Homemade White Bread Recipe
This easy-to-make homemade White Bread Recipe is light and fluffy, with a golden brown crust, and comes together in under two hours.
Ingredients
- ½ cup warm water, 112° to 115°
- 2 tablespoons sugar, divided in half
- 1 tablespoon active yeast
- 2 cups whole milk
- 1 ½ teaspoons coarse salt
- 3 tablespoons softened unsalted butter
- 5 ½ to 6 cups all-purpose flour
Instructions
- Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
- Add in the remaining sugar, milk, salt, butter, and ½ the amount of flour. Add the hook attachment and turn the stand mixer to low speed.
- Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined. Knead on low speed for 5 to 7 minutes.
- Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
- Transfer the dough to a large bowl and cover with plastic or a lid.
- Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size. Return the dough to a clean surface and divide the dough in half.
- Press the dough down onto a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
- Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
- Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
- Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
- Set it on a cooling rack and let it cool to room temperature. Brush with melted butter and serve.
Notes
Make-Ahead: You can make this up to two days ahead for freshness.
How to Store: Cover and store it at room temperature for 3 days. You can keep it in the refrigerator covered for 5 days. Freeze and keep it covered in the freezer for up to 3 months. Thaw it at room temperature until thawed.
How To Reheat: Wrap the bread in foil and place it in the oven at 250° for 5-7 minutes.
Eggs are not needed in a white bread recipe but have flavor and texture benefits.
It’s so incredibly important to let the bread cool to room temperature.
When using instant yeast, the raft does not need to form in the milk and sugar mixture.
A levain, or sourdough starter, should replace the yeast and account for 15% of the total baker's percentage.
Bread can be too dry if there isn't enough liquid or it bakes too long.
When done, the loaf will have an internal temperature of around 200°.
The key to fluffy soft bread happens during the rising period.
A proofing trick is placing it in the oven with only the oven light on and the door slightly cracked. Make sure the oven is not on.
Nutrition
Calories: 200kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 251mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 115IUCalcium: 42mgIron: 2mg