The Best White Bread You Have Ever Had Or At Least Better Than Store Bread

Everybody has had white bread at some point. It is a staple in a lot of American diets. It is simple and sweet and ,when I was a kid, it was never in my house. We always had wheat sandwich bread in my house instead. Now I am a huge fan of a good wheat bread, but when I was little it was the forbidden fruit that all my friends had their pb&j on. I am a little more more grown up now but I am still a fan of white bread. This recipe is not quite wonder bread, actually its a grown-up version of the white bread we know so well. It is pretty simple to make. It does not require a starter and you can make the dough and bake it the same day. This dough can be used for loaves, hamburger or hotdog buns, and dinner rolls. It is a sweet buttery bread that goes great with preserves and jellies but is also great just on its own. When I made this recipe I split it in half because I just wanted to make one loaf but just double all the measurements and it will make two 1lb loaves.


2 1/8 cups Bread Flour
1 teaspoon instant yeast
1 1/2 tablespoon sugar
3/4 teaspoon salt
2 tablespoons butter melted or at room temperature 
1 egg slightly beaten
3/4 buttermilk or whole milk



Mix the dry ingredients, flour, yeast, sugar, salt. You can mix this in an electric mixer,but I don't have one so I just mix it by hand.

Add the butter, milk and half of the egg to the dry ingredients. Keep the other half of the egg for later. You can use it as an egg wash. Mix everything together until a dough forms. Again, you can use an electric mixer but I just mixed it by hand.  It should be a soft, pliable dough. If it is to hard then add a little milk or water and if it is too sticky knead in a little flour. Knead the bread for about 8 minutes. It should be a smooth dough. Oil a bowl and roll the dough in the bowl to coat it.

 Cover this dough with plastic wrap and let it sit for around 2 hours or until it has almost doubled in size.

If you make the entire recipe at this point you would divide it in half if you were making loaves or if you are making buns you would divide it into the desired amount. If you are making dinner rolls divide it into as many rolls as you want based on how big you want them to be. keep in mind the dough will still rise to double its current size. Its up to you. Different people like different sized rolls. For loaves let the dough rest for twenty minutes then shape it into a loaf and place it in the loaf pan. You shape it by flatten the bread into a rectangle and fold it hotdog style, folding in the longer sides inwards so they made a seam and place it seam side down in the pan.

Cover with plastic wrap and let sit for 60-90 minutes or until it has double in size.

You can either brush with an egg wash or you can slice along the top and oil at the cut.

Bake for 35-45 minutes at 350

This bread right here is not perfect. It could have risen a little more than it did, but it was pretty darn delicious, and that is good enough for me. It plan of definitely making the bread in the future and making dinner rolls with this recipe.