Homemade Buttery White Bread (Printable Format)

Soft, classic white loaf with rich buttery taste. Perfect sliced for toast or sandwiches. Simple, rewarding baking process.

# What You Need:

→ Dough

01 - 3 1/4 cups bread flour, plus extra for dusting
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 2 tablespoons granulated sugar
04 - 1 1/4 teaspoons salt
05 - 1 cup warm whole milk (about 110°F)
06 - 1/4 cup warm water (about 110°F)
07 - 4 tablespoons unsalted butter, softened

→ Topping

08 - 1 tablespoon unsalted butter, melted

# How-To Steps:

01 - Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir and allow to sit for 5 to 10 minutes until foamy.
02 - In a large bowl, whisk together bread flour, remaining sugar, and salt.
03 - Add the activated yeast mixture, warm milk, and softened butter to the dry mixture. Stir until a shaggy dough forms.
04 - Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook.
05 - Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm environment for 1 hour or until doubled.
06 - Punch down the dough, shape into a loaf, and set in a greased 9x5-inch loaf pan. Cover and allow to rise for 30 to 45 minutes, until dough crowns 1 inch above the pan.
07 - Preheat oven to 350°F while the dough completes its second rise.
08 - Bake on the center rack for 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
09 - Remove from oven and immediately brush the surface with melted butter.
10 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • Comes together with basic pantry staples and a handful of ingredients
  • No bread machine required
  • Soft texture with a golden buttery crust that tastes bakery fresh
  • Perfect for beginner bakers
02 -
  • Makes a generous loaf that freezes well
  • High in protein and calcium from milk and flour
  • Versatile for sandwiches toast or French toast
03 -
  • Use a food thermometer to check your liquids at about one hundred ten degrees Fahrenheit for optimal yeast proofing Too hot and yeast will die too cold and it will not activate properly
  • A stand mixer with a dough hook makes kneading hands off and easy but do not over knead or bread turns tough
  • Let bread rise slowly for fluffier results Sometimes I leave it in a cold oven with just the oven light on to encourage steady rising
  • You can add a tablespoon of milk powder to the dry ingredients if you want extra creamy flavor

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