Go Back
White Bread

White Bread

This classic homemade white bread with its tender crumb and soft texture is the perfect bread for sandwiches and toast. Ingredients:
Course Bread
Cuisine Canadian
Keyword bread, white bread
My Island Bistro Kitchen My Island Bistro Kitchen


  • 2 cups scalded milk
  • 3 tbsp butter or shortening, room temperature
  • ½ tbsp salt
  • 3 tbsp sugar
  • ½ cup warm water
  • 1 tsp sugar
  • 1 tbsp dry yeast
  • 4½ - 5 cups all-purpose flour


  1. In medium-sized saucepan, scald milk. Remove from heat. Add butter, sugar, and salt. Stir until butter is melted. Let cool to 100°F.
  2. While the milk is cooling, heat ½ cup water to 100°F to 110°F point. Stir in 1 tsp sugar. Sprinkle yeast granules over the water and quickly stir them gently into the water. Let stand, undisturbed, for about 10 minutes, until yeast rises and becomes frothy. Stir down the yeast mixture and add it to the lukewarm milk mixture. Transfer mixture to the large bowl of stand mixer fitted with dough hook attachment. Beat on low to incorporate ingredients then increase mixer speed to high and beat until mixture is smooth.

  3. Slowly add in flour, one cup at a time. Add flour until the mixture begins to pull away from the sides of the bowl. Turn dough on to floured surface and mix in enough remaining flour to make a smooth, elastic dough. Knead 8-10 minutes until dough becomes smooth and very pliable and elastic.
  4. Transfer dough to a large greased bowl. Place a small amount of oil on hands, lightly grease the top and sides of the dough. Cover bowl with plastic wrap and place bowl in warm area, covered with a towel or light blanket. Let rise until double in bulk, about 1½ hours or so.
  5. Punch down dough. Divide into two equal portions and shape into loaves. Place in two greased 9”x5” loaf pans. Cover with tea towel and place in warm area to rise again for between 45 and 60 minutes.
  6. Preheat oven to 350°F. Bake bread for 35-40 minutes until nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. Grease tops of hot bread with butter, if desired.

Recipe Notes

Yield: 2 loaves