This White Bread recipe is a classic you’ll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!
Is anyone out there a bread lover, just like me? I love a good slice of bread, and homemade fresh, soft white bread right out of the oven is my weakness.
We love using this bread recipe for Air Fryer Fried Chicken Sandwiches, as a dipper for Roasted Tomato Soup, or as an appetizer with our easy smoked salmon dip. Don’t forget it makes a great side dish too, especially when served alongside Chicken Mushroom Pasta.
Soft Milk Bread
This simple white bread recipe does not disappoint when it comes to quality and flavor. No matter what you use it for, whether its prepping school lunches, making yourself a snack, or serving it as your dinner side, you’ll be in sliced bread heaven.
No need to buy the low-grade store-bought loaves, or spend all your money on expensive bakery bread, you can make this recipe at home any time you want!
Making your own bread is actually very simple, and not nearly as complex as you would think. In just over 2 hours you can have a fresh out of the oven loaf of white bread, and that’s with 1 hour and 30 minutes of just waiting for it to rise.
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The time it takes to prepare is so worth the peace of mind you have knowing exactly what’s in the bread you are eating. When it’s made at home you don’t run the risk of any added preservatives, it’s like having bakery-fresh bread all the time.
It’s incredibly light and fluffy, and dare I say even better than any bread I’ve bought from the store. It’s the perfect texture you want for all of your bread needs.
Use it to make your breakfast toast and nut butter, your turkey and cheese lunch sandwich, or mid-day snack avocado toast. Those are just a few of my favorite uses, but the options are really endless.
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A bread box, while a little old school, is still very effective. If you have one or have the room for one, I suggest storing your loaf in there. It will give it the best odds of staying fresh as long as possible.
If you want to just leave the white bread out on the counter, instead of in a bread box, you’ll need to cover the loaf with either plastic wrap or foil to prevent it from drying out.
To get more bang for my buck, I always make two loaves or even double the recipe to make two extra-large loaves, and immediately slice and freeze one to save for later. That way once I run out of the first loaf I already have another on hand and ready to eat
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If you want a slice right out of the freezer, just pop it in the microwave for 20 seconds or toaster and you’ll be good to go. Or if you have the time, just let it thaw on the counter for a few hours.
For this recipe, you’ll want to pull out the big stand mixer you probably never use. Using a powerful stand mixer helps kneed the dough, allowing you to get that perfect end result.
This White Bread recipe is a classic you'll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!
The Best Homemade Bread (white Bread Recipe)
Calories: 1231 kcal | Carbohydrates: 227 g | Protein: 31 g | Fat: 20 g | Saturated Fat: 11 g | Cholesterol: 46 mg | Sodium: 1259 mg | Potassium: 344 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 535 IU | Calcium: 48 mg | Iron: 13.1 mg
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World's Easiest!} Homemade Sandwich Bread
I don’t know about you, but in my family, we go through A LOT of bread. It gets toasted at breakfast time, and made into sandwiches for lunch. We even eat it with our dinner a lot, buttered and served as sort of a side dish or appetizer.
We have several favorites, such as this soft whole wheat bread, crusty French baguette, and this brioche. They are all so good, but nothing is more versatile than a simple white loaf.
This bread bakes up with a soft, fluffy texture and a taste that’s perfectly balanced. It really is the best sandwich bread out there, imho!
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And best of all, the recipe couldn’t be easier to make! With just a handful of ingredients and a method that’s simple as can be, this white bread recipe is sure to be on heavy rotation in your kitchen.
Freshness: When you make white bread at home, you can enjoy it at its freshest. There’s nothing quite like the aroma and taste of a warm loaf from the oven! You have complete control over the ingredients and can ensure your bread is free from the preservatives and additives commonly found in store-bought bread.
Customization: This great recipe allows you to customize it to suit your preferences. You can adjust the sweetness and saltiness or add ingredients like herbs, spices, or seeds to enhance the flavor. You can experiment and create a bread that suits your taste perfectly.
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Quality Ingredients: You can choose high-quality ingredients when you make your own white bread. Choose organic flour, locally sourced ingredients, or specialty flours to create bread that meets your personal quality standards.
Nutritional Value: Homemade white bread can be a healthier alternative to store-bought varieties. You control the sugar, salt, and fats used in the recipe. Additionally, you can incorporate whole wheat or other nutritious flour to increase your bread’s fiber and nutrient content.
Cost-Effective: Making white bread at home can be more cost-effective in the long run. The initial investment in ingredients and equipment may seem higher, but you can produce multiple loaves for the same price as a single store-bought loaf. It can save you money, especially if you bake bread regularly.
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Water activates the yeast. Yeast is dormant until it comes into contact with warm water, which triggers fermentation. The water provides comfy environment for the yeast to feed on sugars and release carbon dioxide gas, causing the dough to rise.
When you dissolve the yeast, the water should be warm but not hot, like a baby’s bath. Aim for around 105 degrees F. If the water is too hot, it can kill the yeast.
I prefer dry active yeast for bread baking. It allows a slow enough rise for the flavor to really develop, and it’s easy and convenient to buy and store.
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Instant yeast is another option. If you go this route, you’ll only need 0.75x the amount, and you can cut the rise times down by 15 to 20 minutes.
Either way, be sure to check the expiration date on the packet and make sure it hasn’t past. If it has, the yeast could be dead and your bread won’t rise properly.
Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in). Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
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I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Bread flour is my favorite for this recipe, because it has a higher protein content and therefore yields a strong crumb and a chewy texture.
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If you don’t want to use bread flour, all-purpose flour will work. You may just have to knead it a little longer to develop the glutens needed for that chewy texture.
Start by proofing the yeast in a large bowl. Dissolve a little sugar in warm water, then sprinkle active dry yeast all over the surface.
The water should be warm but not hot. Think of the
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