Recipe

Fresh White Bread Recipe

Soft, lightly sweet, and beginner-friendly. This simple loaf bakes up tall with a tender crumb, golden edges, and that bakery smell that makes everyone “just check” the kitchen.

By Matt Campbell

•

4.8

A golden brown loaf of homemade white bread cooling on a wire rack on a wooden counter

Jump to Recipe

I love a bread recipe that feels like a warm handshake. This one is exactly that: a fresh white bread loaf with a gentle sweetness, a soft interior, and a crust that goes golden without turning tough. It is the kind of bread that makes peanut butter taste better and turns plain butter into a whole situation.

Also, if bread has ever made you nervous, welcome. We are keeping this relaxed and practical. You do not need fancy flour, a stand mixer, or a personality built around sourdough. You just need a bowl, a little patience, and permission to poke the dough once or twice like you are checking if it is alive. It is.

Hands shaping soft bread dough on a lightly floured countertop

Why It Works

Soft and sliceable: Milk, butter, and a touch of sugar give you that tender, sandwich-ready crumb.
Reliable rise: One straightforward dough with two rises. No complicated folds or starter babysitting.
Balanced sweetness: Just enough to taste “homey,” not dessert-like, and it browns beautifully.
Accessible ingredients: Pantry basics you can grab at any grocery store.

Pairs Well With

Creamy Tomato Soup
Classic Grilled Cheese
Soft Scrambled Eggs
Quick Strawberry Jam

Storage Tips

How to Store It

Let it cool completely before storing. Trapping steam is how you end up with a gummy loaf, and nobody asked for that.

Room temperature

Store tightly wrapped or in a bread bag for 2 to 3 days.
For the softest slices, keep it away from direct sunlight and heat.

Freezer (best option)

Slice the cooled loaf, then freeze slices in a freezer bag for up to 3 months.
Toast straight from frozen or thaw slices at room temperature for 15 to 20 minutes.

Revive day-old bread

Toast it, make French toast, or warm slices for 10 to 15 seconds in the microwave and immediately butter them.

Common Questions

Troubleshooting and Tips

Can I make this bread without a stand mixer?

Yes. A bowl and your hands work great. Knead until the dough is smooth and stretchy, usually 8 to 10 minutes. If it feels sticky, add flour slowly, 1 tablespoon at a time.

Why did my bread not rise?

Most common reasons: your yeast was old, the milk was too hot and damaged the yeast, or the dough rose somewhere too cold. Aim for a cozy spot around 75°F to 80°F (warmer is fine, it just goes faster).

How do I know the dough is kneaded enough?

It should look smoother, feel elastic, and pass a simple “stretch test.” Pinch off a small piece and gently stretch it. If it stretches thin without tearing right away, you are in good shape.

Can I reduce the sugar?

Yes. You can drop it to 1 tablespoon. If you do, use that full tablespoon in Step 1 with the warm milk to help the yeast wake up. Then skip the “remaining sugar” in Step 2, because there will not be any left to add. The loaf will be a little less tender and slightly less golden, but still delicious.

My top is browning too fast. What should I do?

Loosely tent the loaf with foil for the last 10 to 15 minutes of baking. Keep baking until the bread is done inside.

How do I know the loaf is fully baked?

The top should be deep golden. If you have a thermometer, the center should read about 190°F to 200°F. You can also tap the bottom of the loaf. It should sound hollow.

How should I measure flour?

For the softest loaf, spoon and level your flour. Spoon it into the measuring cup, then level it off with a knife. Scooping straight from the bag can pack in extra flour and make the loaf dry.

Does pan material matter?

Yes. This recipe is written for a standard metal 9 x 5-inch loaf pan. If you use glass, the loaf may bake a little differently. Start checking a few minutes early, and rely on color and internal temperature more than the clock.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan (metal recommended)
Large mixing bowl
Measuring cups and spoons
Whisk or fork
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Wire cooling rack
Optional: instant-read thermometer

I started making simple white bread when I realized something: the “hard part” is mostly just timing. Once you bake a loaf and slice into that still-warm, slightly steamy center, it clicks. This is not a flex, it is a weekly tool. I bake it when I want the house to smell like comfort and when I need a bread that can do everything: sandwiches, toast, butter delivery system, emergency snack. The little bit of sugar is my favorite move because it makes the loaf taste like home without turning it into cake.

Fresh White Bread Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 2 hours 45 minutes

Servings 12 slices

Ingredients

3/4 cup warm whole milk (about 105°F to 115°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons granulated sugar, divided
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon kosher salt
1 large egg
3 to 3 1/4 cups all-purpose flour, plus more for shaping (spoon and level for best results)
1 tablespoon neutral oil or softened butter (for greasing the bowl and pan)
Optional: 1 tablespoon melted butter for brushing after baking

Instructions

Activate the yeast. In a large bowl, whisk the warm milk with 1 tablespoon of the sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy. If it does not foam, your yeast might be inactive or the milk temperature was off (too cool or too hot).
Build the dough. Whisk in the melted butter, remaining sugar, salt, and egg. Add 3 cups flour and stir until a shaggy dough forms. If it seems more like a thick batter and will not hold together as a dough, add more flour 1 tablespoon at a time, up to 1/4 cup more.
Knead. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, not wet. If you want a quick checkpoint, use the stretch test from the tips: a small piece should stretch thin without tearing right away. (If you are using a stand mixer, knead with a dough hook for about 6 to 8 minutes.)
First rise. Lightly oil a clean bowl. Place the dough inside and turn it once to coat. Cover and let rise in a warm spot until doubled, about 60 to 75 minutes.
Shape. Grease a 9 x 5-inch loaf pan. Punch down the dough gently, then turn it out and pat it into a rectangle about the length of your pan. Roll it up tightly into a log, pinch the seam closed, and place seam-side down in the pan.
Second rise. Cover and let rise until the dough crowns about 1 inch above the rim of the pan and looks puffy. When you gently press a fingertip into the dough, it should spring back slowly, not snap back fast. This usually takes 35 to 50 minutes. While it rises, preheat the oven to 350°F.
Bake. Bake for 28 to 35 minutes until the top is golden brown. If the top is browning fast, tent loosely with foil for the last 10 to 15 minutes. The center should be about 190°F to 200°F.
Cool, then slice. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For extra softness and shine, brush the top with melted butter while warm.

A sliced loaf of homemade white bread showing a soft, fluffy crumb

Nutrition information is estimated.

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