Last updated on January 11th, 2022
I love this Basic White Bread for everyday sandwiches and toast. It’s terrific for French toast, too. And no yeast-leavened loaf could be easier to make. Heck, all you need is a bowl, a spoon, and a loaf pan! Watch me mix, knead by hand, and bake the bread right before your very eyes:
Click the “play” arrow to watch. And please forgive the lengthy kneading tutorial. I wanted you to learn how to knead bread the old-fashioned way, in real time!
I should add that kneading by hand isn’t terribly time-consuming. Who doesn’t have 8-10 minutes to spare for a great loaf of bread?
Furthermore, it’s great fun to feel the dough change its texture beneath the heel of your hand. What started out as scruffy and lifeless will suddenly become springy and smooth.
Well. I hope you’ll give this lovely loaf a try. As mentioned in the video, the bread is infinitely better than anything we can buy in a bag at the supermarket. And that’s a good thing because…who wants to visit a supermarket these days? xKevin
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Here’s the printable:
Basic White Bread
Equipment
- a large mixing bowl
- A greased 8- or 9-inch loaf pan
Ingredients
- 1/3 cup warm (110°F) water
- 2 1/4 teaspoons (1 package) active dry yeast
- 1 1/2 tablespoons sugar
- 1 cup lukewarm milk (scalded then cooled)
- 1 1/2 tablespoons shortening
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour, scooped and leveled
- melted butter for brushing
Instructions
- In the mixing bowl, whisk together the water, yeast and sugar. Then add the milk, shortening, salt, and all of the flour. Stir, with a stout spoon, until a stiff, shaggy dough develops -- about 1 minute.
- Tip the dough onto a non-floured work surface, and form it into a rough ball. Cover with a clean towel while you wash out, dry, and grease the mixing bowl.
- Hand-knead the dough until it becomes smooth, elastic, and not sticky -- 8-10 minutes. Do not add flour during the kneading process. Form the dough into a ball, place it in the greased bowl, and then flip the dough to grease the other side. Cover the bowl with plastic wrap and place in a warm, draft-free location until the dough doubles in volume -- usually 90 minutes to 2 hours.
- Deflate the dough and drop it onto the non-floured work surface. Pat out the dough and then form it into a loaf. Put the loaf in the greased bread pan, cover loosely with plastic wrap, and let rise until doubled in volume -- 30-45 minutes. Meanwhile, preheat the oven to 425°F.
- Bake until the top of the loaf browns appetizingly, and the bread sounds hollow when rapped with the knuckles -- 25-30 minutes. Immediately unmold the loaf onto a wire rack and brush the top with the melted butter. Cool completely before slicing.
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Neil Calkin says
Kevin,
Have you tried making tangzhong bread yet? I hadn’t been aware of it until
recently, and tried it and love the idea: basically make a thick roux with a little
of the flour and some of the liquid, let it cool, then mix with the rest of the
regular ingredients. Makes for a very nice dough!
Best,
Neil
Kevin Lee Jacobs says
Hi Neil – Yes to tangzhong! I used it for my Japanese Milk Bread Rolls (click here for the recipe). If you make the Basic White Bread, do let me know how it turns out for you!
John says
Your bread looks so perfectly shaped. Mine is usually very misshaped. I’ll have to practice more, I guess. Lots of time these days of social distancing.
Kelly says
Hi Kevin,
Great video!! Question: Can you recommend how to store your bread once it’s baked. Do you put it in cloth bag, a plastic bag, leave it out uncovered ??
Thanks,
Kelly
Linda Kalbler says
HAPPY EASTER Kevin
I will be trying your bread recipe I am always looking for a good simple sandwich bread. This morning I am making your orange rolls cannt wait to try them.
Thanks for your good recipes
Ardelle Tuxen says
Fun to watch your process, Kevin. I have been making all kinds of bread since I was 9 years old and I still make bread for myself and others. I have made Hot Cross Buns for Easter again despite being alone – it is tradition. Nothing beats homemade bread for wonderful moist texture and flavor. I will be teaching my 10 year old granddaughter how to do this by hand as soon as this “self-isolation” ends. She does make bread with a bread baker now and it turns out okay – I don’t want to be too critical of her efforts – I’m just thrilled that she takes an interest in learning to cook and bake. On her Christmas list this year she had written: Cooking and baking lessons by YOU! What grandparent wouldn’t be flattered by that request? This spending Easter alone this year is too surreal for me however necessary. Wishing everyone a wonderful Easter as we look forward to all being healthy and busy with our lives soon.
Layla says
Hey Kevin! I’m going to try this. What can I substitute for the Crisco? Would softened butter or oil work?
Also, my cat too feels the need to meow loudly and get right in the middle of things when i’m on the phone or trying to talk on a conference call! That’s when they apparently want attention, haha! Thanks!
Kevin Lee Jacobs says
Hi Layla – You can certainly substitute butter for the shortening. And yes, Tiger does what your cat does. She remains quiet and aloof until I hit the “record” button on the video camera!
Joyce says
Kevin,
I have a similar question as Kelly. You suggest waiting to cut into the bread for 24 hours after baking. How do you store it during this wait time? Thanks.
Kevin Lee Jacobs says
Hi Kelly and Joyce – Before cutting into the bread, I let it stand, uncovered, for 12-24 hours. It does not dry out during that time. For long term storage, I wrap the loaf tightly in plastic wrap and then freeze it. (Refrigerated bread can become stale very quickly.) Note: You don’t have to do what I do. Just let the loaf cool completely before slicing into it!
Joanie says
Hi Kevin,
The only yeast I have on hand (or could find!) is instant. Can I use it in this recipe with an adjustment of the amount? If so, would I still do two rises of the same duration? Thanks so much! I’m eager to try your recipe.
Kevin Lee Jacobs says
Hi Joanie – I’m correcting my original response to your query here: Instant yeast can be used the same way — and with the same results — as active dry yeast. (Rapid Rise yeast is another story.) Rise times should be the same — just let the dough double in volume.
Sunni says
Hi Kevin! I wanted to bake bread but my recipe makes several loaves and there is no freezer space right now. Thanks for the single loaf recipe and those buns! I could dunk a buttered bun in my coffee right now they look so good!
Beth Moore says
Hi Kevin – Question for you. I do want to make this recipe but I have no shortening. Do you think butter would work or would I need to make other adjustments? Thanks for you help!
Kevin Lee Jacobs says
Hi Beth — Softened (not melted) butter is a fine replacement for the shortening component. Enjoy!
Vicki S says
Kevin, I just put my second loaf of your spectacular white bread in the oven. We polished off the first loaf in less than a day! Thank you especially for that very informative video, as all those hints and tips you gave (the folding and pinching, the karate chop, how to tell when the dough is kneaded enough etc.) were invaluable to getting beautiful results even the first time I made this. Next I think I will try your brioche….
Gina Bruehl says
Hi Kevin! Can’t wait to try this! I have always been intimated by yeast breads (especially the kind you have to knead!) The video was great! Since I have so much time on my hands these days, can’t wait to dig in… I do have a question, though. I, too, am having difficulty here in Northern California trying to find yeast. The grocery stores are completely out. And I, too, finally found some on Amazon. However, it is rapid rise yeast, not regular. Can I use Rapid Rise Yeast in this recipe? Thank you! I love all of your videos and recipes!! You are a treasure!
Kevin Lee Jacobs says
Hi Gina – So happy the video was helpful to you. Rapid Rise yeast won’t work for this bread — the loaf will have a sunken top. Use either active dry or “instant” yeast. Active dry and instant both behave in the same way, although the instant type is faster-acting. This email I receive from reader Laura Lotz might be helpful to you in your search for yeast:
Hi Kevin, thanks for all you do! I’ve made your plum cake and brioche and they were great! For those who are having trouble finding yeast and/or flour during this “shelter at home” time, you might want to consider “Amish/Mennonite Bulk Food” grocery stores. There’s one in central Illinois that takes Mail Orders (Beachy’s Bulk Foods, 217-543-3447, might take 24 hours before they call you back) and a Google search found similar stores in Michigan, Missouri and Indiana…even New York! The Beachy’s store sells Red Star Active Dry Yeast at $3.59 per pound, and they will pack it into smaller containers if you’d like. In addition to all-purpose flour, they have bread flour, buckwheat, almond, etc. that also comes in a variety of sizes. Stay safe! Thanks, Laura
Sheila says
Hi Kevin-
Wow, that was really fun! My loaf was not as high, and not as beautifully shaped as yours, but the taste of it was amazing. I tried making whole wheat bread in my early thirties, and it seemed really tricky and time consuming. I didn’t try making bread again until today (25 years later….yikes), because right now I have a little more time than usual, and the best teacher. I had a great time making this and will keep at it! Thank you
Stephanie Hamilton says
Hi Kevin! Made this lat week and it is a PERFECT sandwich bread. And, oh yeah, also makes GREAT French Toast! Wondering if you (or any of your followers) have tried subbing one cup of wheat or rye for one of the cups of flour? Curious to try this… Also – making your hamburger buns again today so we can have hamburgers tonight! They really are spectacular. As a matter of fact, I have made an awful lot of your recipes and every one of them works!
Alex says
Hi Kevin! I’ve set myself a challenge of trying new things, so thanks for teaching me how to bake. I love this bread (and so do the friends who’ve been sharing the bounty at a distance) and really enjoy your site. Question: if I divide this dough into two 8″ loaf pans, how long should they bake and should the oven still be 425F? Thank you!
Kevin Lee Jacobs says
Hi Sheila – I’m so glad you enjoyed the bread!
Hi Stephanie – Happy you like both the basic white bread and the hamburger buns! For the bread, you can absolutely sub 1 cup of whole wheat flour for the regular all-purpose. Enjoy!
Hi Alex – Thank you for the nice comment! For 2 loaves, I’d double the recipe and bake in 8-inch pans. Oven time should be the same as for a single loaf. Pro tip: Space the pans in the oven so that their sides aren’t touching. Your friends are lucky indeed!
Alex says
Hi Kevin, thanks for the quick reply. 🙂 My friends say this loaf is too big for one-person households, so that’s why I wanted to split it into two pans. I know the full loaf can be cut in half after baking, but that’s not as pretty for a gift.
Debbie says
First of all this is the first time I have commented about a recipe & I use online recipes all the time. OMG Kevin this is the best bread I have ever tasted! I appreciate your breaking down the steps, detailed descriptions of each stage helped me achieve this marvel! I have used other bread recipes but this surpasses them all. It’s easy with your detailed YouTube videos.
I’m just foraging into bread making & no doubt your website is my go to! I have made the hamburger buns & again I have never had such a delicious burg!
Would appreciate a recipe incorporating rye flour. Keep up the great work & I am receiving your emails & looking fwd to each one.
Sincerely
Jill Wilson says
Hi Kevin,
I am doing something wrong. Twice now I have mixed all carefully measured ingredients and ended up with dough that totally sticks to my hands and I can’t knead as you suggest. It is a sticky stringy mess. Amazingly the dough still rises, but I can’t work with it. Suggestions?
Kevin Lee Jacobs says
Hi Jill – Perhaps your flour is different from mine. In any event, try spraying your hands with non-stick vegetable spray. The dough won’t stick to your hands then, and you should be able to knead it without adding flour.
Priscilla Shoulders says
Hi Kevin! Do you hav a recipe for lemon/lavender vinaigrette dressing?
Thanks!
Robin Wilson says
I love your recipe for plain white bread. It is the only one I use. However. 425 is way too hot and makes a very hard brown crust. When I turn it down to 360, every loaf comes out perfect.
Peggy says
I just mixed up and kneaded the bread. It is on the first rise. I had to sprinkle some flour on my counter as the dough was so wet and sticky. I have been thinking about it and there are a few different factors I’ve thought of as to why.
Perhaps my store bought Good Medal Unbleached All-Purpose flour is different from your flour.
I live in Puget Sound, Washington state and it has been very high humidity here lately.
I measure my flour by spooning into the measuring cup then leveling off but not until after first fluffy the flour with a whisk. Maybe I am not actually getting the amount of flour that you are and that’s why I am needing to add some to be able to knead.
I have discovered though that I am only adding in maybe two tablespoons.
Now to see how well this loaf turns out!. The hamburger buns were extremely good despite having to use flour on my counter.
Peggy says
Fantastic flavor and texture! Great recipe.
I need to keep making it to get better at shaping it but that is in no way your fault. Just means I need practice.
Ken King says
I stumbled across this recipe/video the other day and decided to give it a shot. I must say it makes very good bread. I didn’t pay enough attention to the length of the kneading process and I believe I ended up kneading it too long, but it came out just fine in spite of me. The flavor and texture is very nice, and I was impressed when I found that I could actually cut slices that were 1/4 inch thick.
I have kneaded dough a bit before, but this was the first time to do it right (even if I did it for too many minutes) without adding flour from my kneading surface. It will be how I do it from now on!
Shobhana says
Thank you for a yummy bread recipe . I have made it 3 times now . Your instructions are just perfect.
I have a large bread loaf tin and would like to know if I can increase this recipe by a quarter, and how would I go about doing this please
Thanks
SHOBHANA
Wisco Betsy says
This recipe makes me feel like a real baker 🙂 I’ve made this recipe 4 times so far and I love the result. I can slice it “store bought thin,” will try turning the oven down to 360 as suggested above, to see if I can slow the browning – my last loaf came out a little brow on top and undercooked on the bottom. Thank you, thank you!
Jennifer says
Can you use a bread machine for this recipe?