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Easy Homemade White Bread

If you are wary of making your own bread at home, don't be! This step-by-step recipe will show you how to make homemade sandwich bread -- an easy, no-fuss process!
Prep Time30 mins
Cook Time30 mins
Resting Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 116kcal
Author: Neriz

Ingredients

  • 1/2 cup milk, lukewarm, (+1 tbsp for brushing)
  • 2 & 1/4 tsp active dry yeast
  • 3 cups flour
  • 1 tsp salt
  • 2 tbsp honey
  • 2 tbsp butter, unsalted, melted, (+1 tbsp for brushing)
  • 3/4 cup water

Instructions

PREPARING THE DOUGH:

  • Combine warm milk and yeast.  Mix and set aside until it becomes foamy.
  • In a mixing bowl or stand mixer bowl, combine and mix flour and salt.
  • Add honey, melted butter, yeast mixture, and water.
  • Mix until you get a smooth dough.

PROOFING THE DOUGH:

  • Form the dough into a ball and place it in an oiled bowl.
  • Cover with a cloth and set aside until it has doubled in size (it normally takes an hour).
  • Deflate the dough and use a rolling pin to flatten it.
  • Form a log by rolling from one side of the dough.
  • Fold the ends of the log to make it fit your loaf pan.
  • Place the dough into your loaf pan and cover with a clean kitchen cloth.  Set aside for about 30 minutes.

BAKING YOUR SANDWICH BREAD:

  • About 15 minutes before the dough is almost ready, preheat your oven to 200°C (375°F).
  • Remove the cover of the dough and brush the top with milk.
  • Place the loaf pan in the lower part of the oven for 25 to 30 minutes or when the top has turned golden.

SERVING YOUR HOMEMADE BREAD:

  • Take the pan out of the oven and brush the top of the loaf with melted butter.
  • Set aside for no more than 10 minutes, then take the loaf out of the pan.
  • Place the loaf on a cooling rack for at least 20 minutes, then serve.

Notes

  • Cook's Tip #1:  Check that the milk is warm, not hot before mixing it with the yeast.
  • Cook's Tip #2:  If you are using salted butter, use less salt.
  • Cook's Tip #3:  In case you don't have a stand mixer, kneading the dough manually is fine. It generally takes me at least twenty-five minutes of manual kneading to get a smooth dough.
  • Cook's Tip #4:  This recipe can be split into two loaf tins if that's what you prefer.
  • Cook's Tip #5:  Make sure to remove the loaf from the pan, 10 minutes after taking it out of the oven. It ensures that the bottom will not be moist or soggy.
  • Cook's Tip #6:  Do not forget to give it enough time to cool in a rack before slicing. The inside of the bread would still be too warm (and too soft) to slice.
  • Cook's Tip #7:  Use a serrated knife to slice your homemade white bread, not a regular kitchen knife.

Nutrition

Serving: 16g | Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 163mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Calcium: 12mg | Iron: 1mg