Simple Homemade White Bread (Super Soft Loaf)
There’s nothing quite like the smell and taste of a freshly baked loaf of white bread. This simple recipe is perfect for beginners and creates a beautifully soft, fluffy loaf with a golden crust every time. Forget shop-bought bread—with just a handful of basic ingredients and our easy-to-follow video, you'll be pulling a warm, perfect loaf out of your own oven. It's ideal for sandwiches, toast, or simply enjoying with a generous spread of butter.
Method
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Make the Dough: In the bowl of a stand mixer, combine the flour, yeast, sugar, salt, and softened butter. Attach the dough hook.
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Knead: Turn the mixer on low and slowly pour in the warm milk. Continue to mix for 8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
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First Rise: Transfer the dough to a lightly greased, clean bowl. Cover and leave it to rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size.
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Shape the Loaf: Gently "knock back" the risen dough by pushing the air out. Place it into a greased 2lb loaf tin, pushing it gently into the corners.
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Second Rise: Cover the loaf tin with oiled cling film and leave it in a warm place for another 45 minutes to rise again.
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Bake: Preheat your fan oven to 220°C (430°F). Place the loaf tin gently into the middle of the hot oven and bake for 30-35 minutes. The loaf should be well-risen and sound hollow when tapped on the bottom.
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Cool: Immediately decant the bread from the tin and place it on a wire rack to cool completely before slicing. This prevents a soggy bottom.
Baker's Tips for Success
The Secret to Super Soft Bread
The key ingredients for a soft, fluffy crumb are butter and milk. The fat in these ingredients tenderises the gluten, creating that wonderful soft texture that's perfect for sandwiches.
How to Tell if Your Dough is Kneaded Enough
A well-kneaded dough is smooth and very elastic. A great way to test it is the "windowpane test." Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, it's ready.
What Does "Knock Back the Dough" Mean?
"Knocking back" simply means gently deflating the dough after its first rise. You don't need to punch it hard! Just press down in the centre to release the largest air pockets. This helps to create a more even texture in the final loaf.
Conclusion
Congratulations on baking a fantastic loaf of super-soft white bread! The smell from the oven is a reward in itself, but the real prize is that first slice, warm and spread with butter.
A Final Tip: Be sure to let the loaf cool completely on a wire rack before cutting into it. Slicing it while it's still hot can make the soft interior a bit gummy. Patience is the final ingredient!
We hope you love this recipe as much as we do. Happy baking!
Nutrition (per serving)
- Calories: 210.00 kcal
- Protein: 5.50g
- Carbs: 34.00g
- Fat: 4.50g
Frequently Asked Questions
Can I make this bread without a stand mixer?
Yes! You can knead the dough by hand on a lightly floured surface for about 10-12 minutes until it becomes smooth and elastic.
My dough didn't rise. What went wrong?
The most common reason is that the yeast was no longer active or the liquid was too hot. Make sure your yeast is in date and that your milk is warm, not hot, to the touch (like a baby's bottle).
How do I store homemade bread?
Store the cooled loaf in a bread bin or a paper bag at room temperature for up to 3 days. Avoid storing it in a plastic bag, which can make the crust go soft. This bread also freezes brilliantly.