Classic Homemade White Bread
This soft, pillowy white bread recipe creates a classic sandwich loaf with a golden crust, tender crumb, and just a touch of sweetness. The straightforward method blooms the yeast first for guaranteed success, and the result is a beautifully domed loaf that slices cleanly for sandwiches, toast, or simply eating warm with butter.
Equipment
- Stand mixer with dough hook - or large mixing bowl for hand kneading
- Instant-read thermometer - for checking liquid temperature and bread doneness
- 9x5 inch loaf pans - two pans
- Large mixing bowl - for the first rise
- Plastic wrap - or damp clean kitchen towel
- Bench scraper - or sharp knife
- Wire cooling rack
- Measuring cups and spoons
- Small bowl - for blooming the yeast
Ingredients
- 2.25 teaspoons active dry yeast - 7g, 1 standard packet
- 1 tablespoon granulated sugar - 12g, divided
- 0.5 cup warm water - 120ml, 105-115°F / 40-46°C, for blooming yeast
- 1.5 cups warm whole milk - 360ml, 105-115°F / 40-46°C
- 2 tablespoons unsalted butter - 30g, melted and slightly cooled
- 1 tablespoon fine sea salt - 18g
- 6 cups bread flour - 720g, plus more for dusting
- neutral oil or cooking spray - for greasing bowls and pans
Optional Egg Wash
- 1 egg - beaten, for egg wash
- 1 tablespoon water - for egg wash
For Serving (optional)
- melted butter - for brushing on finished loaves
- honey butter - for serving
- flaky sea salt - for serving
- jam or preserves - for serving
Instructions
- Bloom the yeast by combining 1/2 cup warm water with 1 teaspoon sugar in a small bowl, sprinkle yeast on top, and let sit 5-10 minutes until foamy.
- In the stand mixer bowl or a large bowl, combine warm milk, melted butter, remaining sugar, and the bloomed yeast mixture.
- Add salt and half the flour, stir to form a shaggy dough, then add remaining flour gradually until a rough mass forms.
- Knead with the dough hook for 8-10 minutes or by hand for 10-12 minutes until smooth, tacky, and passes the windowpane test.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.
- Punch down the dough, divide into two equal portions, and shape each into a tight rectangle, rolling into a log.
- Place the shaped logs seam-side down in greased loaf pans, cover, and proof until dough crowns 1 inch above the pan rim, 45 minutes to 1 hour.
- Bake at 375°F (190°C) for 28-32 minutes until golden brown and hollow-sounding when tapped, or internal temperature reaches 190-200°F.
- Cool the loaves on a wire rack for at least 45 minutes to 1 hour before slicing to ensure a clean crumb.
Notes
- Yeast freshness: Always check your yeast before starting. If it doesn't foam during blooming, discard and use fresh yeast.
- Temperature matters: Use a thermometer to ensure liquids are between 105-115°F (40-46°C). Too hot kills yeast, too cold prevents activation.
- Measure flour by weight: For the most consistent results, weigh your flour (720g) rather than measuring by volume.
- Kneading shortcuts: A stand mixer makes kneading effortless, but hand kneading works well too - just commit to 10-12 minutes of vigorous work.
- Proofing environment: A turned-off oven with just the light on creates a perfect 75-80°F (24-27°C) environment for rising.
- Windowpane test: Stretch a small piece of dough between your fingers - if it thins without tearing, your gluten is well developed.
- Don't rush the rises: Proper fermentation builds complex flavor and structure. Both rises are essential for the best texture.
- Avoid overproofing: If dough springs back completely when poked, it needs more time. If it collapses, it's overproofed.
- Store wisely: Keep bread in a bread box or wrapped in a kitchen towel at room temperature for up to 3 days. Avoid refrigeration.
- Freezing: Wrap cooled loaves tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature overnight.