Everyone needs a basic white bread recipe. This back-to-basics homemade bread recipe is great to keep on hand when you’re craving soft bread that’s perfect for toast or sandwiches.
Upgrade your sandwiches and French toast with this classic homemade white bread recipe.
Through my journey to become a better baker, I felt a simple white bread recipe would be one I needed to learn before diving into more complex bread recipes. This recipe comes from an old cookbook combined with some tips and tricks I learned from my Dad.
It’s a perfect and simple little white bread that’s delicious prepared as French toast or used for a grilled cheese sandwich.
How to make white bread
The biggest trick to this white bread recipe? Stirring the flour adequately before turning the dough onto your floured surface. My dad’s trick is to add the flour in ½ cup increments, stirring 50 times after each addition. And yes, you have to count (according to him).
I’ve made this multiple times. The only time it didn’t turn out was when my hubris got the better of me (aka, I was lazy). I just added the flour all at once, gave it a good stir, and then dumped it out on the counter. The result was an unworkable, tough dough. Eventually, I beat it into something that looked like a dough ball. And, it baked into something that looked like a loaf of bread. Unfortunately, that does not good bread make.
I called my Dad, saying, “WHAT happened?” He, naturally, asked if I stirred the dough fifty times after each addition, and I had to admit that I did not, and then I got to sit through a fun–but well-deserved–lecture that you have to stir the dough fifty times. Now, he does admit that once you get to the four or five cups of flour, you’ll be pretty “tuckered out.”
Why stir the flour so much when making bread?
While the stir-fifty-times-after-each-addition is my Dad’s adage, there is no hard and fast rule for how much or how long to stir the flour into the liquid. You must stir the flour to ensure it’s properly hydrated and to develop the gluten. When the gluten is developed properly, it creates elasticity, giving bread its structure. There is a delicate balance, though. The bread will be very dense if you overwork the flour into the water. The key is to add the flour gradually and, as my Dad says, stir 50 times after each addition until you can’t stir anymore.
Ready to make it? Let’s get into it.
What you need
- Whole milk
- Shortening
- Granulated sugar
- Kosher salt
- Lukewarm water, between 100ºF and 110ºF
- Active dry yeast
- All-purpose flour
- Step 1: Scald the milk. Scalding the milk denatures the whey proteins in milk. Whey protein can get in the way of gluten development. By neutralizing those proteins, you create an environment where the yeast can work effectively. If you don’t scald the milk first, your bread may not rise well or at all. That said, you don’t want to BOIL the milk. As soon as the milk bubbles around the edges and you see a foam form on top of it, remove it from the heat. The temperature should be about 190ºF.
- Step 2: Once you scald the milk, add the shortening, sugar, and salt. Whisk until the shortening and sugar dissolve into the milk. Let stand until the temperature of the milk is between 100ºF and 110ºF.
- Step 3: Dissolve the yeast in lukewarm water. Let stand for 5 to 7 minutes.
- Step 4: Add the lukewarm milk mixture to the yeast.
- Step 5: Now, the fun part. Begin adding flour in ½ cup increments. Stir fifty times after each addition. Continue until you can’t stir anymore and the mixture has formed into a raggedy dough ball.
- Step 6: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes an elastic dough ball.
- Step 7: Transfer the dough ball to a greased bowl and brush with melted shortening. Cover and let rise for 2 hours until the dough doubles in size.
- Step 8: After the dough rises, punch it down.
- Step 9: Cut the dough into two equal-sized balls and form them into loaves. Transfer to two greased loaf pans. Let rise for 1 hour.
- Step 10: Transfer the loaves to an oven preheated to 400ºF. Bake for 45 to 50 minutes.
- Step 11: Transfer to wire racks and let the dough cool for at least 30 minutes before slicing.
From there, you can use the bread for sandwiches or enjoy it simply with butter, jam, or both!
How long does homemade white bread keep?
Homemade white bread will keep for 2 to 3 days at room temperature. Wrap it tightly in aluminum foil or plastic wrap to retain moisture and keep the bread from frying out. I like to put mine in gallon storage bags. You can refrigerate homemade white bread for up to a week. I generally prefer to keep mine at room temperature.
White Bread Recipe
Equipment
- 2 Loaf pan
Ingredients
- 1 cup whole milk
- 2½ tablespoons shortening (plus more for greasing)
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 cup lukewarm water (between 100ºF and 110ºF)
- 2 packets active dry yeast
- 6 cups all-purpose flour (sifted)
- 1 tablespoon shortening (melted)
Instructions
Scald the milk:
- Pour the milk into a saucepan and turn the heat to medium. As soon as bubbles form around the edges and skin forms on top of the milk, remove it from the heat.
Finish the milk mixture:
- Add the shortening, granulated sugar, and salt. Whisk until the shortening melts. Set aside until the temperature cools to 100ºF to 110ºF.
Prepare the yeast:
- Add 1 cup lukewarm water to a very large bowl. Add the yeast and let stand for 5 to 7 minutes. Whisk until the yeast dissolves into the water.
Prepare the dough:
- Add the scalded milk mixture to the yeast and stir to combine. Add ½ cup of the sifted flour and stir with a wooden spoon for 50 turns until combined. Continue adding the flour in ½ cup increments, stirring 50 times after each addition, until a ragged dough ball forms.
Knead the dough:
- Once you’ve added about 4 to 5 cups of flour, you will likely not be able to stir the dough anymore. At this point, turn the dough out onto a floured surface. Continue adding the rest of the flour in ½ cup increments, kneading after each addition until all the flour has been worked into the dough.
- Continue kneading for 8 to 10 minutes until the dough ball is smooth and elastic.
Rise the dough:
- Clean out the ball used to make the dough. Grease it lightly with shortening. Add the dough to the ball and brush it with 1 tablespoon of melted shortening. Cover with a clean kitchen towel or plastic wrap. Let stand in a warm place, free from drafts, for 2 hours or until the dough has doubled in size.
Prepare the loaves:
- Lightly grease two 8½x4½-inch loaf pans. Punch down the dough. Cut the dough in half and form each half into a loaf. Place each loaf seam side down into a loaf pan. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm place free from drafts for 1 hour.
Bake the bread:
- Preheat the oven to 400ºF. Transfer the loaves to the middle rack of the oven for 50 minutes. Rotate the pans once midway through cooking to ensure even browning.
Rest the bread:
- Remove the loaves from the oven and turn them out onto cooling racks. Let stand for at least 1 hour before slicing.
To serve:
- Slice the bread and enjoy!
To store:
- Homemade bread should be stored in an airtight container and is best eaten within 3 to 5 days. It can be refrigerated for up to 7 days or frozen for 1 to 2 months. Remember that homemade bread is free of preservatives and will become stale faster than commercial loves. Try making breadcrumbs or croutons out of the excess white bread!
