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Soft & Simple White Bread
Stephanie Moore

Soft & Simple White Bread | Perfect Recipe for Beginners

Ultra-soft, tender homemade white bread with a golden crust and fluffy crumb. The perfect beginner recipe using simple pantry ingredients and straightforward steps.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 minutes
Total Time 3 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 2 1/4 tsp instant yeast
  • 1 cup warm milk (110–115°F)
  • 2 tbsp granulated sugar
  • 1 tsp fine salt
  • 2 tbsp unsalted butter, softened
  • 1 tbsp vegetable oil

Equipment

  • Large mixing bowl
  • 9x5 inch loaf pan Greased
  • Wire Cooling Rack
  • Wooden Spoon For mixing

Method
 

  1. In a large bowl, combine warm milk and sugar. Sprinkle instant yeast on top and let sit 5 minutes until foamy.
  2. Add softened butter, oil, salt, and 2 cups flour. Stir until shaggy. Gradually add remaining flour until dough pulls away from bowl.
  3. Knead on floured surface 8–10 minutes until smooth and elastic (passes windowpane test).
  4. Place in oiled bowl, cover, and rise 60–75 minutes until doubled.
  5. Punch down, roll into 8×12 rectangle, then tightly into a log. Place seam-down in greased 9×5 loaf pan.
  6. Cover and rise 45–60 minutes until dough reaches just above pan rim.
  7. Preheat oven to 375°F. Bake 28–32 minutes until golden and internal temperature reaches 190°F.
  8. Remove from pan and cool on wire rack at least 30 minutes before slicing.

Notes

Use warm milk (110–115°F) for best yeast activation. Knead 8–10 minutes for proper gluten development. Cool completely on a wire rack before slicing to avoid gummy texture. Make-ahead friendly up to overnight refrigeration after first rise.