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    🏠Home » Recipes » Bread Recipes

    Stand Mixer Bread—Basic White

    Aug 19, 2020 · Modified: Jan 29, 2023 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4.86 from 7 votes

    One loaf at a time, basic homemade bread that is easy to make in your stand mixer or by hand. Fill your home with the incredible aroma of baking bread with this homemade classic white bread you will enjoy for years.

    loaf of bread sliced on a board
    Jump To:
    • 👍Why you will try this bread
    • 🍞Ingredients
    • 👨‍🍳How to make this basic homemade white bread
    • ✔️Tips
    • ❄️Make Ahead and Storage FAQs
    • 📖Bread Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    👍Why you will try this bread

    • It is an everyday bread that is easy to make and tastes great.
    • Good enough that it will become your standard for years to come.
    • It uses milk to give a smoother texture.
    • Makes a large loaf for tasty toast and full-size sandwiches.
    • One loaf at a time for smaller households.

    Adaptation from King Authur Flour's Classic White Sandwich Bread.

    🍞Ingredients

    Flour AP
    Dry powdered milk
    Yeast instant or rapid
    Sugar or honey
    Butter
    Salt

    👨‍🍳How to make this basic homemade white bread

    1. To a stand mixer, add flour, yeast, salt, dried milk, honey or sugar, and soft butter. Mix well in the bowl.
    2. Start the mixer on a speed of two with the dough hook. Measure warm water (105°-110°) and slowly add. When the dough smooths, and some is stuck on the bottome of the bowl, you are about right.
    3. Allow kneading 6-7 more minutes. You're looking for smooth, bouncy, and elastic.
    4. Let rise covered in a bowl in a warm place to double—about 60-90 minutes.
    5. Deflate and move to a prepared loaf pan. Cover and allow to rise until about 1 inch above the top of the pan—about 1 to 1 ½ hours.
    6. Bake for 20 minutes then tent with foil and continue to bake for an additional 15-20 minutes
    7. The loaf is done when it is golden brown, you thump the crust and it sound hollow. If you are not sure, then an internal temperature of 195° to 200° is done.
    8. Cool on a rack.

    ✔️Tips

    Flour tips

    • 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 the hydration of the flour. But we Americans insist on cups, so never "pack it in", fluff it up some, and level the cup with a knife.

    Yeast tips

    • Consider instant and rapid yeast the same. It dissolves rapidly and had a lot of live organisms.
    • Active dry yeast (the really old-fashioned stuff) is the same organism but needs to be proofed (pre-dissolved) and will have fewer live organisms, so it will be slower to work.
    • The usual substitute for honey with sugar is generally between 1 part honey to 1.5-2 parts sugar.
    • Using dried milk simplifies getting the right liquid temperature for the yeast, but you can use warm milk of the same volume and temperature.

    Temperature tips

    • A temperature over 120° can start killing the yeast. It is much easier just to turn on the hot water instead of heating the milk.
    • 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).

    ❄️Make Ahead and Storage FAQs

    Can I freeze or refrigerate the uncooked dough?

    It is best to do the first rise before either refrigerating or freezing.
    You can place in a loaf pan and cover with plastic wrap overnight and bake it the next morning.

    To freeze, form into a loaf shape, seal the dough well, and freeze for up to 2-3 months. To bake, thaw overnight covered in a loaf pan in the refrigerator, then let it rise before baking.

    How to store homemade bread?

    Freshly baked bread should be stored airtight (after cooling) at room temperature. It will generally last about 3 days. Remember, there are no preservatives.

    Can you freeze homemade bread?

    You can freeze baked bread, although I prefer not to. One month is probably the maximum time to have acceptable results.

    📖Bread Recipes

    Julia Childs French Bread; Simplified

    Stand Mixer Rustic Peasant Bread

    Easy English Muffin Bread

    Multigrain Bread

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Bread Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    flour yeast and other bread ingredients

    To a stand mixer bowl, add 4 cups flour, 1 package quick or instant yeast, 2 teaspoon salt, and ½ cup of dried milk. Add 1 tablespoon of honey or sugar and 2 tablespoons of soft butter. Mix well in the bowl.

    pouring water into stand mixer bowl

    Start the mixer at a speed of two with the dough hook. Measure 1 ½ cups of water at a temperature of 105°-110°. 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.

    kneading dough in the stand mixer

    Once it smooths, you are about right. It needs to be stuck 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.

    trasfer the dough to a large bowl

    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 doubled—about 60-90 minutes. Please note the variation in rising time is based mostly on temperature.

    raised dough in a glass bowl

    Prep a 9 by 5 loaf pan with a light coat of oil. Preheat oven to 350°. Deflate the raised dough.

    raw dough in a loaf pan

    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 ½ hours.

    loaf pan in oven tented lightly with foil

    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 not sure, then an internal temperature of 195° to 200° is done.

    baked loaf of bread on cooling rack

    Cool on a rack.

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    📝Recipe

    Stand Mixer Bread—Basic White

    From Dan Mikesell AKA DrDan
    One loaf at a time, basic homemade bread that is easy to make in your stand mixer or by hand. Fill your home with the incredible aroma of baking bread with this homemade classic white bread you will enjoy for years.
    Tap to leave a Rating
    4.86 from 7 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Rising Time: 2 hours
    Total Time: 2 hours 55 minutes
    Servings #/Adjust if desired 18 slices

    Ingredients

    US Customary - Convert to Metric
    • 4 cups flour - AP
    • ½ cups dry powdered milk
    • 1 package yeast - instant or rapid
    • 1 tablespoon honey - or 1 ½ tablespoon sugar
    • 2 tablespoons butter - softened
    • 2 teaspoons salt
    • 1-1 ½ cup water - 105° to 110°
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    Instructions

    • To a stand mixer, add 4 cups flour, 1 package quick or instant yeast, 2 teaspoon salt, and ½ cup dried milk. Add 1 tablespoon of honey or sugar and 2 tablespoons of soft butter. Mix well in the bowl.
      flour yeast and other bread ingredients
    • Start the mixer on a speed of two with the dough hook. Measure 1 ½ cups of water at a temperature of 105-110. 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.
      pouring water into stand mixer bowl
    • 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.
      kneading dough in the stand mixer
    • 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 doubled—about 60-90 minutes. Please note the variation in rising time is based mostly on temperature.
      trasfer the dough to a large bowl
    • Prep a 9 by 5 loaf pan with a light coat of oil. Preheat oven to 350°. Deflate the raised dough.
      raised dough in a glass bowl
    • 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 ½ hours.
      raw dough in a loaf pan
    • 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 not sure, then an internal temperature of 195° to 200° is done.
      loaf pan in oven tented lightly with foil
    • Cool on a rack.
      baked bread on cooling rack
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. This is a one-loaf recipe using a 9X6 or 10X6 loaf pan.
    2. Use instant or rapid yeast. If you use active dry yeast, dissolve it in warm water and wait for some foam (about 5 minutes). Also, the rising times will be longer.
    3. You can use liquid milk instead of dry. Use warm milk in the 105° to 110° range for the water.
    4. 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 is not just substituting flour.
    5. The tenting with foil is to prevent over-browning of the crust since this is a large loaf.
    6. If you are comfortable with “tapping” for a hollow sound for the endpoint, that is fine, but an internal temperature of 195° to 200° is done.
    7. Good airtight at room temperature for 2-3 days. Making ahead is discussed in the post.

    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

    Nutrition Facts
    Stand Mixer Bread—Basic White
    Amount Per Serving
    Calories 112 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.4g
    Cholesterol 4mg1%
    Sodium 270mg11%
    Potassium 81mg2%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 100IU2%
    Vitamin C 0.2mg0%
    Calcium 20mg2%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 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.

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    1. Jennell Baldwin

      October 09, 2018 at 2:15 am

      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

      Reply
      • DrDan

        October 10, 2018 at 10:40 pm

        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

        December 23, 2018 at 10:00 am

        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

    2. Sam

      December 24, 2016 at 9:22 am

      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

      Reply
      • DrDan

        December 24, 2016 at 9:39 am

        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

    3. DrDan

      November 21, 2016 at 1:18 pm

      Replace all the water with milk. It needs to been warm but not over 110 degrees like the water.

      Dan

      Reply
    4. Cerwyn

      November 21, 2016 at 12:46 pm

      Can u use a half cup of regular milk? I don't have powdered.

      Reply
    5. DrDan

      November 14, 2016 at 9:01 am

      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.

      Reply
    6. Joan

      November 14, 2016 at 8:54 am

      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?

      Reply

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