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Homemade White Bread Recipe
5 from 186 votes

Homemade White Bread Recipe

Homemade White Bread Recipe produces a soft, fluffy loaf using warm water, yeast, milk, sugar, and butter, kneaded thoroughly and proofed to double in size before shaping and baking. The result is a loaf with a tender crumb and crust suitable for slicing fresh or enjoying toasted. This bread can be stored at room temperature, refrigerated, or frozen, offering versatility for everyday use.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr 12 mins
Total Time
2 hrs
Servings: 2 loaves
Calories: 200 kcal
Course: Side Dish
Cuisine: French, American

Ingredients

  • ½ cup water 112° to 115°, warm
  • 2 tablespoons sugar divided in half
  • 1 tablespoon active yeast
  • 2 cups milk whole
  • 1 ½ teaspoons salt coarse
  • 3 tablespoons unsalted butter softened
  • 5 ½ to 6 cups all-purpose flour

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
  5. Transfer the dough to a large bowl and cover with plastic or a lid.
  6. 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.
  7. Press the dough down onto a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
  8. 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.
  9. 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.
  10. Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
  11. Set it on a cooling rack and let it cool to room temperature. Brush with melted butter and serve.

Notes

  • You can prepare this bread up to two days in advance to maintain freshness.
  • Store the bread covered at room temperature for up to three days or refrigerate for five days; freeze for up to three months.
  • Reheat wrapped in foil at 250°F for 5-7 minutes to refresh the loaf.
  • Allow the bread to cool completely to room temperature before slicing to achieve the best texture.
  • Instant yeast does not require the raft formation step during activation.
  • The bread’s softness results mainly from proper proofing; the oven light trick provides a suitable warm environment for rising.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 251mg (10%) Potassium 89mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 115IU (2%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 loaves

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 251mg 10%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 115IU 2%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.