This is the loaf I make when I want the whole house to smell like a bakery. Soft, airy, and golden on top.
Water, milk, and butter are what make it special. The crumb is extra tender, with a mild, slightly sweet flavor.
The process is simple. A short knead, two rises, and into the oven. The result looks like it came from a real bakery.
I use it for sandwiches and toast all week. Or just a warm slice, straight from the loaf.
One tip: let it cool completely before slicing. It’s hard to wait, but the crumb sets as it cools.
Homemade white bread is made from bread flour, warm water, warm milk, instant yeast, sugar, soft butter, and salt. Knead 5–8 minutes, let rise 1–2 hours, roll and shape into a loaf pan, rise about 1 hour more, then bake at 350°F (177°C) for 35–38 minutes until golden and hollow-sounding.
Soft Homemade White Bread (Sandwich Loaf)
Ingredients
Method
- In a bowl, mix the water, milk, yeast, and sugar. Cover and set aside for about 5 minutes, until the mixture starts to foam.
- Add the butter, salt, and 1 cup of the flour. Mix on low speed for about 30 seconds.
- Scrape down the sides of the bowl and add another cup of flour. Keep mixing until it’s absorbed.
- Add the rest of the flour and knead for 5–8 minutes, until the dough is elastic and not sticky. If it’s too sticky, add a little more flour, gradually.
- Transfer to a greased bowl, cover, and let rise for 1–2 hours, until doubled in size.
- Grease a 10 x 5-inch (25 x 12.5 cm) loaf pan. Roll the dough into a rectangle about 8½ x 16 inches (22 x 41 cm).
- Roll it up into a log about 8½ inches (22 cm) long and place it in the pan.
- Cover and let rise for about 1 hour more, until the dough rises about 1 inch (2.5 cm) above the rim of the pan.
- Bake in an oven preheated to 350°F (177°C) for 35–38 minutes, until the loaf is golden and sounds hollow when you tap the bottom.
- Let cool completely before slicing.
Notes
- Make sure the yeast mixture foams in step 1. If it doesn’t, the yeast may be old.
- Add flour gradually at the end. The dough should be elastic and not sticky, but not dry.
- Don’t slice while warm. Cooling completely lets the crumb set.
- Bread flour → all-purpose flour (same amount; slightly softer, less chewy crumb).
- Instant yeast → active dry yeast (same amount; give it the full foaming time in step 1).
Frequently asked questions
The milk and butter in the dough. They give the crumb a tender texture and a mild, slightly sweet flavor.
A 10 x 5-inch (25 x 12.5 cm) loaf pan. A 9 x 5-inch pan should also work, but the loaf will rise a little higher.
It should be golden on top and sound hollow when you tap the bottom of the loaf.
Once completely cool, keep it in a sealed bag at room temperature for 2–3 days. For longer storage, slice and freeze, then toast slices straight from the freezer.
Yes. Mix with a wooden spoon, then knead by hand on a lightly floured surface. Expect hand kneading to take a little longer.
