Basic White Bread

A solid white bread recepie.

I made this using our stand mixer, but could also be kneaded by hand.

Makes 2 loafs.

Takes just over 2.5 hours, including rise and baking time.


  • 1 tsp granulated sugar
  • 1/2 cup water, warm
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk, warm
  • 2 tbsp butter
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1/2 cup water, warm
  • 2 + 2 1/2 cups multipurpose white flour


  1. In a large bowl, dissolve the sugar into the water and sprinkle in the yeast. Let stand for 10 minutes, or until the yeast isn't solid anymore, then stire.
  2. Combine milk, butter, 2 tbsp sugar, salt, 1/2 cup water. Add all this to the yeast mixture. Add 2 cups flour.
  3. Beat with a spoon or paddle attachment on your mixter until smooth and elastic.
  4. Switch to a dough hook, and add the remaining 2 1/2 cups of remaining flour gradually. You're looking for a soft dough which leaves the sides of the bowl.
  5. Knead, and add more flour as necessary, until dough is smooth, elastic and no longer sticky. This took me ~7 minutes.
  6. Place the dough in a lightly greased bowl, and turn the dough to cover in grease. Cover, and let rise in a warm place until doubled (~45-60 minutes)
  7. Turn out dough onto a floured surface, and divide into 2 equal portions. Cover and let rest for 10 minutes.
  8. Grease 2 loaf pans
  9. Shape each portion into a loaf, and place seam side down. Cover and let rise above top of pan, and corners are filled (~45-60 minutes)
  10. Preheat oven to 400f
  11. Bake on the lower rack for 25-30 minutes. Remove from pans immediately.
  12. Brush top crust with butter if desired, and cool on wire racks.