The Best White Bread from Scratch

Baking white bread from scratch is a timeless kitchen adventure, delivering a loaf that’s soft, fluffy, and rich in flavor. This recipe is perfect for beginners and seasoned bakers alike, offering straightforward steps and rewarding you with a versatile bread ideal for sandwiches, toast, or simply enjoying with butter. Once you’ve mastered this, store-bought bread might be a thing of the past!

Why You’ll Love This Recipe

• Beginner-Friendly: This recipe is simple to follow and requires basic ingredients, making it accessible even if you’ve never baked bread before.
• Incredible Texture: The resulting bread is soft with a tender crumb and a golden crust.
• Homemade Comfort: There’s something special about the aroma of freshly baked bread filling your home.
• Customizable: Add seeds, herbs, or even swap ingredients to suit your preferences.
• Budget-Friendly: With just a few pantry staples, you can make a large loaf for a fraction of the cost of store-bought bread.

Ingredients

• All-purpose flour
• Granulated sugar
• Salt
• Instant or active dry yeast
• Warm water
• Milk
• Unsalted butter

Directions

1. Prepare the Yeast Mixture:
   • In a large mixing bowl, combine warm water, milk, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix the Dough:
   • Add flour and salt to the yeast mixture gradually, stirring to combine. Once the mixture starts to form a shaggy dough, add softened butter.
3. Knead the Dough:
   • Transfer the dough onto a floured surface and knead for 8–10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6–8 minutes on medium speed.
4. First Rise:
   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1–1.5 hours, or until it doubles in size.
5. Shape the Dough:
   • Punch down the dough to release excess air, then transfer it back to the floured surface. Shape it into a loaf by rolling it into a rectangle, folding the sides in, and rolling it tightly from one end to the other.
6. Second Rise:
   • Place the shaped dough seam-side down in a greased loaf pan. Cover and let it rise again for 30–45 minutes, or until it’s just above the edge of the pan.
7. Bake the Bread:
   • Preheat your oven to 375°F (190°C). Bake the bread for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped.
8. Cool and Serve:
   • Remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing. This ensures the texture sets properly.

Variations

• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients.
• Herb and Garlic Infusion: Mix dried herbs, such as rosemary or thyme, and minced garlic into the dough for a savory twist.
• Dairy-Free: Replace milk with plant-based milk and butter with oil or a dairy-free spread.
• Seed Topping: Sprinkle sesame, poppy, or sunflower seeds on the loaf before baking for extra texture and flavor.

Servings and Timing

• Prep Time: 20 minutes
• Rise Time: 1.5–2 hours
• Cook Time: 25–30 minutes
• Total Time: Approximately 2.5–3 hours
• Servings: 1 standard loaf, about 10–12 slices

Storage/Reheating

• Storage: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for 2–3 days.
• Refrigeration: While not necessary, you can refrigerate the bread for up to a week, though it may dry out slightly.
• Freezing: Wrap the loaf or individual slices in aluminum foil and place in a freezer bag. It will keep for up to 3 months.
• Reheating: To refresh, warm slices in a toaster or wrap the loaf in foil and bake at 350°F (175°C) for 10 minutes.

FAQs

How do I know if my yeast is still active?

Dissolve yeast in warm water with a pinch of sugar. If it becomes frothy within 10 minutes, it’s active.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour can yield a chewier texture, but the recipe works well with both types.

What if my dough doesn’t rise?

Ensure your yeast is active and your water isn’t too hot (ideal temperature is 110°F). Also, try placing the dough in a warmer spot.

Do I need a stand mixer to make this bread?

No, kneading by hand works perfectly fine, though a stand mixer can save time and effort.

Can I make this bread vegan?

Yes, substitute milk with plant-based milk and butter with oil or vegan butter.

What can I use if I don’t have a loaf pan?

Shape the dough into a round loaf and bake it on a baking sheet instead.

How do I get a shiny crust?

Brush the top of the loaf with melted butter immediately after baking for a soft, glossy finish.

Can I double the recipe?

Absolutely! Just make sure to adjust the size of your mixing bowl and use two loaf pans.

What’s the best way to slice homemade bread?

Use a serrated knife and let the bread cool completely before slicing for clean, even cuts.

Can I add mix-ins like nuts or dried fruit?

Yes, fold in your desired mix-ins during the kneading stage for added flavor and texture.

Conclusion

Making white bread from scratch is a rewarding experience that combines simplicity with unbeatable flavor. With just a handful of pantry staples and a bit of time, you’ll create a soft, golden loaf that’s perfect for everything from breakfast toast to hearty sandwiches. Whether you’re a first-time baker or a seasoned pro, this recipe is sure to become a staple in your kitchen. So roll up your sleeves, preheat the oven, and enjoy the satisfaction of baking your own bread!

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