The Best Homemade White Bread


I make this all the time, especially since my hubby got me this new snazzy stand mixer last Christmas. I baked all kinds of things this past year, which explains the added weight I have gained. LOL I enjoy baking, it is a great time to practice being mindful and staying in the present!

Do you enjoy baking, and cooking in general? It is one of my hobbies I got back into since I retired from working and I have built up a great collection of tools for my kitchen as a result. There are quite a few traditional Newfoundland recipes I have built up over the years that I now enjoy making. I don’t usually take pictures of the things I make, but have been thinking of starting that. My hubby loves it!! He has the metabolism that he can eat and not gain weight…

I hope you enjoy some of these recipes and in time I will post more that I use, hopefully with some pictures of my finished product.

The Best Homemade White Bread

The Best Homemade White Bread – nothing says home baked comfort food goodness like a perfectly baked crusty loaf of homemade bread, fresh from the oven. This recipe is well over 40 years old and turns put perfectly every time.

PREP TIME4 hours

COOK TIME40 minutes

TOTAL TIME4 hours 40 minutes


  • 6 1/2 cups (approximately) all purpose or bread flour
  • 1 pkg, 5 grams traditional active dry yeast
  • 2 tsp fine salt
  • 3 tbsp sugar
  • 3 tbsp melted butter
  • 2 cups lukewarm whole milk
  • 1/2 cup lukewarm water


  1. Dissolve 1 tbsp of the sugar in half a cup of lukewarm water. Sprinkle the yeast over the surface of the water and let stand for about 15 minutes until the yeast foams well, then stir it up. If you prefer to use instant yeast, just add it to the flour mixture in the instructions below.
  2. Combine 3 cups of the flour along with the 2 tbsp sugar and 2 tsp salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
  3. Add the prepared yeast, melted butter and warm milk.
  4. Using a wooden spoon or the regular paddle of your electric mixer mix for 4-5 minutes until the mixture is smooth with no lumps.

Mixer or hand kneading

  1. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 3 1/2 cups of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. (Note: You may need to use a little more flour. Depends on the time of year and humidity sometimes. If you have to add another 1/2 cup or so, don’t worry. Add only enough flour to form a dough that releases from the sides of the bowl and remains slightly tacky but able to be handled with your bare hands.)
  2. Turn the dough out onto the countertop or breadboard to knead.
  3. Knead the dough for an additional 10 minutes either in the electric mixer or using your hands on a breadboard or countertop.

The rise

  1. Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  2. Grease 2 medium loaf pans. Divide the dough into 4-6 equal portions. Form each division into a ball. Place 2 or 3 balls of dough in each loaf pan.
  3. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.

Cold proofing

  1. (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)


  1. Bake in a preheated oven at 350 degrees F for 30-40 minutes depending on the size of the pans that you are using. The loaves should have a golden crust and sound hollow when tapped to be fully baked.
  2. When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

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