Best. Bread. Ever.
This soft, homemade Bread Recipe is a classic, simple white bread recipe suitable for snacking, toasting or sandwich making.
I don’t know about you, but in my family, we go through A LOT of bread. It gets toasted at breakfast time, and made into sandwiches for lunch. We even eat it with our dinner a lot, buttered and served as sort of a side dish or appetizer.
>> There are so many reasons you need to hurry up and make this bread immediately:
- It comes together incredibly quickly for a yeast recipe requiring two rises. In about 2 hours you’ll be smelling fresh bread wafting from your oven.
- I was surprised at how incredibly light, fluffy and soft this bread was given that there isn’t any egg in the recipe (thanks butter!). It’s honestly the perfect texture.
I was honestly blown away when I made it, my husband was as equally impressed, and much to my delight, Lucas was a huge fan too! This makes phenomenal peanut butter and jelly sandwiches, awesome grilled cheese, and I have eaten way more than I should just slathered with butter.
And best of all, the recipe couldn’t be easier to make! With just a handful of ingredients and a method that’s simple as can be, this white bread recipe is sure to be on heavy rotation in your kitchen.
I understand there is a major convenience with store-bought bread and I am not asking you to only make homemade bread for the rest of your life, but try it at least once. It takes a few hours one afternoon and most of the work is hands-off whiles the dough rises. Fresh-baked bread smells incredible, and tastes even better. You won’t regret trying this.
So grab that yeast and let’s bake!!
- 1 cup (240ml) water, warmed to about 110°F
- 1/4 cup (60ml) whole milk, warmed to about 110°F
- 2 and 1/4 teaspoons (7g) Platinum Yeast by Red Star (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 4 Tablespoons (1/4 cup; 60g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons salt
- 3 cups (375g) all-purpose flour or bread flour (spoon & leveled)
- Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the final cup of flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.
- Grease a 9×5 inch loaf pan.
- Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect– in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
- Bake the bread: Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
- Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5 inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4-5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast and butter. Use 3 and 1/4 teaspoons yeast and 6 Tablespoons of butter.
- Yeast: Platinum Yeast by Red Star is an instant yeast. Any instant yeast works. You can use active dry yeast instead. Rise times will be slightly longer using active dry yeast.