.
Step 9: Preheat the oven to 350°F (175°C).
Step 10: Bake the bread for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
Step 11: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack and cool for at least 30 minutes before slicing and serving.

Tips & Variations

For a softer crust, brush the top of the loaf with melted butter as soon as it comes out of the oven.
Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for about 10 minutes.
Adding a tablespoon of honey instead of sugar gives a subtle sweetness and helps keep the bread moist.

Storage

Store the cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

A freshly baked loaf of white bread is shown close up, resting on a metal cooling rack. The loaf has a smooth, golden brown crust on top covering a soft, fluffy inner layer with a pale, creamy white color and a light, airy texture. The sides are even and the bread looks thick and well risen, with small holes and a slightly chewy crumb visible inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount and mix it directly with the dry ingredients without proofing in warm water first.

What if my dough doesn’t rise?

If your dough doesn’t rise, the yeast may have been inactive due to old yeast or water that was too hot or cold. Make sure your water temperature is around 110°F (43°C) and use fresh yeast.