There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen. This Perfect Homemade White Bread delivers a soft, pillowy crumb with a golden crust that’s ideal for sandwiches or toast. In just 20 minutes of prep and 40 minutes of baking, you’ll have a loaf that’s far superior to store-bought, with a melt-in-your-mouth texture and a subtle sweetness that’s utterly irresistible.
Every slice is a testament to the magic of homemade baking—warm, comforting, and satisfying. Whether you’re slathering it with butter or layering it with your favorite fillings, this bread is a versatile staple that elevates any meal. Its fluffy interior and crisp exterior make it a joy to bake and even more delightful to eat. Once you try it, you’ll never look back!
Ingredients for Perfect Homemade White Bread
- 3 3/4 cups (18oz/531g) all-purpose flour (plus extra for dusting)
- 2 tablespoons granulated sugar (can substitute with honey or maple syrup)
- 1 tablespoon instant yeast (or active dry yeast, but proof it first)
- 2 teaspoons salt
- 1 cup (8floz/240ml) warm water (about 110°F/43°C)
- 3 tablespoons (1 1/2 oz/43g) butter, melted (can substitute with oil)
- 1 large egg (for the dough)
- Egg wash (1 egg beaten with 1 tablespoon water, for brushing)
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, yeast, and salt.
- Prepare wet ingredients: In a separate jug, whisk together the warm water, melted butter, and egg.
- Combine and knead: Pour the wet ingredients into the dry ingredients and mix by hand until a dough forms. Knead on a floured surface for 5-6 minutes until smooth and elastic.
- First rise: Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap and a clean towel. Let it rise in a warm place for 60-90 minutes or until doubled in size.
- Shape the loaves: Punch down the dough and divide it into 2 equal pieces (about 15oz/420g each). Roll each piece into an oblong shape, tuck and pinch the ends under, and place into greased 9 x 5-inch bread pans.
- Second rise: Cover the pans with plastic wrap and a towel. Let the dough proof at room temperature for 45-60 minutes or until it rises to the lip of the pans.
- Preheat and prepare: Preheat the oven to 400°F (200°C). Brush the loaves with egg wash for a golden finish.
- Bake: Bake for 35-40 minutes or until the loaves are golden brown and sound hollow when tapped.
- Cool and serve: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing. Store covered at room temperature for up to 4 days or freeze for up to 6 weeks.
Storage and Reheating Tips for Fresh Bread
To keep your homemade white bread fresh, store it in an airtight container or a resealable plastic bag at room temperature for up to 4 days. For longer storage, slice the bread, wrap it tightly in plastic wrap, and freeze it for up to 6 weeks. When ready to enjoy, simply toast frozen slices straight from the freezer or let them thaw at room temperature for a soft texture.
Creative Serving Suggestions
This versatile sandwich bread is perfect for more than just sandwiches! Use it for French toast, bread pudding, or as a base for avocado toast. For a savory twist, toast slices and top with herbed butter or a drizzle of olive oil and a sprinkle of sea salt. It’s also great for dipping into soups or stews.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the loaves and let them come to room temperature before baking. Alternatively, use a stand mixer with a dough hook to knead the dough in just 3-4 minutes, saving you time and effort.
Recipe Variations to Try
Customize your bread by adding 1/2 cup of seeds (like sunflower or sesame) or 1/4 cup of herbs (like rosemary or thyme) to the dough. For a sweeter version, increase the sugar to 1/4 cup and add 1/2 cup of raisins or dried cranberries. You can also swap out 1 cup of all-purpose flour for whole wheat flour for a heartier texture.
Essential Equipment Guidance
For best results, use a digital kitchen scale to measure ingredients accurately. A 9 x 5-inch loaf pan is ideal for shaping the bread, and a pastry brush makes applying the egg wash easy. If you don’t have plastic wrap, a clean shower cap works perfectly for covering the dough during proofing.
Perfect Homemade White Bread (Sandwich Bread Recipe)
Ingredients
- 3 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 cup water, warm
- 3 tablespoons butter, melted
- 1 large egg
- egg wash
Instructions
- In a large bowl, mix together the flour, sugar, yeast, and salt.
- In a separate jug add the water, melted butter, and egg and whisk together.
- Add the wet ingredients into the dry and mix by hand to form your dough. Knead on your surface for roughly 5-6 minutes.
- Roll dough into a smooth ball. Grease your mixing bowl and add the dough back in. Cover the bowl with plastic wrap (or a shower cap) and clean towel and allow to rise in a warm place for ROUGHLY 60-90 minutes or until doubled in size.
- Once proofed, knock back the dough and cut into 2 even pieces, roughly 15oz/420g.
- Form each loaf by rolling the dough into an oblong shape then tucking and pinching the ends under the loaf. Place loaves into 2 greased 9 x 5-inch bread pans.
- Cover again with cling wrap and a towel and allow to proof at room temperature for the second time for roughly 45-60 minutes or until is risen to the lip of the loaf pans.
- Preheat the oven to 400°F (200°C) and carefully egg wash the loaves.
- Bake for 35-40 minutes or until golden brown.
- Let cool for at least 30 minutes before slicing & enjoy! Store bread covered at room temperature for up to 4 days. It also freezes really well for up to 6 weeks.
