Classic Homemade White Bread
Soft, fluffy and perfect every time — a classic sandwich loaf from Bobbie's kitchen.
Bobbie's tips: for a softer sandwich bread, replace ½ cup of the water with warm whole milk; for a slightly sweeter loaf, increase the sugar to ⅓ cup; don't add too much flour — the dough should be slightly tacky for the best texture. Storage: keep tightly wrapped or in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months. Allergens: contains wheat/gluten and milk when made with butter — use a plant-based butter for a dairy-free version.
Ingredients
- 1⅛ teaspoons active dry yeast
- 1⅛ cups warm water (105–110°F)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons salt
- 3 – 3¼ cups all-purpose flour
- Melted butter for brushing the top (optional)
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Method
- 1
In a large bowl, combine the warm water, sugar and yeast. Stir gently and let stand for 5–10 minutes, until foamy.
- 2
Stir in the melted butter and salt.
- 3
Add 2½ cups of the flour, mixing until combined. Add the remaining flour a little at a time until a soft, slightly tacky dough forms.
- 4
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
- 5
Place in a greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled.
- 6
Gently punch down the dough and shape it into a loaf. Place in a greased 9 × 5-inch loaf pan.
- 7
Cover and let rise for 30–45 minutes, until the dough rises about 1 inch above the pan.
- 8
Bake at 350°F for 28–32 minutes, until golden brown. The center should reach about 190°F.
- 9
Remove from the pan immediately and brush the top with melted butter for a softer crust, if desired.
- 10
Cool completely on a wire rack before slicing.
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From Bobbie's “Bobbie's Recipe Cards (batch 12)”. Written up by Bobbie's Kitchen · Updated 26 October 2026