White Bread

Make the best white bread easily at home. It’s soft, fluffy, and easy to cut into thin slices for sandwiches.

This white bread recipe is so good! It has the best texture and flavor. So good plain or with just some butter on it. Use it for any and all your bread needs.

Sometimes homemade bread isn’t the greatest because it seems to crumble apart. Not this one! That’s why this is the perfect loaf for turning into sandwich bread. It won’t just fall apart, and you can cut the slices thin. It has the same softness that we all love though too.

Making your own bread doesn’t have to be hard or complicated. This recipe only has 7 ingredients, all of which are household staples. No need to go the store when you run out of bread now, just make it!

Be sure to try some of my other bread recipes, like Pumpkin Bread, Cinnamon Raisin Bread, Blueberry Zucchini Bread, and Banana Bread.

Kitchen Items Needed

• Stand Mixer
• Dough Hook Attachment
• Rolling Pin
• 9×5 inch Loaf Pan
• Measuring Cups/Spoons
• Large Bowl
• Oven
• Meat Thermometer
• Cooling Rack

Ingredients

• Bread Flour
• Instant Yeast
• Salt
• Salted Butter
• Water
• Whole Milk
• Granulated Sugar

Instructions

• In a stand mixing bowl, whisk together the water, whole milk, instant yeast, and granulated sugar. Cover the bowl with a towel and let the yeast activate for 5 minutes.
• Add in the salt, softened salted butter, and 1 cup of bread flour. Using a dough hook, knead the mixture together on low for about a minute. Add in another cup of the bread flour. Knead for another minute. Add in the last 1 1/4 cup of bread flour. Knead on low until everything is well combined, about 3 minutes. Dough should pull away from the sides of the bowl.
• Grease a new, large bowl with a thin layer of olive oil. Transfer your dough ball to this bowl. Cover with plastic wrap and let rise for one hour. If your house is colder, it might take longer so let it rise until it has doubled in size.
• Sprinkle some bread flour on a clean surface. Punch down the dough and then roll it out into a 12×15 inch rectangle. Roll it up from the 12-inch side. Tuck the ends under and pinch the seams closed. Place the dough seam side down, in a greased 9×5-inch loaf pan.
• Cover the loaf pan with plastic wrap and let rise for one hour, or until the loaf has rose about an inch above the top of the loaf pan.
• Preheat the oven to 350 degrees. Bake for 32-35 minutes. Cover with foil at the 25-minute mark so the top of the loaf doesn’t burn. Your bread is done cooking when it has an internal temperature of 195-200 degrees.
• Let cool in the loaf pan on a cooling rack before removing the bread from the pan to finish cooling off.
• Let cool completely before storing in an airtight container. Can also be wrapped in plastic wrap and then put in a bag to be stored in the freezer.