The Best Homemade Bread Dough Recipe
The Only White
Bread Dough You’ll Ever Need
Let me tell you, this bread dough
recipe is a game changer. It’s everything you want in an everyday loaf: soft,
fluffy, golden, and oh-so-tender inside. The crust is thin and delicate, the
crumb is like a cloud, and it stays moist and lovely for days. All you need are
six pantry staples—flour, yeast, water, milk, butter, and a little sugar—and
zero special skills. This recipe is truly beginner-proof. If you’ve been
nervous about using yeast, this dough will turn you into a bread-making pro in
one afternoon.
What’s magical is how versatile
it is. Want a classic sandwich loaf? Done. Dinner rolls? Burger buns, pizza
base, cinnamon rolls, garlic bread? Same dough, just a different shape. Once
you nail this, you can basically bake whatever you crave.
Why I Love This Recipe
I used to think homemade bread was for people with a stand mixer, a degree in pastry, and a lot of free time. But this dough changed my mind. It’s soft, forgiving, and smells incredible as it rises. The best part? The transformation you feel as you knead—at first, it’s sticky and rough, but in a few minutes, it becomes silky and elastic, almost alive in your hands. My kids hover around the oven just waiting for that first slice with butter. I’ve never had this dough fail—doesn’t matter if it’s a chilly day or I’m distracted. It always comes out tall, soft, and buttery, never crumbly or dry like pre-sliced bread from the store. There’s nothing like it.
Prep Time: 20 minutes
(kneading by hand)
Bake Time: 30 minutes
Total Time: 2 hours 45 minutes
(includes two rises)
Makes: 1 large 9x5 loaf
or 12 dinner rolls (feeds 4-6)
Difficulty: Truly easy
Ingredients
·
3 3/4 cups (470g) bread flour or all-purpose
flour, plus a little extra for dusting
·
2 1/4 teaspoons (1 packet, 7g) instant dry
yeast
·
2 tablespoons sugar or honey
·
1 1/2 teaspoons fine salt
·
1 cup (240ml) warm whole milk (about 110°F)
·
1/2 cup (120ml) warm water (about 110°F)
·
4 tablespoons (56g) unsalted butter, very
soft
·
1 tablespoon olive oil for greasing
For finishing:
·
1 tablespoon melted butter for brushing
·
1 tablespoon milk for brushing (optional)
What You’ll Need
·
Big mixing bowl
·
Stand mixer with dough hook (optional—you can
easily do this by hand)
·
Measuring cups/spoons or a kitchen scale
·
Bench scraper or sharp knife
·
9x5-inch loaf pan or large baking sheet with
parchment
·
Clean towel or plastic wrap
·
Wire rack
·
Pastry brush
How to
Make the Dough
Step 1.
Mix the dry stuff
In a big bowl or stand mixer,
toss in your flour, sugar, instant yeast, and salt. Whisk it with a fork so the
yeast and salt don’t clump together. (Using active dry yeast? Proof it
first—see the tips below.)
Step 2.
Add the wet ingredients
Make a well in the center. Pour
in the warm milk and water. Stir with a spoon or spatula until you get a rough,
sticky mass. Add the soft butter in little bits as you go; it’ll feel greasy at
first, but just keep mixing.
Step 3.
Knead ‘til it’s beautiful
Here’s where everything changes.
Knead by machine (medium-low, 8–10 minutes) or by hand (on a floured surface,
10–12 minutes). Push it away, fold, turn, and repeat until the dough turns
silky, stretchy, and only a little tacky, not too sticky. It should pass the
windowpane test—if you stretch a bit of dough thin, it shouldn't tear easily.
Step 4.
First rise
Oil a clean bowl, drop in the
dough, and roll it around to coat it with a thin layer of oil. Cover with
plastic wrap or a damp towel. Let it sit somewhere warm for 60–90 minutes,
until doubled in size. Poke it gently with a floured finger; if the dent stays,
it’s ready.
Step 5.
Shape
Gently press the dough to deflate it. Move it to a lightly
floured surface.
o
For a loaf: Pat it into a 9-by-12-inch
rectangle. Roll up tightly from the short end, pinch to seal, and tuck the ends
under. Place seam-side-down in a greased loaf pan.
o
For rolls: Divide dough into 12 pieces
(about 70g each), shape into balls, and place close together on a greased
baking sheet.
Step 6.
Second rise
Loosely cover the pan or tray. Let the dough sit in a warm
spot for 45–60 minutes, until it’s puffy (the loaf should rise about 1 inch
over the rim). This step makes your bread extra light. Turn your oven to 375°F
(190°C) during the last 15 minutes.
Step 7.
Bake
Bake loaf: 28–33 minutes
Bake rolls: 20–24 minutes
It’s done when golden brown on top. Tap the bottom; it
should sound hollow. For accuracy, inside temp should be 190–200°F (88–93°C).
If it browns too fast, lay some foil on top after 20 minutes.
Step 8.
Butter and cool
Right out of the oven, brush hot bread with melted butter
for a soft, shiny crust. Let it sit in the pan for 10 minutes, then gently tip
out and finish cooling completely on a wire rack—at least an hour. (Don’t slice
hot bread, tempting as it is—it turns gummy inside.)
Macros (per slice, if you cut 10 slices from the
loaf):
v
185 kcal
v
32g carbs
v
5.5g protein
v
4.2g fat
v
1.5g fiber
v
2.5g sugar
v
235mg sodium
How to Enjoy This Bread
o
Breakfast: Toast with butter and jam,
peanut butter, or make heavenly French toast
o
Lunch & Dinner: Great for any
sandwich—grilled cheese, turkey club, chicken salad. Rolls go with soup, pasta,
curries.
o
Treats: Use for garlic butter rolls,
pizza base, cinnamon rolls, or cheesy pull-apart bread.
Tips & Variations
o
Using active dry yeast? Mix with warm milk,
water, and sugar—let stand 5–10 minutes until foamy, then add to flour.
o
Want super-soft bread that lasts days? Make a
tangzhong: Mix 3 tbsp flour, ½ cup water, and ½ cup milk in a pot, cook into a
thick paste, cool, then add to dough (reduce milk in main recipe to ½ cup).
o
For whole wheat bread: Swap in 1½ cups whole
wheat flour, add 3 tbsp more milk or water.
o
No milk? Use all water for a crustier loaf (but
it won’t be as soft and rich).
o
Make ahead: After the first rise, cover and
chill dough in the fridge overnight. This gives deeper flavor. Let it come to
room temp before shaping.
Ingredient Swap Notes
o
Dairy-free? Swap butter for olive oil, or vegan
butter. Use plant milk, or just water, but buttermilk makes it extra soft.
o
Sweeteners: Use honey, maple syrup, or brown
sugar 1:1 with white sugar.
Frequently Asked Questions
1. Why didn’t my dough rise?
Usually, the yeast was dead, or
the water/milk was too hot (killed it) or too cold (didn’t activate). The
temperature should feel warm, not hot. If your kitchen is cold, rising just
takes longer.
2. My dough is so sticky! What now?
Sticky is normal at first—don’t
dump in lots of extra flour. Keep kneading; it turns smooth and elastic. If
it’s still too sticky after 8 minutes, add flour a tablespoon at a time.
3. Can I freeze the dough?
Yes. After the first rise and shaping, wrap tightly and
freeze (up to 3 months). Thaw overnight in the fridge, let it puff up at room
temp, then bake as usual.
4. Best way to keep bread soft?
Let it cool, then store in an airtight bag at room temp for
up to three days. Never put bread in the fridge—it goes stale. For longer
storage, slice and freeze with parchment between slices.
5. Do I need a stand mixer?
Nope. Hand kneading works fine (and is pretty satisfying).
6. How do I get a crispy crust?
Skip the butter brushing. Bake
with a pan of hot water in the oven for steam, and crank the oven to 400°F. You
can brush the top with water instead of butter.
That’s it—your new go-to dough
for every homemade bread craving. Happy baking.
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