White Bread (Quick Recipe)

Ingredients

Makes 1 large loaf (or 2 small ones):

• 3 cups (375 g) all-purpose flour (or bread flour for extra chewiness)
• 1 packet (2 ¼ tsp / 7 g) instant yeast (no need to proof)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm milk (about 105–110°F / 40°C)
• 2 tablespoons butter, melted (plus extra for brushing)
• Optional: 1 egg (for richer flavor and color)

Instructions

Step 1 – Mix the dough

1. In a large bowl, whisk together flour, yeast, sugar, and salt.
2. Add warm milk, melted butter, and egg (if using).
3. Stir with a wooden spoon until a soft dough forms.

If it feels too sticky, add 1–2 tablespoons more flour.

Step 2 – Knead

1. Turn dough onto a lightly floured surface.
2. Knead for 6–8 minutes, until smooth and elastic.(Or use a stand mixer with a dough hook for 4–5 minutes.)

Step 3 – First rise

1. Place dough in a greased bowl, turning once to coat.
2. Cover and let rise in a warm place for 30–40 minutes, or until doubled in size.

Step 4 – Shape

1. Punch down the dough and roll it into a rectangle.
2. Roll up tightly from the short end to form a loaf.
3. Place into a greased 9×5-inch loaf pan.

Step 5 – Second rise

Cover loosely and let rise again for 20–25 minutes, or until puffy and about doubled.

Step 6 – Bake

1. Preheat oven to 375°F (190°C).
2. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
3. Brush with melted butter right after baking for a soft, glossy crust.

Tips for Perfect Quick Bread

• Instant yeast skips the need to proof — it’s the fastest method!
• If using active dry yeast, dissolve it first in warm milk + sugar and let stand 5 minutes.
• For a richer loaf, replace half the milk with heavy cream.
• Add 1 tablespoon honey for sweetness and aroma.

Storage

• Store at room temperature for up to 3 days in an airtight bag.
• Freeze slices for up to 2 months — toast straight from frozen!

Serving Ideas

• Freshly toasted with butter or jam
• Perfect for sandwiches
• Makes heavenly French toast