Basic White Bread
Prep time
Cook time
Total time
Lightly sweet, soft white bread perfect for toast, sandwiches, or just with a bit of butter.
Serves: 1 loaf of bread
  • ½ cup warm (110-115 degrees F) water
  • 2¼ teaspoon (1 packet) active dry yeast
  • ½ cup warm (110-115 degrees F) milk or buttermilk (full fat, please)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 3 cups bread flour
  • 2 tablespoons unsalted butter, melted
  • sea salt or fleur de sel, for sprinkling
  1. Combine the warm water and yeast in your mixing bowl and allow it to sit and get foamy, about 8-12 minutes. If the yeast doesn't foam, it is old - get another packet and try again!
  2. Once the yeast is foamy, add in the warm milk, stir to combine, followed by the oil owl, sugar, and salt. Mix well, then add in the flour, 1 cup at a time, until well incorporated. Knead with your dough hook or your hands for 6-8 minutes, until the dough is mostly smooth. Oil a large bowl, gather the dough up into a ball, and place it in the oiled bowl. Cover with plastic wrap and/or a cloth towel and allow to rise for 1 hour and 30 minutes.
  3. Once the dough has finished rising, punch it down and lightly flour a 5x10-inch loaf pan. Form the dough into three equal sized balls, and place them inside the pan, touching one another. Cover again with a cloth towel and allow to rise for 45 minutes.
  4. Preheat your oven to 375 degrees F. Melt your 2 tablespoons of butter, and lightly brush the tops of your bread (you can also brush the sides, but don't brush between the crevices of the bread too much or else they won't stick together when baked). Sprinkle with a bit of sea salt, and bake for 25-30 minutes, until the bread is a light, golden brown and is set. Allow the bread to cool in the pan before removing and slicing. This bread will keep well in an airtight container or sealable bag at room temperature for 1 week.
Recipe by The Crepes of Wrath at