Simple White Bread Recipe | Soft Loaf, Clean Slices

This homemade loaf bakes up soft in the middle, golden on top, and slices neatly for toast, sandwiches, and freezer stash.

A good white loaf doesn’t need a long ingredient list or bakery gear. This one uses pantry basics, gives you a soft crumb, and makes a loaf that holds together when you slice it. No gummy center. No dry edges. No fussy shaping.

You’ll mix, knead, let the dough rise twice, then bake until the crust turns a rich golden brown. The steps are plain, but the small details matter: warm water, enough kneading, a full rise, and a short cooling rest before slicing. Get those right, and this bread lands in your weekly rotation fast.

Simple White Bread Recipe For A Soft Daily Loaf

This formula makes one standard 9×5-inch loaf. It’s mild, fluffy, and easy to adapt once you’ve baked it once or twice.

• 1 cup warm water, about 105°F to 110°F
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 2 tablespoons softened unsalted butter
• 1 1/4 teaspoons fine salt
• 3 to 3 1/4 cups bread flour or all-purpose flour

If you’ve got bread flour, use it. The loaf will stand a bit taller and feel a touch chewier in the middle. All-purpose flour still turns out a fine pan loaf, so there’s no need to stop if that’s what’s in the cupboard.

What Each Ingredient Does In The Dough

Yeast gives the loaf lift and that classic bread smell. Sugar feeds the yeast at the start and also helps the crust brown. Butter softens the crumb and gives the slices a gentler bite. Salt keeps the dough from tasting flat and reins in the yeast so the rise stays steady instead of wild.

Flour is the body of the loaf, so add the last quarter cup only if the dough still feels wet and sticky after a minute or two of mixing. You want a dough that feels soft and a little tacky, not dry and stiff. A dry dough bakes into a loaf that looks fine but eats dull.

Mixing, Kneading, And First Rise

Start by stirring the warm water, yeast, and sugar in a large bowl. Let it sit for 5 to 10 minutes. It should turn foamy on top. If it stays flat, the yeast may be old or the water may have been too hot or too cool.

Stir in the butter, salt, and 3 cups of flour. Mix until a shaggy dough forms. Turn it onto a lightly floured counter and knead for 8 to 10 minutes, adding a little more flour only when the dough sticks hard to your hands or the bench.

You’re after a dough that turns smooth, stretchy, and springy. Press it with a finger and it should bounce back slowly. Skip tasting raw dough while you work; the FDA’s flour safety advice notes that raw flour can carry harmful germs until it’s fully baked.

1. Place the kneaded dough in a lightly greased bowl.
2. Cover and let it rise until doubled, usually 60 to 90 minutes.
3. Punch it down gently to release the big gas pockets.
4. Pat it into a rough rectangle, then roll it into a snug log.
5. Set the log seam-side down in a greased 9×5-inch pan.
6. Cover and let it rise again for 35 to 50 minutes.

The second rise is where many home bakers rush. Don’t. The dough should crest about 1 inch above the rim of the pan. If you bake too early, the loaf will be tight and squat. If you wait too long, it may puff high, then sink in the oven.

Stage	What You Should See	What To Do Next
Yeast Bloom	Foamy top and a bready smell within 10 minutes	Mix in the rest of the ingredients
Early Mixing	Ragged dough that still looks rough	Knead before adding much more flour
Finished Kneading	Smooth dough that stretches instead of tearing fast	Move it to the bowl for the first rise
First Rise	Dough has doubled and looks airy	Deflate gently and shape the loaf
Shaped Loaf	Tight roll with the seam tucked under	Place it in the pan for the second rise
Second Rise	Dough sits about 1 inch above the pan rim	Bake right away
Mid Bake	Top is turning golden and the loaf smells rich	Rotate the pan if your oven browns unevenly
Fully Baked	Deep golden top and a firm loaf that sounds hollow	Cool in the pan briefly, then cool on a rack

Baking The Loaf Without Guesswork

Heat the oven to 375°F while the shaped dough finishes its second rise. Bake the loaf for 30 to 35 minutes. If the top browns too fast, lay a loose sheet of foil over it for the last stretch.

If you want a cleaner doneness check, use an instant-read thermometer. King Arthur’s yeast bread temperature note gives a handy target range; for this kind of pan loaf, the center should land around 190°F when it’s done.

Once baked, leave the loaf in the pan for about 10 minutes. Then move it to a rack. That short rest lets steam settle so the crust doesn’t go soggy from trapped heat. After that, give it more time. Slicing too soon is the fastest path to a gummy middle, even when the crust looks ready.

Signs The Loaf Needs More Oven Time

• The top looks pale instead of golden brown.
• The sides feel soft and flimsy when lifted from the pan.
• The center temperature is still under 190°F.
• The bottom doesn’t sound hollow when tapped.

If one of those shows up, return the loaf to the oven in 3- to 5-minute bursts. Bread usually forgives a few extra minutes. Underbaked bread rarely does.

Problem	Likely Cause	Fix Next Time
Dense crumb	Dough didn’t rise long enough	Wait for the dough to double, not just puff
Dry loaf	Too much flour	Hold back the last quarter cup until needed
Flat top	Weak shaping or overproofing	Roll the dough snugly and bake sooner
Gummy slices	Loaf was cut while hot or baked short	Cool fully and check the center temperature
Crust too dark	Hot oven or upper rack placement	Use the center rack and tent with foil
Weak rise	Old yeast or hot water	Test the yeast first and keep water warm, not hot

Slicing, Storing, And Freezing

Let the bread cool all the way before you slice it. A serrated knife works best, and a gentle sawing motion keeps the loaf from squashing. You’ll get the cleanest slices once the crumb has fully set, which usually takes about 1 to 2 hours from the time the loaf leaves the oven.

Store the loaf wrapped at room temperature for short use, or freeze slices for later toast. FoodSafety.gov’s FoodKeeper is a handy place to check storage guidance when you want to stretch freshness without guessing.

• Room temperature: wrap well and use within a few days.
• Freezer: slice first, then freeze in a sealed bag.
• To refresh: toast frozen slices straight from the bag.

Easy Variations For The Same Dough

Once this loaf feels familiar, you can tweak it without changing the whole method. Small shifts go a long way.

• Add 1 tablespoon honey in place of 1 tablespoon sugar for a warmer sweetness.
• Brush the top with melted butter after baking for a softer crust.
• Swap 1/2 cup of the white flour for whole wheat flour for a heartier bite.
• Scatter sesame seeds or oats over the top after brushing with a little water.

Keep the dough soft when you make changes. If you add a drier flour or extra topping, the loaf may need a spoonful or two of extra water to stay tender.

Why This Loaf Earns A Spot In Your Kitchen

A plain white loaf can do a lot. It makes sturdy toast, soft grilled cheese, neat lunch sandwiches, and thick slices for jam. This recipe stays friendly to new bakers, yet it still gives you enough feel and rhythm to build skill each time you bake it.

Make it once, take notes on your flour, your room temperature, and your oven, then bake it again. That second loaf is where the magic usually clicks.