This is truly the Best White Bread recipe I’ve ever made—soft, fluffy, and perfect for everything from toast to sandwiches. I love how simple the ingredients are and how reliably it bakes up with a golden crust and tender interior every time.

Why You’ll Love This Recipe

I love this recipe because it’s easy to follow, and the results are bakery-quality. It’s great for beginners and seasoned bakers alike. Whether I’m baking it for my family or giving it as a gift, it always gets rave reviews.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour or bread flour
Warm water
Whole milk (optional for extra softness)
Sugar
Salt
Instant yeast or active dry yeast
Butter (softened or melted)

directions

I combine warm water, milk (if using), sugar, and yeast in a large bowl and let it sit for about 5 minutes until foamy.
I add the salt, butter, and about half of the flour. I mix until smooth, then gradually add the remaining flour until a soft dough forms.
I knead the dough for 8–10 minutes by hand or with a mixer until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
I punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
I cover it and let it rise again for 30–45 minutes until puffy.
I bake at 375°F for 30–35 minutes until golden brown and hollow-sounding when tapped.
I let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf and takes about 2.5 hours total, including rise time.

Variations

Sometimes I brush the top with melted butter after baking for a softer crust. I’ve also added honey or swapped some flour for whole wheat to change the flavor. For rolls, I divide the dough into portions and bake in a muffin tin or baking dish.

storage/reheating

I store the bread wrapped in foil or in a bread bag at room temperature for up to 3 days. For longer storage, I freeze it in slices and toast or reheat in the oven as needed.

FAQs

Can I use only water instead of milk?

Yes, but milk gives the bread a softer texture and richer flavor.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped. An internal temp of 190°F is ideal.

Can I use whole wheat flour?

Yes, but I usually replace only 1–2 cups to keep the texture soft.

Why didn’t my bread rise?

It might be due to old yeast or a cool environment. I always check the yeast and make sure the dough is rising in a warm, draft-free spot.

Can I double the recipe?

Yes! I make two loaves and freeze one for later.

Conclusion

This truly is the Best White Bread recipe—it’s soft, flavorful, and perfect for everyday use. Whether I’m baking for myself or sharing with others, it’s a reliable go-to that always delivers warm, homemade comfort.

The Best White Bread

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Author: Linda
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~2.5 hours
Yield: 1 loaf (8–10 slices)
Category: Bread, Baking
Method: Oven-Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Best White Bread recipe is soft, fluffy, and perfect for toast, sandwiches, or enjoying warm with butter. Made with simple ingredients and a straightforward method, it’s ideal for beginners or seasoned bakers looking for a go-to homemade loaf. Golden crust, tender crumb—perfection every time!

Ingredients

3½–4 cups all-purpose flour or bread flour
¾ cup warm water
½ cup whole milk (optional for extra softness)
2 tbsp sugar
1½ tsp salt
2¼ tsp instant yeast or active dry yeast (1 packet)
2 tbsp butter, softened or melted

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Instructions

In a large bowl, combine warm water, milk (if using), sugar, and yeast. Let sit for 5 minutes until foamy.
Add salt, butter, and 2 cups of flour. Mix until smooth.
Gradually add remaining flour until a soft, slightly tacky dough forms.
Knead for 8–10 minutes by hand or mixer until dough is smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 to 1½ hours or until doubled.
Punch down dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.
Cover and let rise again for 30–45 minutes until puffy.
Preheat oven to 375°F. Bake for 30–35 minutes, or until golden and hollow-sounding when tapped (or internal temp reaches 190°F).
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Brush with melted butter after baking for a soft, golden crust.
Swap 1–2 cups flour for whole wheat for a nuttier flavor.
Add 1–2 tbsp honey for a touch of sweetness.
For rolls: divide dough into portions and bake in a muffin tin or baking dish at 375°F for 18–22 minutes.