Classic homemade white bread in the Vienna style leans a little richer than everyday sandwich bread — a milk-and-butter dough with just enough sugar, baked to a deep glossy shine. This version moves quickly, with only about twenty minutes of hands-on work. The smell alone is worth turning the oven on.
There’s nothing quite like the aroma of freshly baked bread wafting through your home. It’s a scent that promises comfort, warmth, and pure, simple joy. This recipe for classic white bread is your ticket to that experience. It creates two gloriously soft, fluffy loaves with a beautiful golden crust, perfect for everything from a simple slice of toast slathered in butter to the foundation of an epic veggie sandwich. Forget the store-bought stuff; let’s bake some memories!
Ingredients
• (Makes 2 Loaves)
• 2 packages or 21g (0.74 oz) active dry yeast
• 1 cup or 240ml warm water
• 2 Tbs. or 30g (1.06 oz) granulated sugar, divided
• 5½ to 6½ cups or 660g (23.3 oz) to 780g (27.5 oz) all-purpose flour
• 1 cup or 240ml milk
• 1 Tbs. or 18g (0.63 oz) salt
• 3 Tbs. or 43g (1.52 oz) unsalted butter, melted
• For the Glaze
• 1 large egg yolk
• 1 Tbs. or 15ml (0.5 fl oz) milk
Instructions
1. Create the sponge. In a large bowl, dissolve the yeast in the warm water. Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the sugar and about 2 cups or 240g (8.5 oz) of the flour. Mix until you have a soft, spongy batter. Cover the bowl with a towel and set it in a warm place to rise for about 45 minutes, until it’s puffed up and bubbly.
2. Mix the dough. 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.
3. Knead to perfection. 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, supple, and elastic.
4. First rise. Form the dough into a ball and place it in a large, buttered bowl, turning it once to coat all sides. Cover with a light towel and let it rise in a warm, draft-free spot for 45 to 60 minutes, or until it has doubled in size.
5. Shape the loaves. Gently punch down the dough to release the air. Divide it in half and shape each portion into an oblong loaf or a large braid. Place the loaves on buttered baking sheets.
6. Second rise. Cover the loaves with a light towel and let them rise in a warm place for about 30 minutes, or until they have nearly doubled in size. While they rise, preheat your oven to 425°F or 220°C (425°F).
7. Glaze and bake. In a small bowl, beat the egg yolk and 1 tablespoon (15 ml / 0.5 fl oz) of milk together. Gently brush this glaze over the tops of the loaves. Place them in the preheated oven and bake for 5 minutes, then lower the heat to 375°F or 190°C (375°F). Continue baking for another 35 to 40 minutes, until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
8. Cool completely. Transfer the hot loaves to a wire rack to cool completely before slicing. This step is crucial for the bread’s final texture, so be patient!
Nutritional Information
• Estimated values per slice (assuming 16 slices per loaf)
• Calories: 135 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 2g
• Sodium: 340mg
Pro Tips
• for Perfect Bread
• Ensure your water is warm, not hot (around 105-115°F or 40-46°C (115°F)). Water that is too hot can kill the yeast, preventing your dough from rising.
• For a chewier, more artisan-style crumb, use bread flour instead of all-purpose flour. For a softer, fluffier loaf, stick with all-purpose.
• A perfect warm spot for your dough to rise is inside an oven that is turned off, with just the oven light switched on for gentle warmth.
• To confirm your bread is fully baked, carefully remove a loaf from the oven and tap the bottom. It should have a distinct hollow sound.
FAQ
Q: Can I make this white bread recipe vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the dairy milk with an equal amount of unsweetened plant-based milk like soy or almond milk. For the butter, use a vegan butter substitute or a neutral-flavored oil. To create a vegan glaze, simply brush the tops of the loaves with a little plant-based milk before baking instead of using the egg yolk mixture.
Q: What are the best vegetarian fillings for this sandwich bread
A: This bread is a fantastic base for many vegetarian sandwiches. Try a classic hummus and roasted vegetable filling, a protein-packed chickpea salad sandwich, a hearty grilled cheese with tomato and basil, or a fresh combination of avocado, sprouts, and cucumber.
Q: How should I store this homemade vegetarian bread to keep it fresh
A: To maintain its softness and freshness, allow the loaves to cool completely on a wire rack. Once cool, store the bread in a sealed plastic bag or a bread box at room temperature for up to 4 days. Avoid storing it in the refrigerator, as this can make it go stale faster. For longer-term storage, you can slice the loaf and freeze it in a freezer-safe bag for up to 3 months.
Q: Is there a way to add more protein to this vegetarian bread
A: Absolutely. For a simple protein boost, you can replace up to 1 cup (120g / 4.2 oz) of the all-purpose flour with bread flour or whole wheat flour, which have a higher protein content. You can also mix 2-3 tablespoons (45 ml / 1.5 fl oz) of seeds like chia, flax, or sunflower seeds into the dough for added protein and healthy fats.
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Classic Homemade White Bread
Ingredients
Method
- Create the sponge.
- In a large bowl, dissolve the yeast in the warm water.
- Stir in 1 tablespoon of the sugar and about 2 cups or 240g (8.5 oz) of the flour.
- Mix until you have a soft, spongy batter.
- Cover the bowl with a towel and set it in a warm place to rise for about 45 minutes, until it's puffed up and bubbly.
- Mix the dough.
- 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.
- Knead to perfection.
- 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, supple, and elastic.
- First rise.
- Form the dough into a ball and place it in a large, buttered bowl, turning it once to coat all sides.
- Cover with a light towel and let it rise in a warm, draft-free spot for 45 to 60 minutes, or until it has doubled in size.
- Shape the loaves. Gently punch down the dough to release the air.
- Divide it in half and shape each portion into an oblong loaf or a large braid.
- Place the loaves on buttered baking sheets.
- Second rise.
- Cover the loaves with a light towel and let them rise in a warm place for about 30 minutes, or until they have nearly doubled in size.
- While they rise, preheat your oven to 425°F or 220°C (425°F).
- Glaze and bake.
- In a small bowl, beat the egg yolk and 1 tablespoon (15 ml / 0.5 fl oz) of milk together. Gently brush this glaze over the tops of the loaves.
- Place them in the preheated oven and bake for 5 minutes, then lower the heat to 375°F or 190°C (375°F).
- Continue baking for another 35 to 40 minutes, until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
- Cool completely.
- Transfer the hot loaves to a wire rack to cool completely before slicing. This step is crucial for the bread's final texture, so be patient!
