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The Best White Bread Recipe for Soft, Fluffy Loaves

The Best White Bread Recipe for Soft, Fluffy Loaves

This classic homemade white bread produces one soft, fluffy 9-by-5-inch loaf with a lightly golden crust and tender, sliceable crumb. A little milk, butter, and sugar help create the familiar comforting texture of perfect sandwich bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (240 g) Warm water, about 105-110°F
  • 1/2 cup (120 g) Warm milk, about 105-110°F
  • 2 tablespoons (25 g) Granulated sugar
  • 2 1/4 teaspoons (1 standard 7-g packet) Active dry yeast
  • 2 tablespoons (28 g) Unsalted butter, melted
  • 1 1/2 teaspoons (about 9 g) Fine salt
  • 3 1/2-4 cups (420-480 g) All-purpose or bread flour, added gradually
Optional Finish
  • As needed Melted butter for brushing the baked loaf

Method
 

Step-by-Step
  1. Stir the warm water, warm milk, sugar, and active dry yeast together in a large bowl. Let the mixture stand for 5-10 minutes, until foamy.
  2. Mix in the melted butter and fine salt. Add the flour gradually, starting with 3 1/2 cups, until a soft, slightly tacky dough forms.
  3. Knead the dough by hand for 8-10 minutes, or use a stand mixer with a dough hook for about 5-7 minutes. Continue until the dough is smooth, elastic, and pliable, adding only enough remaining flour to keep it manageable.
  4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place for about 60-90 minutes, or until doubled in size.
  5. Gently deflate the dough and shape it into a loaf. Place it seam-side down in a greased 9-by-5-inch loaf pan.
  6. Cover the pan and let the dough rise for 30-45 minutes, until it crowns about 1 inch above the rim.
  7. Bake at 350°F (175°C) for 30-35 minutes. The loaf should be golden brown, sound hollow when tapped, and register 190-200°F (88-93°C) in the center.
  8. Brush the hot crust with melted butter if desired. Cool the loaf for at least 30 minutes before slicing.

Notes

Measure flour by weight when possible, or use the spoon-and-level method. Avoid adding too much flour because a stiff dough can produce dense, dry bread. For a soft crust, brush the hot loaf with butter and cool it under a clean kitchen towel.