Easy to make Homemade White Bread is better than anything you can buy in the store. Fluffy, tender sandwich bread perfect for all your lunches!
Course: Breakfast, Dinner, lunch
Keyword: baking, bread, white bread
1 1/4teaspoonsInstant Yeast
In a bowl, whisk together the yeast, sugar, flour and salt. Set aside.
Heat the milk in a small saucepan until warm and stir in the melted butter.
Slowly add the wet ingredients to the dry ingredients to form a dough. The dough will be very sticky at this point but continue to stir until it comes together and starts to firm up a bit.
Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, approximately 5-10 minutes.
Form the dough into a ball and allow to rest in a bowl coated with cooking spray. Cover with a clean kitchen towel and store in a warm, draft free place for 10-15 minutes or until double in size.
Punch the dough down and form into a rectangle slightly smaller than a 9 inch loaf pan. Place the dough into a loaf pan coated with cooking spray and cover with the towel. Allow to rise for 10 minutes or until the top of the dough is level with the top of the pan.
Using a sharp knife, cut a slit lengthwise along the top of the bread. (This step is optional, I just like how it looks.)
Brush the top of the dough with lightly beaten egg (also, optional.)
Bake the bread for 30-40 minutes in a preheated 350˚F oven or until the internal temperature on an instant read thermometer reaches 195˚F.
Allow the bread to cool until easily handled and turn out onto a cooling rack to cool to room temperature.
Your bread can last in an airtight container at room temperature for up to 5 days.