Softest White Loaf Bread

This white bread recipe will be a classic and will be a keeper for you all. This bread is so soft, fluffy and very light. Everybody will think you got this bread from a bakery.

Today, I’m excited to share a recipe that has become a staple in my home: super soft homemade white bread. If you’ve ever dreamt of baking bread that’s fluffy, tender, and stays soft for days, this is the recipe for you. Whether you’re a seasoned baker or a beginner, you’ll find that this bread is incredibly easy to make with just a few simple ingredients.


To achieve that perfect loaf shape every time, I highly recommend using a Pullman loaf pan from USA Pan which I got from Tavola. I did check if it comes under boycott and it is safe to use and doesn’t go against our ethics. This amazing pan ensures your bread comes out beautifully shaped and consistently perfect.There’s nothing quite like the aroma of fresh bread baking in the oven, and with this recipe, you’ll enjoy that delightful experience along with the satisfaction of creating something truly delicious from scratch. Let’s dive into the process of making the perfect loaf of white bread that will quickly become a favorite in your household.

White Loaf Bread


  • 3 Cups All purpose flour plus 1/3-1/2 cup
  • 2 Tsp Instant yeast
  • 1 Cup Warm milk
  • ¼ Cup Sugar
  • 1 Tsp Salt
  • 1 Large Egg
  • ⅓ (75g) Cup melted butter
  • 1 Tbsp Oil


  • In a bowl of stand mixer, add flour, yeast, milk, sugar and egg and turn it on and let it run until combined. Then add salt and let it knead well for about 4 minutes.
  • Pour butter and knead again for another 5 minutes. Add extra 1/3 cups of flour (you can add upto 1/2 cup of flour) You can do these steps with hand as well. If the dough is too sticky rub 1 tbsp oil over the dough and place it in a bowl.
  • Cover and let it rise in a warm place until doubled in size.
  • Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions if you are using smaller pan. (I used a 33 cm x 10 cm pan which is a large pan so I added the whole dough in one pan to make one big loaf of bread). Use your fingers or rolling pin to roll into a rectangle while pressing it all over to remove any air pockets. Roll up the rectangle into a tight roll and pinch the seams to seal. Do this two or three times. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased loaf pan tucked ends and seam side down. Cover and let it rise for about 45 minutes in a warm place until doubled in size.
  • Mix 1 egg with a tbsp of milk and brush egg wash over the bread. If using pullman loaf pan, cover with lid and bake at 180°C preheated oven for 20 minutes.
  • Once out of the oven, butter butter on top.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.