White Bread

Ingredients

• 480 ml (2 cups)milk
• 57 g (¼ cup)butter
• 480 ml (2 cups)water
• 50 g (¼ cup)sugar
• 85 g (¼ cup)honey
• 27 g (3 tablespoons)instant yeast
• 60 ml (¼ cup)vegetable oil
• 54 g (3 tablespoons)fine sea salt
• 180 ml (¾ cup)evaporated milk
• 1 largeegg, whisked
• 1,080–1,320 g (9–11 cups)plain flour

Instructions

1. 1

   Warm the milk

   Put the milk in a saucepan over a medium heat and warm it until it is hot and just beginning to foam around the edges. Do not let it boil.

2. 2

   Melt the butter

   Add the butter, water, sugar and honey to the pan. Stir until the butter melts, then leave the mixture to cool until lukewarm.

3. 3

   Activate the yeast

   Sprinkle in the yeast and stir to combine. Transfer the mixture to a stand mixer bowl and leave it for 3–5 minutes, or until foamy.

4. 4

   Mix the liquids

   Add the oil, salt, evaporated milk and whisked egg, then stir until combined.

5. 5

   Add initial flour

   Add 8 cups of flour and mix with the dough hook until the dough starts to come together.

6. 6

   Finish the dough

   Carefully add another cup of flour and continue mixing until the dough comes together in a ball around the hook. The recipe allows 9–11 cups of flour in total.

7. 7

   Let dough rise

   Take the bowl off the mixer and cover it with a cloth. Leave the dough to rise for 1 hour, or until doubled in size.

8. 8

   Flour the surface

   Scatter a generous amount of flour over your work surface and turn out the dough.

9. 9

   Coat the dough

   Flip the dough so that it is covered in flour and no longer sticky to handle.

10. 10

    Divide into loaves

    Divide the dough into 3 loaves.

11. 11

    Shape the loaves

    Press each portion into a rectangle. Starting at a short end, roll it into a log sized to fit the loaf pan.

12. 12

    Rise again

    Leave the shaped loaves to rise until doubled in size.

13. 13

    Bake the bread

    Bake at 175°C (350°F) for 30 minutes.

14. 14

    Brush with butter

    Take the loaves out of the oven and gently rub butter all over their tops.

15. 15

    Store the loaves

    Keep the bread wrapped in plastic wrap or in bread bags for up to 1 week, or freeze it for up to 1 month.

What is white bread?

White bread is made with flour milled without the bran and germ, and is often baked as a soft, sliceable loaf. This American-style version is enriched with milk, butter, honey and egg for a tender crumb and mild sweetness.

The recipe follows the familiar method of mixing, proving, shaping and baking sandwich loaves. Making three loaves at once is useful for stocking up on bread for everyday meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 4g protein, 24g carbs, 4g fat.

The flour supplies most of the carbohydrate, while the milk, evaporated milk, egg and yeast contribute protein. Butter, oil, egg and milk account for much of the fat. Pair a slice with eggs or another protein-rich filling and some vegetables for a more balanced plate.

The enriched dough

Warm milk: heat it only until it begins to foam at the edges; boiling can make it too hot to combine comfortably with the yeast mixture.

Butter and honey: these add richness and a gentle sweetness, while the oil, evaporated milk and egg contribute to the soft, substantial dough.

Adding flour gradually

Initial flour: start with 8 cups as directed, mixing with the dough hook until the ingredients begin to form a dough.

Final texture: add the next cup carefully and judge the dough by how it gathers around the hook. The recipe gives a total range of 9–11 cups, so the final amount can vary.

The two rises

First rise: cover the bowl and let the dough stand for 1 hour, or until it has doubled. Use the change in size as the cue rather than relying on the clock alone.

Second rise: shape the three loaves and let them rise until doubled again. This gives the dough time to expand before baking.

Shaping and baking

Floured surface: use a generous dusting when turning out the dough, then flip it so the outside is no longer sticky.

Loaf shape: press each portion into a rectangle and roll it up from a short end to make a log that fits the pan. Bake at 175°C (350°F) for 30 minutes, then rub butter over the tops while the loaves are fresh from the oven.

Serving ideas

Toast: slice and serve with butter, jam or honey for a simple breakfast or snack.

Sandwiches: the soft crumb works well with savoury fillings, or alongside soup and salad. Let the loaves cool before slicing for neater pieces.

Recipe notes & tips

• Measure the flour carefully and add the final amount gradually rather than tipping it all in at once.
• Let the milk mixture cool to lukewarm before adding the yeast.
• Use the dough's doubled size as the cue for each rise.
• Flour your work surface well before turning out the dough.
• Shape each loaf to fit its pan before setting it aside for the second rise.
• Cool the loaves before slicing to help them hold their shape.

Variations

• Seeded tops: scatter seeds over the loaves before baking.
• Cinnamon swirl: roll a cinnamon-sugar filling into the dough when shaping each loaf.
• Herb bread: add dried herbs to the flour for a savoury loaf.
• Honey finish: brush the warm tops lightly with honey instead of rubbing them with butter.
• Dinner rolls: divide the dough into smaller portions and shape them into rolls.

Common mistakes to avoid

• Boiling the milk: it should only begin to foam at the edges, so take it off the heat before it boils.
• Adding yeast to hot liquid: let the milk mixture cool until lukewarm first.
• Adding too much flour: add it gradually and stop when the dough gathers around the hook as directed.
• Skipping the first rise: cover the bowl and wait until the dough has doubled before shaping.
• Under-rising the shaped loaves: allow them to double before baking.
• Slicing while hot: let the bread cool first for cleaner slices.

How to store

Store the loaves wrapped in plastic wrap or in bread bags for up to 1 week. Freeze for up to 1 month; thaw before serving or warming.

Frequently asked questions