Homemade White Bread (Makes 2 Loaves)
Ingredients
- 8 cups (960 g) all-purpose or bread flour
- 2 cups (480 ml) warm milk (105–110°F / 40–43°C)
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 2 teaspoons salt
- ¼ cup (56 g) unsalted butter, softened
- 2 tablespoons melted butter (for brushing, optional)
Instructions
Step 1: Activate the Yeast
- Warm the milk until it feels warm but not hot.
- Stir in the sugar.
- Sprinkle the yeast over the milk.
- Let sit for 5–10 minutes until foamy.
If it doesn’t foam, the yeast may be inactive or the milk was too hot or too cold.
Step 2: Mix the Dough
- In a large bowl combine:
- Flour
- Salt
- Add:
- Yeast mixture
- Softened butter
- Mix until a rough dough forms.
Step 3: Knead
Knead by hand for 8–10 minutes or with a stand mixer for 6–8 minutes.
The dough should become:
- Smooth
- Soft
- Slightly tacky
- Elastic
If sticky:
- Add flour 1 tablespoon at a time.
If dry:
- Add milk 1 tablespoon at a time.
Step 4: First Rise
- Place dough in a lightly greased bowl.
- Cover with plastic wrap or a towel.
- Let rise 1–1½ hours or until doubled.
Step 5: Shape
Punch down the dough.
Divide into 2 equal pieces.
Shape each into a loaf by rolling tightly.
Place into two greased 9×5-inch loaf pans.
Step 6: Second Rise
Cover loosely.
Rise 30–45 minutes until the dough is about 1 inch above the pan.
Step 7: Bake
Bake at:
350°F (175°C)
for 30–35 minutes.
The bread is done when:
- Deep golden brown
- Internal temperature is 190–200°F (88–93°C)
- Sounds hollow when tapped.
Step 8: Finish
Brush tops with melted butter.
Cool in pans 10 minutes.
Remove and cool completely on a wire rack.
Storage
- Counter: 3–4 days
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Wrap tightly before freezing.
Estimated Nutrition
Serving Size: 1 slice (about 1/20 of the recipe)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Carbohydrates | 31 g |
| Protein | 5 g |
| Fat | 2.5 g |
| Saturated Fat | 1.2 g |
| Cholesterol | 6 mg |
| Sodium | 235 mg |
| Fiber | 1 g |
| Sugar | 3 g |
Nutrition values are estimates and will vary based on ingredient brands and slice thickness.
Frequently Asked Questions
Can I use instant yeast?
Yes. Use the same amount (2¼ teaspoons). Mix it directly with the flour and skip the proofing step.
Can I use bread flour?
Yes. Bread flour produces a slightly chewier loaf with better rise.
Can I substitute water for milk?
Yes, but milk gives the bread a softer texture and richer flavor.
Why didn’t my bread rise?
Possible causes:
- Expired yeast
- Liquid too hot (kills yeast)
- Liquid too cold (slows yeast)
- Not enough rising time
- Room too cool
Why is my bread dense?
Common reasons:
- Too much flour
- Not kneading enough
- Under-proofing
- Over-proofing before baking
Can I make this by hand?
Absolutely. No mixer is required; just knead until the dough is smooth and elastic.
How do I know when the dough is kneaded enough?
Perform the windowpane test: Stretch a small piece of dough. If it stretches thin enough to let light through without tearing, it’s ready.
Can I freeze the dough?
Yes. After the first rise, shape the dough, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, let it come to room temperature and rise, then bake.
Can I add ingredients like herbs or cheese?
Yes. Mix in about 1–2 cups total of add-ins such as shredded cheese, herbs, garlic, or seeds after the dough has come together.
Why brush with butter after baking?
Brushing with butter softens the crust and adds flavor and a glossy finish.
