Classic homemade white bread — two golden braided loaves of it — is the weekend project that pays you back all week. The dough is enriched with milk, butter, and a whisper of sugar, and an egg-yolk wash gives the braid its lacquered shine. Nothing from a plastic wrapper comes close.
There’s nothing quite like the aroma of freshly baked bread wafting through your home. This recipe for classic white bread yields two perfectly soft, fluffy loaves with a beautiful golden crust. It’s simpler than you think to create this comforting staple from scratch, perfect for everything from morning toast to hearty sandwiches. Let’s get our hands doughy!
Ingredients
• for Two Loaves
• 2 packages or 2 Tablespoons / 14g (0.49 oz) active dry yeast
• 1 cup / 240ml warm water, about 110°F / 43°C
• 2 Tablespoons / 25g (0.88 oz) granulated sugar, divided
• 5½ to 6½ cups / 660g (23.3 oz) to 780g (27.5 oz) all-purpose or bread flour, divided
• 1 cup / 240ml milk
• 1 Tablespoon / 18g (0.63 oz) salt
• 3 Tablespoons / 43g (1.52 oz) unsalted butter, melted
• For the Egg Wash Glaze
• 1 large egg yolk
• 1 Tablespoon / 15ml (0.5 fl oz) milk
Instructions
1. Step-by-Step
2. In a large bowl, dissolve the yeast in the warm water. Stir in 1 tablespoon of the sugar and about 2 cups / 240g (8.5 oz) of the flour. Mix until you have a soft, spongy dough, also known as a sponge. Cover the bowl with a towel and set it in a warm, draft-free place to rise for about 45 minutes, until it’s puffed up and bubbly.
3. Add the milk, the remaining 1 tablespoon (15 ml / 0.5 fl oz) of sugar, the salt, and the melted butter to the sponge and stir well to combine. Gradually work in the remaining flour, about a cup at a time, until a fairly stiff dough forms that pulls away from the sides of the bowl.
4. Turn the dough out onto a well-floured surface. Knead for 10 to 15 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic. You should be able to stretch a small piece into a thin ‘windowpane’ without it tearing.
5. Form the dough into a ball and place it in a large, buttered bowl, turning it over once to coat the entire surface with butter. Cover the bowl with a light towel and let it rise in a warm place for 45 minutes to 1 hour, or until the dough has doubled in size.
6. Gently punch down the dough to release the air. Divide it in half and shape each half into an oblong loaf or a large braid. Place the loaves on buttered baking sheets, cover them loosely with a towel, and let them rise again in a warm place for about 30 minutes, or until they have nearly doubled.
7. Preheat your oven to 425°F / 220°C. In a small bowl, beat together the egg yolk and the tablespoon of milk to create the glaze. Gently brush this mixture over the tops of the loaves.
8. Place the loaves in the preheated oven. Bake for 5 minutes, then lower the oven temperature to 375°F / 190°C. Continue baking for another 35 to 40 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
9. Transfer the hot loaves to wire racks to cool completely before slicing. This prevents the interior from becoming gummy.
Nutritional Information
• Estimated per slice, based on 16 slices per loaf.
• Calories: 115 kcal
• Carbohydrates: 21g
• Protein: 3g
• Fat: 2g
• Sodium: 220mg
Pro Tips
• for Perfect Bread
• Use an instant-read thermometer to ensure your water is between 105-115°F (40-46°C) to properly activate the yeast without killing it.
• The ‘windowpane test’ is the best way to know when you’re done kneading. A small piece of dough should stretch thin enough to see light through it without tearing.
• A turned-off oven with the light on creates a perfect, draft-free environment for your dough to rise.
• For a guaranteed perfect bake, check the internal temperature of the loaves with a thermometer. They are done when they reach 190-200°F (88-93°C).
FAQ
Q: Can I make this white bread recipe vegan
A: Absolutely! To make this recipe vegan, use a plant-based milk like soy or almond milk, and replace the unsalted butter with vegan butter or a neutral oil. For the glaze, simply brush the loaves with a little plant-based milk or melted vegan butter before baking for a beautiful golden finish.
Q: Is there an egg-free alternative for the glaze
A: Yes, for an egg-free glaze that still provides a lovely sheen and color, you can brush the tops of the loaves with melted vegan butter, a plant-based milk like soy or almond milk, or even a simple sugar water solution just before baking.
Q: How can I make this vegetarian bread more nutritious
A: For a nutritional boost, you can substitute up to half of the all-purpose flour with whole wheat flour to add more fiber. You could also mix in a tablespoon of flax seeds or chia seeds into the dough for extra omega-3s and protein.
Q: What is the best way to store this homemade vegetarian bread
A: To keep your bread fresh, store it in a bread box or a sealed bag at room temperature for up to 3 days. Avoid the refrigerator, as it can cause the bread to go stale faster. For longer storage, slice the cooled loaf and freeze it in a freezer-safe bag for up to 3 months.
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Classic Homemade White Bread
Ingredients
Method
- Step-by-Step
- In a large bowl, dissolve the yeast in the warm water.
- Stir in 1 tablespoon of the sugar and about 2 cups / 240g (8.5 oz) of the flour.
- Mix until you have a soft, spongy dough, also known as a sponge.
- Cover the bowl with a towel and set it in a warm, draft-free place to rise for about 45 minutes, until it's puffed up and bubbly.
- Add the milk, the remaining 1 tablespoon (15 ml / 0.5 fl oz) of sugar, the salt, and the melted butter to the sponge and stir well to combine. Gradually work in the remaining flour, about a cup at a time, until a fairly stiff dough forms that pulls away from the sides of the bowl.
- Turn the dough out onto a well-floured surface.
- Knead for 10 to 15 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic. You should be able to stretch a small piece into a thin 'windowpane' without it tearing.
- Form the dough into a ball and place it in a large, buttered bowl, turning it over once to coat the entire surface with butter.
- Cover the bowl with a light towel and let it rise in a warm place for 45 minutes to 1 hour, or until the dough has doubled in size.
- Gently punch down the dough to release the air.
- Divide it in half and shape each half into an oblong loaf or a large braid.
- Place the loaves on buttered baking sheets, cover them loosely with a towel, and let them rise again in a warm place for about 30 minutes, or until they have nearly doubled.
- Preheat your oven to 425°F / 220°C.
- In a small bowl, beat together the egg yolk and the tablespoon of milk to create the glaze. Gently brush this mixture over the tops of the loaves.
- Place the loaves in the preheated oven.
- Bake for 5 minutes, then lower the oven temperature to 375°F / 190°C.
- Continue baking for another 35 to 40 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
- Transfer the hot loaves to wire racks to cool completely before slicing. This prevents the interior from becoming gummy.
