One loaf at a time basic homemade bread that is easy to make in your stand mixer or by hand. Fill your home with the great smells of baking bread with this homemade classic white bread you will enjoy or years.

Introduction and My Rating

I love good bread. Well, this is great bread. I have been looking for an “everyday” bread recipe for several years. Yes, I said years. I have tried many, I have even taken pictures for a post several times. I just couldn’t do it until now.

So what was I looking for?

1. Easy and great taste are givens.
2. Stand-mixer option. I don’t want to do hand kneading, mostly because I make a mess. It is a little work but more the mess. But flexible enough for hand kneading. I do no-knead bread, but the long time disturbs me—I think of nothing else all day long.
3. I like the texture that milk adds to the bread. I don’t like to “scald” milk. I don’t even like to heat milk to a given temperature. It is just picky.  So powdered milk is a plus.
4. I want to make a large enough loaf to use. Many recipes make short loaves that don’t do it for me for toast or a sandwich. I want a loaf I can use “every day.”
5. A one loaf recipe. This is cooking for two, after all.

So after many recipes and a number of trials, I have a winner. From King Authur Flour, we have an adaptation of their Classic White Sandwich Bread. It just has it all. I adjusted the salt a little and fleshed out the instructions a bit and adding options.

MyRating

Not a fancy loaf. Just an excellent loaf.

📋Ingredients

The Flour

I’m an all-purpose (AP) flour user, and I think most of us are, especially in smaller households. It works for most uses, and flour does not store forever.

You can use bread flour in this recipe. It is a direct one to one substitute. Bread flour has more protein and will usually produce a bit more rise and finer texture.

You can substitute some whole wheat flour for part of flour, but this is not a “whole wheat recipe.” I would go up to 25% on this recipe, but more than that requires other adjustments. Normally, even the 25% needs fluid adjustment, but how this recipe determines fluid is flexible enough to handle that, or you can add a bit more if needed.

Lastly about flour, the most accurate way to use flour is by weight. But us Americans insist on cups.  I’m a cup guy. But never “pack it in”, fluff it up some and level the cup with a knife.

The Yeast

Generally, home cooks use dry yeast since fresh is harder to find and has a very short shelf life (like two weeks).

Consider instant and rapid yeast the same and is what I generally use. It dissolves rapidly and had a lot of live organisms.

Active dry yeast (the really old fashioned stuff) is the same organism but needs to be proofed (pre-dissolved) and will have less live organisms, so it will be slower to work.

I will frequently proof even instant/rapid yeast before use to be sure it is still good.

The Sugar/Honey

This needs some sweetness. I like to use honey and always have it, but many do not. The usual substitute for honey with sugar is generally between 1 part honey to 1.5-2 parts sugar.

The Milk

I prefer dried milk in bread recipes, but it is not a must. Just skip the dried milk and use liquid milk instead of water.

My main reason has to do with temperature. The liquid should be 105 to 110 degrees when being added to yeast. Over 120 can start killing the yeast. I have been known to take 10 minutes to get my milk at the right temperature. It is much easier just to turn on the hot water.

❄️Storage

Freshly baked bread should be stored airtight (after cooling) at room temperature. It will generally last about 3 days. Remember, there are no preservatives.

You can freeze baked bread, although I prefer not to. One month is probably the maximum time to had acceptable results.

You can also freeze the bread dough before baking. At the point of putting it in the loaf pan, seal well and freeze for up to 2-3 months. You can then thaw overnight in the refrigerator then let it rise before baking.

📖Bread Recipes

Julia Childs French Bread; Simplified

Stand Mixer Rustic Peasant Bread

Easy English Muffin Bread

Multigrain Bread

🖼️Photo Instructions

To a stand mixer, add 4 cups flour, 1 package quick or instant yeast, 2 teaspoon salt, and 1/2 cup dried milk. Add 1 tablespoon honey or sugar, and 2 tablespoons soft butter. Mix well in the bowl.

Start the mixer on a speed of two with the dough hook. Measure 1 1/2 cup of water at a temperature of 105-110. Add 1 cup and allow it mix. Slowly add a tablespoon of water at a time. If the dough is “shaggy,” you need more water.

Once it smooths, you are about right. It needs to be sticking some to the bottom of the bowl. Allow kneading 6-7 more minutes. You can also just mix well in a bowl and hand knead for 8-10 minutes. You’re looking for smooth, bouncy and elastic.

Roll into a lightly oiled bowl and form into a ball. Cover and place in a warm place. Allow to rise until puffy and almost doubled—about 60-90 minutes. Please note the variation in rising time is based mostly on temperature.

Prep a 9 by 5 loaf pan with a light coat of oil. Preheat oven to 350°. Deflate the raised the dough.

Form the dough into the prepared pan. Cover and allow to rise until about 1 inch above the top of the pan. About 1 to 1 1/2 hours.

Bake for 20 minutes, then tent lightly with foil and continue to bake for 15-20 minutes more until golden brown. If you thump the crust, it should sound hollow. If you are not sure, then an internal temperature of 195° to 200° is done.

Cool on a rack.

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📖 Recipe

Everyday Basic Bread

From Dan Mikesell AKA DrDan

One loaf at a time basic homemade bread that is easy to make in your stand mixer or by hand. Fill your home with the great smells of baking bread with this homemade classic white bread you will enjoy or years.

Prep Time 15 mins

Cook Time 40 mins

Rising Time 2 hrs

Total Time 2 hrs 55 mins

Servings #/Adjust if desired 18 slices

Ingredients

US CustomaryConvert to Metric

Instructions 

• To a stand mixer, add 4 cups flour, 1 package quick or instant yeast, 2 teaspoon salt, and 1/2 cup dried milk. Add 1 tablespoon honey or sugar, and 2 tablespoons soft butter. Mix well in the bowl.

• Start the mixer on a speed of two with the dough hook. Measure 1 1/2 cup of water at a temperature of 105-110. Add 1 cup and allow it mix. Slowly add a tablespoon of water at a time. If the dough is “shaggy,” you need more water.

• Once it smooths, you are about right. It needs to be sticking some to the bottom of the bowl. Allow kneading 6-7 more minutes. You can also just mix well in a bowl and hand knead for 8-10 minutes. You’re looking for smooth, bouncy and elastic.

• Roll into a lightly oiled bowl and form into a ball. Cover and place in a warm place. Allow to rise until puffy and almost doubled—about 60-90 minutes. Please note the variation in rising time is based mostly on temperature.

• Prep a 9 by 5 loaf pan with a light coat of oil. Preheat oven to 350°. Deflate the raised dough.

• Form the dough into the prepared pan. Cover and allow to rise until about 1 inch above the top of the pan. About 1 to 1 1/2 hours.

• Bake for 20 minutes, then tent lightly with foil and continue to bake for 15-20 minutes more until golden brown. If you thump the crust, it should sound hollow. If you are not sure, then an internal temperature of 195° to 200° is done.

• Cool on a rack.

Recipe Notes

Pro Tips

1. This is a one loaf recipe using a 9X6 or 10X6 loaf pan.
2. Use instant or rapid yeast. If you use active dry yeast, dissolve it in the warm water and wait for some foam (about 5 minutes). Also, rising times will be longer.
3. You can use liquid milk instead of dry. Use warm milk in the 105° to 110° range for the water.
4. You can use bread flour. I always suggest unbleached flour. You can substitute about 25% whole wheat flour. This is not gluten-free, and gluten-free baking is a specialty that is not just substituting flours.
5. The tenting with foil is to prevent over-browning of the crust since this is a large loaf.
6. If you are comfortable with “tapping” for a hollow sound for the endpoint, that is fine, but an internal temperature of 195° to 200° is done.
7. Good airtight at room temperature for 2-3 days. Good in the freezer for about one month. You can also freeze the dough for 2-3 months after the first rise. Instructions in the post.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 112kcalCarbohydrates : 21gProtein : 4gFat : 1gSaturated Fat : 1gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 0.4gCholesterol : 4mgSodium : 270mgPotassium : 81mgFiber : 1gSugar : 2gVitamin A : 100IUVitamin C : 0.2mgCalcium : 20mgIron : 1.1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Bread

Cuisine :American

Editor’s Note: Originally published November 14, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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