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Basic White Bread

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  • Prep 2 hr 50 min
  • Total 3 hr 20 min
  • Servings 1
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A basic, enriched white bread loaf, perfect for everyday bread baking.
by: Girl vs Dough
Updated Jan 29, 2015
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  • 2 cups plus 2 tbsp unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 2 1/4 teaspoon active dry yeast
  • 1 small to medium egg, beaten
  • 2 tablespoon butter, softened
  • 3/4 cup buttermilk


  • 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.

Nutrition Information

No nutrition information available for this recipe
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