This Homemade Soft White Bread is an easy to make recipe that makes a super soft and delicious loaf of bread! Tender and full of flavor, watch it disappear as quickly as you slice into it! This is far better than any store-bought loaf of bread out there!
Whether you are making sandwiches, toast, or just want to have a slice of buttered bread to go with your meal, this recipe for homemade bread is one of the easiest and most cost-effective recipes to make. It is perfect for sopping up the juices from your favorite crockpot venison stew recipe!
Growing up with homemade bread
My mom loved to make yeast breads. Actually, she still does. I remember her making big batches of bread and freezing loaves of it. I'm assuming it was to make her life easier as we were a family of 5 who went through a lot of bread.
I am a big lover of homemade bread. As a matter of fact, I am not someone who wants to eat bread you buy in the store. It is full of ingredients that keep it "fresh" longer. I am not convinced those ingredients are good for you.
What you need to make this recipe
Bread Loaf Pans: you will need 2 pans.
Flour: All-purpose flour or bread flour will work. While they are different structures, I have made this recipe with both types, however I do prefer bread flour.
Milk: I use almond milk because it has a longer shelf life. Any milk will work. If you use evaporated milk, you can extend the volume by using half milk/half water.
Yeast: Dry active yeast works, as well as instant. I like to buy bulk yeast and store it in my freezer.
Bread making tips for a successful recipe
- Warm the milk until hot (not boiling but steamy)with the butter. Turn the heat off and allow the butter to finish melting.
- The Kitchenaid does all the work and I absolutely love it but if you don’t own one, you can still mix by hand. I also like to wash my Kitchenaid bowl out and then put a little oil in the bottom to coat the pan. I then will put the dough back in the mixer bowl to do it’s first rise.
- Add the flour to the batter 1 cup at a time. Work the flour in after each addition. By the end, the bread dough should no longer be sticking to your hands or the counter.
- Make sure you knead the dough well. A well-kneaded loaf is developing the gluten in the homemade bread and will result in a great crumb.
- Cover the dough with a towel or plastic wrap to trap the heat and help the dough to rise.
- Tap the baked loaves when you think they look like they are done. They should look golden brown and have a hollow tap.
- Brush butter over top of the loaf of bread when it is removed from the oven. This will keep the top soft.
HOW TO PROOF BREAD
An issue I would always have in our old rental was I had a hard time finding a warm, draft-free place to put my bread while rising. One of the things I love about our new home? The floors are SO warm which makes them a great place to sit my bread to rise!
If you have an oven with a proof setting, that is the best place to do so.
A warm day will make it easier. If you are making bread in chillier weather, you want it to be set in a warm spot. I have been known to place the dough in my laundry room on top of the dryer!
You can also set your oven to 170 and allow it to warm up. Turn the oven off and let the dough rise in the oven.
Make this recipe your own
- Use half white and half whole wheat flour
- Substitute brown sugar, honey or maple syrup for the sugar
- Use any type of milk. Cow, goat, or plant-based. All work well.
- Substitute warm water in place of milk.
What to serve with this recipe
Soups and Stews are some of the best recipes to pair bread with. Below are some of our favorite recipes to serve homemade bread with.
Recipes to make with homemade bread
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Homemade Soft White Bread
- 1-½ cups warm milk
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon salt
- 5 cups white bread flour
- 4 ½ teaspoons dry yeast or 2 packets
- In Kitchenaid stand mixer or in a large bowl, add ingredients as follows: Warm milk, melted butter, sugar, salt, and 1 cups of the flour.
- Make a small well in the flour and pour the yeast into the well.
- Add the dough hook attachment (if using the mixer) and turn the mixer on slowly. Let turn until dough begins to form at low speed. Or, work by hand until dough forms.
- Stop the mixer as needed to put flour down the sides of the bowl to allow to incorporate. Continue to add the remaining flour 1 cup at a time.
- Once the dough has formed, turn mixer (if using) onto a slightly higher speed and "knead" the dough, approximately 7 minutes. Add more flour by the tablespoon. If kneading by hand, work the dough until it is no longer sticky.
- The dough should still be very soft but not wet. (I used all 5 cups of flour)
- Turn the dough out onto the lightly floured board. Knead a few more times. Place in a lightly oiled bowl (I use my Kitchenaid bowl - I just wash it first) and cover with wrap.
- Set in a warm, draft-free spot and let rise until doubled in size. About 1-½ to 2 hours.
- Punch dough down and divide in half. Shape into 2 loaves and place in a bread pan sprayed with cooking spray. Sit in a warm, dry place and cover with a towel until the dough has risen to the top of the bread pan (or slightly over). About 1 hour.
- Bake the bread in an oven pre-heated to 350 degrees and bake for 30-35 minutes. Remove from oven and immediately rub the top of loaves with butter if desired.
Bread Loaf Pans: you will need 2 pans. Flour: All-purpose flour or bread flour will work. While they are different structures, I have made this recipe with both types, however I do prefer bread flour. Milk: I use almond milk because it has a longer shelf life. Any milk will work. If you use evaporated milk, you can extend the volume by using half milk/half water. Yeast: Dry active yeast works, as well as instant. I like to buy bulk yeast and store it in my freezer. Sugar Butter