Why You’ll Love This Recipe
I love this bread because it comes together faster than most yeast breads and always turns out light and tender. The warm milk gives it a soft texture, the sugar adds just a touch of sweetness, and the bread flour creates a chewy bite. It’s a versatile loaf I can bake anytime I want fresh bread without spending all day in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups warm milk
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⅔ cup sugar
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1 ½ tbsp yeast
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1 ½ tsp salt
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¼ cup oil
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6 cups bread flour
Directions
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I warm the milk (about 110°F) and stir in sugar and yeast. I let it sit for 5–10 minutes until foamy.
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I add salt and oil, then gradually mix in flour, one cup at a time, until a soft dough forms.
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I knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
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I place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
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I punch the dough down, divide it into two loaves, and shape them into greased loaf pans.
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I cover again and let rise for 30–40 minutes, until the dough rises just above the pan edges.
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I bake at 350°F for 30–35 minutes, until golden brown and hollow-sounding when tapped.
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I cool on wire racks before slicing.
Servings and timing
This recipe makes 2 loaves (about 16–20 slices each). It takes 15 minutes to prep, 1 hour 30 minutes of rising, and 30–35 minutes of baking, for a total of about 2 hours 15 minutes.
Variations
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I sometimes brush the tops with melted butter right after baking for a softer crust.
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For a richer loaf, I swap some of the milk with half-and-half or add an extra egg.
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I occasionally sprinkle sesame seeds or oats on top before baking.
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To make cinnamon swirl bread, I roll out the dough, sprinkle with cinnamon sugar, and roll it up before placing in the pan.
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For whole wheat variation, I replace up to 2 cups of bread flour with whole wheat flour.
storage/reheating
I store loaves in airtight bags at room temperature for 3–4 days. For longer storage, I freeze slices in zip-top bags and toast them straight from the freezer. To refresh a whole loaf, I warm it in a 325°F oven for 10 minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but I find bread flour gives a chewier, more structured texture.
Do I need to use warm milk?
Yes, warm milk helps activate the yeast and gives the bread its soft texture. Cold milk will slow the rise.
Can I make this recipe by hand without a mixer?
Yes, I often mix and knead by hand—it just takes a little extra effort.
How do I know when the bread is done baking?
I tap the top of the loaf—it should sound hollow. An internal temperature of 190°F also means it’s ready.
Can I halve this recipe to make just one loaf?
Yes, I simply cut all the ingredients in half and follow the same steps.
Conclusion
This quick white bread recipe is soft, fluffy, and incredibly satisfying to make from scratch. With its slightly sweet flavor and tender crumb, it’s perfect for sandwiches, toast, or enjoying fresh out of the oven with butter. Once I baked it, I knew it would become a staple recipe in my kitchen for whenever I want warm, homemade bread.
PrintWhite Bread (Quick Recipe)
Soft, fluffy homemade white bread made simple with just a few ingredients and minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 loaves (about 16 slices each)
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups warm milk
⅔ cup sugar
1 ½ tbsp yeast
1 ½ tsp salt
¼ cup oil (vegetable or canola)
6 cups bread flour
Instructions
In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Stir in salt and oil.
Add flour gradually, mixing until a soft dough forms.
Knead dough on a floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook).
Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
Punch dough down and divide into two loaves. Place in greased loaf pans.
Cover and let rise for another 30 minutes until loaves are puffy.
Bake at 350°F (175°C) for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Remove from pans and cool on a wire rack before slicing.
Notes
Brush tops with melted butter after baking for a soft crust.
Can substitute part of the bread flour with whole wheat flour for added fiber.
This recipe makes 2 loaves.
Bread can be stored at room temperature in an airtight bag for 3–4 days or frozen for longer storage.
