Here’s a warm, inviting white bread recipe that delivers a soft, tender crumb and a golden, slightly crisp crust. Ideal for sandwiches, breakfast toast, or as a side for soups and salads, this loaf uses pantry staples and straightforward steps so both beginners and experienced bakers can enjoy fresh homemade bread. Follow the method for a reliably delicious result.
Ingredients
– 500 g (4 cups) plain/all-purpose flour
– 10 g (2 tsp) fine salt
– 30 g (2 tbsp) granulated sugar
– 7 g (2 1/4 tsp) active dry yeast
– 300 ml (1 1/4 cups) warm water (about 105–115°F / 40–46°C)
– 30 g (2 tbsp) unsalted butter, softened (or 2 tbsp vegetable oil)
– 1 large egg (optional, for richer dough)
– Extra flour for dusting
– 1 tbsp milk or beaten egg for brushing (optional)
Servings and Cooking Time
Makes: 1 standard loaf (about 10–12 slices)
Serving size: 1 slice (approx. 50–60 g)
Preparation time: 20–30 minutes active
First rise: 60–90 minutes
Shaping and second rise: 40–60 minutes
Baking time: 25–35 minutes
Total time: ~3 hours (including rises)
Nutritional Value
Nutritional information per serving (1 slice ≈ 55 g): Calories ~150 kcal, Carbohydrates ~28 g, Protein ~4 g, Fat ~3.5 g, Saturated Fat ~1.5 g, Fiber ~1 g, Sodium ~200 mg. These values are estimates for one person (one slice) and will vary by exact ingredients and slice thickness.
Step-by-Step Cooking Process
– Combine warm water, sugar, and yeast in a bowl; let sit 5–10 minutes until foamy.
– In a large mixing bowl, whisk flour and salt together; create a well.
– Add foamy yeast mixture, softened butter, and beaten egg (if using) to the flour.
– Mix until a rough dough forms, then turn onto a lightly floured surface.
– Knead for 8–10 minutes by hand (or 6–8 minutes in a stand mixer) until smooth and elastic.
– Shape dough into a ball and place in a lightly oiled bowl; cover and rise 60–90 minutes until doubled.
– Punch down the dough, then shape into a loaf and place in a greased 9×5-inch loaf pan.
– Cover and let rise again 40–60 minutes until the dough reaches about 1 inch above the rim.
– Preheat oven to 375°F (190°C). Brush the top with milk or egg wash if desired.
– Score the top if you want decorative slashes, then bake 25–35 minutes until golden and internal temp ~190°F (88°C).
– Remove from oven and cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
– Slice with a serrated knife and store as directed below.
Alternative Ingredients
You can substitute part of the all-purpose flour with bread flour (for chewier texture) or up to 20% whole wheat for a nuttier flavor. Use olive oil or melted butter instead of softened butter. For a dairy-free loaf, omit the egg and use non-dairy milk for brushing.
Serving and Pairings
Serve this white bread sliced warm with butter, jam, or honey. It’s excellent for sandwiches (BLTs, grilled cheese), as a side for soups and stews, or toasted for breakfast. Also pairs well with egg dishes, smoked salmon, and simple salads.
Storage and Reheating
Store cooled slices in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze whole loaf or individual slices for up to 3 months — wrap tightly in plastic and foil. Reheat slices in a toaster or warm in a 350°F (175°C) oven for 5–8 minutes. Thaw frozen slices at room temperature before toasting.
Cooking Mistakes
- Using water that’s too hot — kills the yeast.
- Not kneading enough — results in dense crumb.
- Adding too much flour — yields heavy, dry loaf.
- Rushing the rises — underproofed dough won’t reach good volume.
- Overbaking — makes the loaf dry and crumbly.
- Not cooling before slicing — leads to gummy texture.
Helpful Tips
- Weigh ingredients for best consistency.
- Use a thermometer to check yeast temperature (105–115°F).
- Tap the loaf bottom — it should sound hollow when done.
- Let bread cool fully for cleaner slices.
FAQs
How do I know if the yeast is still active?
Activate yeast by mixing it with warm water and sugar; if it becomes foamy and bubbly within 5–10 minutes, it’s active. No foam means the yeast is likely expired or the water temperature was incorrect.
Can I make white bread without a stand mixer?
Yes — knead the dough by hand on a lightly floured surface for 8–12 minutes until smooth and elastic. Hand-kneading gives you good control over dough development and works perfectly for this recipe.
Why is my bread dense and heavy?
Dense bread usually means underproofing, insufficient kneading, too much flour, or old yeast. Ensure proper rise times, knead until elastic, and measure flour precisely — use a scale if possible.
Can I make this recipe into rolls instead of a loaf?
Absolutely. After the first rise, divide dough into equal pieces, shape into rolls, place on a baking sheet, and reduce second rise time. Bake rolls at 375°F (190°C) for 12–18 minutes until golden.
How long will homemade white bread stay fresh?
At room temperature in an airtight bag, homemade white bread stays fresh for about 2–3 days. For longer storage, freeze slices or the whole loaf for up to 3 months and thaw as needed.
Is it possible to make this bread whole wheat?
You can replace part of the white flour with whole wheat (up to 20–30%) without changing method. Higher proportions of whole wheat require more water and longer kneading; expect a denser loaf.
Do I need to knead if I use a no-knead variation?
No-knead methods rely on long fermentation to develop gluten. You can adapt this recipe to a no-knead style by increasing fermentation time (12–18 hours), but follow a tested no-knead formula for best results.
Conclusion
This white bread recipe delivers a soft, versatile loaf with a golden crust and tender crumb using simple pantry ingredients. With reliable fermentation and proper kneading, you’ll enjoy fresh homemade bread perfect for everyday meals, sandwiches, and toasting.
White Bread Recipe
Ingredients
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp fine salt
- 30 g 2 tbsp granulated sugar
- 7 g 2 1/4 tsp active dry yeast
- 300 ml 1 1/4 cups warm water (105–115°F / 40–46°C)
- 30 g 2 tbsp unsalted butter, softened (or 2 tbsp vegetable oil)
- 1 large egg optional
- Extra flour for dusting
- 1 tbsp milk or beaten egg for brushing optional
Instructions
- Combine warm water, sugar, and yeast in a bowl; let sit 5–10 minutes until foamy.
- In a large mixing bowl, whisk flour and salt together; create a well.
- Add foamy yeast mixture, softened butter, and beaten egg (if using) to the flour and mix until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand or 6–8 minutes in a stand mixer until smooth and elastic.
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9x5-inch loaf pan.
- Cover and let the loaf rise again 40–60 minutes until about 1 inch above the rim of the pan.
- Preheat oven to 375°F (190°C). Brush the top with milk or egg wash and optionally score the surface.
- Bake for 25–35 minutes until the crust is golden and the internal temperature reaches about 190°F (88°C).
- Remove from oven, cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
