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Basic Homemade White Bread
5 from 126 votes

Basic Homemade White Bread

Basic Homemade White Bread is made with warm water, yeast, sugar, salt, milk, flour, and butter. The dough is mixed, kneaded until smooth, and allowed to rise until doubled. After shaping, the bread is baked to develop a golden crust and soft crumb characteristic of classic white bread.

Prep Time
20 mins
Cook Time
35 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 16 slices
Course: Bread
Cuisine: American

Ingredients

  • 3/4 cup (175ml) water 110-115 degrees, warm
  • 2 1/2 tsp (9g) active dry yeast or instant yeast* (see notes
  • 2 1/2 Tbsp (32g) granulated sugar divided
  • 1 1/2 tsp salt
  • 3/4 cup (175ml) milk warmed to 110-115 degrees
  • 3 1/2 cups (496g) all-purpose flour or bread flour, then more as needed (scoop and level to measure, unbleached
  • 3 Tbsp (42g) unsalted butter softened, plus 1/2 Tbsp more for top

Instructions

    Cup of Yum
  1. In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 Tbsp sugar. Let rest 10 minutes.**
  2. Fit mixer with paddle attachment. To yeast mixture add remaining 2 Tbsp sugar, salt, milk, butter and about 2/3 of the flour. Mix until well combined.
  3. Switch to hook attachment, add remaining flour and knead on low speed until it comes together well. Continue to knead on low speed, while adding a little more flour as needed to create a soft, non-sticky yet supple dough. Knead until mixture clears the sides of the bowl and becomes smooth, about 7 - 8 minutes.
  4. Transfer dough to an bowl sprayed with non-stick cooking spray. Spray a sheet of plastic wrap with non-stick cooking spray and cover bread (sprayed side down, don't wrap tightly just drape over so the dough has space to expand). Let rest until doubled in volume, about 1 - 1 1/2 hours.
  5. Press dough down then transfer to a lightly floured work surface. Pat and stretch dough to a rectangle about 14 by 8-inches.
  6. Roll dough up starting on one of the 8 inch ends and rolling to opposite side.
  7. Transfer to a greased 9 by 5-inch loaf pan. Spray a sheet of plastic wrap with non-stick cooking spray (or use plastic wrap used to cover bowl) and drape greased side down over bread pan leaving room for bread to expand, plastic wrap shouldn't be wrapped tight.
  8. Let rest until loaf is about 1 1/2 to 2-inches above the height of the bread pan, about 1 hour. Preheat oven to 350 degrees near the end of that rise period.
  9. Bake loaf in center of oven, rotating once halfway through baking, until golden brown on top and it sounds hallow when tapped, about 35 - 42 minutes.*** Loaf should register 195 degrees in center on an instant read thermometer.
  10. Remove from oven, run a stick of butter over top (using about 1/2 Tbsp). Transfer to a wire rack to cool at least 20 minutes before attempting to slice (who can resist a slice of warm bread? Just keep in mind it does slice cleanest once cooled through though).
  11. Store bread in an airtight container at room temperature for a few days or for longer shelf life store in the refrigerator.

Notes

  • If the oven browns the top too quickly before the bread is cooked through, tent the loaf with foil to prevent overbrowning.
  • Using instant yeast eliminates the need for proofing; it can be mixed directly with other ingredients.
  • Proof the yeast mixture until it bubbles to confirm viability; if not bubbly, the yeast may be inactive or water too hot, requiring fresh yeast or correct water temperature.
  • In dry climates, place the warm bread loaf in an airtight container to soften and retain moisture in the crust.