Name: White Bread (Quick Recipe)
Prep time: 15 min
Cook time: 35 min
Total time: 2 h
Cuisine: Universal
Ingredients: 2 cups warm milk; 2/3 cup sugar; 1 1/2 tablespoons active dry yeast; 1 1/2 teaspoons salt; 1/4 cup oil (vegetable, canola, or olive); 6 cups bread flour

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This quick white bread recipe is a go-to for when I want a soft, fluffy, and perfectly golden loaf without spending all day in the kitchen. It’s comforting, versatile, and simple enough for everyday baking.

White Bread (Quick Recipe)

Why You’ll Love This Recipe

I love how easy and straightforward this recipe is—it doesn’t require any fancy ingredients or tools. The dough is simple to knead, and the bread comes out soft on the inside with a nice crust on the outside. I can use it for sandwiches, toast, or enjoy a warm slice with butter straight out of the oven. It’s quick, reliable, and totally satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups warm milk
2/3 cup sugar
1 1/2 tablespoons yeast
1 1/2 teaspoons salt
1/4 cup oil
6 cups bread flour

Directions

I start by mixing the warm milk, sugar, and yeast in a large bowl. I let it sit for a few minutes until it becomes foamy—this tells me the yeast is active and ready.
Then I add in the salt, oil, and bread flour. I stir everything together until a soft dough forms.
I knead the dough on a floured surface for about 8 to 10 minutes until it becomes smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it has doubled in size.
Once risen, I divide the dough into two equal parts and shape them into loaves. I place each loaf into a greased loaf pan.
I let the loaves rise again for about 30 to 45 minutes until they puff up.
I bake them at 350°F (175°C) for 30 to 35 minutes, until golden brown on top.
I let the bread cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 2 loaves, and each loaf can yield about 10 to 12 slices. It takes about 2 hours total: 15 minutes for prep, 1 hour 45 minutes for rising and baking.

Variations

Sometimes I switch things up by using half whole wheat flour for a heartier loaf. I’ve also added herbs like rosemary or thyme to the dough for a more savory flavor. For a slightly richer taste, I’ve swapped the oil with melted butter.

Storage/Reheating

I store the bread in a sealed plastic bag or airtight container at room temperature for up to 3 days. For longer storage, I wrap it well and freeze it for up to 2 months. To reheat, I toast slices or warm the whole loaf in a 300°F oven for 10–15 minutes.

FAQs

How do I know if my yeast is still good?

I always check by mixing it with warm milk and sugar—if it becomes foamy after 5–10 minutes, it’s active and ready to use.

Can I make this dough ahead of time?

Yes, I sometimes let the dough rise in the fridge overnight. I just bring it back to room temperature before shaping and baking.

What type of oil works best in this recipe?

I usually use neutral oils like vegetable or canola oil, but olive oil gives a lovely flavor too.

Can I use all-purpose flour instead of bread flour?

Yes, I’ve done it before. The bread is still delicious, though bread flour gives a slightly chewier texture.

Why is my bread dense instead of fluffy?

That usually happens if the yeast isn’t active, or if I didn’t knead the dough enough. Making sure the dough rises fully also helps.

Conclusion

This quick white bread recipe has become one of my kitchen staples. It’s perfect when I want freshly baked bread without waiting all day. Whether I’m using it for sandwiches or just enjoying it warm with butter, it always hits the spot.