Description
This Basic Homemade White Bread recipe yields a soft, fluffy, and chewy loaf that is tender and delicious. Perfect for warm buttered slices, classic sandwiches, or morning toast with jam, this comforting bread is made using simple ingredients and an electric stand mixer for easy kneading and rising.
Ingredients
Wet Ingredients
- 3/4 cup (175ml) warm water, 110-115°F
- 3/4 cup (175ml) milk, warmed to 110-115°F
- 3 Tbsp (42g) unsalted butter, softened, plus 1/2 Tbsp more for top
Dry Ingredients
- 2 1/2 tsp (9g) active dry yeast or instant yeast
- 2 1/2 Tbsp (32g) granulated sugar, divided
- 1 1/2 tsp salt
- 3 1/2 cups (496g) unbleached all-purpose flour or bread flour, plus more as needed
Instructions
- Activate Yeast: In the bowl of an electric stand mixer, whisk together the warm water, yeast, and 1/2 Tbsp of the sugar. Let the mixture rest for 10 minutes until it becomes foamy and activated.
- Combine Ingredients: Fit the mixer with the paddle attachment. Add the remaining 2 Tbsp sugar, salt, warmed milk, softened butter, and about two-thirds of the flour to the yeast mixture. Mix until all ingredients are well combined.
- Knead Dough: Switch to the dough hook attachment. Add the remaining flour and knead on low speed. Continue kneading and gradually add a little more flour as needed until the dough clears the sides of the bowl, feels soft, non-sticky, and supple. This should take about 7–8 minutes.
- First Rise: Transfer the dough to a bowl sprayed with non-stick cooking spray. Cover loosely with a sheet of plastic wrap sprayed on the side facing the dough with non-stick spray, ensuring the dough has space to expand. Let it rest in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Notes
- Use warm water and milk at 110-115°F to activate yeast without killing it.
- You can use either active dry yeast or instant yeast; the activation step is important for active dry yeast.
- Adding flour gradually ensures the right dough consistency—soft but not sticky.
- Allow adequate rising time until the dough doubles for best texture.
- This bread is best enjoyed fresh but can be stored wrapped for a few days or frozen.
