Homemade Soft White Bread

A simple recipe for two soft, fluffy white bread loaves with a golden crust and tender, buttery inside. Perfect for breakfast, sandwiches, toast, or serving with tea.

1. Recipe information

• Preparation time: 25 minutes

• First rise: 60–90 minutes

• Second rise: 30–60 minutes

• Baking time: 25–35 minutes

• Total time: Approximately 2½–3½ hours

• Yield: 2 medium loaves

• Oven temperature: 180°C (350°F)

• Difficulty: Easy to moderate

2. Ingredients

Measurements without a kitchen scale:

• Flour: approximately 5 cups, depending on how it is measured

• Sugar: approximately 3 tablespoons plus 1 teaspoon

• Instant yeast: approximately 2¼ teaspoons

• Salt: approximately 1¾ teaspoons

• Butter: approximately 3½ tablespoons

For the best results, weigh the flour rather than measuring it by volume.

3. Step-by-step instructions

Step 1: Prepare the milk and yeast

Warm the milk to approximately 35–38°C. It should feel lukewarm, not hot.

If using instant yeast, you can mix it directly with the flour. If using active dry yeast, stir it into the warm milk with a teaspoon of the measured sugar and leave for 5–10 minutes until foamy.

Step 2: Mix the ingredients

1. Add the flour, yeast, sugar, and salt to a large mixing bowl.

2. Pour in the lukewarm milk.

3. Mix until a rough dough forms.

4. Add the softened butter.

5. Mix until the butter is incorporated.

The dough may initially feel sticky. This is normal.

Step 3: Knead the dough

Knead on a clean work surface for approximately 10–15 minutes by hand, or 7–10 minutes using a stand mixer with a dough hook.

The dough should become:

• Smooth and elastic.

• Soft and slightly tacky.

• Stretchy without immediately tearing.

Avoid adding too much extra flour, as this can make the bread dry and heavy.

Step 4: First rise

1. Lightly grease a large bowl.

2. Place the dough inside and turn it once to coat the surface lightly.

3. Cover with a clean towel or plastic wrap.

4. Leave in a warm place for 60–90 minutes, or until approximately doubled in size.

The rising time depends on your kitchen temperature.

Step 5: Shape the loaves

1. Gently press the dough to release large air bubbles.

2. Divide it into two equal portions.

3. Flatten each portion into a rectangle.

4. Fold the sides inward and roll tightly into a loaf shape.

5. Pinch the seam closed.

6. Place each loaf seam-side down into a greased loaf pan.

Loaf pans around 20 × 10 cm (8 × 4 inches) work well.

Step 6: Second rise

Cover the pans loosely and leave them in a warm place for 30–60 minutes.

The dough should look puffy and rise to around 1–2 cm above the pan rim, depending on the pan size.

Do not let it rise excessively, as overproofed bread can collapse during baking.

Step 7: Bake the bread

1. Preheat your oven to 180°C (350°F).

2. Brush the tops lightly with milk, if desired.

3. Place the pans on the middle oven rack.

4. Bake for 25–35 minutes, until the loaves are golden brown.

5. If the tops brown too quickly, cover them loosely with foil.

For a reliable doneness check, the center of the bread should reach approximately 90–95°C.

Step 8: Brush and cool

1. Remove the pans from the oven.

2. Leave the loaves in their pans for 5–10 minutes.

3. Transfer them to a wire rack.

4. Brush the tops with a little butter for a soft, flavorful crust.

5. Allow the bread to cool for at least 45–60 minutes before slicing.

Enjoy your homemade bread with butter, jam, honey, eggs, or sandwich fillings.

4. Secrets to soft, fluffy bread

• Use lukewarm milk: Hot milk can damage the yeast.

• Knead properly: Good gluten development helps the bread rise and hold its shape.

• Keep the dough soft: Too much flour creates a dense loaf.

• Allow enough rising time: Judge by the dough’s size and appearance rather than the clock alone.

• Avoid overbaking: Excessive baking dries out the crumb.

• Brush with butter after baking: This helps create a softer crust.

• Cool before slicing: Hot bread can become compressed or gummy when cut.

5. Common problems and solutions

6. Frequently asked questions

Q1. Can I use water instead of milk?

Yes. Use 350 ml lukewarm water. The bread will be less rich but can still be soft.

Q2. Can I use oil instead of butter?

Yes. Replace the 50 g butter with approximately 40 g neutral vegetable oil. The flavor and texture will be slightly different.

Q3. Can I use whole-wheat flour?

You can replace about 25–30% of the white flour with whole-wheat flour. A 100% whole-wheat loaf usually needs adjustments to the liquid and kneading.

Q4. Why is my dough sticky?

Bread dough often starts sticky. Kneading develops its structure. If it remains excessively wet after kneading, add flour gradually, one tablespoon at a time.

Q5. Can I prepare the dough overnight?

Yes. After kneading, cover and refrigerate it overnight. The following day, allow it to warm and become puffy, shape it, complete the final rise, and bake.

Q6. How do I store homemade bread?

Once completely cool, store in an airtight bag or bread container at room temperature for approximately 2–3 days.

Q7. Can I freeze this bread?

Yes. Slice the cooled bread, place it in a freezer-safe bag, and freeze for up to about 3 months for good quality. Toast slices directly from frozen if desired.

Q8. Can I make this recipe without a mixer?

Absolutely. A large bowl, wooden spoon, and your hands are enough. Knead until the dough becomes smooth and elastic.

Q9. How do I get a softer crust?

Brush the loaf with butter after baking and cover it loosely with a clean towel while cooling.

Q10. How do I know the bread is fully baked?

The crust should be golden brown, and the center should reach approximately 90–95°C on a food thermometer.

7. Approximate nutrition information

Per 100 g of finished bread:

These values are estimates and vary according to the flour, milk, salt, and final moisture content.

8. Ingredient checklist

• 600 g flour
• 350 ml lukewarm milk
• 7 g instant yeast
• 40 g sugar
• 10 g salt
• 50 g softened butter
• Extra milk or butter for brushing, if desired

Final tip: For the softest homemade white bread, the key is a properly kneaded, slightly tacky dough, two well-timed rises, and careful baking. This will give you two lovely loaves suitable for everyday sandwiches and toast.