This homemade basic white stand mixer bread recipe makes one loaf at a time. It's easy to prepare in your stand mixer or by hand. This classic white bread recipe will fill your home with the wonderful aroma of freshly baked homemade bread.
๐Ingredients
Flour AP
Dry powdered milk
Yeast instant or rapid
Sugar or honey
Butter
Salt
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Featured Comment by Jennell:
โญโญโญโญโญ
"I was looking for a bread recipe that would be easy for my to try me hand at making bread. I came across your recipe and not only was it easy it turned out beautiful and tasted delicious."
For smaller households, one loaf at a time is an everyday bread that is easy to make and tastes greatโgood enough to become the standard for years to come.
This easy stand mixer bread recipe makes a large loaf for tasty toast and full-size sandwiches. And by using milk to give a smoother texture.
๐จโ๐ณHow to Bake Basic White Stand Mixer BreadโStep-by-Step Photo Instructions
1. To a stand mixer bowl, mix all dry ingredients including dry milk.
2. Slowly mix in 105ยฐ-110ยฐ water.
3. Allow kneading 6-7 more minutes. You're looking for smooth, bouncy, and elastic.
4. Move to an oiled bowl and form into a ball. Cover and place in a warm place, let rise to almost doubledโabout 60-90 minutes.
5. Prep a 9 by 5 loaf pan with a light coat of butter or oil.
6. Form the dough into the prepared pan. Cover and allow to rise until about 1 inch above the top of the pan. About 1 to 1 ยฝ hours.
7. Bake for 20 minutes in a preheated oven to 350ยฐ, then tent lightly with foil and continue to bake for 15-20 minutes more until golden brown.
8. If you thump the crust, it should sound hollow. If you are unsure, an internal temperature of 195ยฐ to 200ยฐ is done. Cool on a rack.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
๐ก๏ธTemperature tips to make it right
A temperature over 120ยฐ can start killing the yeast. It is much easier just to turn on the hot water instead of heating the milk. You can use warm milk instead of the dried milk and water.
I liked to run some warm water into the stand mixer bowl to get it warm before starting.
If your house is cold, it may take a long time to rise. Many ovens have a bread-rising setting (the name varies).
๐พFlour tips and options
All-purpose (AP) flour is suggested, or you can use bread flour.
You can use up to 25% whole wheat flour, but more than that requires other adjustments.
The most accurate way to use flour is by weight, which accounts for its hydration. But we Americans insist on cups, so never "pack it in. "Instead, fluff it up a bit and level the cup with a knife.
๐คYeast tips for beginners
Instant and rapid yeast are the same. It dissolves rapidly and has a lot of live organisms.
Active dry yeast (the old-fashioned stuff) is the same organism but needs to be proofed (pre-dissolved). It will have fewer live organisms, so it will be slower to work.
The usual substitute for honey is sugar. Generally between 1 part honey to 1.5-2 parts sugar.
Dried milk simplifies getting the right liquid temperature for the yeast, but you can use warm milk of the same volume and temperature.
๐Bread Recipes
For a rustic bread, perfect for Italian, don't miss Stand Mixer Rustic Peasant Bread. And for the absolutely best toast, try my Easy English Muffin Bread recipe.
Julia Child's French Bread-Simplified
Julia Child's French Bread recipe is the ultimate crusty artisan French bread. An excellent round bread, simplified to the essentials to get it done with less fuss.
โ๏ธHow to store homemade bread
reshly baked bread should be stored airtight (after cooling) at room temperature. It will generally last about 3 days. Remember, there are no preservatives. Refrigeration can prolong this for a few days but has some texture issues.
You can freeze baked bread, although I prefer not to. One month is the maximum time to have acceptable results.
โFAQs
It is best to do the first rise before either refrigerating or freezing.
You can place it in a loaf pan, cover it with plastic wrap overnight, and bake it the following day.
To freeze, form the dough into a loaf shape, seal it well, and freeze for up to 2-3 months. To bake, thaw overnight, covering it in a loaf pan in the refrigerator, then let it rise before baking.
๐จโ๐ณRecipe
Basic White Stand Mixer Bread Recipe
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Ingredients
- 4 cups flour - AP
- ยฝ cups dry powdered milk
- 1 package yeast - instant or rapid
- 1 tablespoon honey - or 1 ยฝ tablespoon sugar
- 2 tablespoons butter - softened
- 2 teaspoons salt
- 1-1ยฝ cup water - 105ยฐ to 110ยฐ
Instructions
- To a stand mixer, add 4 cups flour, 1 package quick or instant yeast, 2 teaspoons salt, and ยฝ cup dried milk. Add 1 tablespoon of honey or sugar and 2 tablespoons of soft butter. Mix well in the bowl.
- Start the mixer on a speed of two with the dough hook. Measure 1ยฝ cups of water at a temperature of 105ยฐ-110ยฐ. Add 1 cup and allow it to mix. Slowly add a tablespoon of water at a time. If the dough is "shaggy," you need more water.
- Once it smooths, you are about right. It needs to be stuck some to the bottom of the bowl. Allow kneading 6-7 more minutes. You can also just mix well in a bowl and hand knead for 8-10 minutes. You're looking for smooth, bouncy, and elastic.
- Roll into a lightly oiled bowl and form into a ball. Cover and place in a warm place. Allow to rise until puffy and almost doubledโabout 60-90 minutes. Please note the variation in rising time is based mainly on temperature.
- Prep a 9 by 5 loaf pan with a light coat of oil. Preheat oven to 350ยฐ. Deflate the raised dough.
- Form the dough into the prepared pan. Cover and allow to rise until about 1 inch above the top of the pan. About 1 to 1ยฝ hours.
- Bake for 20 minutes, then tent lightly with foil and continue to bake for 15-20 minutes more until golden brown. If you thump the crust, it should sound hollow. If you are unsure, an internal temperature of 195ยฐ to 200ยฐ is done.
- Cool on a rack.
Recipe Notes
Pro Tips
- This is a one-loaf recipe using a 9X6 or 10X6 loaf pan.
- Use instant or rapid yeast. If you use active dry yeast, dissolve it in warm water and wait for some foam (about 5 minutes). The rising times will be longer.
- You can use liquid milk instead of dry. For the water, use warm milk in the 105ยฐ to 110ยฐ range and skip the dry milk.
- You can use bread flour. I always suggest unbleached flour. You can substitute about 25% whole wheat flour. This is not gluten-free, and gluten-free baking is a specialty that does not just substitute flour.
- The tenting with foil prevents over-browning of the crust since this is a large loaf.
- If you are comfortable with โtappingโ for a hollow sound for the endpoint, that is fine, but an internal temperature of 195ยฐ to 200ยฐ is done.
- Good airtight at room temperature for 2-3 days. Making ahead is discussed in the post.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally published November 14, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Adaptation from King Authur Flour's Classic White Sandwich Bread.
Jennell Baldwin says
Dr Dan,
I was looking for a bread recipe that would be easy for my to try me hand at making bread. I came across your recipe and not only was it easy it turned out beautiful and tasted delicious.
Thanks for sharing your recipe!
Jennell
DrDan says
Hi Jennell,
Welcome to the blog.
It is so nice to make a good loaf of bread. Glad it worked well for you.
Thanks for the note.
Dan
Bev astles says
I have tried the Great Everyday Bread recipe two times and each time it has failed me. I thought I followed the recipe exactly. The first time the bread did not rise even though I had bought new yeast. My grandson said that the yeast had gotten too close to the salt and was killed. The second time I mix the yeast with the honey and softened butter at 85 deg. The first rise worked the second did not
Sam says
Your use of the word abdication may be your attempt at a pun but really is not appropriate in the sense that King Arthur is not relinquishing anything - just my thought - I hope to try this recipe at a later date when we are home
DrDan says
Well, thanks for pointing that out. It should say adaptation, not abdication. I'm not a very "pun" person. Done in by the Mac spell checker again it appears.
Have a happy holiday.
Dan
DrDan says
Replace all the water with milk. It needs to been warm but not over 110 degrees like the water.
Dan
Cerwyn says
Can u use a half cup of regular milk? I don't have powdered.
DrDan says
Hi Joan,
No, but I have seen instructions somewhere. I do love a no-knead bread with the great gluten formation and that takes a day.
This bread is quick to make. Just thinking out loud without actually knowing but yeast needs to be warm to rise. By the time you take it out of the refrigerator and get it going again to bake, you could probably just make it.
Joan says
Hi, I'm looking forward to trying this. Have you ever tried making the dough the day before baking? If so, do you do the first rise before refrigerating?