White Bread
A soft, everyday loaf with a light crumb and golden crust, perfect for toast, sandwiches, or buttered slices with chai. This simple homemade bread uses pantry staples and bakes into a classic loaf that feels familiar and comforting.
For 8 servings
- mix · ~10 min
Activate the yeast.
1.Combine lukewarm water, lukewarm milk, sugar, and active dry yeast in a bowl.2.Stir once and leave it undisturbed until frothy.3.Wait 5 to 10 minutes for the yeast to bloom.TIPIf the mixture does not turn foamy, the yeast may be inactive or the liquid may be too hot. - knead · ~10 min
Make and knead the dough.
1.Add all-purpose flour and salt to a large bowl and mix well.2.Pour in the yeast mixture and add softened butter.3.Mix to form a shaggy dough, then knead for 8 to 10 minutes until smooth and elastic.TIPThe dough should feel soft and slightly tacky, not dry or stiff. - rest · ~60 min
Let the dough rise.
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot until doubled in size.
- assemble · ~5 min
Shape the loaf.
1.Grease a loaf tin lightly with butter.2.Punch down the risen dough gently to release excess air.3.Flatten the dough into a rectangle, roll it tightly, and tuck the seam underneath.4.Place it seam-side down in the greased loaf tin. - rest · ~30 min
Proof the shaped loaf.
Cover the tin loosely and let the dough rise again until it crowns about 1 inch above the rim.
TIPDo not overproof or the loaf may collapse in the oven. - bake · ~30 min
Bake the bread.
Bake in a preheated oven at 190°C until the top is golden brown and the loaf sounds hollow when tapped.
- garnish
Brush the top with butter.
- rest · ~60 min
Cool the loaf completely.
Turn the bread out of the tin and cool on a rack before slicing. This helps the crumb set properly and keeps the slices neat.
- serve
Slice and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use milk and water that feel just warm to the touch; hot liquid can kill the yeast and stall the rise.
- 2Knead until the dough turns smooth and stretchy; if it tears quickly, give it a few more minutes.
- 3When rolling the dough into a log, keep it tight so the loaf rises evenly without large gaps inside.
- 4Proof only until the dough crowns about 1 inch above the tin; overproofed white bread can sink after baking.
- 5For a softer crust, brush with butter as soon as the loaf comes out of the oven while the top is still hot.
- 6Cool fully before slicing, or the crumb can turn gummy and compress under the knife.
- 7Store the loaf wrapped at room temperature for short-term use, and toast day-old slices for the best texture.
Adapt it for your goals.
Egg-wash-top
Brush the shaped loaf with a little beaten egg before baking for a shinier, deeper golden crust.
sandwich breadSandwich-bread
Bake in a lidded loaf tin or tent loosely near the end for a squarer loaf that is easier to slice for sandwiches.
slightly sweeterSlightly-sweeter
Increase the sugar a little if you want a more bakery-style milk bread taste that pairs well with butter and jam.
whole wheat mixWhole-wheat-mix
Replace part of the all-purpose flour with whole wheat flour for a heartier loaf with a nuttier flavor and denser crumb.
Why this is on our healthy list.
Energy-Giving Carbohydrates
The flour in this loaf provides carbohydrates that make it a practical everyday bread for breakfast, toast, and packed sandwiches.
Some Protein and Calcium
Milk adds a little protein and calcium, while also enriching the dough for a more satisfying slice.
Lower Additive Homemade Option
Making white bread at home lets you control the ingredients and avoid unnecessary preservatives often found in packaged loaves.
Frequently asked questions
The yeast may be old, or the milk-water mixture may have been too hot or too cold. Start again with fresh yeast and lukewarm liquid.
