Soft and fluffy white bread recipe - made with a simple white bread dough, this easy bread recipe makes two perfect loaves of white bread. The recipe uses simple ingredients and gives a light, soft bread that is perfect for slicing. Follow my step-by-step recipe and comprehensive guide to make the most amazing loaf of homemade bread.
Hi hi! I am just popping in with this super easy white bread recipe! This recipe makes two loaves of white bread, and uses my base white bread dough recipe. It is super easy to make, and is a great way to learn to bake bread if you are just getting started.
I love everything about this bread recipe - it is soft and fluffy, but the dough is still really easy to work with. The bread keeps for a few days and makes the most amazing toast, and the leftovers make the most amazing garlic bread. I often bake one loaf and then pop the other one in the freezer for another time.
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I played around with multiple variations of this recipe, so check out the post for all my tips and tricks on how to make the best white bread loaf!
As a baking blogger, I have been posting all kinds of bread recipes for years now, but realised I still don't have just a good old basic white bread recipe. This is something we eat a lot at our house, and so I figured I needed to make a good base dough that was super versatile.
I wanted something that wasn't too fussy to make and used ingredients I already had in the house. We usually eat this fresh, but it does make the most amazing toast too - we often eat it with egg salad, or my Husband loves it toasted with Nutella.
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It's just a super simple, solid recipe for white bread - we love it a lot and I hope that you do too.
This white bread recipe makes two loaves of bread - I often throw one in the freezer or gift one. I figure that if you are going to go to the effort to make your own homemade bread, then you might as well get two loaves out of it - it isn't really any extra effort.
I have two of the same loaf pans that I use for this white bread loaf recipe, but you can really shape it to fit as you like - alternatively the dough recipe is identical to the one that I use for my Parker House Roll recipe, so you could divide the dough into two and shape half into a loaf and half into bread rolls to use for something else.
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I prefer to make this white bread recipe in a 1 lb loaf pan which is an 8.5x4 / 22cmx12cm pan. You can use whatever size you have, but for me this makes a nice sized loaf.
If you use a pan that is a slightly different size, then the bread may come out a little shorter - it will still be really good, just a slightly different shape! I did try baking this all in one in a pullman pan and it got HUGE and almost ate my oven rack, so I want to try it in two smaller pullman pans and see how it goes.
This bread is best on the day that it is baked for eating fresh and for using for things like sandwiches, but the great thing about my white bread dough is that it makes bread that stays nice and soft for days thanks to the nice soft dough and the milk powder in the recipe.
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This may not be for everyone but I don't mind a slightly crunchy crust, so I often just store the bread cut side down on my chopping board and that creates enough of a seal that it stays nice and fresh.
You can store this bread at room temperature for up to 4 days - it may not be as fresh as when you first made it, but it will still make great toast!
Yes! This White bread recipe freezes super well - just wrap it in plastic wrap well and then pop into a ziploc bag and then freeze. It will keep, well wrapped, for up to 3 months - when you are ready to use it, defrost at room temperature. I prefer to use bread that has been previously frozen for toast, or for making garlic bread.
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You can also pre slice the bread before you freeze it if you want to keep it in the freezer to remove pieces to slice - I like to store slices in a ziploc bag.
I prefer to toast old bread to give it a bit more life, however you can also just quickly zap in the microwave to refresh the bread slightly.
If you want to refresh a whole loaf, you can pop it in the oven at 350°f / 180°c until it is warmed through - just keep an eye on the crust.
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Perfectly risen - see how the dough surface is nice and smooth and hasn't collapsed in on itself at all which can be a sign of overproofing.
This can definitely take a bit of practice, but once you get it sorted, you will be fine. Don't be afraid of dough shaping - worst case scenario your dough comes out a bit wonky and you know what to fix next time.
This works for any pan size - just make the initial rectangle about the same length as the pan is. Remember that it is ok for the dough to not be as long as the pan is when you just put it in after shaping - you can see by the pictures that it fills the pan.
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Here is a step by step guide on how to shape dough into a loaf pan. This is just how I do it. If you have a way to shape a loaf of bread that works better for you, then go for it and use that instead!
Step One: DIVIDE. My white bread dough recipe makes enough for two loaves of white bread (or one loaf of white bread and a small batch of something else). You want to work with one piece of dough at a time, so divide the dough into two pieces.
This is where it can be helpful to know the weight of the mixing bowl that you were rising the bread dough in, so that you can weigh the whole thing and subtract the weight of the bowl to work out how big each piece needs to be. My recipe makes 850g dough, so you want to divide the dough into two pieces, each weighing 425g each. Remember if you have adjusted any ingredients or your eggs are heavier or lighter than mine etc this may differ but just make sure that they are approximately the right size.
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Divide the dough into two pieces, and then shape each into a tight ball using a bench scraper. Use a lightly floured surface if you need to but try not to use too much additional flour so it doesn't get rolled up in the dough.
Rest the dough balls under a clean tea towel or turn a bowl upside down on them and leave for 10 minutes just to let the gluten relax a little.
Step Two: FLATTEN. Work with one piece of dough at a time. Lightly flour the dough ball, and then turn it over. Dough balls have two sides - the 'good' side and then the butt of the dough ball, which will not be as smooth from shaping it into a ball. You want the 'good' side on the bottom as this is going to be the outward facing side and you want the smooth side out.
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If there are any big bubbles in the dough, pop them (see that one on the left of the dough that I should have popped with my fingers)
Flatten the dough into a rectangle using your hands - you want it to be about the width that your bread pan is long.
Step Three: FOLD. Fold the edges in - this gives you a nice clean end on the log of dough, rather than having to deal with little dough tails you have to tuck in afterward. I like to fold the sides in just a little bit and make sure that they are nicely sealed with my fingers.
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Step Four: ROLL. This is where you shape the actual log of dough. I need to get another photo, but you can either work toward you or away from you - whatever feels best. I like to work away from myself. You are going to roll the dough up into a nice tight sausage shaped package here, and you want to make it nice and tight and make sure that there isn't any air trapped in the loaf so that you don't get weird bubbles (but it's not the end of the world if you do). The rolling stage is
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