Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag.

Ingredients Nutrition


  1. Whisk together the yeast, 1/4 cup warm water and sugar.
  2. Allow to sit for 15 minutes.
  3. Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
  4. Select the basic and light crust setting.
  5. A white bread recipe without a strong yeast flavor.
  6. Proofing the yeast first eliminates some of the yeast taste from the final product.
  7. Makes 2 lb loaf.


Most Helpful

Hey thanks so much for this recipe...making it again for the 2nd time trying 1cup of 2% milk in substitution for the dry milk as last time i found the dough was a wee bit dry and had to add a few tablespoons of water...we will see how it turns out.. a great recipe in which i will be using whenever i make sandwich bread!

Owen_Ryder_Mama September 10, 2011

A cup 1/4 of water per 4 C. of flour, plus other dry ingredients is not workable. I usually add flour at least 1 C. short of what is called for, then just add what of that I need to get a nice dough. But here even 3 C. was too much. I ended up adding more water till I got a good consistency. The amount of salt seemed high also, so I cut that back to 1 1/2 and it still seems a bit salty. I haven't baked it yet, but the dough looks good. Just be careful adding that flour!

Sandra A. January 03, 2017

I have made this bread 4 times now.. I follow the recipe exactly.. I add the flour a cup at a time and stop when the dough looks good and feels good. I know amounts of water vs flour needed can varry according to your elevation / area. This is THE go to bread. Sandwich bread , morning toast, grilled cheese.. this is THE best of the best. I even photo 'd the recipe for my jump drive, so that I won't loose it... ever. This is one of those recipes that convinces people I can do magic in the kitchen.. L O V E I T !!! (edit) I have now used this recipe many many many times , have changed things and experimented.. I always go back to this original recipe. You can't go wrong with this one.. its amazing

Bonnie C. August 12, 2016

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