Homemade White Bread Recipe

A loaf of homemade white bread on a wooden cutting board.

Print Pin

No ratings yet

A delicious loaf of homemade white bread that's perfect for the beginner baker.

Course Bread

Cuisine American

Prep Time 30

Cook Time 30

Rising Time 2

Total Time 3

Servings loaf

Calories 107kcal

Author Kathy Berget

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

US Customary - Metric

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.

Nutrition