Classic White Bread Recipe

This soft and fluffy white bread is perfect for sandwiches, toast, or enjoying fresh with butter. It’s a great introduction to yeast baking, producing two large loaves with a golden crust and tender crumb.

Yield: 2 large loaves

Fermentation Time: 1 to 1 ½ hours

Proofing Time: 30 minutes to 1 hour

Ingredients

• 12 fl oz (360 ml) Water – 50%
• 1.25 oz (35 g) Nonfat dry milk powder – 5%
• 1 oz (30 g) Granulated sugar – 4%
• 0.5 oz (15 g) Salt – 2%
• 0.5 oz (15 g) Active dry yeast – 2%
• 1 lb 8 oz (720 g) Bread flour – 100%
• 1 oz (30 g) Unsalted butter, softened – 4%
• 3.2 oz (2 eggs) (100 g) Eggs – 14%
• Egg wash (as needed)

Total Dough Weight: 2 lb 11 oz (1305 g)

Instructions

1. Mix the Dough
   • In a large bowl, combine water, milk powder, sugar, salt, yeast, and 12 oz (360 g) of the flour. Blend well.
   • Add butter and eggs, then beat for 2 minutes until incorporated.
2. Incorporate the Remaining Flour & Knead
   • Gradually stir in the remaining flour, 2 oz (60 g) at a time.
   • Knead the dough for about 8 minutes, until it reaches 77°F (25°C) and becomes smooth and elastic.
3. First Rise (Fermentation)
   • Place the dough in a lightly greased bowl, cover it, and let it ferment at room temperature until it doubles in size, approximately 1 to 1 ½ hours.
4. Shape & Proof
   • Divide the dough and shape into loaves.
   • Place into greased loaf pans and let proof until doubled in size, about 30 minutes to 1 hour.
5. Bake
   • Brush the tops with egg wash for a glossy crust.
   • Bake at 400°F (200°C) for small loaves or 375°F (190°C) for large loaves.
   • Bake until golden brown and hollow-sounding when tapped:
     • Small loaves: ~35 minutes
     • Large loaves: ~50 minutes
6. Let Cool & Enjoy
   • Remove from pans and let cool completely before slicing.

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