This classic white bread recipe delivers the perfect balance of soft texture and subtle sweetness. Made with simple pantry staples like all-purpose flour, milk, and a touch of sugar, it creates a tender crumb and a golden crust that rivals any bakery loaf. The dough is easy to handle, making it ideal for both novice bakers and seasoned home cooks. Perfect for making sandwiches, toast, or simply enjoying with butter for breakfast. Its neutral flavor profile pairs beautifully with any meal, from hearty soups to light salads. Bake it fresh for the best aroma and taste, knowing you have created a wholesome, comforting staple from scratch.
White Bread
Description
This classic white bread recipe delivers the perfect balance of soft texture and subtle sweetness. Made with simple pantry staples like all-purpose flour, milk, and a touch of sugar, it creates a tender crumb and a golden crust that rivals any bakery loaf. The dough is easy to handle, making it ideal for both novice bakers and seasoned home cooks. Perfect for making sandwiches, toast, or simply enjoying with butter for breakfast. Its neutral flavor profile pairs beautifully with any meal, from hearty soups to light salads. Bake it fresh for the best aroma and taste, knowing you have created a wholesome, comforting staple from scratch.Ingredients
Directions
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Thoroughly mix active dry yeast with 2 cups of flour, salt, and sugar in a large mixing bowl.
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Heat milk, water, and oil (or shortening) in a saucepan over low heat until warm to the touch (about 110&# 194;°F/43ðC).
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Pour the warm liquid mixture into the dry ingredients.
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Beat the mixture for 2 minutes at medium speed using an electric mixer.
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Add about 1/2 cup of flour, or enough to create a thick batter.
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Beat at high speed for 2 minutes, scraping down the sides of the bowl occasionally.
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Gradually add the remaining flour, mixing until a soft dough forms that pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured pastry cloth or cutting board.
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Knead the dough by hand for 8-10 minutes until it becomes smooth, elastic, and satiny.
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Place the dough in a lightly greased bowl, turning once to coat the top with oil.
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Cover the bowl and let the dough rise in a warm place (80-90ðF) until doubled in size, about 1 hour.
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Punch down the dough to release air bubbles, cover, and let it rise again until doubled, about 30 minutes.
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Punch down the dough again and let it rest on a floured surface for 5 minutes.
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Divide the dough in half and shape each portion into a loaf.
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Place the shaped loaves into two greased 8.5 x 4.5 x 2.5 inch loaf pans.
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Cover the pans and let the loaves rise until doubled in size, about 30 minutes.
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Bake in a preheated oven at 375ðF (190ðC) for 45 to 55 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
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Remove from pans and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 256.4kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 6.0g30%
- Cholesterol 2.1mg1%
- Sodium 174.4mg8%
- Total Carbohydrate 21.4g8%
- Dietary Fiber 1.5g6%
- Sugars 5.4g
- Protein 6.1g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dry milk powder instead of liquid milk, add the powder with the dry ingredients and use very hot tap water for the liquid portion.
For higher altitudes (5,000 ft+), you may need to increase the sugar slightly and reduce the flour to account for faster rising times.
Store cooled bread in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.
Ensure liquids are warm, not hot, to avoid killing the yeast. If the mixture is too hot, the yeast will not activate properly.
