Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.
Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!
- Why you should be making this white bread loaf recipe!
- What is classic white bread made with?
- Tips for making perfect homemade bread (homemade white bread)
- Choosing the right bread pan
- How to form the perfect loaf of bread
- How to check when your bread loaf is ready to be baked
- How to store homemade white bread
- Frequently asked questions and troubleshooting
- If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,
There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.
Why you should be making this white bread loaf recipe!
- Make no mistake, this homemade bread recipe is simple to make.
- Incredibly soft and delicious, with just a touch of sweetness, it’s easily the best white bead I’ve ever tasted!
- Really substantial, unlike the sad, flimsy store-bought white bread.
- It’s free of all the sodium and preservatives of store-bought bread, and it’s made with simple ingredients. What’s not to love?
- This recipe provides STEP BY STEP instructions, on how to make the perfect loaf of bread
I guarantee you’ll never want to go back to store-bought white bread after tasting this!
What is classic white bread made with?
Delicious white bread is traditionally made with just,
- Flour
- Water
- Yeast
- Honey
- Salt
- Butter (or some other type of fat)
However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.
- The acidity helps keep the bread soft. It apparently helps with preserving the bread too, but the amount I add in this recipe may likely not have an appreciable impact on this.
- Citric acid adds a little sourness to the bread loaf as well, much like the acidity in sourdough gives it that characteristic “sourness”. The citric acid adds an extra depth of flavor to the this classic white bread recipe too. But the sourness here isn’t as pronounced as with sourdough.
Tips for making perfect homemade bread (homemade white bread)
Use a stand mixer.
Makes the whole process easy. You can knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.
Don’t be afraid to get your hands in there and feel the texture of the dough.
This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you may have to adjust it a touch depending on the weather, and type of flour and ingredients used.
I usually use AP flour to make homemade white bread, but you can use bread flour too.
With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.
Using bread flour will also lead to a chewier bread texture, which is also incredible desirable.
Proofing is important.
The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.
If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.
With under-proofed bread dough, you’ll end up with a smaller bread loaf that is more dense and has less volume.
A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers 195°F.
To avoid a soggy bread bottom, make sure not to leave the bread in the pan to cool completely.
Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.
Another really helpful tip that I’ve discovered is to allow the bread to cool down in the oven.
When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.
Choosing the right bread pan
You can make this white bread recipe in a 8 ½ x 4 ½ inch loaf pan for best results. But a 9 x 5 loaf pan will work too. However, if you do use a 9 x 5 inch pan, the resulting bread loaf won’t have as much height (or shape).
How to form the perfect loaf of bread
The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.
I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.
To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.
All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.
Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.
How to check when your bread loaf is ready to be baked
The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.
- The bread dough will rise about 1 ½ inches above the rim of your bread loaf pan in the center. It’ll form a dome, so just look at the pan from the side to see how much it has risen above the rim.
- When you gently press into the dough with your index finger, an indentation will form and it’ll remain, if the dough is perfectly proofed. If the dough bounces back without leaving an indentation, then the dough is under-proofed. If the indentation causes the dough to collapse, then the dough has over-proofed, and you may need to re-knead and re-form the dough and proof it once again.
How to store homemade white bread
The fact is homemade white bread doesn’t keep for too long, since it doesn’t have preservatives like store-bought bread.
So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.
But what I personally like to do (especially because I bake two loaves on the same day usually), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.
However, never refrigerate bread. The dry air in the fridge will make the bread go stale even faster.
Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.
Peanut butter and jam sandwiches are a whole new level of comfort with this homemade white bread recipe! 🙂
Frequently asked questions and troubleshooting
The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 – 25 degrees. Sometimes, oven just run hot and can burn food. You can check this by using an oven thermometer, and then adjust the temperature to compensate.
If your loaf pan is dark in color, this can also conduct heat too fast and bake the outside faster than the inside.
Lower the oven temperature, and bake the bread until the internal temperature of the dough is 195°F (as stated in the post).
This is because the oven was too hot, baking the outside faster than the inside. See above for ways to fix this issues.
This happens because the dough was made with too much flour or too little water.
If you used cups to measure the flour, the chances are that too much flour was added. Cups are not recommended as cups will add varying amounts of flour depending on how you use the cups to scoop the flour.
To fix this issue, always use a kitchen scale to weigh the flour and/or other ingredients. If you absolutely have to use cups, then adjust the water in the dough until you get the right consistency. The dough should be soft, and tacky. If its not tacky when you need to the dough, then there’s too much flour in the dough.
For bread to be too dense, you either added too much flour (see above), or the bread was over proofed during the final proofing. A dense bread can also occur if the dough is under proofed before baking as well. Under-proofing can happen if the loaf wasn’t given enough time to proof to at least 1.5 times or wasn’t in a warm place, or if the yeast has somehow died and is not active enough.
This is because of the yeast. If you do an overnight proof, this can happen as the yeast develops ore flavor. I personally love the more complex flavor.
However, if you over proof the dough (especially during the last proof), the bread will have an unpleasant flavor and will also be dense.
As with all y bread recipes, I recommend going by visual cues, rather than time. Depending on the ambient temperature, humidity, and flour type the proofing times can vary.
Absolutely! Milk has fat that can inhibit some of that gluten structure. So the bread might be less chewy and even more soft.
Yes! It is optional. You can read the post as to why I do like to add citric acid and why it’s optional.
Absolutely! Bread flour will give the bread a slightly chewier texture. Because of the higher protein content, you will need to add some extra water. Just add enough water to create a dough that is soft, smooth, satiny and tacky to the touch. The soft, tacky dough is what will make a soft loaf.
If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,
How to make Authentic Brioche Bread
How to make Shortbread cookies
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – I use my KitchenAid mixer
8.5 x 4.5 inch loaf pans – the perfect sized pans to make these bread loaves.
Kitchen Scale – Best tool for baking, to ensure you get accurate results each time
Measuring Cups – I like to use cups to measure all liquid ingredients most of the time. I absolutely LOVE my colorful cup measuring set, and I also love my pyrex measuring jugs too.
Measuring spoons – for measuring all the small amounts of ingredients.
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Homemade Bread (Homemade White Bread)
What You Need:
- See post for detailed list of equipment & tools used.
Ingredients:
Proofing yeast
- 2 ¼ tsp active dry yeast 7 g
- 1 cup lukewarm water
- 1 tbsp honey (or sugar or maple syrup)
Bread loaf
- Proofed yeast mixture (ingredients listed above)
- 19.5 ounces AP flour 4 ⅓ cups, spoon and leveled (please see notes)
- ⅓ cup lukewarm water
- 1 ¼ tsp sea salt
- 2 tbsp honey (or sugar or maple syrup)
- ¼ tsp citric acid or ½ tbsp white vinegar (optional)
- 2 tbsp unsalted butter melted (or vegetable oil)
Instructions:
Proofing yeast
- Place the water in the mixer bowl of your stand mixer.
- Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
- Allow the yeast to sit in a warm place for about 15 minutes, until it’s activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn’t activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
- Once the yeast is activated, you’re ready to make the bread dough.
Bread loaf
- To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
- Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
- Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
- Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it’s smooth and elastic.
- While the dough is kneading, check on it every few minutes to make sure it’s kneading well, and is not too dry or too wet.
- If the dough is sticking to the sides of the bowl, then it’s too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it’s at the right consistency – lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
- Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
- While the dough is proofing, prepare the bread loaf pan. Butter 1 – 9 x 5 inch loaf pan and set aside, until the dough is ready.
- Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 – 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
- Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
- Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
- Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it’s evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes – 1 hour.
- The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
- Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It’s best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
- When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It’s done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
- Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
- Optional – brush melted butter on the top while it’s hot to add more buttery flavor.
- Keep the loaf in a bread box at room temperature for upto 4 – 5 days, or slice and keep in the freezer for up to 1 month.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Sylm says
My first time making bread. I read so many recipes and I chose this one because the explanation where clear and covered all my questions.
The bread is amazing, I am so proud.
Thank you.
Nate Lawson says
My first successful loaf of sandwich bread! Thank you so much! I’m never buying bread again. My family loves this bread, too.
Lisa Rassweiler says
Excellent recipe! I’ve made it quite a few times and it’s always perfect! This time I tried doubling the recipe however the bread came out heavier any ideas as to why?
Dini says
Hi Lisa
It will depend on your mixer. Some mixers may not be able to handle the amount of dough and won’t knead it properly. This will lead to under developed gluten that can end in a heavy, crumbly dough. My regular mixer is not able to handle double the amount of this dough, but a much larger mixer might be able to.
This can also happen if not enough water/liquid was added. When you double the recipe, the flour might need a little extra water to hydrate to the same level – this depends on the flour that you use. This is why I do recommend going by the texture of the dough so you can adjust how much water is added according to get the right consistency.
I hope that helps!
Ray says
Wonderful recipe…a keeper. Been trying to perfect bread making for a while. Been very discouraging..have been looking for a no fail recipe and finally I found. It is also important to understamd the science of bread making and take nothing for granted.
Thank you so much for sharing with us!! A definite keeper!
Charmine Mitchell says
I made this recipe and everyone loved it so much. Great recipe.
B.G. says
Sooo soft, fluffy and delicious!!! I weighed my flour and yeast for accuracy. I doubled the recipe, but there was too much dough for my stand mixer. I had to knead half the dough at a time. Just FYI. This recipe is definitely a keeper! Thanks!!
Elisa says
How do you keep the plastic wrap from sticking to the dough? Just came in, and the plastic wrap had clung so tightly to the dough (or the dough to the wrap) that I had to peel off bunches of dough, re-form loaves, and hope that it rises a third time. (I thought it was tacky, not sticky, when I shaped the dough, so I’m sure I had enough flour)
The recipe was easy enough, and the bread rose so well. Hoping to save the dough and not toss it.
Dini says
Hi Elisa
I usually use a large bowl for my proofing. You want the dough to proof between 1.5 – 2 times the initial size (as noted in the recipe). If the bowl is too small for this, then a larger bowl may be required. If the dough was proofed too much (like in warm weather the dough can proof too fast), then I would reduce the proofing time.
Hope that helps.
Lisa D says
I get irritated when people comment on recipes and they say they made it exactly as directed but then they did this and this and that. I followed this recipe to a T (lol) but at the end sprinkled everything seasoning right before baking and the result was tremendous. You pick up the sweet from the honey, the chewy from the lengthy kneading and then the oniony sesame from the everything seasoning. I’d totally make this again and again and again.
jamey jeffries says
wish me luck first time bread maker
Sunny says
The best recipe of all that I tried.
The bread was soft, it had the right crisp and the measurements were spot on.
As a newbie learning to cook bread, it was awesome.
Thank you so much.
Kim says
I just baked this for the first time and it turned out perfect! Thank you!
Lisa says
This bread was absolutely delicious!!!
Maggie Elliott says
I loved this recipe so much! The BEST white sandwich bread out there. This took quite some time, but I guess it’s true: Great things really do take time! Thank you for sharing!!!!!
Dini says
Thank you so much for your lovely review Maggie, I’m so glad you enjoyed the recipe! 🙂
Alana says
Bread flour requires more water because of the higher protein, there are also notes about this throughout the recipe.
Shannon says
This was a great recipe! Turned out amazing, thank you!
Ruth B. says
I weighed the (bread) flour and the dough took close to 1/4 cup MORE water than called for to make a proper finished product. I’m glad I’m not a new baker!
Dini says
Hi Ruth
I think you read the recipe wrong because this recipe uses AP flour. If you sub bread flour, you will absolutely have to increase the water as already mentioned in the post. As you know Bread flour has more protein than AP flour and needs more water to hydrate.
I hope that helps you.
Maggie Elliott says
YOU GO GURLLLLLL
Mary B. says
I’m a novice bread maker and this recipe was fantastic! I’m making it again today but want to try using milk to proof the yeast instead. Wish me luck!
Thanks!
Emele says
This is going to be long (sorry)
My 6yo loves, loves bread but sadly I had no money last week to buy bread, so looked for an easy recipe to try and found your recipe, all the ingredients I had except for the acid so didn’t put that but it turned out okay, because I had cut the dough in thirds I should have shortened the time (duh). So my little critic tasted and didn’t approve the crust (but I actually like it) but he liked how the inside tasted. So tried the second time and oml my little critic approved it and now he asked for homemade bread only and he also asked to teach him. Which I don’t mind because it’s not a big mess to clean, just one bowl and baking pan. We don’t have a mixer so it was all hand kneading(mama gonna have Popeye’s arm soon ) but had the second baked bread up on IG and all my friends liked it and ask for the recipe so I sent them the link. Cant wait to see how their bread turned out. This is the most awesome bread loaf recipe ever by far. Thank you from my little man and I.
Mr Dave says
This is confusing. I have been starting to us grams more in my baking. It’s easier to scale and more exact.
Your recipe calls for 1 cup of warm water or 236 grams… these are not the same.
Dini says
Hi Mr Dave
When I use my measuring jug to measure 1 cup and weigh it, it comes to between 230 – 236 g. Usually 1 ml of water is approximately 1 g.
Depending on the measuring cups you use, there can be slight variations (which I also see with my cheaper measuring cups). The heat can also create some variations too.
Let me know how much 1 cup of water weighs on your scale as well! Id still recommend using grams, as that is the most accurate.
Hope that helps
J. says
This is in reference to your posted reply involving how much a cup of water weighs. It would be more easily understood if you would first weigh your preferred measuring cup empty then add the ingredient weigh it with the ingredient then subtract the empty cup weight and use that number for the posted recipe. Everyone may use different measuring tools this method provides a more consistent result from your viewers. Love the recipe for white bread by the way.
Dini says
Hi J
Thank you for your reply and I’m glad that you like the recipe 🙂
I have made my own table of how much a US cup measures, using multiple methods. I usually check how much wet ingredients / water weighs using a cup measurement, with the way that you described as it is pretty standard. Since I have measured these hundreds of times, I don’t do that for every recipe and refer to my chart for calculations. I use grams for my recipes because it is the most accurate. Cup measurements vary SO MUCH depending on the cup you used, vessel you use (jug vs cup) and also HOW you measure it (especially for dry ingredients).
Grams are consistent throughout. Which is why I do recommend using grams over volume on my blog.
I hope that helps!
Owen says
My friend 1ml of water is *exactly* 1g
Dini says
Hi Owen,
That depends on the level of accuracy one is looking for. Weight is a measure of the density, which of course changes with temperature and pressure, so it would be imprecise to say 1 mL of water is *exactly* 1 g.
While density of water is 1 g/mL at 4 0C, it’ll be about 0.99 at room temperature, and about 0.96 closer to the boiling point. That’s why I referred to it in *approximate* terms.
Jeffershel Caraballo says
I made this twice and it came out the same way both times! PERFECT! Thank you for the recipe.
Sharleen Launius says
I have been baking bread for more than 30 years and yesterday I thought about trying something new. This bread is amazing!
I do have a question…… I have a semi truck with a full kitchen (20 foot sleeper) …. I do a lot of baking and cooking to share with my fellow drivers who do not have a custom sleeper. So many of them have asked me to put together a cookbook. If I give the credit for this recipe to you, can I put this recipe in my cookbook. The cookbook is not for sale, just to pass to friends and family. I named my book…. On The Road With The Peterbilt Bistro.
Rhonda says
We loved this recipe. The only change was leaving 1 Tbs of sugar out.
I’m definitely saving this one. Thank you.
John Hayes says
Hi there, I’m about to make the bread, my only question I have and it might be dumb, but why the plastic wrap to cover.would it not just stick to the bread. I remember my mom always using a tea towel?. Thanks
Dini says
Hi John!
You can absolutely use a towel too! The plastic wrap doesn’t stick because the bowl should be large and the dough is inside the bowl. So it won’t always reach the plastic wrap over the top of the bowl. For the loaf pan, the plastic wrap is only covering the loaf pan loosely to avoid the bread dough from pressing against the plastic wrap.
Hope that helps
Lisa Dragon says
Always use a tea towel and love the results.
Gina McKinnon says
Best bread I’ve made so far. I tweaked it here and there and came up with the perfect loaf. I doubled it the second time.
john says
After kneading my dough was very sticky should more flour be added?
Dini says
Hi John
The dough is meant to be very soft and tacky. If the dough is very sticky, first check if the dough passes the window pane test. If it doesn’t it needs to be kneaded more. The extra hydration is what makes the dough soft. Too much flour will result in a dry, crumbly loaf of bread.
Hope that helps
Kristine says
Have you used instant yeast? What would ratio would you recommend?
Dini says
Hi Kristine
I haven’t used instant yeast. Instant yeast is very active, and will proof the bread much faster and also bigger.
Some replace the yeast at a 1:1 ratio, but you will have to keep an eye on the bread as it proofs.
I have also had recommendations to use only 75% (by weight) instant yeast. Since it is active you will still need to keep an eye on proofing times.
I hope that helps!
Sandra says
I made this recipe and received so many compliments on the taste, texture and overall look. This is a great recipe to share. I now double it every time I make it as one is shared away slice by slice.
Thank you for your generosity in sharing this and all your trials and errors and detailed instructions.
Moreen says
Making this recipe for first time… in oven now…I am a long time bread baker… I never buy bread rolls etc…I am excited to try a new recipe…I have never used citrus or vinegar…I actually put lemon juice in the recipe in place of both…lol…we shall see…
Denise says
Can I use rapid rise yeast with this recipe?
Dini says
Hi Denise
I haven’t tried rapid rise yeast, so I’m not sure how the outcome would be.
Rapid rise yeast will proof quicker, so you will need to keep an eye on the dough as it proofs.
Hope that helps!
Donna says
Could this be kneaded and first rise in a breadmachine then 2nd rise and bake in the oven?
AJ says
Can we use tangzhong in this recipe to make it even softer?
Dini says
Hi AJ
I haven’t made with a tangzhong but if you wanted to try bread made with tangzhong, you can give my Japanese milk bread recipe a try.
I hope that helps!
G. T. BIRD says
I have just baked this recipe in a Ninja Foody @ 190c. The internal temp reached 195f in 16 minutes which should mean it was cooked, it has nice golden finish but is a bit doughy inside, should I cook at a lower temperature, I have found that this cooker cooks all recipes quicker than stated in various recipes.
Dini says
Hi G.T Bird
I’m not familiar with Ninja Foody unfortunately. But if you are aware that it does cook / bake faster than what’s stated in other recipes, that means the temperature will need to be reduced for other recipes as well.
This is especially true with breads, because gumminess is caused when the bread is cooked too quickly without enough evaporation or when the bread is under baked.
Hope that helps!
Brenda says
I just seen where I can double but will it work for tripling and 4X as well??
Brenda says
If I was to make 4 loaves or 3, or 2…do I just double triple quadruple all the ingredients??
Dini says
Hi Brenda
When doubling bread dough recipes, all ingredients cannot be increased by the same factor.
For doubling the recipe, you can double everything but proofing times can vary due to the yeast.
To increase the recipe more than this, you have to be mindful about the amount of yeast that you add. Using four times the yeast for four loaves might be too much, and you can end up with dough that has a very yeasty taste.
Since I haven’t made four loaves at once, it’s hard for me to be certain how much yeast to use.
You may also have to adjust the liquid amounts. Depending on the type of flour (how much protein) you use, and the weather, you may need to add more water to get the same consistency.
I also highly recommend using weight measurements ONLY when making multiple batches. Volume measurements at larger quantities will result in too much variation.
Hope that helps.
Joyce says
CanI make dinner rolls out of this recepie and how many from this one
Dini says
Hi Joyce
I haven’t made dinner rolls with this recipe, as I usually use this recipe instead. However, you can make rolls with this as well. I’m not sure how big you would need them to be, but I would think the dough should be divided into 10? The size of the rolls will determine how many you can make (More smaller rolls, less big rolls).
Bryan Graydon says
My goodness. You are going to make me fat. I ate the whole loaf last night. 1/2 of the bread just butter on it.
Stella says
Hi I just went to bake the bread it was looking great till I bumped it and looked like I knocked the air out. Why would this affect the bake.
It looks very flat.
Dini says
Hi Stella
Any baked good will lose some volume when it is bumped hard on a hard surface. This is because the baked goods are still warm and soft, and need time to harden and settle. When they are still freshly baked and soft, too much air can readily escape. This is why all baked goods are handled with care and are supposed to cool down naturally to allow some air to escape and for the bread to settle.
Hope that helps.
Amanda says
My little loaf is baking away – I cant wait to try it!
Can I use whole wheat flour? or a blend of whole wheat/AP flour with this recipe?
Dini says
Hi Amanda,
I have had readers who had success making this bread with a 50:50 mix of whole wheat and AP flour. I haven’t personally tried using 100% whole wheat flour to make this bread. Due to the higher protein content in whole wheat flour, you may need to add a little extra water to get the same consistency in the dough and the same softness in the final product. I hope that helps!
Courtney Madsen says
I made this recipe with 100% whole wheat flour. Turned out great. My while wheat buns on the other hand were rather dense, but tasted good lol. I was curious about replacing the water with milk? I’m going to give it a try and see what happens!
Dini says
Hi Courtney
I’m glad to know whole wheat flour worked well for the loaf!
As for the buns, dense bread can happed for a few reasons. With whole wheat flour, you need to increase the hydration a little more to get the same softness as with AP flour. Also if the dough wasn’t proofed enough, this can also lead to dense bread.
You can absolutely replace the water with milk too!
I hope that helps!
Elena says
I’ve never reviewed a recipe, but this one deserves it because It’s GOOD! My family loved it. This will be my bread recipe from now on!
Jacqueline says
Excited to make this today! Would you recommend a glass bread pan or dark coated pan?
Dini says
Hi Jacqueline
I use a light colored loaf pan, as seen in the photos.
If you’re using a glass pan or a dark colored pan, you will need to adjust the oven temperature, by reducing the oven temperature about 25 degrees. Both these pans will conduct heat at a higher rate and can cause the bread to bake too quickly and form a dark / burnt/ dry crust. This is why the oven temperature needs to be reduced to counteract that.
Hope that helps
Tracy says
This recipe is fantastic! I followed the recipe exactly but kneaded the bread by hand. This is now my favorite bread recipe. Thank you so much for sharing!
Lindsey Li says
I love this recipe but it is too big for me and I feel that I need to split the dough into 2 and use 2 pans,
N.McGirr says
Lovely moist spongy textured loaf which cut and kept well , for 4 days
LuzGibson says
The entire family loved this recipe
Catherine Kuennen says
I have made homemade bread for 50 plus years trying new recipes. This is by far my favorite and I no longer have to look for any other. Thank you for sharing. Love this bread!! WOW so delicious
Dini says
I’m so glad you enjoyed the recipe Catherine, thank you so much for your lovely words! 🙂
Sandra I Marchino says
This is the bread I’ve been looking for. Thank you. Easy to veganize.
Tiffany says
Love the recipe! So easy to make and have made my mother and mother in law jealous of my bread making skills! Haha!
Am I able to use wholemeal flour instead?
Dini says
Hi Tiffany!
I have had readers who have used wholemeal flour (or a combination), and have said they liked the results. However, the liquid amounts may have to be adjusted slightly to get the same softness / texture!
Chris says
All my years making bread this is by far the best recipe I’ve found it’s a keeper
BioKitty says
Love it! I’ve been making bread for years, and this is by far the best that I have come across so far… going to try adding a bit more honey and yeast and use this as a cinnamon roll recipe!
allie walker says
Fantastic recipe
CyndyB says
Awesome result from this! Thank you for sharing!
I haven’t made bread without a bread mix for years. This worked perfectly. The only thing I found was the honey was a bit overpowering. We could smell honey as soon as it came out of the oven, and can certainly taste it. Which isn’t a bad thing, just a bit unusual.
Could I just use raw sugar instead of honey? Or does the liquid form of honey help?
Dini says
Hi Cyndy
As stated in the recipe, sugar or maple syrup can be used instead of honey.
Hope that helps
BioKitty says
Just made this and did not have that experience. Try using a different type of honey… they really can vary quite a bit. Hope this is helpful!