This is the everyday soft, fluffy white loaf with a tender crumb and golden crust — perfect for toast, sandwiches, or eating warm with butter and honey, just like the one in the photo.
Yield: 1 large loaf
Prep time: 20 minutes
Rising time: about 2 hours total
Bake time: 30–40 minutes
Total time: roughly 3 hours
Ingredients
- 1 cup (240 ml) whole milk, warmed to about 110°F / 43°C
- ¼ cup (60 ml) water, warmed to about 110°F / 43°C
- 2¼ tsp (7 g) instant or active dry yeast (1 standard packet)
- 2 Tbsp (25 g) granulated sugar
- 3–4 Tbsp (42–56 g) unsalted butter, softened or melted and cooled
- 1½ tsp salt
- 3⅓ to 3½ cups (420–440 g) all-purpose flour or bread flour, plus more as needed
Optional finish
- 1–2 Tbsp melted butter (for brushing the hot loaf)
Instructions
- Activate the yeast
In a large bowl (or the bowl of a stand mixer), whisk together the warm milk, warm water, yeast, and sugar. Let stand 5–10 minutes until foamy (if using active dry yeast). Instant yeast can be mixed straight in with the dry ingredients if you prefer. - Make the dough
Add the softened/melted butter, salt, and 3 cups of the flour. Mix until a shaggy dough forms.
Knead by hand on a lightly floured surface or with a dough hook for 7–10 minutes, adding the remaining flour only as needed, until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1½ hours. - Shape the loaf
Gently deflate the dough. On a lightly floured surface, shape it into a tight 8–9 inch log (tuck the ends under and pinch the seam closed).
Place the log seam-side down in a greased 9 × 5-inch (23 × 13 cm) loaf pan. - Second rise
Cover and let rise until the dough crowns about 1–1½ inches above the rim of the pan, 45–75 minutes.
Toward the end of the rise, preheat the oven to 350°F / 175°C. - Bake
Bake for 30–40 minutes, until the top is deep golden brown and the internal temperature reaches 190–200°F / 88–93°C. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. - Finish
Remove the loaf from the pan right away and place on a wire rack. Brush the top with melted butter while still hot for a soft, shiny crust (optional but recommended).
Cool completely (at least 1 hour) before slicing for the cleanest cuts and best texture.
Tips for Success
- Use bread flour for a slightly chewier, taller loaf; all-purpose works beautifully for a softer everyday result.
- Don’t rush the second rise — a full rise gives the light, even crumb you see in the photo.
- The bread stays soft for 3–4 days when wrapped well at room temperature and freezes excellently (slice first if you like).
- For an even softer, longer-lasting loaf, you can try the Japanese milk-bread (tangzhong) method, but this classic version already delivers the soft, golden sandwich bread look in the image.
Enjoy your homemade soft white bread!
