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Basic White Bread

Basic White Bread

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A basic, enriched white bread loaf, perfect for everyday bread baking.MORE+LESS-


cups plus 2 tbsp unbleached all-purpose flour

2 1/4

teaspoon active dry yeast


small to medium egg, beaten


tablespoon butter, softened

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  • 1

    In the bowl of a stand mixer, combine flour, salt, sugar and yeast.

  • 2

    Add in egg, butter (in small cubes) and buttermilk.and mix on low speed until just combined.

  • 3

    Knead on a floured countertop or in the stand mixer (fixed with dough hook attachment) for about 10 minutes, or until dough is smooth and elastic. It should also read about 80°F with a meat thermometer.

  • 4

    Pour the dough into a lightly greased bowl, cover and let rise until doubled, about 1 1/2 to 2 hours.

  • 5

    Once dough is risen, pour out onto a floured countertop and flatten, using fingers, into a rectangle, about 6 by 8 inches. Roll the dough from the short end like a jelly roll shape, pinching the seam closed as you roll to tighten the top of the loaf. It might get longer as you roll it; this is normal.

  • 6

    Place rolled dough lengthwise in a lightly greased 8 x 4-inch loaf pan, spray the top with cooking spray, cover and let rise until doubled, about 1 to 1 1/2 hours.

  • 7

    Meanwhile, preheat oven to 350°F.

  • 8

    Uncover the risen loaf. Using a serrated knife, make a shallow slash lengthwise across the top of the loaf, if desired. Bake in the oven about 30 to 40 minutes, or until a golden brown. The dough should also register about 190 °F inside, and make a hollow thumping sound when thwacked on the bottom. This is how you know it's done.

  • 9

    Remove from loaf pan and allow to cool completely on a cooling rack before slicing or serving.

No nutrition information available for this recipe

Friends, we are in the middle of a very unsettling time. A strange virus has taken over the world, we have been instructed to stay home and suddenly popping out to the shops for a loaf of bread is something that just can't happen. We can't see our friends, there are no social gatherings happening and all non essential businesses are closed.

It is very overwhelming and there is a whole lot that is completely out of our control. What I am choosing to focus on, is what I can control.

We are so lucky that living rurally, not a whole lot changes for us. We are at home most days anyway and as our kids aren't yet at school we don't have that to contend with either. Our pantry and freezer is stocked, our garden is growing and I am going to be spending this time making even more things from scratch than before.

The thing I want to encourage over this time is coming together as a nation and world and connecting even though we have to physically isolate. We are so incredibly lucky to be isolating in a time where it's never been easier to stay in touch online. Over the weekend I baked a loaf of this bread on my Instagram stories and I was amazed at how many people baked along with me! I will be doing more of this, so if you are on Instagram, be sure to follow along.

This basic white bread recipe is just that. Simple ingredients, no fancy equipment needed and the softest, fluffiest loaf of homemade white bread that you can make.

It makes amazing sandwiches, toast and freezes really well. You can also turn it into bread rolls very easily (see recipe for details)

Ingredients needed for basic white bread

  1. Active dry yeast/instant yeast - you can also use Surebake yeast, you just need double the amount
  2. Sugar or honey
  3. Warm water - around 45°C/110°F
  4. Flour - I have used plain and high grade (bread) flour and both work great!
  5. Salt
  6. Butter - for brushing on top of the loaf midway through baking - this gives the crust extra crunch and flavour!

How to make basic white bread

  1. Activate the yeast in warm water with sugar
  2. Make the dough - add flour, salt and more water
  3. Knead the dough - 7 minutes in a stand mixer, 10 minutes by hand
  4. Cover the dough and let it rise - this will take about 1 hour in a warm place
  5. Shape the dough into a loaf and place in the loaf tin
  6. Second rise - his will take about 50 minutes in a warm place
  7. Bake for 30-35 minutes, brushing the top with butter after 25 minutes

Bread baking FAQ's

What type of yeast should I use?

I always use active dried yeast – this yeast needs to be activated before using it in the dough. The reason I like using this yeast is that it’s a safeguard to bread rising failure. You can actually see that the yeast is activated which is essential for the bread making process!

To activate active dry yeast, add it to a small amount of warm water (somewhere between 40-45°C/105-115°F) and sugar (the amount called for in the recipe) and whisk it around and leave it sitting for about 5-10 minutes. It will start to bubble and foam when it is ready. If this doesn’t happen your yeast may either be too old or the water may have been too hot or too cold. Throw it away and start again. When the yeast is activated using warm water it produces carbon dioxide gas, which causes the bread to rise. You can also use instant yeast (use the same amount as active dry yeast) or Surebake yeast which is a mixture of active dry yeast and bread improvers and is typically used in breadmakers. Both these types of yeast can be added directly to the other ingredients without activating the yeast first. You will need to use twice as much Surebake yeast as you would active dry yeast.

Can I substitute wholemeal flour for white flour?

You can't substitute it completely. Wholemeal flour makes a much denser loaf of bread which I find not very enjoyable. If you really want to sub some wholemeal flour in, start with 1 cup wholemeal, 3 cups plain flour and see how that goes. Over the next couple of weeks I will be working on a wholegrain sandwich bread recipe so watch this space!

Where is the best place to leave my bread to rise?

I put my dough to rise in our linen cupboard. The hot water cylinder is in there which makes a nice warm environment. If you don't have a hot water cupboard you can use the following places:

  • On a sunny windowsill or other sunny spot in your house
  • On top of the fridge or on a high shelf - heat rises
  • In your car - this is often a warm spot!
  • In the warming drawer of your oven - turn on the warming drawer and place the covered dough in the drawer along with a cup of water to keep the environment humid
  • In the microwave - heat a cup of water on high for 2 minutes then place the covered dough in the microwave with the door shut
  • You can heat the oven to low or just turn the oven light on, but as you need to heat the oven for baking during the second rise, I prefer not to use this method

What if my bread doesn’t rise?

Your yeast may be old – see above for how to activate the yeast. If your yeast doesn’t activate, it’s no good. Throw it out and start again.

It may simply be too cold where you are trying to rise your bread! If it’s cooler where you live, try putting the bread in the hot water cupboard or preheat the oven to 50°C and then turn off before placing the bread in there to rise.

How do I know when my bread is ready?

When the bread is golden brown and you tap the bottom of the loaf (remove from the tin first) and it sounds hollow, it’s done.

If you have an instant read thermometer you want the internal temperature of the bread to be 88°C/190°F – this post explains it and tested a few different types of breads – it’s a really interesting read if you are keen to learn more about bread baking!

Baking Basic White Bread at Home

This original basic homemade white bread recipe is really what started Fast Easy Bread. The recipe makes bread so simple that literally anyone can do it. Although one loaf is shown in the image, it will make two loafs. The dough for the homemade bread is the same dough recipe for all of our recipes. That is what makes it fast and easy!


  • 5 cups white unbleached bread flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 TbspSaf-Instant Premium Yeast
  • 2 tspLiquid Soy Lecithin
  • 2 cups hot/warm water

It is very important that you use bread flour. Do not use all-purpose flour for this recipe. You can substitute almost any sweetener for the sugar such as honey or brown sugar at a 1:1 ratio. The Saf-Instant Premium Yeast and the Liquid Soy Lecithin can be purchased in the Homemade Bread Bundle or the Homemade Pizza Bundle.

Walter Sands' Basic White Bread

Walter Sands, one-time president and owner of the King Arthur company, was a member of just one of the many generations of the Sands family associated with the business. Walter made this bread faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank, which kneaded hundreds of loaves of this fragrant, soft sandwich bread with all its happy associations.


  • 2 cups (454) grams warm water
  • 2 tablespoons (25g) sugar or 2 tablespoons (42g) honey
  • 4 teaspoons instant yeast or active dry yeast
  • 1/2 cup (56g) Baker's Special Dry Milk
  • 2 tablespoons (28g) soft butter, or 2 tablespoons (23g) vegetable oil
  • 6 cups (723g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons (12g) salt


Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast.

When the yeast is bubbling, add the butter, the dry milk, and salt. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Add 3 cups of flour and mix together.

Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve. Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together. Cover and let the dough rest while you clean and grease the mixing bowl.

Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy. Use up to 1/2 cup of the reserved flour, if necessary, to keep the dough from sticking to the kneading surface.

Perfect your technique

Walter Sands' Basic White Bread

Place the dough in the greased bowl, turn it over to coat both sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves (or make into cinnamon-raisin bread as described in tips, below), and place in greased 8 1/2" x 4 1/2" pans. Cover with greased plastic wrap and let rise until the dough domes an inch above the rim of the pans.

After the dough has been rising for 20 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

Basic White Bread

Basic Bread is made of bread flour, sugar, dry milk, salt, butter and yeast. Bread flour is well-suited for use in yeast breads since it has a higher gluten and protein content than all purpose flour. Dry yeast (simply dried granules of yeast) changes food (especially sugar) into carbon dioxide bubbles. The bubbles get trapped in the gluten, which together form fluffy bread.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Virtuoso® Plus

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®

Home Bakery Mini

Home Bakery Virtuoso®

Home Bakery Virtuoso® Plus

Home Bakery Supreme® Breadmaker BBCC-X20

Ingredients (for BB-CEC20):

  • 1-1/3 cups water (320mL)
  • 4-1/4 cups bread flour (544g)
  • 4 Tbsp. sugar (46g)
  • 2 Tbsp. dry milk (8g)
  • 2 tsp. salt (11.2g)
  • 2-1/2 Tbsp. butter (35g)
  • 2 tsp. active dry yeast (5.6g)

Ingredients (for BB-HAC10):

  • 2/3 cup water (160mL)
  • 2 cups bread flour (256g)
  • 1-1/2 Tbsp. sugar (17g)
  • 1-1/2 Tbsp. dry milk (6g)
  • 1/2 tsp. salt (2.8g)
  • 1 Tbsp. butter (14g)
  • 1 tsp. active dry yeast (2.8g)

Ingredients (for BB-PAC20):

  • 1-1/3 cups water (320mL)
  • 4-1/4 cups bread flour (544g)
  • 4 Tbsp. sugar (46g)
  • 2 Tbsp. dry milk (8g)
  • 2 tsp. salt (11.2g)
  • 2-1/2 Tbsp. butter (35g)
  • 2-1/2 tsp. active dry yeast (7g)

Ingredients (for BB-PDC20):

  • 1-1/3 cups water (320mL)
  • 4-1/4 cups bread flour (553g)
  • 4 Tbsp. sugar (48g)
  • 2 Tbsp. dry milk (8g)
  • 2 tsp. salt (10g)
  • 2-1/2 Tbsp. butter (35g)
  • 2 tsp. rapid rise yeast (6g)

Please see your BBCC-X20 instruction manual.

Make sure the kneading blade(s) are properly attached, and add water to the baking pan.

Add flour, sugar, dry milk, salt and butter to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. Make sure the yeast does not touch any liquid.

Place the baking pan in the Home Bakery, close the lid and plug the power cord into the outlet.

Select COURSE 1 for BB-PDC20 model the REGULAR BASIC setting for BB-PAC/CEC/BBCC-X20/V20 model or the BASIC BREAD - REGULAR setting for BB-HAC model, and crust control to the desired darkness. Press START.

When baking completes, press and hold the START/RESET or CANCEL button to turn off the Home Bakery. Take out the baking pan using oven mitts and gently shake the loaf out.


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