Classic Homemade White Bread
This classic white bread recipe yields a soft, fluffy loaf with a golden crust, perfect for sandwiches or toast.
- Prep2h 30m
- Cook40 min
- Total3h 10m
- DifficultyMedium
- Servings4
There's nothing quite like the aroma of freshly baked bread filling your kitchen. This simple white bread recipe is a staple for any home baker, producing a tender crumb and a beautifully browned crust.
With just a handful of everyday ingredients, you can create a loaf that's far superior to anything from the store. The process is straightforward and rewarding, making it a perfect weekend project or a comforting addition to any meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl or the bowl of a stand mixer, whisk together the warm milk, warm water, sugar, and yeast. Let it sit until foamy, about 10 minutes.
- Add the melted butter, salt, and flour. Mix until a shaggy dough forms and pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead by hand until smooth and elastic, about 8 minutes, or continue with the stand mixer until smooth.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough and transfer to a lightly oiled surface. Flatten into a large circle, then fold one edge two-thirds of the way in and press with your knuckles. Fold the opposite edge over, overlapping, to form a tall triangle; press again. Roll into a log starting from the thinnest point, sealing the edges after each turn.
- Place the dough seam-side down in a greased loaf pan. Cover with a damp towel and let rise until it's about 1 inch above the rim.
- Preheat the oven to 425°F. Beat the egg with a teaspoon of water and a pinch of salt. Brush the top of the loaf with this egg wash.
- Reduce the oven to 350°F and bake until golden brown and cooked through, about 35-40 minutes.
💡 Tips
- For a softer crust, brush the baked loaf with butter immediately after removing from the oven.
- Ensure the milk and water are warm but not hot (about 110°F) to activate the yeast without killing it.
- If the dough is too sticky, add a little extra flour, a tablespoon at a time, until it comes together.
Inspired by a recipe from Host the Toast