I love a simple, soft White Bread Loaf for sandwiches, toast, and anything that needs a tender slice. This recipe makes a reliably light crumb and a golden crust every time, based on dozens of loaves I’ve baked for family and friends. If you like even softer, slightly sweeter loaves, try this soft white bread loaf for comparison.
Why Make This Recipe
- It yields a tender, even crumb that toasts beautifully and slices cleanly for sandwiches.
- The ingredient list is pantry-friendly: flour, yeast, water/milk, salt, sugar, and a little butter.
- It’s quick to learn — suitable for beginners but flexible enough for small technique improvements.
- Great for everyday meals, packed lunches, and baking with kids because the steps are clear.
- Personal insight: I make this loaf weekly because it freezes and reheats well, which saves time on busy mornings.
Recipe Overview
- Prep time: 20 minutes active, plus rising time.
- Cook time: 30–35 minutes at 350°F (175°C).
- Total time: About 2½ hours including two rises (hands-on time ~30 minutes).
- Servings: 1 standard 9×5-inch loaf (about 12 slices).
- Difficulty: Easy.
- Method: Yeasted dough, one short knead (hand or stand mixer), two rises, bake in a greased 9×5-inch loaf pan.
My Experience Making This Recipe
I tested this formula in both a stand mixer and by hand; both give excellent results when you watch dough hydration. Early trials were too dense until I adjusted flour measuring and knead time. After tuning water temperature and proofing times, the loaf became consistent with a soft interior and crisp, thin crust.
How to Make White Bread Loaf
Ingredients (1 loaf)
- 3 cups (360 g) all-purpose flour, plus 1–2 tbsp for dusting
- 2 1/4 tsp (1 packet / 7 g) active dry yeast or instant yeast
- 1 1/4 cups (300 ml) warm water or warm milk (110°F / 43°C)
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (8 g) fine salt
- 2 tbsp (28 g) unsalted butter, softened (or 2 tbsp neutral oil)
- Optional: 1 egg for egg wash or 2 tbsp milk to brush for a softer crust
Quick method overview: Dissolve yeast in warm liquid with sugar if using active dry yeast, then mix with flour, salt, and butter. Knead until smooth and elastic (about 8–10 minutes by hand, 6–7 minutes in a mixer with dough hook). First rise: cover and let double in a warm place for 60–75 minutes. Punch down, shape into a log, place in a greased 9×5-inch pan, and let rise until it reaches about 1 inch above the rim (30–45 minutes). Brush with milk or egg wash and bake at 350°F (175°C) for 30–35 minutes until the internal temperature reaches 190–200°F (88–93°C) and the crust is golden. Cool on a rack at least 20 minutes before slicing.
Tips on technique: feel for elasticity — the windowpane test (stretch a small piece thin enough to see light without tearing) tells you the gluten is well-developed. If using instant yeast, you can mix it directly with dry ingredients and add warm liquid.
For a visual and flavor variation, I often adapt this loaf into quick sweet or savory versions inspired by other bakes I enjoy, like an apple-infused loaf when I want breakfast bread; see this apple crisp bread for ideas.
Expert Tips for Success
- Measure flour by weight (360 g) or spoon-and-level the cup to avoid a dry, dense loaf. A digital scale yields consistent results.
- Proof yeast at 105–115°F (40–46°C) in liquid; too-hot liquids kill yeast, too-cool slow proofing. Use a thermometer for accuracy.
- Knead until the dough is smooth and slightly tacky; use the windowpane test to confirm gluten development. A stand mixer with a dough hook speeds this up and reduces wrist fatigue.
- Check doneness by internal temp (190–200°F / 88–93°C) or by tapping the bottom — it should sound hollow.
- For a thinner, crisper crust, bake with a small pan of hot water on the bottom rack for steam during the first 10 minutes, then remove it to finish baking.
I also worked through enrichment and shaping techniques while testing this recipe; for a different crumb and glaze idea check this apple fritter bread which uses similar shaping tips.
How to Serve White Bread Loaf
- Classic sandwiches: use thick slices for grilled cheese or deli-style sandwiches.
- Breakfast: toast slices, spread with butter, jam, or honey, and serve with eggs for a balanced meal.
- Dinner side: warm slices with butter to accompany soups, stews, or salads.
- Presentation tip: score the top lightly before the second rise for a clean split and brush with milk for an attractive, glossy crust.
Storage and Reheating Guide
Store at room temperature in a cool, dry place wrapped in plastic wrap or a reusable bread bag for 2–3 days. For longer storage, slice, wrap tightly in plastic and foil, and freeze up to 3 months; freeze slices separated by parchment for easy toasting. To reheat, toast slices directly from frozen or warm a whole loaf at 325°F (160°C) for 10–15 minutes wrapped in foil. For fresh-from-oven texture, spritz a little water on the crust and heat 5–8 minutes at 350°F (175°C).
If you frequently prep meals ahead, see make-ahead and storage tips from this bacon mushroom swiss meatloaf guide for inspiration on keeping proteins and breads ready for quick meals.
Recipe Variations
- Whole wheat blend: Replace 1–1.5 cups of AP flour with whole wheat flour, increase hydration by 1–2 tbsp, and allow a slightly longer first rise.
- Dairy-free: Swap butter for 2 tbsp neutral oil and use water or plant milk for the liquid.
- Gluten-free: Use a tested cup-for-cup gluten-free flour blend with 1 tsp xanthan gum if the blend lacks it; reduce mixing time and expect a different crumb (this needs retesting per blend).
- Seeded or flavored loaf: Add 2 tbsp seeds (sesame, poppy, sunflower) or 1–2 tsp dried herbs to the dough, or fold in 1/2 cup toasted seeds on the final turn of kneading.
Nutritional Highlights
- This loaf is primarily a source of complex carbohydrates and provides energy for meals and snacks.
- You can control sodium and fat by adjusting the salt and butter/oil amounts; swap butter for oil to make it dairy-free.
- Allergen information: contains wheat (gluten) and dairy if butter or milk is used; uses yeast. For portion guidance, a typical slice is about 1–1.5 oz (30–45 g); calories vary but often fall in the 100–150 kcal per slice range depending on thickness and ingredients.
Troubleshooting Common Issues
- Dense loaf: Likely underproofed or too much flour; check dough elasticity, measure flour by weight, and allow the dough to double in a warm spot (75–85°F / 24–29°C).
- Gummy or underbaked crumb: Bake longer or increase oven temp slightly; verify internal temperature reaches at least 190°F (88°C).
- Crust too pale: Brush with milk or egg wash before baking or increase oven to 375°F (190°C) for the last 5 minutes, watching closely to avoid burning.
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, proof it in warm liquid (110°F / 43°C) with the sugar for 5–10 minutes until foamy, then mix with dry ingredients. Instant yeast can be mixed directly into the flour and often shortens rise time by 10–15 minutes.
Q: How do I know when the dough has risen enough?
A: The dough should double in size for the first rise. A reliable test is the fingertip press: gently press the dough; if the indentation springs back slowly but remains slightly, it’s ready. If it springs back quickly, it needs more time.
Q: Can I make this dough in a bread machine?
A: Yes — use the dough cycle, remove after the final knead to shape and do the final rise in a loaf pan for a more uniform shape, or bake directly in the machine following manufacturer guidelines.
Q: Why does my loaf collapse after baking?
A: Collapse usually means overproofing (the dough rose past its peak and then cannot hold structure) or too-high hydration without enough gluten development. Shorten rise times, reduce room temperature, or knead a bit longer to strengthen the gluten.
Conclusion
For a reliable starter and extra tips on homemade loaves, I recommend this helpful Tastes Better from Scratch homemade bread recipe which complements the techniques here. Print
Soft White Bread Loaf
- Total Time: 150 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A simple, tender white bread loaf perfect for sandwiches and toast, featuring a light crumb and golden crust.
Ingredients
- 3 cups (360 g) all-purpose flour, plus 1–2 tbsp for dusting
- 2 1/4 tsp (1 packet / 7 g) active dry yeast or instant yeast
- 1 1/4 cups (300 ml) warm water or warm milk (110°F / 43°C)
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (8 g) fine salt
- 2 tbsp (28 g) unsalted butter, softened (or 2 tbsp neutral oil)
- Optional: 1 egg for egg wash or 2 tbsp milk to brush for a softer crust
Instructions
- Dissolve yeast in warm liquid with sugar if using active dry yeast.
- Mix with flour, salt, and butter.
- Knead until smooth and elastic (about 8–10 minutes by hand, 6–7 minutes in a mixer).
- Cover and let rise in a warm place for 60–75 minutes until doubled.
- Punch down the dough and shape into a log.
- Place in a greased 9×5-inch pan and let rise until 1 inch above the rim (30–45 minutes).
- Brush with milk or egg wash.
- Bake at 350°F (175°C) for 30–35 minutes until golden and the internal temperature reaches 190–200°F (88–93°C).
- Cool on a rack for at least 20 minutes before slicing.
Notes
Measure flour by weight for best results; use a thermometer for accurate yeast proofing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg