Here’s a classic, foolproof recipe for soft, fluffy, perfectly sliceable white bread from scratch—the kind that fills your kitchen with a warm, yeasty aroma and tastes like a hug.
The Best White Bread from Scratch (2 Loaves)
Ingredients
For the dough:
· 5–5½ cups (625–690g) all‑purpose flour or bread flour, divided
· 2 tbsp (25g) granulated sugar
· 1 packet (2¼ tsp) active dry yeast (or instant yeast)
· 1 tbsp (12g) salt
· 1½ cups (360ml) warm water (110°F/45°C)
· ½ cup (120ml) warm milk (110°F/45°C)
· 2 tbsp (28g) unsalted butter, melted (plus more for greasing)
For brushing:
· 1 tbsp butter, melted (for tops after baking)
Instructions
Step 1: Activate the Yeast
· In a large mixing bowl, combine warm water, warm milk, sugar, and yeast.
· Stir gently and let sit for 5–10 minutes until foamy and bubbly. (If no foam appears, your yeast may be dead—start over with fresh yeast.)
Step 2: Make the Dough
· Add melted butter, salt, and 3 cups of flour to the yeast mixture.
· Stir with a wooden spoon or dough whisk until a shaggy dough forms.
· Gradually add remaining flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl.
Step 3: Knead the Dough
· Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky).
· Test for doneness: Press a finger into the dough. It should spring back slowly.
· If using a stand mixer: Knead with dough hook on medium-low for 5–7 minutes.
Step 4: First Rise
· Place dough in a lightly greased bowl, turning once to coat.
· Cover with a clean kitchen towel or plastic wrap.
· Let rise in a warm, draft‑free spot for 1–1½ hours until doubled in size.
Step 5: Shape the Loaves
· Punch down the dough gently. Turn onto a floured surface.
· Divide dough in half with a knife or bench scraper.
· Shape each half into a loaf:
- Flatten into a rectangle (about 8×12 inches).
- Fold the short sides toward the center, then roll tightly from the short end.
- Pinch the seam closed and tuck the ends under.
· Place each loaf seam‑side down into a greased 9×5‑inch loaf pan.
Step 6: Second Rise
· Cover loosely with greased plastic wrap or a towel.
· Let rise for 30–45 minutes until dough crests about 1 inch above the rim of the pans.
Step 7: Bake
· Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
· Bake loaves for 30–35 minutes until golden brown and hollow‑sounding when tapped.
· Internal temperature should reach 190–200°F (88–93°C) for perfect doneness.
Step 8: Cool
· Remove from pans immediately and place on a wire rack.
· Brush tops with melted butter for a soft, shiny crust.
· Let cool completely (at least 1 hour) before slicing. Patience! Cutting too early makes gummy bread.
Pro Tips for Perfect White Bread
Do This Avoid This
Use a kitchen scale for precise flour measurement Scooping flour directly with the measuring cup
Check liquid temperature (110°F = warm but not hot) Killing yeast with hot water (above 130°F)
Let dough rise in a warm spot (oven with light on) Drafty, cold kitchens that slow fermentation
Knead until smooth and elastic Under‑kneading (results in dense, crumbly bread)
Cool completely before slicing Slicing warm bread (it will squish and turn gummy)
Variations
Milk Bread (softer, slightly sweet):
Replace water with additional milk (2 cups total milk, no water)
Honey Wheat Blend:
Use 3 cups white flour + 2 cups whole wheat flour, replace sugar with ¼ cup honey
Garlic & Herb:
Add 2 tsp garlic powder + 1 tbsp dried rosemary/oregano during mixing
Cinnamon Raisin:
Add 1 cup raisins and 1 tbsp cinnamon during the final knead
Soft Dinner Rolls:
Divide dough into 12–16 pieces, shape into balls, place in greased 9×13 pan, bake at 375°F for 20–25 minutes
Troubleshooting Guide
Problem Likely Cause Fix Next Time
Dense, heavy loaf Not enough kneading or second rise Knead fully; let rise until doubled
Dry, crumbly Too much flour Measure by weight or spoon & level
Giant air bubbles Didn’t punch down enough Punch firmly and roll tightly
Flat, no rise Dead yeast or cold liquid Test yeast first; check water temp
Pale crust Oven too cool or short bake Verify oven temp; bake 5 min longer
Storage & Freezing
Room temperature: Store in a bread box or wrapped in kitchen towel (not plastic—plastic softens crust) for 3–4 days.
Freezer (whole loaf): Wrap tightly in plastic wrap + foil; freeze up to 3 months. Thaw at room temperature.
Freezer (sliced): Freeze slices in a zipper bag; toast or thaw as needed.
Why This Is The Best White Bread
· Perfect balance: Soft and tender inside, with a slightly chewy, golden crust
· Reliable: Works every time with basic ingredients
· Versatile: Sandwiches, toast, French toast, bread pudding—you name it
· Rewarding: The smell alone is worth the effort
Total time: About 2½–3 hours (mostly hands‑off rising time)
Active time: Only 20–25 minutes
Once you make this, you’ll never buy store‑bought white bread again. Enjoy the simple, soul‑satisfying magic of homemade bread! 🍞