Homemade white bread is a timeless classic, offering soft, fluffy loaves with a golden crust. This recipe produces two one-pound loaves that are perfect for sandwiches, toast, or enjoying fresh with butter. The combination of warm milk, yeast, and flour creates a comforting bread that fills the kitchen with a delightful aroma as it bakes.
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Homemade White Bread
Homemade White Bread FAQ
Can I use instant yeast instead of cakes of yeast?
Yes, you can substitute two cakes of yeast with 4½ teaspoons of instant yeast. No need to dissolve it in warm water—just mix it directly with the dry ingredients.
Why is milk scalded for this recipe?
Scalding milk neutralizes enzymes that could interfere with the dough’s rise, ensuring a fluffier texture.
Can I knead the dough with a stand mixer?
Absolutely! Use the dough hook on low to medium speed and knead for about 5–7 minutes until the dough is smooth and elastic.
How do I know when the bread is fully baked?
The bread is done when it sounds hollow when tapped on the bottom and has an internal temperature of 190°F.
Can I freeze the dough?
Yes, shape the dough into loaves before the second rise, wrap tightly, and freeze. Thaw and let rise before baking as directed.
Food History
Bread-making has been a cornerstone of human civilization for thousands of years. White bread, with its refined flour and soft crumb, became popular in the 19th and early 20th centuries as milling techniques advanced. Recipes like this one reflect the shift toward convenience and consistency in home baking during the mid-20th century. The use of cakes of yeast and scalded milk were hallmarks of traditional baking methods before the rise of instant yeast and commercial bread machines.
Timeline
- 2000 BCE: Yeast is first used in bread-making in Ancient Egypt.
- 19th Century: Industrial milling makes white flour widely available.
- 1940s: Home baking sees a resurgence during wartime rationing.
- 1950s: Recipes like this become staples in American kitchens, emphasizing homemade goodness.
Recipe Discussion
This homemade white bread recipe creates a perfectly balanced loaf—soft, slightly sweet, and versatile. The process begins by scalding milk and mixing it with sugar, salt, shortening, and yeast dissolved in warm water. The dough is kneaded until smooth and elastic, a key step for developing gluten, which gives the bread its structure.
The dough undergoes two rises: first in a warm environment to double in size and then shaped into loaves for a final proof before baking. The use of milk adds a subtle richness and helps create a tender crumb. The result is a golden-brown loaf with a light, fluffy interior, ideal for any occasion.
Preparation Tips
- Check Milk Temperature: After scalding, let the milk cool to about 85°F before adding yeast to avoid killing it.
- Kneading Tip: If kneading by hand, flour your work surface lightly and knead until the dough feels soft and elastic, about 5–10 minutes.
- Proofing Tip: Use a warm, draft-free spot for the dough to rise. An oven with the light on or a proofing drawer works well.
- Uniform Loaves: Weigh the dough before dividing to ensure even-sized loaves.
- Baking Tip: For a softer crust, brush the loaves with melted butter immediately after removing them from the oven.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Digital Kitchen Scale: Perfect for dividing dough evenly for uniform loaves.
- Bread Loaf Pans: Non-stick 9×5-inch pans are ideal for shaping and baking.
- Thermometer: A quick-read thermometer ensures the dough reaches the right temperature.
Serving Suggestions
- Fresh with Butter: Enjoy warm slices with butter or your favorite jam.
- Classic Sandwiches: Use for deli-style sandwiches, grilled cheese, or peanut butter and jelly.
- Toast: Top with avocado, eggs, or cinnamon sugar for a tasty breakfast.
- Garlic Bread: Slice, spread with garlic butter, and toast under the broiler.
- Bread Pudding: Use stale slices to make a comforting dessert.
The Art of Homemade Bread
Baking homemade white bread is a rewarding experience that connects us to timeless traditions. Whether you enjoy it fresh from the oven or use it as a base for your favorite recipes, this bread is a versatile addition to any meal. The simplicity of ingredients and the joy of baking make it a must-try for both seasoned and novice bakers.
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Homemade White Bread
Homemade White Bread
Classic homemade white bread recipe yielding two soft and fluffy one-pound loaves. Perfect for sandwiches, toast, or enjoying fresh from the oven.
Ingredients
- 1 cup milk (scalded)
- 1¼ tablespoons granulated sugar
- 2 teaspoons salt
- 2 tablespoons shortening
- 1 cup warm water
- 2 cakes yeast (dissolved in ½ cup warm water)
- 5¾ cups white flour (sifted)
Instructions
- Scald milk and add sugar, salt, shortening, and ½ cup warm water. Stir until shortening is melted.
- Cool to lukewarm (about 85°F).
- Dissolve yeast in ½ cup warm water and add to the milk mixture.
- Add half the flour and beat until smooth. Add remaining flour and mix well.
- Turn onto a floured board and knead until smooth and satiny, about 5 minutes.
- Shape into a smooth ball and place in a greased bowl. Brush top lightly with melted butter, cover with a clean towel, and let rise in a warm place (80°F to 85°F) until doubled in bulk (about 1½ hours).
- Punch dough down and turn onto a floured board. Shape into two loaves.
- Place loaves in greased 9x5-inch pans and let rise again until doubled in bulk (about 1 hour).
- Bake in a moderately hot oven (400°F) for 45 minutes.