white bread

White Bread

Flour, water, yeast, and salt are mixed into a soft dough, kneaded until smooth, and allowed to rise until doubled. The dough is then shaped into a loaf and baked until golden brown, producing a tender, airy interior and a lightly crisp crust.

During baking, gentle heat ensures even rising and a uniform crumb while the crust forms on the exterior. Proper kneading and proofing develop gluten, creating a soft yet structured texture. The preparation emphasizes simple ingredients, careful kneading, and proper baking to produce classic, flavorful, and tender white bread.

Print Recipe
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Bread
Servings: 8

Equipment

  • large mixing bowl
  • metal bread pan

Ingredients

  • ¾ cup warm water
  • ¼ cup + 2 Tbsp. milk
  • 1 ½ Tbsp. melted butter
  • 3 cups all-purpose flour
  • 1 Tbsp. instant yeast
  • 1 ½ Tbsp. sugar
  • 1 tsp. salt

Instructions 

Combine

  • Combine flour, yeast, salt, and sugar in a large bowl.
  • Combine water, milk, and melted butter in a large measuring cup.
  • Add liquid to dry ingredients and fold together until combined, adding extra flour as needed.
  • Turn the dough out onto a floured surface and knead for 5 minutes.
  • Place the dough into a greased bowl and cover with a damp towel.
  • Let the dough rise for 15 minutes.

Bake

  • Preheat oven to 400°F.
  • Grease the pan with butter.
  • Turn out the dough onto a floured surface and punch it down.
  • Shape the dough into a properly sized rectangle and place the dough into the greased pan.
  • Let the dough rise an additional 15 minutes.
  • Bake 25-30 minutes until golden brown.