Ready to fill your kitchen with the irresistible aroma of freshly baked bread? You’ve come to the right place! Whether you’re craving a classic loaf or something a little more creative, we’ve gathered 20 fluffy white bread recipes perfect for beginners. From simple sandwich bread to soft dinner rolls, these easy-to-follow recipes will have you baking with confidence in no time. Let’s get started!
Classic Homemade White Bread
Cradling a warm loaf of homemade white bread, its golden crust crackling softly, feels like holding a piece of quiet comfort. There’s a gentle magic in the simple alchemy of flour, water, yeast, and salt, a slow ritual that fills the kitchen with a scent more welcoming than any candle. This recipe guides you through that peaceful process, yielding a tender, classic loaf perfect for tearing and sharing.
Serving: 1 loaf | Pre Time: 2 hours 30 minutes (includes rising) | Cooking Time: 35 minutes
Ingredients
– 3 ½ cups all-purpose flour, plus more for dusting
– 1 ¼ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast (1 packet)
– 2 tablespoons granulated sugar
– 1 ½ teaspoons fine sea salt
– 2 tablespoons unsalted butter, melted, plus more for greasing
Instructions
1. In a large bowl, combine the warm water (110°F), yeast, and sugar. Let the mixture stand for 5-7 minutes until it becomes frothy.
2. Add 1 cup of the all-purpose flour and the fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy batter forms.
3. Pour in the 2 tablespoons of melted unsalted butter and stir to incorporate.
4. Gradually add the remaining 2 ½ cups of all-purpose flour, ½ cup at a time, stirring until a dough begins to form. Tip: The dough should be slightly tacky but not stick to clean fingers.
5. Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes until the dough is smooth, elastic, and passes the “windowpane test” (a small piece can be stretched thin without tearing).
6. Lightly grease a clean bowl with unsalted butter. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with a damp kitchen towel.
7. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
8. Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
9. Shape the dough into a tight loaf by folding the sides toward the center, then rolling it into a log. Pinch the seam to seal.
10. Place the shaped loaf, seam-side down, into a greased 9×5-inch loaf pan. Cover loosely with the damp towel.
11. Let the dough rise again for 45-60 minutes until it crests about 1 inch above the rim of the pan. Tip: For a crispier crust, slash the top lengthwise with a sharp knife just before baking.
12. While the dough proofs, preheat your oven to 375°F.
13. Bake the loaf on the center rack for 30-35 minutes. Tip: The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190°F.
14. Immediately remove the bread from the pan and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing.
Venturing into that first slice reveals a soft, pillowy crumb with a subtle sweetness, perfectly yielding under a serrated knife. The crust, thin and shatteringly crisp, gives way to a tender interior ideal for thick slabs of butter or a generous swipe of jam. Consider toasting day-old slices for a sublime base for avocado or a classic egg-in-a-basket breakfast.
Soft Milk White Bread
Folding my hands into the soft, yielding dough this morning, I felt a quiet calm settle over the kitchen, a gentle reminder that some of the simplest comforts begin with flour, water, and time. This milk bread, with its tender crumb and delicate sweetness, is a quiet anchor for any day, whether sliced thick for toast or torn warm from the loaf.
Serving: 1 loaf | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 large egg
Instructions
1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 1 packet active dry yeast until evenly combined.
2. Create a well in the center of the dry ingredients and pour in 1 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, and 1 large egg.
3. Using a wooden spoon or your hands, mix the wet and dry ingredients until a shaggy dough forms and no dry flour remains.
4. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough becomes smooth, elastic, and passes the windowpane test (stretch a small piece thinly enough to see light through it without tearing).
5. Place the kneaded dough in a lightly oiled bowl, turning once to coat, cover with a damp kitchen towel, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
6. Punch down the risen dough gently to deflate it, then turn it out onto a clean surface.
7. Shape the dough into a smooth loaf by flattening it into a rectangle, rolling it tightly from a short end, and pinching the seam closed.
8. Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan, cover again with the damp towel, and let rise for 45 minutes, or until the dough crests just above the rim of the pan.
9. While the dough rises for the second time, preheat your oven to 350°F.
10. Bake the loaf in the preheated oven for 30 minutes, or until the top is deep golden brown and the internal temperature registers 190°F when tested with an instant-read thermometer.
11. Immediately remove the loaf from the pan and transfer it to a wire rack to cool completely for at least 2 hours before slicing to prevent a gummy texture.
Oven-warm, this bread yields to the gentlest pull, its feather-light interior carrying a whisper of sweetness from the milk. The crust, thin and yielding, gives way to a cloud-like crumb perfect for soaking up jam or simply savoring plain, a humble masterpiece born from patience and care.
Honey Butter White Bread
Folding the soft dough between my fingers this afternoon, I’m reminded of how simple ingredients can transform into something so comforting and warm, a quiet kitchen ritual that fills the house with the sweet, toasty scent of home.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp salt
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm water (110°F)
– 1/4 cup unsalted butter, melted
– 1/4 cup honey
– 1 large egg
– 2 tbsp unsalted butter, softened
Instructions
1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 1 packet active dry yeast until evenly combined.
2. Pour 1 cup warm water (110°F) into the dry ingredients, then add 1/4 cup melted unsalted butter, 1/4 cup honey, and 1 large egg, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour if it sticks—this develops the gluten for a soft crumb.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
6. Cover the pan with the towel again and let the dough rise for 30-45 minutes until it crests just above the pan’s rim.
7. Preheat your oven to 350°F and bake the loaf for 25-30 minutes, or until the top is golden brown and sounds hollow when tapped—an instant-read thermometer should read 190°F at the center.
8. Remove the bread from the oven and immediately brush the top with 2 tbsp softened unsalted butter for a glossy finish and extra flavor.
9. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent it from becoming gummy.
Honey butter white bread emerges with a tender, pillowy interior and a subtly sweet, golden crust that melts in your mouth. Serve it warm with a drizzle of extra honey for breakfast, or use it to make decadent French toast on a lazy weekend morning—its rich flavor pairs beautifully with jam or simply on its own.
Easy No-Knead White Bread
Perhaps there’s something quietly magical about the simplest of things—like the way flour, water, yeast, and salt, left to their own devices, can transform into a loaf that fills a kitchen with the kind of warmth that feels like a gentle embrace.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 1 1/4 tsp active dry yeast
- 1 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine 3 cups all-purpose flour, 1 1/4 tsp active dry yeast, and 1 1/2 tsp salt.
- Pour in 1 1/2 cups warm water (about 110°F) and mix with a wooden spoon until a shaggy dough forms, with no dry flour remaining.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, until the dough is bubbly and roughly doubled in size.
- Lightly flour a work surface and turn the dough out onto it, then fold it over itself a few times to shape it into a rough ball.
- Place the dough ball into a lightly oiled bowl, drizzle with 1 tbsp olive oil, and cover again to rise for 2 more hours.
- Preheat your oven to 450°F and place a Dutch oven or heavy pot with a lid inside to heat for 30 minutes.
- Carefully remove the hot pot, place the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
- Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Let the loaf cool fully to develop its signature chewy crumb and crisp crust, which pairs beautifully with a smear of butter or a drizzle of honey. For a creative twist, tear off warm pieces to dip into olive oil infused with herbs, letting the soft interior soak up every bit of flavor.
French Baguette-Style White Bread
Venturing into the quiet rhythm of baking, this French baguette-style white bread invites a moment of simple, hands-on creation. It transforms humble ingredients into a loaf with a crisp, golden crust and a soft, airy interior, perfect for savoring slowly with a pat of butter or as the foundation for a thoughtful sandwich. The process itself becomes a gentle meditation, from the first stir of flour to the final, fragrant pull from the oven.
Serving: 2 loaves | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups all-purpose flour
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 2 tsp salt
– 1 tbsp olive oil
– 1 tbsp cornmeal
Instructions
1. In a large bowl, combine the warm water and active dry yeast, letting it sit for 5 minutes until foamy.
2. Stir in the olive oil and salt until fully incorporated into the yeast mixture.
3. Gradually add the all-purpose flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour only if it sticks excessively.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough gently to release air, then divide it into two equal portions.
7. On a floured surface, roll each portion into a 15-inch log, tapering the ends slightly to form a baguette shape.
8. Sprinkle a baking sheet with cornmeal and place the shaped loaves on it, leaving space between them.
9. Using a sharp knife, make 3-4 diagonal slashes about ¼ inch deep on the top of each loaf.
10. Cover the loaves loosely with the damp towel and let them rise again for 30 minutes until puffy.
11. Preheat your oven to 450°F and place a small oven-safe dish of water on the bottom rack to create steam.
12. Bake the loaves on the middle rack for 20-25 minutes, until they are deep golden brown and sound hollow when tapped on the bottom.
13. Transfer the baked loaves to a wire rack and let them cool completely for at least 1 hour before slicing.
Here, the crust crackles delicately under pressure, giving way to a tender, chewy crumb with subtle yeasty notes. Enjoy it fresh, perhaps toasted with jam for breakfast or torn into chunks to soak up the last bits of soup, letting its simplicity shine in everyday moments.
Garlic Herb Pull-Apart White Bread
Sometimes the simplest things bring the deepest comfort, like the scent of garlic and herbs filling a quiet kitchen on a winter afternoon, promising warmth and connection with every soft, tearable piece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted
– 1 large egg
– 4 tbsp unsalted butter, softened
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh rosemary, finely chopped
Instructions
1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast, and 1 tsp salt.
2. Pour in 1 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, and 1 large egg.
3. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, combine 4 tbsp softened unsalted butter, 4 cloves minced garlic, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh rosemary in a small bowl.
6. Punch down the risen dough and roll it into a 12×8-inch rectangle on a floured surface.
7. Spread the garlic-herb butter evenly over the entire surface of the dough rectangle.
8. Cut the dough vertically into 6 equal strips, then stack the strips on top of each other.
9. Cut the stacked strips horizontally into 6 equal squares to create 36 small pieces.
10. Grease a 9×5-inch loaf pan and arrange the dough pieces randomly in the pan, leaving small gaps between them.
11. Cover the pan with a damp towel and let rise for 30-45 minutes until the pieces are puffy and nearly reach the pan’s rim.
12. Preheat your oven to 350°F during the final 15 minutes of the second rise.
13. Bake the bread for 25-30 minutes until the top is golden brown and an instant-read thermometer inserted into the center reads 190°F.
14. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
15. Gently pull apart the bread pieces to serve.
Vividly golden and fragrant, this bread emerges with a tender, cloud-like crumb that gives way to rich, savory pockets of garlic and herbs. Serve it warm alongside a hearty soup for dipping, or let it be the centerpiece of a cozy gathering where hands naturally reach to tear and share.
Sweet Vanilla White Bread
Holding this warm loaf in my hands, I’m reminded how the simplest ingredients can transform into something deeply comforting, especially on a quiet winter afternoon like today. It’s a gentle reminder that some of the best moments are baked slowly, with patience and care.
Serving: 12 slices | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted and cooled slightly
– 2 large eggs, at room temperature
– 2 tsp pure vanilla extract
Instructions
1. In a large mixing bowl, whisk together 4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast, and 1 tsp salt until fully combined.
2. In a separate bowl, combine 1 cup whole milk warmed to 110°F, 1/4 cup melted unsalted butter, 2 large eggs, and 2 tsp pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, until it becomes smooth, elastic, and springs back when gently poked.
5. Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the risen dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel again and let the dough rise for 45 minutes, until it crests just above the rim of the pan.
8. While the dough rises, preheat your oven to 350°F and position a rack in the center.
9. Bake the loaf at 350°F for 30 minutes, or until the top is golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer.
10. Immediately remove the loaf from the pan and transfer it to a wire rack to cool completely for at least 2 hours before slicing.
Soft and tender with a delicate crumb, this bread carries the subtle, floral sweetness of vanilla in every slice. It’s perfect toasted with a pat of butter for breakfast or used as the foundation for a decadent French toast on a leisurely weekend morning.
Whole Wheat Blend White Bread
Dusting the counter with flour, I remember how this bread came to be—a quiet afternoon experiment blending whole wheat’s earthy heart with white flour’s tender lift. It’s a loaf that holds both nourishment and comfort, rising slowly to fill the kitchen with a scent that feels like home.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp honey
– 1 cup whole wheat flour
– 2 cups all-purpose flour
– 1 1/2 tsp salt
– 2 tbsp olive oil
Instructions
1. In a large bowl, combine 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp honey. Let it sit for 5 minutes until foamy.
2. Add 1 cup whole wheat flour, 2 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp olive oil to the bowl.
3. Stir the mixture with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add 1 tbsp of all-purpose flour at a time.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with the damp towel and let it rise again for 45 minutes. Tip: For a better rise, preheat your oven to 200°F, turn it off, and place the pan inside.
9. Preheat the oven to 375°F.
10. Bake the loaf for 30-35 minutes until the top is golden brown and sounds hollow when tapped. Tip: To prevent over-browning, tent the loaf with foil after 20 minutes.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes.
12. Transfer the bread to a wire rack to cool completely before slicing.
Fresh from the oven, this bread offers a tender crumb with subtle nutty notes from the whole wheat, perfect for toasting or as a base for hearty sandwiches. Its soft crust and moist interior make it ideal for slathering with butter or using in bread pudding, adding a wholesome touch to any meal.
Cheesy Garlic White Bread
Zigzagging through memories of cozy kitchens, I recall how simple ingredients transform into something magical on cold evenings. This cheesy garlic white bread emerges from the oven as a golden, fragrant loaf that feels like a warm hug, perfect for sharing or savoring alone.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 loaf white bread
– 1/2 cup unsalted butter
– 4 cloves garlic
– 1/4 cup fresh parsley
– 1 1/2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Slice the white bread loaf into 1-inch thick slices without cutting through the bottom crust, creating a pull-apart effect.
3. Mince the garlic cloves finely and chop the fresh parsley.
4. In a small saucepan over low heat, melt the unsalted butter completely, about 2-3 minutes.
5. Stir the minced garlic into the melted butter and cook for 1 minute until fragrant, being careful not to burn it.
6. Remove the saucepan from heat and mix in the chopped parsley and salt until well combined.
7. Brush the garlic butter mixture generously between every slice of the bread and over the top surface.
8. Stuff the shredded mozzarella cheese and grated Parmesan cheese into the bread slices, distributing evenly.
9. Wrap the entire loaf loosely in aluminum foil and bake for 20 minutes.
10. Unwrap the foil and bake for an additional 10 minutes at 375°F until the cheese is bubbly and the top is golden brown.
11. Let the bread cool for 5 minutes before serving to allow the cheese to set slightly.
Kneading this recipe into reality yields a loaf with a crisp exterior that gives way to soft, pull-apart layers oozing with melted cheese. The garlic infuses every bite with a savory warmth, while the parsley adds a fresh note that balances the richness. Serve it alongside a bowl of tomato soup for dipping, or tear pieces apart for a casual appetizer that disappears quickly.
Olive Oil and Rosemary White Bread
Perhaps it’s the quiet of a winter afternoon, the light fading early, that makes the simple act of baking feel like a gentle ritual. There’s a profound comfort in the rhythm of mixing and waiting, in the earthy scent of rosemary and the rich promise of olive oil filling the kitchen, a quiet warmth against the gathering dusk.
Serving: 1 loaf | Pre Time: 2 hours 30 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 1/4 cup extra virgin olive oil
– 4 cups all-purpose flour
– 1 1/2 tsp kosher salt
– 2 tbsp fresh rosemary, finely chopped
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar. Let the mixture sit undisturbed for 10 minutes until it becomes frothy.
2. Pour the olive oil into the yeast mixture and stir gently to combine.
3. Add 3 cups of the all-purpose flour and the kosher salt to the bowl. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually incorporating the remaining 1 cup of flour until the dough is smooth, elastic, and only slightly tacky. Tip: Avoid adding too much extra flour, as this can make the bread dense.
5. Gently knead the chopped rosemary into the dough until evenly distributed.
6. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 hour 30 minutes, or until doubled in size.
7. Punch down the risen dough to release the air. Shape it into a round loaf and place it on a parchment-lined baking sheet.
8. Cover the loaf loosely with the damp towel and let it rise again for 45 minutes. Tip: For a crispier crust, place a shallow pan of water on the bottom rack of your oven during the final rise and preheat.
9. While the dough rises, preheat your oven to 375°F.
10. Using a sharp knife, make three shallow slashes across the top of the loaf.
11. Bake the loaf on the center rack for 30-35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Tip: An instant-read thermometer inserted into the center should read 190-200°F for perfect doneness.
12. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing.
But the true reward is in the slice: a crust that shatters delicately, giving way to a tender, airy crumb woven with the subtle, pine-like fragrance of rosemary. This bread, still slightly warm, is sublime simply torn and dipped into a pool of good olive oil, or as the foundation for a humble sandwich layered with ripe tomatoes and fresh mozzarella.
Cinnamon Swirl White Bread
Often, as winter settles in and the world outside grows quiet, there’s a deep comfort in the simple act of baking. This recipe for a softly spiced, swirled loaf is that kind of comfort—a quiet project for a reflective afternoon, filling the kitchen with a warmth that feels like a gentle embrace.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup warm whole milk (110°F)
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour, plus more for dusting
– 1 teaspoon salt
– 4 tablespoons unsalted butter, softened
– 1 large egg
– ¼ cup light brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, combine the warm whole milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy.
2. To the yeast mixture, add the remaining granulated sugar, all-purpose flour, salt, 4 tablespoons of softened unsalted butter, and the large egg.
3. Stir the mixture with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for 8–10 minutes, adding only small amounts of extra flour if it becomes too sticky, until it is smooth and elastic. Tip: The dough is ready when it springs back slowly after being gently poked.
5. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1–1.5 hours, or until it has doubled in size.
6. While the dough rises, prepare the filling by mixing the light brown sugar and ground cinnamon in a small bowl.
7. Once risen, gently punch down the dough and turn it out onto a lightly floured surface.
8. Roll the dough out into a 9×14-inch rectangle using a rolling pin.
9. Brush the surface of the dough evenly with the 2 tablespoons of melted unsalted butter, leaving a ½-inch border along one long edge.
10. Sprinkle the cinnamon-sugar filling evenly over the buttered area, again avoiding the bare border.
11. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam and ends to seal. Tip: Rolling tightly ensures distinct, beautiful swirls in the baked loaf.
12. Place the log, seam-side down, into a greased 9×5-inch loaf pan. Cover it loosely with the towel and let it rise again for 45–60 minutes, until it crests just above the pan’s rim.
13. While the dough proofs for the second time, preheat your oven to 350°F.
14. Bake the loaf on the center oven rack for 30–35 minutes. Tip: The bread is done when it is deep golden brown and sounds hollow when tapped on the bottom.
15. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Mornings are transformed by this bread, its tender crumb giving way to ribbons of sweet, spiced cinnamon. The swirls hold their shape beautifully, making each slice a small work of art. For a quiet moment of indulgence, toast a slice lightly and spread it with cream cheese or simply let its warmth melt a pat of salted butter.
Potato White Bread for Extra Softness
Years of baking have taught me that the simplest ingredients, when handled with care, can yield the most profound comfort. Today, on this quiet winter evening, I find myself drawn back to the humble potato, transforming it into a loaf of bread that promises a softness so tender it feels like a gentle embrace. It’s a quiet alchemy of flour, water, and time, perfect for a slow, reflective day like this.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium russet potato (about 8 oz)
– 1 ¼ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 3 ¼ cups all-purpose flour, plus more for dusting
– 1 ½ teaspoons fine sea salt
– 2 tablespoons unsalted butter, melted and cooled slightly
– 1 tablespoon vegetable oil
Instructions
1. Peel the russet potato, cut it into 1-inch cubes, and place it in a small saucepan. Cover with water, bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potato is fork-tender.
2. Drain the potato thoroughly, reserving ¾ cup of the starchy cooking water. Let the potato cool for 5 minutes, then mash it completely with a fork until no lumps remain; a smooth mash ensures even distribution in the dough for maximum softness.
3. In a large mixing bowl, combine the warm water (110°F) and granulated sugar, stirring until the sugar dissolves. Sprinkle the active dry yeast over the surface and let it sit undisturbed for 5–10 minutes, until foamy and fragrant, indicating the yeast is active.
4. Add the mashed potato, reserved potato water, all-purpose flour, fine sea salt, and melted unsalted butter to the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms, about 2–3 minutes.
5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding up to ¼ cup more flour if the dough is too sticky, until it becomes smooth, elastic, and passes the windowpane test (stretch a small piece thinly without tearing).
6. Lightly coat a clean bowl with the vegetable oil. Place the dough in the bowl, turning to coat it in oil, then cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for 1–1 ½ hours, or until doubled in size; a gentle poke should leave an indent that slowly springs back.
7. Punch down the risen dough to release air bubbles, then shape it into a tight round loaf by pulling the edges under. Place it seam-side down on a parchment-lined baking sheet, cover again with the towel, and let it proof for 45 minutes, until puffy.
8. While the dough proofs, preheat your oven to 375°F. Just before baking, use a sharp knife to score the top of the loaf with a shallow ‘X’ to allow for controlled expansion and an artisanal look.
9. Bake the loaf on the center rack for 30–35 minutes, until the crust is deep golden brown and the bottom sounds hollow when tapped. For a softer crust, brush the hot loaf with a little melted butter as soon as it comes out of the oven.
10. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing; cutting too soon can make the crumb gummy.
Cooling on the rack, this bread reveals a feather-light crumb with a subtle, earthy sweetness from the potato, making each slice melt on the tongue. Consider toasting it lightly and slathering with honey butter for a decadent breakfast, or use it for sandwiches where its pillowy texture cradles fillings without falling apart.
Rustic Artisan White Bread
Perhaps there’s something quietly profound about the simple act of baking bread, especially on a day like today. The rhythm of kneading, the patient wait for the rise, and the final, warm reward feel like a gentle counterpoint to the season’s rush, offering a moment of grounded, flour-dusted peace.
Serving: 1 loaf | Pre Time: 120 minutes | Cooking Time: 35 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1 1/4 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 1/2 tsp fine sea salt
– 1 tbsp honey
– 1 tbsp olive oil
Instructions
1. In a large bowl, whisk together the warm water, honey, and active dry yeast. Let the mixture stand for 5-7 minutes until it becomes frothy.
2. Stir the olive oil and fine sea salt into the yeast mixture until fully combined.
3. Gradually add the all-purpose flour to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until it becomes smooth, elastic, and passes the windowpane test (stretch a small piece thinly enough to see light through it without tearing).
5. Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
6. Gently punch down the risen dough to deflate it, then shape it into a round loaf by tucking the edges underneath.
7. Place the shaped loaf on a parchment-lined baking sheet, cover again with the damp towel, and let it proof for 30-45 minutes until slightly puffed.
8. While the loaf proofs, preheat your oven to 375°F. For a crisp crust, place an empty metal pan on the oven’s bottom rack during preheating.
9. Just before baking, use a sharp knife or lame to score the top of the loaf with a single, shallow slash about 1/4-inch deep.
10. Carefully pour 1 cup of hot water into the preheated metal pan to create steam, then immediately place the baking sheet with the loaf on the middle rack. Bake for 30-35 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
11. Transfer the baked bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Here, the crust shatters with a gentle crackle to reveal a soft, airy crumb with a subtle sweetness from the honey. It’s perfect torn by hand for dipping into olive oil or toasted thickly for a weekend breakfast, its simple warmth a quiet celebration in itself.
Tangzhong Method White Bread
Zipping through the holiday rush, I find myself craving the quiet comfort of something simple—a soft, pillowy loaf of white bread, made with the tangzhong method that promises tenderness in every slice. It’s a gentle process, perfect for a reflective afternoon, where patience yields a cloud-like crumb that feels like a warm hug.
Serving: 1 loaf | Pre Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
– 3 tablespoons water
– 3 tablespoons whole milk
– 2 tablespoons bread flour
– 1 cup whole milk, warmed to 110°F
– 2 ¼ teaspoons active dry yeast
– 2 tablespoons granulated sugar
– 3 cups bread flour
– 1 teaspoon salt
– 2 tablespoons unsalted butter, softened
Instructions
1. In a small saucepan, combine 3 tablespoons water, 3 tablespoons whole milk, and 2 tablespoons bread flour over medium heat, whisking constantly for 1–2 minutes until thickened into a paste; let it cool to room temperature, about 10 minutes.
2. In a large bowl, whisk together 1 cup whole milk warmed to 110°F, 2 ¼ teaspoons active dry yeast, and 2 tablespoons granulated sugar, then let it sit for 5 minutes until foamy.
3. Add the cooled tangzhong paste, 3 cups bread flour, and 1 teaspoon salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, adding 2 tablespoons softened unsalted butter halfway through to incorporate fully.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air, shape it into a loaf, and place it in a greased 9×5-inch loaf pan, covering it loosely with plastic wrap.
7. Let the dough rise again for 45 minutes until it crests just above the pan rim, preheating the oven to 350°F during the last 15 minutes.
8. Bake the loaf at 350°F for 25–30 minutes until golden brown and hollow-sounding when tapped on the bottom.
9. Tip: For an extra-soft crust, brush the hot loaf with melted butter immediately after baking.
10. Tip: Ensure milk is accurately warmed to 110°F—too hot can kill the yeast, while too cool slows rising.
11. Tip: Check doneness by inserting an instant-read thermometer into the center; it should read 190–200°F.
12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Holding a slice reveals a feather-light texture with a subtle sweetness, perfect for toasting with jam or crafting into delicate tea sandwiches. This bread stays moist for days, making it ideal for holiday leftovers or a quiet breakfast with a drizzle of honey.
Quick White Bread Rolls
Warmth, in its simplest form, often arrives in the shape of soft, homemade bread. While the world outside bustles, there’s a quiet comfort in mixing flour and yeast, in watching dough rise and turn golden. These rolls, quick to make yet deeply satisfying, offer that gentle solace straight from your oven.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups all-purpose flour
– 1 ½ cups warm water (110°F)
– 2 tbsp granulated sugar
– 2 tbsp unsalted butter, melted
– 1 tbsp active dry yeast
– 1 ½ tsp salt
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast; let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour and salt.
3. Pour the yeast mixture and melted unsalted butter into the flour mixture; stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic, adding a sprinkle of flour if sticky.
5. Place the dough in a clean bowl brushed with olive oil, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough gently to release air, then divide it into 12 equal pieces on a floured surface.
7. Shape each piece into a smooth ball by tucking the edges underneath; place them on a parchment-lined baking sheet, spacing 2 inches apart.
8. Cover the rolls with the damp towel again and let them rise for 30 minutes until puffy.
9. Preheat your oven to 375°F during the last 10 minutes of rising.
10. Bake the rolls for 15 minutes until golden brown and they sound hollow when tapped on the bottom.
11. Transfer the rolls to a wire rack to cool for 10 minutes before serving.
Zesty with a hint of sweetness, these rolls emerge with a tender crumb and a crisp, golden crust that yields to the gentlest pull. Enjoy them warm, slathered with butter or honey, or slice them for sandwiches that carry the homemade touch through any meal.
Sun-Dried Tomato and Basil White Bread
Cradling a warm loaf fresh from the oven, its crust crackling softly as it cools, feels like holding a quiet moment of accomplishment. This bread, fragrant with sun-dried tomatoes and fresh basil, transforms the simple act of baking into a gentle, sensory ritual. It’s a recipe that rewards patience with deep, savory flavors and a tender crumb.
Serving: 1 loaf | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 3 1/4 cups all-purpose flour
– 1 1/4 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 2 tbsp granulated sugar
– 1 1/2 tsp kosher salt
– 1/4 cup olive oil
– 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
– 1/3 cup fresh basil leaves (chopped)
Instructions
1. In a large mixing bowl, combine the warm water (110°F), granulated sugar, and active dry yeast. Let the mixture sit for 10 minutes until it becomes frothy.
2. Add the all-purpose flour, kosher salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until it becomes smooth and elastic. Tip: The dough is ready when it springs back slowly after pressing a finger into it.
4. Gently knead in the chopped sun-dried tomatoes and fresh basil leaves until they are evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel again and let the dough rise for 45 minutes until it crests just above the rim of the pan.
8. Preheat your oven to 375°F. Once heated, bake the loaf for 30-35 minutes. Tip: The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190°F.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Tip: For a softer crust, brush the top lightly with olive oil as soon as it comes out of the oven.
10. Transfer the loaf to a wire rack to cool completely before slicing.
Offering a tender, slightly chewy crumb speckled with savory tomatoes and aromatic basil, this bread is deeply satisfying. Its rich, umami flavor makes it perfect for tearing into warm chunks to dip in olive oil or for crafting hearty sandwiches layered with mozzarella and prosciutto.
Maple Glazed White Bread
Baking on a quiet afternoon like this feels like a gentle exhale, a slow ritual that fills the kitchen with warmth and the sweet, comforting scent of maple. It’s a simple act of turning flour and milk into something soft and golden, a quiet gift for the day.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 3 cups all-purpose flour
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted
– 1/4 cup pure maple syrup
– 1 large egg
– 2 1/4 teaspoons active dry yeast
– 1 teaspoon salt
– 2 tablespoons granulated sugar
Instructions
1. In a small bowl, combine the warmed milk, granulated sugar, and active dry yeast; let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the all-purpose flour and salt.
3. Add the yeast mixture, melted unsalted butter, pure maple syrup, and large egg to the flour mixture.
4. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Cover the pan and let the dough rise again for 45 minutes until it reaches the top of the pan.
8. Preheat your oven to 350°F while the dough rises.
9. Bake the loaf for 30 minutes until the top is golden brown and sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Now, the loaf emerges with a tender crumb that yields softly to the touch, infused with the subtle, caramel-like sweetness of maple. It’s perfect for toasting lightly and slathering with butter, or for making French toast on a lazy morning, where the flavors deepen into a rich, comforting treat.
Seeded Multigrain White Bread
A quiet afternoon in the kitchen, the warmth of the oven, and the simple act of turning humble ingredients into something nourishing—this seeded multigrain white bread is a gentle reminder of the comfort found in homemade things. It’s a soft, tender loaf speckled with seeds, perfect for slicing thick and slathering with butter or toasting until golden.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 cup rolled oats
– 2 tablespoons flax seeds
– 2 tablespoons sunflower seeds
– 2 tablespoons sesame seeds
– 1 1/4 cups warm water (110°F)
– 2 1/4 teaspoons active dry yeast
– 2 tablespoons honey
– 2 tablespoons unsalted butter, melted
– 1 1/2 teaspoons salt
– 1 tablespoon olive oil
Instructions
1. In a small bowl, combine the warm water (110°F), yeast, and honey; let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, flax seeds, sunflower seeds, sesame seeds, and salt.
3. Pour the yeast mixture and melted butter into the dry ingredients; stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little more flour if it sticks.
5. Lightly oil a clean bowl with the olive oil, place the dough inside, and turn to coat; cover with a damp towel and let rise in a warm spot for 1–1 1/2 hours until doubled in size.
6. Punch down the dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel again and let the dough rise for 45–60 minutes until it crests just above the pan rim.
8. Preheat the oven to 375°F while the dough rises for the second time.
9. Bake the bread for 30–35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
10. Immediately remove the bread from the pan and let it cool completely on a wire rack for at least 2 hours before slicing.
This bread emerges with a tender, pillowy crumb and a subtly nutty flavor from the seeds, while the oats lend a delicate chew. Toast a slice until crisp and top it with avocado and a sprinkle of sea salt, or simply enjoy it fresh with a drizzle of honey for a quiet moment of sweetness.
Buttermilk White Bread
On this quiet December afternoon, as the light fades gently outside, I find myself drawn to the simple, comforting ritual of bread-making. There’s something deeply grounding about the slow, patient process of creating a loaf from scratch, a humble offering of warmth and nourishment. This buttermilk white bread, with its tender crumb and subtle tang, feels like a soft embrace in loaf form.
Serving: 1 loaf | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 1 cup buttermilk, at room temperature
– 2 tablespoons unsalted butter, melted and cooled
– 1 ½ teaspoons fine sea salt
– 4 ½ cups all-purpose flour, plus more for dusting
Instructions
1. In a large mixing bowl, combine 1 cup warm water (110°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let the mixture stand undisturbed for 5–7 minutes until it becomes frothy and bubbly.
2. Pour in 1 cup buttermilk at room temperature, 2 tablespoons melted unsalted butter, and 1 ½ teaspoons fine sea salt. Stir with a wooden spoon until fully incorporated.
3. Gradually add 4 ½ cups all-purpose flour, one cup at a time, stirring after each addition until a shaggy dough forms. Tip: The dough should be slightly tacky but not overly sticky; adjust with a tablespoon more flour or water as needed.
4. Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes, using a push-fold-turn motion, until the dough is smooth, elastic, and springs back when gently pressed.
5. Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1–1 ½ hours, or until doubled in size.
6. Punch down the risen dough to release air bubbles. Shape it into a tight loaf by folding the edges toward the center, then rolling it into a log. Tip: Pinch the seam firmly to seal and place seam-side down in a greased 9×5-inch loaf pan.
7. Cover the loaf pan again with the damp towel and let rise for 45–60 minutes, until the dough crests just above the rim of the pan. Meanwhile, preheat your oven to 375°F.
8. Bake the loaf on the center rack for 30–35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For a softer crust, brush the top with melted butter immediately after removing from the oven.
9. Transfer the loaf to a wire rack and let it cool completely for at least 2 hours before slicing to prevent a gummy texture.
Ripe with the gentle tang of buttermilk and a whisper of sweetness, this bread yields a soft, pillowy crumb that’s perfect for thick slices of toast or delicate tea sandwiches. Its golden crust, brushed with butter, crackles softly under the knife, revealing a tender interior that stays moist for days. Consider toasting a slice and slathering it with honey butter for a simple breakfast, or using it as the foundation for a hearty turkey club—it’s a versatile canvas for both quiet moments and shared meals.
Vegan White Bread with Flaxseed
Holding this warm loaf in my hands on a quiet December afternoon, I’m reminded how simple, honest ingredients can transform into something deeply comforting. This vegan white bread, enriched with nutty flaxseed, is a gentle project for slow, mindful baking—a soft, pillowy reward for taking the time to create.
Serving: 1 loaf (about 12 slices) | Pre Time: 25 minutes (plus 1 hour 30 minutes rising) | Cooking Time: 35 minutes
Ingredients
– 1 cup warm water (105–110°F)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (1 packet)
– 3 cups all-purpose flour, plus extra for dusting
– 1 tsp salt
– ¼ cup ground flaxseed
– 3 tbsp vegetable oil
Instructions
1. In a large bowl, combine 1 cup warm water, 2 tbsp granulated sugar, and 2 ¼ tsp active dry yeast. Let the mixture sit for 5–10 minutes until foamy.
2. Add 3 cups all-purpose flour, 1 tsp salt, ¼ cup ground flaxseed, and 3 tbsp vegetable oil to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for 8–10 minutes until smooth and elastic, adding a little extra flour if it sticks excessively.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough gently to release air bubbles, then shape it into a loaf.
7. Place the loaf into a greased 9×5-inch loaf pan, cover again with the towel, and let it rise for 30 minutes until it crests just above the pan rim.
8. Preheat your oven to 375°F during the final 15 minutes of the second rise.
9. Bake the loaf on the center rack for 30–35 minutes until the top is golden brown and the bottom sounds hollow when tapped.
10. Immediately remove the bread from the pan and transfer it to a wire rack to cool completely for at least 1 hour before slicing.
Enjoy this bread’s tender, airy crumb and subtle earthy notes from the flaxseed, which adds a wholesome touch without weighing it down. It’s perfect toasted with jam for breakfast or as the foundation for a hearty avocado sandwich, its soft texture holding up beautifully to spreads and fillings.
Summary
Hooray! You’ve discovered 20 beginner-friendly recipes to bake soft, fluffy white bread at home. Whether you’re craving a classic loaf or something special, this list has you covered. Pick a recipe, give it a try, and let us know your favorite in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home bakers find their perfect bread. Happy baking!
