White Bread Recipe

This white bread is soft and fluffy and flaky on the outside. It has no egg and no milk but it's yummy! I prepared two methods for you, the traditional hand kneading and using a mixer or a kneader. Please make sure to follow important tips I included at the bottom of the procedure. Also, watch a YouTube video I prepared which is located at the middle part of this page. 
Have fun baking. Good luck and let me know how it goes :)

INGREDIENTS: ​
  • 1 packet or 2 1/4 tsp instant yeast 
  • 1/4 cup water
  • 4 to 5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tbsp salt
  • 3 tbsp unsalted butter, softened
  • 1 & 1/2 cups water
  • melted unsalted butter for brushing
​

How I prepared it.

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How to bake using Manual / Traditional method:
  • Dissolve yeast in 1/4 cup warm water (110-115°F). Stir to dissolve and let stand for 5-10 minutes. Set aside.  Click here for procedure & tips for a successful yeast.
  • While waiting for yeast to bubble, place water, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan. 
  • Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch.
  • In a large bowl, combine 3 cups flour, yeast and warm water mixture.  Stir or mix to combine. 
  • Add another 1 cup of flour. Add more flour, a little at a time, if needed. Continue mixing until a dough is formed.
  • Knead the dough on a lightly floured surface for about 10 minutes. The dough should be soft and still slightly sticky.)​
​

This is how you should shape the dough.

Watch me how I prepared this WHITE BREAD recipe :)
​
  • Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic food wrap and let it rise in a warm place for at least an hour.
  • After rising, gently press to release some air packets and transfer onto a lightly floured surface. ​​
  • Gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end and shape into a fat 9-inch log. Pinch to seal the seams and the ends, tuck the ends of the roll and place into greased 9-inch loaf pan. 
  • Cover with damp cloth or plastic food wrap and let it rise again in a warm place for 30-45 minutes or until it's crowned 1" to 1 1/2" over the rim of the pan.
  • Position an oven rack on the lowest setting and preheat the oven to 350 degrees F.
  • Brush the loaves with some of the melted butter.
  • Bake the loaves for 35 to 40 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195-200 degrees F).
  • Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pan and cool completely before slicing.
  • Enjoy your homemade white bread :)
*** Oven temperature varies. Always check before the set time.
​Set time at 30 minutes and check if top is golden brown. 
​Makes 1 big loaf about 10 sclices.
***Watch me how to make this White Bread in YouTube. Click here.
​

Just came out from the oven and immediately brushed with butter.

How to bake using a Mixer / Kneader: 
***Watch me how to make this White Bread in YouTube. Click here.
  • Dissolve yeast in 1/4 cup warm water (110-115°F). Stir to dissolve and let stand for 5-10 minutes. Set aside.  Click here for procedure & tips for a successful yeast.
  • While waiting for yeast to bubble, place water, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan. 
  • Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch.
  • In a mixing bowl, combine 3 cups flour, yeast and warm water mixture. Mix on level 2 with dough hook to combine. 
  • Add another 1 cup of flour. Add more flour, a little at a time if needed. Continue mixing until a dough is formed and starts to clean sides of bowl.​
​​​
  • Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic food wrap and let it rise in a warm place for at least an hour.
  • After rising, gently press to release some air packets and transfer onto a lightly floured surface. ​​
  • Gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end and shape into a fat 9-inch log. Pinch to seal the seams and the ends, tuck the ends of the roll and place into greased 9-inch loaf pan. 
  • Cover with damp cloth or plastic food wrap and let it rise again in a warm place for 30-45 minutes or until it's crowned 1" to 1 1/2" over the rim of the pan.
  • Position an oven rack on the lowest setting and preheat the oven to 350 degrees F.
  • Brush the loaves with some of the melted butter.
  • Bake the loaves for 35 to 40 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195-200 degrees F).
  • Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.
​
*** Oven temperature varies. Always check before the set time.
​Set time at 30 minutes and check if top is golden brown. 
​Makes 1 big loaf about 10 slices.


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