Homemade White Bread

There’s nothing—absolutely nothing—that compares to the smell of freshly baked bread filling your home. It’s the scent of comfort, accomplishment, and pure, simple joy. And what if I told you that you could create not just a loaf, but a full kilogram of soft, fluffy, cloud-like homemade white bread with just a few basic ingredients? This is the foolproof recipe I’ve taught all my friends, transforming them from baking beginners into confident bread makers. It’s your turn.

This isn’t a dense, complicated artisan loaf. This is the perfect sandwich bread, the ultimate family dinner bread, and the easy homemade bread recipe that will become your weekly ritual. With a crisp, golden crust and a tender, pillowy crumb that stays soft for days, this loaf is a testament to the magic of flour, water, yeast, and your own two hands. Let’s bake the bread that will make you wonder why you ever bought a plastic-wrapped loaf again.

Why This Homemade Bread Recipe Works Every Time

I’ve perfected this method through countless batches and teaching sessions. Here’s the simple science behind its success:

· The Right Ratio for a Perfect Rise: The balanced proportions of flour, liquid, and yeast create an ideal environment for the dough to rise high and develop a light, airy structure.
· The Tangzhong Method (Secret Weapon!): We use a simple, cooked flour-and-water paste (tangzhong) mixed into the dough. This Japanese technique is the key to incredibly fluffy bread that stays moist and fresh for much longer. It’s what gives this bread its legendary softness.
· Two Rises for Superior Flavor & Texture: A first bulk rise develops flavor and strength, while a second rise in the loaf pan ensures a beautifully tall, even loaf with a fine crumb.
· Simple Technique, Spectacular Results: No fancy skills required. We’ll use clear, step-by-step instructions that focus on feeling the dough, not just following a timer.

Your Simple Bread Baking Pantry

This recipe uses humble, affordable ingredients to create something extraordinary. For a 1kg (2.2 lb) yield—two perfect loaves or one massive family loaf.

For the Tangzhong (Flour Paste):

· 45g (6 Tbsp) bread flour (or all-purpose)
· 240ml (1 cup) water or whole milk

For the Main Dough:

· 640g (5 ⅓ cups) bread flour – High-protein bread flour is ideal for the best chew and rise, but all-purpose works too.
· 100g (½ cup) granulated sugar – Feeds the yeast and adds a subtle sweetness.
· 12g (2 tsp) fine sea salt – Crucial for flavor and gluten structure.
· 14g (4 tsp) instant yeast – Or active dry yeast (see FAQs).
· 240ml (1 cup) warm whole milk (about 110°F/43°C) – For richness and tenderness.
· 1 large egg, at room temperature
· 60g (4 Tbsp) unsalted butter, softened – For a tender crumb and golden crust.

Essential Equipment for Bread Success

You don’t need a professional bakery’s toolkit. Here’s what makes the process smooth:

Stand Mixer with Dough Hook (Highly Recommended): This makes kneading effortless. A large-capacity mixer is perfect for this 1kg batch.

Large Mixing Bowls: One for the tangzhong, and a very large one for the main dough to allow for doubling in size.

Digital Kitchen Scale: The #1 tool for consistent baking. Measuring by weight (grams) is far more accurate than cups.

Loaf Pans: Two 9×5-inch metal loaf pans for standard loaves, or one large 10-inch pan for a grand loaf.

Dough Scraper (Bench Scraper): Invaluable for handling, dividing, and cleaning up sticky dough.

Instant-Read Thermometer: To check milk temperature and confirm the bread is perfectly baked internally (190°F/88°C).

Cooling Racks: Essential for letting bread cool completely and preventing a soggy bottom.

Step-by-Step Instructions: From Flour to Fantastic

Follow these steps, trust the process, and feel the dough come to life in your hands.

Part 1: Make the Tangzhong (5 minutes)

In a small saucepan, whisk the 45g flour and 240ml water/milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste and lines form as you stir (about 2-4 minutes). It should look like smooth, thick pudding. Transfer to a clean bowl, press plastic wrap directly on the surface, and let it cool to room temperature.

Part 2: Make & Knead the Dough (15 minutes)

Combine: In your stand mixer bowl, add the cooled tangzhong, warm milk, egg, sugar, and instant yeast. Whisk briefly. Add all of the flour. Fit the dough hook and mix on low speed until a shaggy dough forms, about 2 minutes.

Knead: With the mixer running on medium-low, add the salt. Then, add the softened butter one tablespoon at a time, letting it incorporate fully. Once all butter is in, increase speed to medium and knead for 10-12 minutes. The dough will transform from sticky to smooth, elastic, and will clean the sides of the bowl. It should be tacky but not overly sticky. (To knead by hand: Turn onto a floured surface and knead for 15-20 minutes until smooth and elastic.)

Part 3: The First Rise (1 hour)

Place the dough in a large, lightly oiled bowl. Turn it over to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours. (The “finger dent test”: Press two fingers about an inch into the dough. If the indentations remain, it’s ready.)

Part 4: Shape & Second Rise (45 minutes)

Punch & Divide: Gently punch down the dough to release air. Turn it out onto a lightly floured surface. For two loaves, divide evenly with your scale or scraper.

Shape: For each piece, flatten into a rough rectangle about 8×10 inches. Tightly roll up from the short end into a log, pinching the seam and ends to seal. Place seam-side down into a greased loaf pan.

Rise Again: Cover the pans loosely with oiled plastic wrap. Let rise again until the dough crowns about 1 inch above the rim of the pan, about 45 minutes to 1 hour. Preheat your oven to 350°F (175°C) during the last 20 minutes of rising.

Part 5: Bake to Golden Perfection (30-35 minutes)

For an optional shiny crust: Whisk an egg with 1 Tbsp water and brush gently on the risen loaves. Bake for 30-35 minutes, until the tops are a deep, golden brown and the internal temperature reaches 190°F (88°C).
Cooling is Crucial:Remove from pans immediately and cool completely on a wire rack for at least 2-3 hours before slicing. This allows the crumb to set. I know it’s hard to wait!

Pro Tips from Teaching All My Friends

· Yeast is Alive: Ensure your milk is “warm bath” warm, not hot. Hot liquid will kill the yeast.
· The Windowpane Test: To check if kneading is done, take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing (a “windowpane”), the gluten is perfectly developed.
· Create a Proofing Oven: If your kitchen is cool, create a warm spot. Turn your oven on to its lowest setting for 1 minute, then turn it OFF. Place the covered bowl/pan inside with the door closed.
· For a Softer Crust: As soon as the bread comes out of the oven, brush the top with melted butter.
· Slice Cleanly: Use a sharp, serrated bread knife and use a gentle sawing motion for perfect, non-squished slices.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of bread flour?
Yes.The loaf will be slightly less chewy and may not rise quite as high, but it will still be deliciously soft. I recommend it if it’s what you have.

I only have active dry yeast. How do I use it?
“Bloom”it first. In Step 2, mix the active dry yeast with the warm milk and sugar and let it sit for 5-10 minutes until foamy. Then proceed with adding the tangzhong, egg, and flour.

Why did my bread not rise?
The most common culprits are:1) Yeast was old or killed by too-hot liquid. 2) The rising environment was too cold. 3) Too much salt was added directly onto the yeast.

How do I store this bread?
For thesoftest results, store completely cooled bread in a plastic bread bag or airtight container at room temperature for up to 5 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Toast slices straight from the freezer.

Can I make this by hand without a mixer?
Absolutely!This is how I first taught my friends. Use a sturdy wooden spoon to mix, then turn out and knead by hand for 15-20 minutes. It’s a wonderful, therapeutic process.

Delicious Variations to Master Next

Once you’ve mastered the basic loaf, the world is your oyster:

· Honey Whole Wheat: Substitute 1/3 of the bread flour with whole wheat flour and replace the sugar with honey.
· Everything Bagel Bread: Before the final rise, brush loaves with water and roll the tops in an everything bagel seasoning mix.
· Herb & Garlic Swirl: Roll out the dough before shaping, brush with olive oil, and sprinkle with minced garlic and dried herbs. Roll up and proceed.
· Cinnamon Raisin: After the first rise, roll out the dough, sprinkle with a cinnamon-sugar mix and plump raisins, then roll up and place in the pan.

The Final Slice

This is more than a bread recipe. It’s a skill, a gift, and a source of immense pride. This is the exact recipe that has created moments of shared joy in my kitchen, with friends gathered around, flour on their noses, waiting for that first warm slice. The moment you pull your own golden, fragrant loaf from the oven, you’ll understand. You are no longer just a cook; you are a baker.

You now hold the knowledge to create something fundamental, nourishing, and deeply satisfying. So, gather your ingredients, clear your counter, and prepare to give your kitchen its best smell yet. Welcome to the wonderful, fluffy world of homemade bread. Your friends and family are going to love it—and they might just ask you to teach them, too.

Happy baking

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