This no-fuss Homemade White Bread recipe is so light and tender, perfect for sandwiches, simple toast in the mornings slathered with butter, or eating just the way it is!
This white bread recipe is tried and true – I have been making this exact recipe going on 30 years and it comes out perfectly every time. It’s a foolproof, no-fuss recipe that results in light, tender, and delicious bread, a drizzle of butter just sets it over the edge. If you’re looking to try making bread for the first time, this is a great recipe to start with.
What I love is that this bread can be used for pretty much anything. It’s definitely my go-to sandwich bread recipe and it makes great toast as well. Plus it’s soft and buttery, perfect for soaking up every last bit of spaghetti sauce, gravy, or soup!
No Yeast Bread Recipe (6 Ingredients)
This recipe makes 2 loaves of bread and I usually freeze one so we always have homemade bread on hand for anything we may need.
The number of slices in a loaf of homemade bread will depend on how thickly you cut your slices but we typically get 12 slices per loaf, which is enough to make 6 sandwiches. This white bread recipe makes 2 loaves, which gives you enough for 12 sandwiches.
If you have bread flour, you can also use it 1:1 for all-purpose flour. I have used both, whatever I have on hand. I think the bread flour version comes out a touch lighter, but either way, still amazing! Most people don’t have bread flour on hand regularly which is why I made this with AP flour to make it easier.
Basic White Bread Recipe For Bread Machines (dairy Free!)
This sandwich bread recipe is so simple to make that there’s virtually no way to mess it up. Homemade bread from scratch has never been this easy!
The most important step is making sure the dough cleans the side of the bowl. This means there is no dough stuck to the sides while it is going around the mixer. That is why we need to add a little more flour if needed. Normally, just 5 cups are enough. But, if it is more humid outside than normal, up to a 1/2 cup more flour may be needed. Slowly add it to the dough until it cleans the side of the bowl.
This white bread makes pretty incredible sandwich bread. A few of my favorites are the BEACH Sandwich, a classic tomato sandwich, and cucumber sandwiches. It will also make the best grilled cheese sandwich you’ve ever tasted!
Kristina Cho's Milk Bread (recipe Review)
I also love to simply use it for toast in the morning with a bit of cinnamon butter or crockpot apple butter, and a bit of whipped herb butter would make it perfect for serving with spaghetti sauce or lasagna rolls!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok, Facebook, Instagram, Pinterest, andYouTube!
Don’t skip the dry milk. I believe the dry milk is what makes the bread so light and fluffy, so don’t omit it.
Milk Bread · I Am A Food Blog
Use bread flour instead. If you have bread flour, you can also use it 1:1 for all-purpose flour. I have used both, whatever I have on hand. I think the bread flour version comes out a touch lighter, but either way, still great.
Serving: 1 slice | Calories: 139 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 7 mg | Sodium: 211 mg | Potassium: 66 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 102 IU | Vitamin C: 0.1 mg | Calcium: 23 mg | Iron: 1 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Homemade Rustic No Yeast Bread Recipe
Subscribe for free to receive new weekly recipes and instantly get 7 Easy Family Meals for under $15 each! A week's worth of dinners that won't break your pocket book.Japanese milk bread is the best sliced bread. The loaves have a golden crust and a phenomenal soft, airy crumb. Each slice is rich in milk and buttery flavor, which makes it absolutely irresistible. Here is a comprehensive guide on how to make milk bread.
Milk bread was a staple of my youth. My brother and I delighted in toasting sliced milk bread and serving it with a drizzle of condensed milk. It was our pastime to eat milk toast and watch baseball together. Every time I buy milk bread, I recall these fond memories I had with my brother.
Childhood memories aside, I wanted to develop a milk bread recipe because it is the key to understanding how to make Asian-style baked goods. Many Asian pastries, such as pineapple buns and BBQ pork buns, use some form of milk bread as the dough. Hopefully, by mastering milk bread, I will be a step closer to making more Asian pastries at home!
Pennsylvania German Amish Milk Bread Recipe
Before diving into the details of the baking process, let me go over some background on milk bread. Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. In Japanese, this type of bread is called shokupan (食パン), which is a regular loaf of bread that you slice and eat.
The exact origins of the bread is unknown. Some sources say that the bread was developed in Japan in the 20th century, while others say that it was the 19th century.
There are two common shapes for milk bread: the boxy, rectangular loaf kakushoku , (角食) or the domed, “mountain-shaped” loaf, yamagata shokupan (山型食パン, sometimes also written as 山形食パン).
Gluten Free Japanese Milk Bread
This recipe walks through how to make the domed loaf. Because it doesn’t require a Pullman loaf pan to make, this version is more accessible to the average baker.
Most milk bread recipes use bread flour because of the higher protein content, which gives the bread a chewy texture. However, I used Bob’s Red Mill’s Unbleached Organic White All-Purpose Flour for this recipe because it is something we’re more likely to have in our pantries. Plus, all-purpose makes delicious milk bread.
During my (many) test batches of the recipe, I compared the results between doughs made with bread flour and all-purpose flour. Overall, both types of loaves were very similar. Loaves made with bread flour were slightly chewier and had prettier swirls along the sides of the bread. However, the loaves made with all-purpose flour were softer, which I prefer.
Sweet Milk Bread Recipe
Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. The consistency of tangzhong is similar to a roux (see photo above). Once cooled, add the tangzhong with the other ingredients for the dough. The tangzhong helps give the milk bread its feathery texture.
Milk bread is a type of enriched bread, which means it relies on fats to give the loaf its soft texture. Use whole milk for the recipe. I also like to use butter to give the bread more aroma. However, you can also substitute the butter with neutral-flavored oil, like safflower or vegetable oil.
I use active dry yeast to give the bread its lift. To activate the yeast, heat up some milk before mixing in the yeast. I do so by microwaving the milk for 30 to 40 seconds. Then, I add 1 tablespoon of sugar into the heated milk and check the temperature. It should be somewhere between 110ºF to 120ºF. If the milk is much warmer, the heat can kill the activity in the yeast. Once you confirm that the milk is at the right temperature, stir in the yeast.
Japanese Milk Bread (shokupan) (video) 食パン • Just One Cookbook
After about 5 to 8 minutes, the yeast should foam up, like you see in the photo above. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot.
Because of the amount of liquids and fats in the dough, I highly recommend using a stand mixer. I usually mix the dough on low until there isn’t much loose flour on the edges of the mixing bowl (see photo above). Then, I increase the speed to medium-low and let the mixer work the dough for 8 minutes.
After 8 minutes, turn the dough over a lightly floured surface and knead it a few times. The dough should be smooth and soft. Then, shape the dough into a ball and place inside a greased bowl. Cover the bowl with plastic or a silicone lid, and let the dough rise for an hour in a warm place.
Braided Bread (with Poppy Seeds)
Yes! If you like to break up the work, you can refrigerate the dough overnight. Place the ball of dough into the greased bowl, cover with plastic wrap and refrigerate. The cold temperatures of the refrigerator will slow down
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