Basic White Bread (Soft, Fluffy, and Easy!)
This basic white bread recipe makes the softest, fluffiest homemade bread, and the smell of fresh bread baking in your kitchen is reason enough to make it! With simple ingredients, a little hands-on time, and a stand mixer to help with the kneading, you can make two beautiful loaves of bread that taste 100 times better than store-bought white bread.
Although sourdough bread has become incredibly popular, I know it isn’t everyone’s favorite. Sometimes, you just want a slice of soft, pillowy white bread that reminds you of the bread you grew up eating. This homemade white bread is that familiar texture and flavor, except you get to make it with real ingredients and without the artificial ingredients and preservatives commonly found in some commercial breads.
Personally, I like to make a double batch of this basic white bread recipe and freeze three loaves. That way, I have homemade bread ready to go for the next few weeks! Whether we’re making sandwiches for lunch, serving buttered bread alongside dinner, or sneaking a warm slice straight from the loaf, having homemade bread on hand makes life a little easier.
Best of all, you don’t need to be an experienced baker to make this recipe. Follow the simple instructions below, and you’ll be slicing into your own homemade bread before you know it!
Why You’ll Love This Basic White Bread Recipe
There are plenty of reasons to make homemade white bread instead of grabbing a loaf at the grocery store. Once you try this recipe, you might find yourself baking it every week!
- It’s easy to make. You only need six simple ingredients, and your stand mixer handles most of the kneading.
- The texture is amazing. Each slice is light, fluffy, soft, and pillowy, making it perfect for sandwiches and toast.
- It tastes better than store-bought bread. The familiar white bread flavor with added freshness of a loaf made in your own kitchen.
- You know what’s in it. This recipe uses flour, milk, butter, sugar, yeast, and salt. There are no artificial colors or preservatives added to the homemade loaf.
- It freezes beautifully. Make extra loaves now, freeze them, and enjoy homemade bread for weeks.
- Your kitchen will smell incredible. The smell of freshly baked bread makes everyone wander into the kitchen to see what’s going on.
Additionally, this recipe is an excellent place to start if you’re new to bread baking. You don’t need a sourdough starter, specialty ingredients, or complicated techniques. Instead, you’ll use instant yeast to help the dough rise and create a soft, tender loaf.
Ingredients for Homemade White Bread
Bread Flour
Bread flour provides the structure that allows your loaves to rise and hold their shape. It contains more protein than most all-purpose flour, which helps develop gluten as you knead the dough.
As a result, the finished bread has a lovely texture while remaining soft enough for sandwiches. I recommend using bread flour for the best results.
Instant Yeast
Instant yeast makes the dough rise and gives the bread its light, fluffy texture. Since this recipe uses instant yeast, you can mix it directly with the sugar before adding the warm milk and butter.
However, yeast still needs the right conditions to work properly. Keep your yeast fresh, and make sure your milk isn’t too hot.
Milk
Milk adds moisture and contributes to the soft texture of the bread. It also helps create a tender crumb and a delicious flavor.
You’ll warm the milk with the butter before adding it to the mixer bowl. Aim for approximately 110°F, and avoid heating it above that temperature. Excessively hot liquid can damage the yeast and prevent your dough from rising properly.
Butter
Butter adds flavor and tenderness to the bread. You’ll use one tablespoon in the dough and then spread additional butter over the tops of the loaves after baking.
That final layer of butter gives the crust a lovely finish and adds a little extra flavor.
Sugar
A small amount of sugar adds a touch of sweetness and helps support yeast activity. The finished bread isn’t dessert-sweet, though. Instead, it has the familiar, mild flavor you’d expect from a traditional white sandwich loaf.
Sea Salt
Salt balances the flavor of the bread and keeps it from tasting bland. Measure it carefully, because bread needs the right amount of salt for a well-rounded flavor.
How to Make Basic White Bread
Making homemade white bread is easier than you might think. In fact, most of the time is spent waiting for the dough to rise and the bread to bake.
Before you begin, gather your ingredients, butter two standard loaf pans, and get your stand mixer ready.
Step 1: Mix the Yeast and Sugar
Measure the instant yeast and sugar into the bowl of your stand mixer.
Next, warm the milk and one tablespoon of butter in the microwave until the mixture reaches approximately 110°F. Stir gently if needed to help distribute the warmth.
Be careful not to overheat the milk. If you accidentally heat it too much, let it cool before adding it to the yeast mixture.
Step 2: Add the Milk, Butter, Flour, and Salt
Pour the warm milk and butter into the mixer bowl.
Then, add the bread flour and sea salt. Attach the dough hook and begin mixing until the ingredients come together into a dough.
At first, the mixture may look rough or slightly shaggy. That’s perfectly normal! Continue kneading, and the dough will gradually become smoother.
Step 3: Knead the Dough
Knead the dough with your stand mixer for approximately 5–6 minutes, or until it becomes smooth and elastic.
As the dough develops, it should begin to look more cohesive and pull together. The finished dough should feel soft and stretchy rather than crumbly.
Keep in mind that flour can absorb liquid differently depending on the brand and the conditions in your kitchen. Therefore, pay attention to the dough itself instead of adding extra flour automatically.
If the dough feels slightly tacky, that’s usually fine. Adding too much flour can make the finished bread denser than you’d like.
Step 4: Let the Dough Rise
Transfer the dough to a lightly greased bowl if needed, cover it, and let it rise for one hour.
Place the bowl somewhere warm and free from drafts. During this time, the yeast will produce gas, causing the dough to expand and become airy.
Depending on the temperature in your kitchen and the activity of your yeast, the dough may rise faster or slower. Look for noticeable expansion rather than relying only on the clock.
While the dough rises, you can clean up your workspace or prepare your loaf pans.
Step 5: Shape the Loaves
Once the dough has risen, gently punch it down to release some of the trapped gas.
Divide the dough into two equal pieces. Working with one piece at a time, shape the dough into a rectangle approximately 9 by 15 inches on a clean work surface.
Next, tightly roll the rectangle into a log, starting at one of the shorter ends so the finished loaf fits your pan. Pinch the seam closed to help keep the loaf together during its second rise.
Repeat with the remaining piece of dough.
Shaping the dough tightly helps create a more even loaf with a consistent crumb. Nevertheless, don’t worry if your first attempt isn’t perfect. Homemade bread has plenty of character!
Step 6: Let the Loaves Rise Again
Place each shaped loaf seam-side down into a buttered bread pan.
Cover the pans and let the dough rise for another hour. During this second rise, the dough will expand and develop the light texture you’re looking for.
Meanwhile, keep an eye on the loaves as the hour approaches. Ideally, the dough should look puffy and rise noticeably in the pans before baking.
If your kitchen is particularly warm, the loaves may be ready a little sooner. On the other hand, a cooler kitchen can slow things down.
Step 7: Bake the Bread
Preheat your oven to 375°F.
Once the loaves have finished rising, place the pans in the oven and bake for 35–40 minutes, or until the bread is golden brown and baked through.
The aroma will begin filling your kitchen as the bread bakes. Honestly, that’s one of my favorite parts of making homemade bread!
Since ovens vary, start checking the loaves toward the earlier end of the baking time. If you use an instant-read thermometer, the center of the bread should reach approximately 190–200°F.
Step 8: Butter the Tops and Cool
Remove the baked loaves from the oven and transfer the pans to a cooling rack.
While the bread is still hot, generously spread butter over the tops of both loaves. The butter adds flavor and helps give the crust a softer finish.
Allow the bread to cool in the pans for 20 minutes. Then, carefully remove the loaves from the pans and let them cool on the rack for another 40 minutes before slicing.
I know it’s tempting to cut into a warm loaf immediately! However, allowing the bread to cool helps the interior finish setting. Consequently, you’ll get cleaner slices instead of compressing the soft crumb with your knife.
Once the bread has cooled, grab your favorite butter and enjoy a slice of fresh homemade white bread.
Tips for Making the Best Homemade White Bread
Even though this recipe is beginner-friendly, a few simple tips can help you get better results every time.
Check the Temperature of the Milk
The temperature of the milk matters because yeast is sensitive to excessive heat. Aim for approximately 110°F, and don’t exceed that temperature for this recipe.
If the milk is too hot, it can damage the yeast and affect how well the dough rises. Use a kitchen thermometer if you have one, especially if you’re new to working with yeast.
Don’t Add Too Much Flour
It can be tempting to keep adding flour when the dough feels sticky. However, doing so may create a dry, heavy loaf.
Instead, knead the dough for the full 5–6 minutes before deciding whether it needs an adjustment. As gluten develops, the dough often becomes smoother and easier to handle.
Give the Dough Enough Time to Rise
Both rises help create the soft texture of homemade white bread. Therefore, avoid rushing the process just because you’re eager to get the bread into the oven.
Room temperature, yeast freshness, and flour measurements can all affect rising time. If your dough hasn’t expanded much after an hour, give it additional time.
Shape the Dough Tightly
When rolling the dough into logs, keep the shape even and pinch the seam closed. This helps the loaves hold their shape as they rise and bake.
Additionally, make sure the seam rests on the bottom of the pan so it doesn’t open as easily during baking.
Let the Bread Cool Before Slicing
Cooling might be the hardest step because fresh bread smells so good! Still, the extra time helps the crumb set and makes slicing much easier.
For the neatest sandwich slices, wait until the loaves have cooled completely.
How to Store Homemade White Bread
Once your bread has cooled completely, store it in an airtight bag or bread container at room temperature.
For the best texture and flavor, I recommend enjoying homemade white bread within a few days. Since this recipe doesn’t contain added commercial preservatives, it may not stay fresh as long as some packaged grocery-store breads.
Avoid slicing the entire loaf until you need it if you want to help it retain moisture. In addition, keep the bread away from excessive heat and humidity, which can encourage mold growth.
Can You Freeze Homemade White Bread?
Absolutely! Freezing is one of my favorite ways to keep homemade bread ready for busy days.
I like to make a double batch and freeze three loaves so that I have bread available for the next few weeks. It’s a simple way to make the most of a baking session without having to start from scratch every few days.
First, allow the bread to cool completely. Then, wrap each loaf tightly in freezer-safe plastic wrap or foil and place it in a freezer bag. Remove excess air from the bag and label it with the date.
For the best quality, use frozen bread within about two to three months.
When you’re ready to use a loaf, thaw it in its wrapping at room temperature. Alternatively, slice the bread before freezing so you can remove only the number of slices you need. Frozen slices can go directly into the toaster.
Remember, don’t freeze bread while it’s still warm. Trapped steam can create excess moisture, which may affect the texture when the bread thaws.
How to Use Basic White Bread
One reason I love keeping homemade white bread in the freezer is that it works for so many everyday meals.
Here are a few easy ways to enjoy it:
- Sandwiches: Use it for turkey sandwiches, ham and cheese, egg salad, or your favorite lunch fillings.
- Toast: Toast a slice and spread it with butter, jam, honey, or peanut butter.
- French toast: Slightly stale slices work wonderfully for a classic weekend breakfast.
- Grilled cheese: The soft bread crisps beautifully in a buttered skillet while the cheese melts inside.
- Garlic bread: Brush slices with garlic butter and toast them to serve alongside pasta or soup.
- Dinner bread: Serve warm slices with homemade soup, stew, or a comforting family dinner.
- Breadcrumbs: Use leftover bread to make homemade breadcrumbs for casseroles, meatballs, and other recipes.
Furthermore, homemade white bread makes an excellent choice for school lunches and quick breakfasts. Having a loaf ready in the freezer means you can enjoy homemade bread even when you don’t have time to bake during the week.
Is Homemade White Bread Better Than Store-Bought?
Homemade white bread and store-bought white bread can have a similar soft texture and mild flavor. The main difference is that you control the ingredients when you make bread at home.
This recipe uses six simple ingredients: instant yeast, sugar, milk, butter, bread flour, and sea salt. It doesn’t require artificial colors, added commercial preservatives, or the long ingredient lists found in some packaged breads.
Of course, store-bought breads vary by brand, so it’s always worth checking the ingredient label if you’re comparing products.
Making bread at home also gives you control over the size of your loaves, how thick you slice them, and how much you bake at once. Plus, you get to enjoy freshly baked bread straight from your own oven!
Although homemade bread takes time to rise, most of that time doesn’t require any work from you. As a result, it’s an easy kitchen project to fit into a day at home.
Frequently Asked Questions
Is this basic white bread recipe good for beginners?
Yes! This recipe uses instant yeast and simple ingredients, making it a great starting point for beginner bread bakers. A stand mixer makes kneading easier, and the two rises help create a soft, fluffy loaf.
Can I use all-purpose flour instead of bread flour?
You can substitute all-purpose flour, although the texture may be slightly different. Bread flour generally provides more protein for gluten development, which helps create a sturdy yet tender sandwich loaf.
Why didn’t my bread rise?
Several factors can prevent dough from rising properly. Your yeast may be old, your milk may have been too hot, or your kitchen may be too cold. Check the freshness of your yeast and allow the dough more time if necessary.
Why is my homemade white bread dense?
Dense bread can result from adding too much flour, insufficient kneading, inactive yeast, or not allowing enough time for the dough to rise. For the best results, measure your flour carefully and look for visible expansion during both rises.
Can I make this recipe without a stand mixer?
Yes! You can mix the ingredients in a large bowl and knead the dough by hand. Knead for approximately 8–10 minutes, or until the dough feels smooth and elastic. The exact time will depend on your technique and the dough’s consistency.
How many loaves does this recipe make?
This recipe makes two standard loaves of homemade white bread.
Can I double this recipe?
Absolutely! Double all the ingredients to make four loaves and prepare two separate batches. My stand mixer is 6QT capacity, which is large and there’s no way it could mix a double batch at one time. This is especially useful if you want to freeze extra loaves for later.
How long does homemade white bread last?
For the best quality, store it in an airtight container at room temperature and enjoy it within a few days. You can also freeze the bread for longer storage. Discard the loaf if you notice mold.
Can I slice the bread while it’s warm?
You can, but I recommend waiting. Cooling allows the interior to finish setting, which helps prevent the soft crumb from becoming compressed or gummy when you slice it.
Make This Easy Homemade White Bread Today!
If you’ve been wanting to try making bread from scratch, this basic white bread recipe is a really good place to begin. The ingredients are simple, the instructions are easy to follow, and the finished loaves have that soft, pillowy texture that makes homemade bread so satisfying.
Even better, you can make extra loaves and freeze them for the weeks ahead. Whether you’re preparing sandwiches, making toast in the morning, or serving bread alongside a cozy dinner, you’ll appreciate having a homemade loaf ready to go.
So, grab your bread flour, warm up the milk, and get your mixer ready. Before long, your kitchen will smell amazing, and you’ll have two beautiful loaves of fresh white bread cooling on the counter!
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Basic White Bread
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Ingredients
- 2¼ tsp Instant yeast
- 2 tbsp Sugar
- 2¼ cups Milk
- 1 tbsp Butter
- 5 cups Bread flour
- 1½ tsp Sea salt
Instructions
- Measure the instant yeast and sugar into the mixer bowl.
- Microwave the milk and butter to heat to about 110℉. Be sure it is not above this temperature.
- Pour the milk and butter into the mixer bowl.
- Add the bread flour and sea salt.
- Knead for 5-6 minutes or until smooth and elastic.
- Cover the bowl and allow to rise for one hour.
- Punch down the dough and separate into 2 equal pieces.
- On a clean work surface, shape each into 9x15 rectangles.
- Tightly roll the dough in a log shape, pinching the end to close the seam.
- Place the rolled dough into buttered bread pans, cover, and allow to rise for 1 hour.
- Preheat the oven to 375℉.
- Place the bread into the oven and allow to bake for 35-40 minutes.
- Once golden brown, remove from the oven to a cooling rack.
- Generously spread butter over the top of the loaves.
- Allow to cool in the pan for 20 minutes, then remove from the pans and allow to cool for 40 minutes before slicing.
Nutrition
