This Homemade White Bread is a great bread for a beginning baker. If you want to learn how to make bread, this recipe has everything you need to know.
How to make bread
I started baking homemade yeast bread as a young teenager—maybe even earlier. Cooking and baking have always fascinated me, and the idea of making a loaf of bread from scratch was especially exciting. I can’t remember exactly how my first loaf turned out, but I know I was hooked from that moment on!
Since then, I’ve baked more loaves than I can count, experimenting with different types and techniques. There’s something so satisfying about mixing simple ingredients, kneading the dough, and watching it transform into a golden, fragrant loaf fresh from the oven.
If you’re new to bread making, it can feel a bit intimidating at first. But don’t worry, I’m here to guide you through the process! I’ve outlined all the steps you need to create a beautiful loaf, breaking everything down into simple, easy-to-follow instructions.
Top 3 Tips for Beginning Bread Makers
- Be Patient with the Process – Bread making takes time, especially when waiting for the dough to rise. Don’t rush it! Let the yeast do its job, and you’ll be rewarded with a light, airy loaf.
- Learn to Feel the Dough – Dough should be soft, slightly tacky, and elastic. If it’s too sticky, add flour gradually.
- Let the Dough Rise in a Warm Spot – Yeast thrives in warmth. If your kitchen is cool, Find a cozy spot in your kitchen, near a sunny window or on top of the fridge, to help the dough rise. A cool kitchen still works, but the dough may take longer to rise.
Bread baking is a learning process, and with each loaf, you’ll gain confidence and skill. You might nail it on your first try, or you may need a little practice—but either way, you’ll be amazed at what you can create with just a few ingredients.
If you're eager to get started, you can click the Jump to Recipe button at the top of this post to head straight to the full recipe. Otherwise, read through the details first to build a solid foundation for your bread-making journey.
Key ingredients
- Yeast - Use active dry yeast in this recipe. You'll need one packet or 2 ¼ teaspoons of bulk active dry yeast. Make certain your yeast has not expired.
- Flour - Use regular all-purpose flour. Bread flour can also be used.
- Milk - I use whole milk or 2% milk. Higher-fat milk helps create a softer texture and more flavor and helps with the browning of the crust.
- Butter - Butter adds flavor and helps make the bread softer.
- Sugar - Granulated sugar is used to help activate the yeast and adds flavor to the bread.
- Salt - Salt is necessary when making bread. It adds flavor and without salt, the bread will taste very flat.
Making a loaf of bread
Proofing the yeast
Active dry yeast needs to be proofed or activated before adding it to your dough. This not only gets the yeast ready, but also ensures that your yeast is viable.
- Heat milk between 100-120°F. Place in a large mixing bowl.
- Sprinkle over yeast and sugar. Stir so the yeast is moistened.
- Let rest for 5-10 minutes.
- Once the yeast is very bubbly or foamy, it's ready to use.
Making the dough
- Add one cup of flour and mix well with a heavy-duty spoon.
- Stir in salt and melted butter.
- Continue adding flour ½ cup at a time until the dough forms a ball and isn't too sticky to handle.
- Dump dough out onto a lightly floured surface and begin kneading.
Kneading the dough
- Shape dough into a ball. Begin kneading by pushing the heel of your hand into the dough in a forward motion.
- Grab the top of the dough and fold it back over itself.
- Rotate the dough a quarter of a turn and repeat the steps.
- Kneading by hand takes 5-10 minutes. Knead until smooth and elastic.
The first rise
- Form the dough into a ball. Lightly grease a large bowl. Place the ball of dough upside down in the bowl and then flip it right-side up. This will lightly grease the top of the loaf. Cover the bowl with plastic wrap or a damp clean kitchen towel. Let rest for 1 - 1 ½ hours until the dough has doubled in size.
- Test to see if the dough is ready by gently poking two fingers in the center of the dough. If the dough doesn't quickly bounce back, it's ready.
Shaping the loaf
- Flatten the dough into a rectangle about 6x8 inches.
- Roll into a log.
- Pinch the seams together.
- Tuck the ends into the center of the loaf. I poke the uneven ends about an inch into the center. It takes 2-3 pokes to work my way around the end. Pinch ends together.
- Place in a lightly greased loaf pan and cover until the dough has risen and is smooth and springy to the touch.
Second rise and baking the bread
- The loaf is ready to bake when the dough reaches about an inch above the top of the pan. The second rise will take 30-35 minutes.
- Brush with melted butter just before baking.
- Bake in preheated 375°F oven for 30-35 minutes.
- Remove the loaf from the pan and allow it to cool on a baking rack before slicing.
Bread making tips
- Read through the entire recipe before beginning. Gather all your ingredients to make certain you have everything you need.
- Add the flour in ½ cup to 1 cup batches. You might not need the final ½ cup of flour. The amount will vary slightly every time you make it.
- Rise time will vary depending on the temperature of your kitchen. Check your dough throughout the rising time to see if it is ready.
- Be careful to not let your dough over-rise or overproof on the second rise. Overproofed dough will deflate in the oven and will bake up flat.
- Glaze your bread with butter or other bread glaze just before baking.
- Don't cut into your bread until it has cooled at least 30-45 minutes. If you cut too early, the bread will be doughy in the center and will mush together.
Frequently asked questions
There are three main ways to tell if a loaf of bread is fully baked.
1. The bread will begin to pull away from the sides of the pan.
2. The bread will sound slightly hollow when tapped in the center of the loaf.
3. An internal temperature is between 190-200°F.
Yes! If you have a stand mixer, you can use the dough hook attachment to knead the dough on low speed for about 5-7 minutes, or until the dough is smooth and elastic. This can save you some time and effort. However, I recommend making by hand the first few times you are making bread so you get a feel for the dough.
More bread recipes to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious yeast bread recipes.
Homemade White Bread Recipe
Equipment
- Loaf Pan (Use an 8x4 or 9x5 inch loaf pan.)
- Bench Scraper (optional)
Ingredients
Bread Dough
- 1 cup milk (2% or whole milk )
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast (or one packet)
- 2½-3 cups all-purpose flour (or bread flour)
- 2 tablespoons butter (melted but not hot)
- 1½ teaspoon salt
Glaze
- 2 tablespoons melted butter
Instructions
- Heat milk to 100-120°F. Pour into a large mixing bowl. Sprinkle on yeast and sugar. Stir to moisten the yeast. Let rest for 5-10 minutes until bubbly.1 cup milk, 1 tablespoon sugar, 2¼ teaspoons active dry yeast
- Add one cup of flour and stir. Mixture can be lumpy. That's okay!2½-3 cups all-purpose flour
- Stir in butter and salt and a half cup of flour.2 tablespoons butter, 1½ teaspoon salt
- Continue adding flour a little at a time until the dough forms into a ball. You don't need to use all the flour. More will be added while kneading. You don't want the dough too sticky or it will be difficult to knead.
- Lightly flour your counter and place the dough on top. Sprinkle a little more flour over the dough, then knead for 5-10 minutes until it becomes smooth and elastic, adding more flour as needed. If you're unsure how to knead, refer to the step-by-step photos above the recipe card or watch the video for guidance.
- Shape the dough into a ball and place it in a lightly oiled or sprayed bowl. Set it top-side down first, then flip it over so the rounded side is on top—this helps coat the surface with a bit of oil. Cover with plastic wrap or a damp kitchen towel and let it rise until doubled in size, about 1-2 hours.
- Once the dough has doubled in size, gently press down in the center to deflate it. Transfer it to the counter and shape it into a 6x8-inch rectangle with your hands. Roll the bottom end up so it forms a log, pinching the seams to seal. Tuck in the ends and pinch those seams as well.
- Cover and let rise for 30-45 minutes until the loaf is nicely rounded and slightly springy. Be careful to not over-rise.
- Brush with melted butter and bake in a preheated 375°F oven for 30-35 minutes.2 tablespoons melted butter
- Remove the bread from the pan and cool on a wire rack. Avoid slicing until the bread has cooled to allow the structure to set.
Video
Notes
- Read through the entire recipe before beginning. Gather all your ingredients to make certain you have everything you need.
- Add the flour in ½ cup to 1 cup batches. You might not need the final ½ cup of flour. The amount will vary slightly every time you make it.
- Rise time will vary depending on the temperature of your kitchen. Check your dough throughout the rising time to see if it is ready.
- Be careful to not let your dough over-rise or overproof on the second rise. Overproofed dough will deflate in the oven and will bake up flat.
- Don't cut into your bread until it has cooled at least 30-45 minutes. If you cut too early, the bread will be doughy in the center and will mush together.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Margie says
Tried this recipe twice, good yeast disappointing!!
Kathy says
Hi Margie,
I'm not sure I understand. Did the bread not turn out? If not, what was wrong. Bread making has many variables. If I can understand the issue, I may be able to help you trouble shoot what went wrong.
Thanks,
Kathy