"soft As Wonder" White Bread

Total Time
Prep 5 mins
Cook 25 mins

This is my standard loaf of white bread, good for anything. Very soft. I mix it in the bread machine then bake it in the oven. As with all my bread, I let it cool and then slice the whole loaf and put in a freezer bag and freeze and then I can take whatever I need out and have fresh bread. This does not include machine and rising time.

Ingredients Nutrition


  1. Add ingredients in order given (this is for my machine, your's maybe different).
  2. Select dough cycle.
  3. When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
  4. Let rise in a warm place for approximately 40 minutes until doubled in size.
  5. Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
  6. Cool on wire rack before slicing.


Most Helpful

This is my new go-to bread recipe. It is amazing. I do not have a bread machine so for me, the "dough" setting is mixing everything in my kitchen aid for about 10mins set on 4 with a dough hook and then allowing the bread to rise for about an hour. After my "dough" cycle has finished, I continued with the recipe as written and could not be happier. My family ate this bread up so fast, I had to make it again the next day.
*hint* it makes a huge delicious difference if you do brush it with butter as soon as it comes out of the oven. I highly recommend this recipe to the beginner and seasoned baker alike. Just remember the most important ingredient is patience.
If you are looking for a soft fluffy bread, this is perfect.

Jenna Boone August 11, 2012

This is a 10* recipe in our eyes! WOW! fantastic bread. My hubby is on cloud 9, he had 4 slices as soon as it came out of the oven today. I had forgotten to add the sugar but I don't think it harmed the flavor at all. I also used 2% milk instead of the powdered milk and I used bread flour that I use for baking bread.As soon as it came out of the oven, I brushed some melted butter over the entire loaf. This is most certainly a favorite in our house from now on! Thanks so much for sharing this marvelous bread!!

Marsha D. April 20, 2006

I wanted to make a soft white loaf which I could tweak by adding some wholemeal flour so I figured that this was a good recipe to try. I followed the recipe but used 2 1/2 cups bread flour and 1/2 cup stone-ground wholemeal flour. I also substituted brown sugar instead of white, used full-fat milk instead of powder and butter instead of margarine. Well, the bread rose beautifully, baked perfectly and was absolutely delicious! I highly recommend this recipe for a brown loaf.

Perfectionist cook April 05, 2009

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