Soft White Bread Loaf is the kind of homemade bread that makes a sandwich taste like magic and toast feel like breakfast art. I’ve baked this loaf dozens of times, dialing in proofing times and oven temp so the crumb stays pillow-soft and stays fresh for days. For a seasonal spin, try this loaf alongside a cranberry quick bread like cranberry pecan pumpkin bread for dessert or brunch.
Why Make This Recipe
- The crumb is tender and fine, perfect for sandwiches, French toast, and soft toast.
- It uses simple pantry ingredients — flour, yeast, milk, butter — which most home cooks already have.
- It freezes and slices well, so you can bake once and enjoy multiple meals.
- Mild flavor makes it kid-friendly and versatile for both sweet and savory pairings.
- Personal note: I love this loaf because it browns evenly and the texture stays soft even after toasting, making weekday breakfasts much better. Also see this soft, pillowy vegan cinnamon swirl bread if you want a sweeter option.
Recipe Overview
- Prep time: 20–30 minutes active (plus 1–1.5 hours rising)
- Cook time: 30–35 minutes
- Total time: about 2 hours (including rises)
- Servings: 12 slices (1 standard 9×5-inch loaf)
- Difficulty: Easy — basic yeast bread techniques
- Method: Mix, knead (by hand or stand mixer), two rises, shape into a loaf, bake at 350°F (175°C) until internal temp reaches 190–200°F (88–93°C).
My Experience Making This Recipe
I tested this loaf across different flours and pans until I landed on a 9×5 loaf with medium-strength bread flour for best structure. I learned that proofing in a slightly warm spot (75°F/24°C) gives consistent rises and that brushing with melted butter right out of the oven keeps the crust soft. Once I adjusted yeast amount and kneading time, the loaf came out reliably every week.
How to Make Soft White Bread Loaf
The process is straightforward: mix warm milk with yeast and a bit of sugar, add flour, salt, and softened butter, then knead until smooth and elastic (8–10 minutes by stand mixer, 12–15 by hand). Let the dough double in a warm place (about 1 hour), punch down, shape into a 9×5-inch loaf, proof until puffy (30–45 minutes), and bake at 350°F (175°C) for 30–35 minutes. Expect a soft golden crust and an internal temperature of 190–200°F (88–93°C) when done. For inspiration on shaping and sweet twists, check this fun apple fritter bread technique.
Expert Tips for Success
- Use instant or active dry yeast but proof active dry in 110°F (43°C) water or warm milk with a pinch of sugar first; instant can be mixed directly.
- Measure flour by weight (about 500 g bread flour) or spoon-and-level 4 cups; too much flour makes the loaf dense.
- Knead until the dough is smooth and passes the windowpane test — you should be able to stretch a small piece into a translucent sheet without tearing.
- Give the dough a gentle second rise; over-proofed dough will collapse in the oven. A warm, draft-free spot at 75°F/24°C is ideal.
- Use a 9×5-inch metal loaf pan for best oven spring and even browning; brush melted butter on the hot loaf for a tender crust. For savory breads and richer bakes, you might enjoy pairing techniques from this bacon mushroom swiss meatloaf article.
How to Serve Soft White Bread Loaf
- Classic: thick slices with butter and jam for breakfast.
- Sandwiches: perfect for grilled cheese, BLTs, or deli-style lunches.
- Toast upgrades: top with mashed avocado, smoked salmon, or ricotta and honey.
- Occasions: great for holiday brunch boards and kid-friendly lunches because of its mild flavor and soft texture.
Storage and Reheating Guide
Store the loaf at room temperature in a bread bag or airtight container for up to 2 days to keep it soft. For longer storage, slice and freeze in a single layer in a zip-top bag for up to 3 months; thaw slices at room temperature or toast directly from frozen. To refresh, warm whole loaf wrapped in foil at 325°F (160°C) for 10–15 minutes or individual slices in a toaster for a crisp edge and tender crumb.
Recipe Variations
- Dairy-free: swap milk for unsweetened almond or oat milk and use 2 tablespoons neutral oil instead of butter; keep same hydration.
- Whole-wheat blend: replace 25–50% of bread flour with whole-wheat flour and increase hydration by 1–2 tablespoons; knead longer for gluten development.
- Gluten-free: use a tested cup-for-cup gluten-free flour blend with 1 teaspoon xanthan gum and expect a denser texture; a stand mixer helps.
- Flavor add-ins: fold in 1–2 tablespoons honey for sweetness, 1–2 teaspoons dried herbs for savory bread, or 1/3 cup seeds for texture.
Nutritional Highlights
- Key benefits: primarily a source of carbohydrates for energy and can be part of a balanced diet.
- Portion guidance: one slice is about 70–120 calories depending on thickness and ingredients; pair with protein or healthy fat for satiety.
- Allergens: contains wheat and dairy (if made with milk/butter); can be adapted to dairy-free but not suitable for gluten-free diets without substitution.
Troubleshooting Common Issues
- Dense loaf: likely under-kneaded or too much flour. Solution: knead to a smooth, elastic dough and measure flour by weight.
- Gummy or underbaked center: oven temperature too low or loaf removed too soon. Solution: bake to an internal temp of 190–200°F (88–93°C) and check with an instant-read thermometer.
- Heavy, flat loaf: over-proofed dough or old yeast. Solution: proof until just puffy, not doubled, and ensure yeast is fresh.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Instant yeast can be mixed directly with dry ingredients and usually shortens rise times by 10–15 minutes. If using active dry, proof it first in 110°F (43°C) milk with a pinch of sugar for 5–10 minutes until foamy.
Q: Is a stand mixer necessary?
A: No. A stand mixer with a dough hook makes kneading easier and is gentler on your hands, but you can knead by hand for 12–15 minutes until the dough is smooth and elastic.
Q: How do I get the softest crust possible?
A: Brush the loaf with melted butter as soon as it comes out of the oven and cool partially covered with a clean towel; this traps steam and softens the crust.
Q: Can I make this bread ahead and freeze slices?
A: Absolutely — slice first, freeze in a single layer inside a zip-top bag, and toast or thaw slices as needed. Wrapped well, frozen bread keeps quality for up to 3 months.
Conclusion
For another soft white loaf resource and a step-by-step photo guide, see White Bread {So soft and easy to make!} – Plated Cravings.
Print
Soft White Bread Loaf
- Total Time: 120 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A tender and fine crumb bread perfect for sandwiches, toast, and French toast that stays fresh for days.
Ingredients
- 4 cups bread flour (about 500 g)
- 2 1/4 teaspoons instant or active dry yeast
- 1 1/2 cups warm milk
- 2 tablespoons sugar
- 2 tablespoons softened butter
- 1 teaspoon salt
Instructions
- Mix warm milk with yeast and sugar in a bowl and let sit until bubbly.
- Add flour, salt, and softened butter to the mixture.
- Knead until smooth and elastic (8–10 minutes with a stand mixer, 12–15 minutes by hand).
- Let dough rise in a warm place until doubled (about 1 hour).
- Punch down the dough and shape it into a 9×5-inch loaf.
- Proof until puffy (30–45 minutes).
- Bake at 350°F (175°C) for 30–35 minutes until internal temp reaches 190–200°F (88–93°C).
- Brush with melted butter immediately after baking.
Notes
Store at room temperature for 2 days or freeze slices for up to 3 months. Brush with butter for a softer crust.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 80
- Sugar: 1g
- Sodium: 230mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 5mg