Simple White Bread Recipe

white bread recipe

This white bread recipe will help you make soft and fluffy sandwich bread using only six basic ingredients in five simple steps.

Ingredients

  • Flour: 357 g or 2 3/4 cup
  • Warm water: 210 ml or 1 cup-2 tbsp
  • Instant yeast: 1 tsp(Active dry yeast 1 and 1/4 tsp)
  • Salt : 1 tsp
  • Butter: 42.6 g or 3 tbsp
  • Sugar or honey : 1 tbsp or more according to your preference

Method

We can make this soft white bread in five simple steps

1.Prepare the dough

Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.

Add in the softened butter.

Add the flour.

Combine everything together to form a shaggy mass of dough.

If you are kneading with stand mixer then it will be so much easier for you to knead the dough.

kitchenaid standmixer

Knead the dough until it passes the window pane test.

What is window pane test?

The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.

Here in this recipe, we do a trick to reduce the kneading time.

After kneading the dough for 6-8 minutes ,cover the dough for 10 minutes and after that knead it for 2-3 minutes and your dough will easily pass the window pane test.

This 10 minutes resting time will help in absorbing the extra moisture in dough and which will help the proteins to form long gluten strands.

Our dough will be soft and smooth and it will bounce back when pressed and it will still show a tendancy to stick on to the surface.

Now our dough is ready for the first proofing.

If you don’t want to knead the dough, then you will love these No knead Bread recipes.

Light and Airy Ciabatta Bread recipe

Easy No knead Sandwich Bread

Soft and delicious No knead dinner rolls

No knead Rustic Dutch oven bread

2.First Proofing

Lightly oil a clean bowl and place the dough inside it and then wrap it with a plastic film and let the dough stand rise in a warm environment for 2 hours or until it gets doubled in size.

If you want to skip double proofing, you can try these Easy Faster One Rise Bread Recipes

Quick and Easy Dinner rolls recipe

Delicious One Rise Cinnamon Rolls Recipe

3.Shape the dough

After the proofing, transfer the dough on to a lightly floured work surface.

Degas the dough and form it into a rectangle.

Fold the bottom third over on it self and then fold the top of the dough down so that it overlaps the other layers.

Now flatten this rectangle in to a long rectangle.

We need to make sure there are no air pockets inside; other wise there will be large air holes of different sizes in our bread

basic white bread recipe
This is a bread made without properly degassing the dough.The arrow will show you large air pockets.Which will affect only the beauty of the bread …the bread is still delicious 🙂

Roll the dough just as we roll a jelly roll.

Pinch the edges to seal.And dont forget to seal the two sides as well.

To get the best oven rise, we need a tensive surface on top.So drag the shaped dough towards you and you will see the surface get tighten.

white bread recipe
This image shows the difference between bread which is not tightly shaped and the one tightly shaped.A tensive surface on top of final shaped bread will give more “oven spring”

Now our dough is ready for the final rising.

So place the dough into a greased baking pan and cover it with aplastic film.

pullman loaf tin
I have used this Pullman tin to bake this white sandwich bread.This pan gives tall medium sized sandwich bread.
Size :7.5 length x 4 breadth x 4.2 height (inches);19.5 x 10 x 11 in cm

4.Final rising

Let the dough sit and rise in warm environment for 70-75 minutes.

5.Bake the bread

Bake at 350 F preheated oven for 32-35 minutes.

The top of the bread will start browning at around 25 minutes of baking.It doesn’t mean our bread is done.

At this point if we take it out, the center of the bread will have a doughy texture and it will smell very “yeasty”

So wait for 35 minutes to bake it properly.

When the bread is done,take the pan out of the oven.

Demould the bread and place it on a wire rack and let it cool down completely before slicing it.

If you want your crust to be more soft,smear the top with some butter.

The bread will be golden brown in color,with a thin soft crust and soft and fluffy crumb inside.

Enjoy!

white bread recipe

How to check the doneness of this white bread

Different Ovens may perform slightly differently.And the baking duration vary according to the size of bread pan.But anyhow,we will get to the right conclusion of baking temperature about your oven in a few trials.

1. Visually :The Bread should be golden brown on all sides and not only on the top.If you see the sides are not golden brown in color ,most likely the inside will not be cooked enough.So bake for another five more minutes and check again.

2. Tap the Bottom – Take the loaf out of the oven and remove from the pullman loaf tin,and turn it upside down. Tap the bottom of bread with your thumb, like striking a drum. The bread will sound hollow when it’s done.

3. Take the Internal Temperature – Insert an instant read thermometer into center of the loaf. This pullman bread is done, when the internal temperature is closer to 200°.

If you’re ever in doubt, it’s better to cook the loaf a little longer than to undercook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side. But better dry than un-baked!

Also, if you’re consistently having trouble with over- or under-baked loaves, check the temperature of your oven with an oven thermometer.

How to store this white sandwich bread ?

The bread can be stored at room temperature in a cool dry place for up to 2-3 days.Wrap it with plastic film or keep it in paper bag.

Heat and humidity causes bread to mold. So if you want to store it for longer, wrap it well and keep it in refrigerator.The bread will stay good for up to seven days in refrigerator.But the chance of bread getting dry is more if we keep it in refrigerator.

Can I freeze this white bread ?

Yes you can freeze this white sandwich bread.Simply wrap the bread in plastic or aluminum foil to protect it from freezer burn and keep frozen for up to one month.

Take it out whenever you need and just put it in a toaster or in the preheated oven for 10 minutes, and you’ll get fresh bread ready to eat.

Why is my bread dense and heavy?

  • Your rise is too short or too long.  If the rising time is too short, the yeast won’t have a chance to create bubbles and Carbon dioxide to make the bubbles expand.  If too long, the dough will collapse onto itself.
  • The temperature during rise is too hot or too cold.  The ideal temperature for yeast growth is just overy about 100F, though room temperature is fine as long as you give the yeast more time to work.
  • Probably the yeast is not active. Try different yeast.
  • Your dough can’t hold its shape because the flour lacks gluten.This usually happens when we make bread using whole grains like whole wheat flour.In such cases,you can try adding little bread flour or add vital wheat gluten to your dough.

Why is my white bread not cooked in the middle?

When the baking temperature is higher than the recipe suggests, the outer crust will get baked quickly and it may turn brown in a few minutes.But at the same time, the inside of the bread will remain uncooked.

  • Oven too hot at beginning; If the crust browns too early, the loaf can’t expand to its maximum volume. This interferes with the inner texture of the bread.
  • If it’s taken from the oven too soon; just because the outside looks done, and the baking is actually incomplete, the inner crumb will be gummy and lacking in flavor. 

Solution:You should decrease the baking temperature and take more time to bake bread and you’ll get perfectly cooked and colored bread 🙂

Why my sandwich bread collapse ?

Overproofing the bread dough can cause structural weakness, resulting in collapse.

When the second rise (or the rising of dough after it is been shaped) is longer than the recipe suggests, the gluten strands will expand much higher; and when baked in oven, the starch gelatinize and the proteins coagulate and thus the gluten strands curl up, tightening their links with each other, and solidifying the bread’s structure and it will loose its strength and will not be able to hold its structure or shape and it will collapse.

Why my sandwich bread didn’t rise ?

If the Bread did not rise, the probable reasons are connected with yeast and its activity.

  • So Its better to Proof the yeast before using.   
  • Check the proper water temperature before dissolving the yeast. (Ideal Temperature:110F)
  • Some experts says ,Salt added directly to the yeast inhibits or kills it.
  • Dough too stiff because too much flour during mixing or kneading; dough should be tacky after mixing, smooth after kneading

How to reheat the white bread ?

  • Preheat the oven to 350 °F (177 °C). This is the best temperature for reheating bread. Any hotter and the bread could burn quickly. A lower temperature would require a longer cooking time, resulting in dry bread. If you want a soft interior with a chewy crust, 350℉ (175℃) is the way to go.
  • Spray some water on the bread or cover the bread with an aluminum foil (so that the bread will not get dry when baked)
  • Place you bread inside the preheated oven and bake for about 10 minutes.You will get bread as it is freshly baked.Larger bread loaf may require 5 more minutes of baking.
  • If you want to make your bread moist, warm and chewy, then you can steam the bread.
  • Toast your bread in a toaster.

Why my sandwich bread is having strong yeast smell?

  • Over-risen bread dough. Stop the rising when the dough has almost doubled in size (use finger-top test).
  • Incomplete baking. If the bread is not baked properly in the middle ,the bread will smell “yeasty”
  • Not kneading enough.
  • Too much yeast.

Why the crust of my sandwich bread is too thick ?

  • Kneading problems. When finished kneading, dough should be ‘tacky’, not dry.
  • Oven temperature too low.Which leads to longer baking time which can result in thick crust.
  • Bread overbaked.

Watch the video to see how easy it is to make this simple white bread

5 Tips for making the best sandwich bread every time you bake.

  1. Measure your ingredients using a weighing scale because every cup of flour can weigh differently depending on how you fill it.
  2. Yeast is one of the most important ingredient in bread making.So always check the expiry of the yeast. If unsure, combine the yeast with water/milk and sugar/honey,from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not,its best to buy fresh yeast.
  3. The temperature of liquid ingredient in the recipe can kill(if hot) or make the yeast inactive(if cold).So it is crucial in making bread.Ideal temperature should be around  110 F (must be warm but not hot) .In my opinion, if not sure about the temperature, keep in mind that higher temperature will kill yeast which cannot be reversed but low temperature will make the yeast dormant for a few time but it will get activated even if it takes some time.
  4. While kneading the dough, you may find the dough to be too sticky to handle in the beginning.At this time, we may get tempted to add more flour in to this but don’t do that.A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread. 
  5. Baking temperature should be not too hot,as it will cause the crust to form too fast and the inside to be uncooked.Baking temperature should not be too low,because ignorer to bake our bread properly, we may need to bake for a very long time and it will create a very thick crust which is unpleasant and make the bread more dry.
white bread recipe

Simple white bread recipe

Simple white bread recipe to help you make soft and fluffy white sandwich bread in five simple steps using simple ingredients.
5 from 10 votes
Prep Time 25 mins
Cook Time 35 mins
Proofing time 3 hrs 10 mins
Total Time 4 hrs 10 mins
Course Breakfast
Cuisine American, British
Servings 1 Loaf

Ingredients
  

  • 357 g Flour or 2 3/4 cup
  • 210 ml Warm water or 1 cup-2 tbsp
  • 1 tsp Instant yeast (Active dry yeast 1 and 1/4 tsp)
  • 1 tsp Salt
  • 42.6 g Butter or 3 tbsp
  • 1 tbsp Sugar or honey or more according to your preference

Instructions
 

Prepare the bread dough

  • Into a bowl add inthe lukewarm water,honey,salt,yeast and stirr to dissolve.Add in the softened butter and then the flour.
    Combine everything together to form a shaggy mass of dough.
    Transfer it on to a claen work surface and knead the dough for around 8 minutes.Cover them and leave it for another 10 minutes.
    Knead the dough for 2 more minutes and dothe window pane test to check the doneness of the dough.
    If it passes the window pane test,our dough is ready for the first proofing.Other wise knead for a few more minutes to get your dough properly done.

First Proofing

  • Lightly oil a clean bowl and place the dough inside it and cover it with a damp cloth or plastic film and let it rise for 2 hours.
    After two hours,transfer the dough on to a lightly floured work surface and degas the dough.

Shape the dough

  • Fold in three parts to form a recatngle and then again flatten it into a long rectangle.
    Make sure there are no airbubbles in the sheet.
    The breadth of the rectangle should be slightly less than length of the baking pan.
    Roll it just as we roll a jelly roll.Pinch the edges and sides to seal.
    Drag the shaped dough to create a tensive surface on top.This can give a good ovenrise.

Second Proofing

  • Place the shaped dough onto a greased baking pan.
    Cover it with a damp cloth or plastic film and let the dough rise for 70-80 minutes.

Bake the bread

  • Bake @ 350 F preheated oven for 32-35 minutes.
  • Enjoy Delicious,Soft and fluffy sandwich bread.

Video

Keyword basic white bread recipe, homemade sandwich bread, white bread recipe, white sandwich bread

This Post Has 27 Comments

  1. Tony

    5 stars
    Many thanks for all the information on Bread making.

    1. Bincy Chris

      Thank you.I am so glad it helped.

  2. Smita

    5 stars
    Hi Bincy… Just baked this recipe and the bread was awesome.nothing like eating home baked bread….I love all your recipes…they are easy and perfect… Also unlike other recipes I love the way you use less instant yeast…
    So a bigggg Thaaaannnk you for this lovely recipe…take care dear…. Stay safe…loads of positive energies from India

    1. Bincy Chris

      Hi Smita,I am so happy to hear you made this bread and they turned out really well.So glad my recipes helped.Thank you so much for taking your time to write back me and for rating this recipe.Love and regards, Bincy

  3. Michelle Millson

    5 stars
    This was very easy to make. I watched the video and made it the same way it was shown. It came out of the and after it cooled I couldn’t wait to try it.
    Thank you Bincy
    Michelle now I’m a fan

    1. Bincy Chris

      Hi Michelle,I am so happy to hear you found the recipe easy and that you made this bread.Hope they turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.Love and regards, Bincy.

  4. shashi

    Hi,
    If I need to make a spicy bread and add onions, cilantro etc, would that change the proportion of ingredients?.

    1. Bincy Chris

      No,you can add these ingredients without changing the recipe.

  5. Apples

    Hi! How do I double this recipe? I want to make it but I need to make a big batch because I only bake on weekends.

    1. Bincy Chris

      Glad you are planning a big batch.To double the dough,You can just double all the ingredients including yeast.

  6. Shannta

    5 stars
    If salt can pose a problem for yeast to rise, can we leave it out of the yeast mixing part and add with the four instead?
    Love your calm instructions.

    1. Bincy Chris

      Hi Shannta,Yes.If you don’t want to add salt and yeast together,you can mix it with flour and add to form the dough.
      I used to add salt as in the video and personally have not ever encountered a problem with proofing or rising.

  7. Yin

    5 stars
    Best bread I have ever baked!! Super soft and flavourful. Love the clear instructions that you have written. Thank you Bincy! 🙂

    1. Bincy Chris

      Hi Yin,I am so happy to hear you made this bread and it turned out really well.Thank you so much for taking your time to write me and for rating this recipe.

  8. Mimi

    5 stars
    I was very nervous at the begining coz i never baked bread before. But thanks to you, it came out so well, my kids loved it and so does the hubby. The next batch is in the oven right now. Thanks Bincy. Can’t wait to try your star bread recipe as well. Love from North east India.

    1. Bincy Chris

      Hi Mimi,I am so happy to hear you made this bread and your family loved it.So glad you are planning to make star bread..Hope everybody will enjoy!.Thank you so much for taking your time to write back me and for rating this recipe.

  9. Anna Alexander

    5 stars
    Lovely. Works like a charm!

    1. Bincy Chris

      Hi Anna,I am so happy to hear you made this bread and it turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.

  10. Nada

    You have a very special way of explaining your recipes so thank you for all these tips. I’m looking to make this bread with whole wheat flour as well as white flour as I am not fan of all white bread. Would half-whole wheat and half-white flour work? Would there need to be any other changes to the recipe if I did this? Thank you

    1. Bincy Chris

      Thank you Nada.I am so glad you are planning to make this bread with whole wheat flour and white flour in 1:1 ratio.As whole wheat flour absorbs more water than all purpose flour, you may need to add a few more tablespoons of extra water.And it may take a little longer kneading time to get the dough to the right consistency.Everything else will be the same.All the best for making wonderful bread.

  11. Bansi Mehta

    5 stars
    Hi Bincy
    Your recipe is excellent I love it. I tried it twice and it backed nicely but when I cut it the border part became separate from the inner part. What was the reason and to solve it what should I do?

    1. Bincy Chris

      Hi Bansi,I am so happy to hear you made this sandwich bread and it turned out well.
      Sorry that I am not able to figure out the exact issue that you have mentioned here.I guess your bread got a big air pocket underneath the crust..and if it is the issue, next time when you bake,degas the dough completely and while shaping,just make sure there are no air pockets stuck in between the dough.

  12. Alina

    5 stars
    I love it!! I had so many failures in bread making and finally this is a great success, thank you so much for this wholesome wonderful recipe!!
    May I know if I can substitute water with low fat/skim milk?

    1. Bincy Chris

      Hi Alina,I am so happy to hear you made this sandwich bread and it turned out really well.
      Yes you can use low fat/skim milk instead of water in this recipe.
      Thank you so much for taking your time to share your feedback and for rating this recipe.

  13. Dr Allewanly Shilla

    5 stars
    Hello Bincy, I have baked this bread 3 times , right now i am proofing the dough. Each time it turns out perfectly – I follow the steps of your recipe. The layers in the bread and the whorl appearance was appreciated by my daughter . Thank you very much for sharing this recipe. It is one of my favourite sandwich bread. I send you an email earlier.By the way i still like your voice👍😀👌

    1. Bincy Chris

      Hi Dr Allewanly Shilla,I am so happy to hear you made this bread three times and they turned out really well.So delighted to know your little one loved it.
      Thank you so much for taking your time to write me and for rating this this recipe.
      Lots of love,Bincy

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