This white bread recipe yields a soft, tall sandwich loaf with a thin crust and even crumb using simple pantry ingredients.
Classic white bread should be soft, slice clean, and hold up for toast and sandwiches. This method keeps the steps clear and the results repeatable at home.
White Bread Recipe Ingredients And Ratios
Here’s the base formula for one 9×5-inch pan loaf. We give weights first for accuracy, then home-friendly cup measures. Stick to the weights when you can for steady rise and crumb. If you track baker’s percentage, the table lines up with standard bakery math.
| Ingredient | Baker’s % | Weight For 1 Loaf |
|---|---|---|
| Bread flour | 100% | 360 g (3 cups spooned & leveled) |
| Water (room-temp) | 52%–58% | 190–210 g (¾–⅞ cup) |
| Whole milk (optional, for richer crumb) | 10% | 36 g (2½ Tbsp) |
| Instant yeast | 1.5%–2% | 5–7 g (1½–2¼ tsp) |
| Fine sea salt | 2% | 7 g (1¼ tsp) |
| Sugar | 4% | 14 g (1 Tbsp) |
| Unsalted butter, softened | 6% | 22 g (1½ Tbsp) |
| Neutral oil (alternate to butter) | 6% | 22 g (1½ Tbsp) |
| Egg (optional, for color) | — | 1 beaten for wash |
Reliable Rise For White Bread
This dough uses a straight mix. You combine, knead to a smooth ball, rise once, shape, proof in the pan, and bake. The water range covers dry or humid kitchens and different flours. This white bread recipe keeps timing flexible so home bakers can fit it into a day.
Step-By-Step Method
Mix
In a large bowl, whisk flour, sugar, and salt. Add instant yeast on one side. Pour in water and milk. Stir with a stiff spatula until no dry pockets remain. Rest 10 minutes for easier kneading.
Knead
Turn out the shaggy dough and knead 6–10 minutes. When the dough looks smoother, work in softened butter or oil and keep kneading until elastic. The dough should stretch thin without tearing; bakers call this the windowpane test.
First Rise
Set the dough in a lightly oiled bowl, cover, and let it rise until doubled, 45–75 minutes, based on room temp and yeast level.
Shape
Grease a 9×5-inch loaf pan. Pat the dough into a rough rectangle. Roll up snugly from the short end, pinch the seam, and tuck the ends. Place seam-side down in the pan.
Proof
Cover and let the loaf rise until the dome sits 1–2 cm above the pan rim, 30–60 minutes.
Bake
Heat the oven to 375°F (190°C). Brush with egg wash for color or leave plain. Bake 30–35 minutes until the top is deep golden and the center hits 195–200°F (90–93°C). If the top colors fast, tent with foil.
Cool
Turn the loaf out after 5 minutes. Cool on a rack at least 1 hour before slicing to set the crumb.
Soft White Bread Steps That Work
Small tweaks change texture. Use them to dial in a soft, even slice.
Hydration Window
Start at 52% hydration in dry weather or with high-protein flour. Push toward 58% for a more open, tender crumb. Hold back a spoon or two of water if the dough gets slack.
Salt And Sugar
Salt tightens gluten and balances flavor. Sugar speeds browning and feeds yeast in small amounts. Keep both within the listed ranges for balanced rise and crust.
Mixing Time
Under-mixed dough tears and rises unevenly. Well-mixed dough stretches thin and shines slightly. If you use a mixer, run on low to medium-low to avoid heating the dough.
Proof You Can Trust, By Trim And Time
Aim for steady fermentation. Gentle warmth speeds it; a cool room slows it. A finger dent that springs back slowly means the loaf is ready to bake.
Food Safety And Ingredient Handling
Skip any tasting of raw dough. Raw flour can carry germs and eggs used in other bakes can, too. Keep flour away from ready-to-eat foods and bake dough before eating.
For more on the science behind safe handling, see the CDC’s page on raw dough and the FDA’s raw flour facts.
Overnight Chill For Flavor
Want a deeper wheat note and easier timing? Mix and knead as written, then let the dough rise for 20–30 minutes. Refrigerate 8–16 hours in a covered bowl. Let it warm 45 minutes, shape, proof, and bake. Cold fermentation builds aroma and a fine, even crumb.
Flour Choices And Protein
Bread flour gives more chew and lift than all-purpose. If you only have all-purpose, keep hydration near the low end and knead a little longer. A blend of 80% bread flour and 20% all-purpose softens the slice while staying tall.
Pan, Temp, And Timing Adjustments
If you use an 8½×4½-inch pan, reduce dough weight to 520–560 g of total dough to avoid mushrooming. For a lighter crust, bake at 350°F (175°C) for 35–40 minutes. For a darker crust, keep the same temp and extend by 3–5 minutes.
Handy Checks During Mixing
Use a thin-stretch test to see if gluten is ready. A small piece should stretch nearly translucent before tearing. If it rips fast, keep kneading. That small habit keeps this white bread recipe on track week after week.
Storage And Slicing
Cool fully before slicing. Store at room temp in a bread box or bag for 3 days. Freeze slices in a zip bag for longer keeping. Toast straight from the freezer.
Troubleshooting White Bread At Home
| Symptom | Likely Cause | Quick Fix |
|---|---|---|
| Dense center | Under-proofed or cool oven | Proof longer; verify oven with a thermometer |
| Collapsed top | Over-proofed or too wet | Shorten proof; lower hydration |
| Thick crust | Low sugar or long bake | Brush with butter; shorten bake |
| Pale crust | Short bake or low sugar | Extend bake; add 1–2% sugar |
| Uneven holes | Shaping gaps | Roll tighter; pinch the seam |
| Gummy slice | Sliced hot | Cool at least 1 hour |
| Yeasty taste | Too much yeast or warm proof | Drop yeast; proof cooler |
Notes For Small Kitchens
No stand mixer? Hand kneading works well with a short rest after mixing. Small oven? Bake on a lower rack to keep the top from coloring too fast. A single pan and a bowl are all you need for this white bread recipe.
Scaling Up Or Down
Double every ingredient for two loaves and split the dough after the first rise. For mini loaves, scale the flour to 180 g and bake 20–25 minutes in small pans.
Serving Ideas
Use thick slices for toast, thin slices for club sandwiches, or cube and dry for croutons. A day-old loaf makes great French toast. Buttered toast with a pinch of cinnamon sugar is hard to beat.
Step Timing By Room Temperature
Warm kitchens move fast, cool kitchens move slow. At 24–26°C, expect a first rise near 45–55 minutes and a proof near 30–40 minutes. At 20–22°C, the first rise lands closer to 60–75 minutes and the proof may take 45–60 minutes. Watch the dough, not the clock, and use the pan-rim cue to decide when to bake.
Make-Ahead And Freezing Dough
For a head start, mix and knead, then chill the dough as a tight ball for up to 24 hours. Let it warm, shape, proof, and bake as usual. You can also freeze a shaped, unbaked loaf after a short proof; wrap well and freeze up to one month. Thaw in the pan in the fridge overnight, bring to room temp, finish proofing, and bake. Fresh-baked bread on a weeknight becomes easy with this plan.
Ingredient Swaps That Still Work
No bread flour on hand? Use all-purpose and keep water near the low end. Out of butter? Use oil and brush the hot loaf with a little extra for a soft top. Want a touch of sweetness? Swap sugar for honey at the same weight and reduce water by a teaspoon. A spoon of milk powder boosts color and tenderness without changing hydration.
