This is the best and simplest homemade bread recipe. It has a crispy crust with a soft and chewy center and uses only seven basic pantry ingredients. An easy white bread for morning toast and sandwiches tastes better than store-bought and freezes well.
Sandwich bread recipe
Baking bread at home is not only easy and satisfying but also tastier. The resulting bread loaf is light and super soft inside with a light golden and crisp exterior. Plus, you will have control over all the ingredients, and it's free from preservatives.
Try our trending Vienna bread, easy Irish soda bread, soft and fluffy brioche bread, and some interesting holiday breads.
Ingredients
Warm water: To activate the yeast.
Milk: Makes it extra soft and rich. You can skip and add lukewarm water instead.
Yeast: Active dry yeast is used, but instant or rapid-rise yeast can also be used. Use fresh yeast; otherwise, your bread will not rise.
Sugar: Feed the yeast and tenderize the bread
Flour: Both regular all-purpose flour and bread flour work for this recipe.
Salt: Enhances the flavor of the bread.
Butter: Coconut oil or vegetable oil can be used instead.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Proof yeast: Add water, milk, and sugar to a bowl. Mix until the sugar dissolves. Sprinkle yeast. Cover and let it sit for 10 minutes. Let the yeast activate.
Prepare dough: Add flour, salt, and butter and mix until wet and dry ingredients are combined.
Knead the dough: Add flour if the mixture is sticky, and knead the dough for 5 to 7 minutes. Knead until a dough ball is formed. Kneading dough helps improve the flavor and texture of the bread. The dough should be smooth, elastic, and slightly sticky.
First rise: Cover and rest the dough ball in a greased bowl for 1 to 2 hours or until doubled in size.
Punch to remove any excess gas from the risen dough.
Shape the bread loaf: Dust the working surface with flour. Transfer the dough and shape it into a rectangle. Roll this to form a log.
Second rise: Transfer the log to the greased bread loaf pan. Cover and let it rise for 30 mins to 1 hour.
Bake: Preheat the oven to 350 degrees F ( 180 Degrees C). Bake the bread loaf for about 30-35 minutes.
Let it rest for about 5 mins. After 5 minutes, remove the bread from the loaf pan and let it cool completely on a wire rack.
Tips
- The amount of flour you need may vary slightly depending on the weather.
- Use warm water and milk, not hot. Hot water will kill the yeast.
- Don't rush, and also don't overproof for the best flavor and texture.
- Only water works well, but milk gives a soft texture and rich flavor.
Store
Once the bread cools completely, store it in an air-tight conatiner for 2-3 days at room temperature or 5-7 days in the refrigerator.
Serving suggestions
Homemade bread loaf tastes excellent on its own, but you can slather it with your favorite jam, nut butter, or salted butter, use it for toast, French toast, or even thick sandwiches.
Recipe FAQs
If using instant yeast, simply add it to other dry ingredients; if using active dry yeast, activate it first before adding dry ingredients.
No. You don't need a bread maker or stand mixer to make this bread loaf. A clean bowl and wooden spoon are sufficient, and you can knead the dough with your hands.
Oil or butter and a pinch of sugar and milk will help retain moisture and keep your bread soft.
More yeast bread recipes
Recipe card
Simple Homemade Bread Recipe | White Bread
Equipment
Ingredients
- 1 cup Water
- ½ cup Milk lukewarm
- 1 tablespoon Sugar
- 2 ¼ teaspoon Active dry yeast
- 3 cups Flour an additional ¼ cup if the dough is sticky
- ¾ teaspoon Salt
- 3 tablespoon Butter room temperature
Instructions
- Proof yeast: Add water, milk, and sugar to a bowl. Mix until the sugar dissolves. Sprinkle yeast. Cover and let it sit for 10 minutes. Let the yeast activate.1 cup Water, ½ cup Milk, 1 tablespoon Sugar, 2 ¼ teaspoon Active dry yeast
- Prepare dough: Add flour, salt, and butter and mix until wet and dry ingredients are combined.3 cups Flour, ¾ teaspoon Salt, 3 tablespoon Butter
- Knead the dough: Add flour if the mixture is sticky, and knead the dough for 5 to 7 minutes. Knead until a dough ball is formed. Kneading dough helps improve the flavor and texture of the bread. The dough should be smooth, elastic, and slightly sticky.
- First rise: Cover and rest the dough ball in a greased bowl for 1 to 2 hours or until doubled in size.
- Punch to remove any excess gas from the risen dough.
- Shape the bread loaf: Dust the working surface with flour. Transfer the dough and shape it into a rectangle. Roll this to form a log.
- Second rise: Transfer the log to the greased bread loaf pan. Cover and let it rise for 30 mins to 1 hour.
- Bake: Preheat the oven to 350 degrees F ( 180 Degrees C). Bake the bread loaf for about 30-35 minutes.
- Let it rest for about 5 mins. After 5 minutes, remove the bread from the loaf pan and let it cool completely on a wire rack.
Video
Notes
- The amount of flour you need may vary slightly depending on the weather.
- Use warm water and milk, not hot. Hot water will kill the yeast.
- Don't rush, and also don't overproof for the best flavor and texture.
- Only water works well, but milk gives a soft texture and rich flavor.
- Once the bread cools completely, store it in an air-tight conatiner for 2-3 days at room temperature or 5-7 days in the refrigerator.
Nutrition
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Giangi Townsend
We love your white bread recipe. It's so soft and tasty.