There is something incredibly satisfying about baking a fresh loaf of bread at home. The aroma filling the kitchen, the golden crust coming out of the oven, and that first warm slice spread with butter make homemade bread hard to resist. This simple white bread recipe is wonderfully soft inside, lightly golden on the outside, and perfect for sandwiches, toast, breakfast, or enjoying warm with butter.
You’ll need 1 cup warm milk, ½ cup warm water, 2¼ teaspoons active dry yeast, ¼ cup granulated sugar, 2 tablespoons melted butter, 1 teaspoon salt, and about 4 to 4½ cups all-purpose flour.
Begin by combining the warm milk and warm water in a large mixing bowl. The liquid should feel comfortably warm rather than hot. Stir in the sugar and active dry yeast, then let the mixture sit for about 5–10 minutes until the yeast becomes foamy. This step helps ensure that your yeast is active and ready to make the bread rise.
Add the melted butter and salt, then gradually stir in the flour. Start with about 4 cups and add more only as needed. Once the dough becomes too thick to stir, transfer it to a lightly floured surface and knead for approximately 8–10 minutes. The finished dough should be smooth, soft, and slightly elastic. Avoid adding too much flour, because a very stiff dough can result in dense bread.
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has approximately doubled in size.
Gently punch down the risen dough to release excess air. Shape it into a loaf and place it in a greased loaf pan. Cover it again and allow it to rise for another 30–45 minutes, until the dough looks puffy and has risen nicely above the pan.
Preheat your oven to 375°F (190°C). For a beautiful golden crust, you can lightly brush the top of the dough with melted butter before baking. Place the loaf in the oven and bake for approximately 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when gently tapped.
Let the bread cool for at least 15–20 minutes before slicing. Although it may be tempting to cut into it immediately, allowing it to cool helps the interior finish setting and makes it easier to achieve neat slices.
This homemade bread is especially delicious while still slightly warm, with butter melting over the soft crumb. It also makes wonderful toast, French toast, grilled cheese sandwiches, and classic lunch sandwiches.
For an even softer loaf, avoid adding excess flour during kneading and make sure the dough has enough time to rise properly. Store the cooled bread in an airtight container or bread bag at room temperature for several days, or slice and freeze it for longer storage.
Once you taste this fresh homemade white bread, you may find yourself reaching for the mixing bowl instead of the supermarket bread aisle.
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