An easy white bread recipe for beginners. From
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Perfect White Bread

Soft, old fashioned white bread for toast, sandwiches or just hot and fresh, oozing with melted butter.
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings 2 loves


  • 1 cup milk warm to the touch or, if you have ALOT of sour milk..use sour
  • 2 tablespoons sugar
  • 1/4 teaspoons ginger it is a yeast activator, you wont taste it.
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter room temperature
  • 2 active dry yeast
  • 1/2 cup warm water
  • 5-6 cups white flour


  • Stir the sugar and butter into the warm milk.
  • Sprinkle yeast, ginger and a pinch of sugar on the water.
  • Stir to dissolve and let it stand until bubbly.
  • Add to milk mixture with 3 cups flour.
  • Stir in the salt.
  • Beat at medium speed about 2 minutes or stir by hand until batter is smooth.
  • Add enough remaining flour to form a dough that leaves the sides of the bowl.
  • Turn on to lightly floured surface, cover and let rest 10 minutes.
  • Knead until smooth and elastic-about 10 minutes.
  • Round up into a ball and oil all sides.
  • Place in a lightly oiled bowl and cover with a tea towel.
  • Let rise in a warm place until doubled about 1 1/2 hours. (The inside of the oven with the light on is perfect).
  • Punch down.
  • Cover and let rise again until doubled, about 30 minutes.
  • Shape into a loaf and place in an oiled bread pan.
  • Lightly oil the tops.
  • Let rise until almost doubled, and bread is rounded above the pan, maybe 30-45 minutes.
  • Bake at 375 for 30 minutes, or until loaves sound hollow when tapped on the bottom.
  • Cool in pan for 5 minutes, remove from pan, and finish cooling.
  • If a soft crust is desired cover the loaf with a clean tea towel during the cooling process.