Easy Homemade White Bread

This Easy Homemade White Bread is soft, fluffy, and perfect for sandwiches, toast, or serving warm with butter. It’s a simple recipe that’s great for beginners and yields a beautifully golden loaf.

Ingredients

• 3½–4 cups (440–500 g) bread flour or all-purpose flour
• 2¼ teaspoons (1 packet/7 g) active dry yeast
• 1 cup (240 ml) warm milk (110°F/43°C)
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 1 large egg (optional, for a richer loaf)

For Brushing

• 1 tablespoon melted butter

Instructions

1. In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
2. In a large mixing bowl, combine 3½ cups flour and the salt.
3. Add the yeast mixture, softened butter, and egg (if using). Mix until a shaggy dough forms.
4. Knead the dough for 8–10 minutes, adding more flour if needed, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch (23×13 cm) loaf pan.
7. Cover and let rise again for 30–45 minutes, until the dough rises about 1 inch above the rim of the pan.
8. Preheat the oven to 375°F (190°C).
9. Bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped.
10. Brush the hot loaf with melted butter and cool on a wire rack before slicing.

Time

• Prep Time: 20 minutes
• Rise Time: 1 hour 45 minutes
• Bake Time: 30–35 minutes
• Total Time: About 2 hours 40 minutes

Servings: 12 slices

Tips

• Use bread flour for a chewier loaf with better rise.
• Check that the milk is warm, not hot, to avoid damaging the yeast.
• Allow the bread to cool completely before slicing for the best texture.
• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.