Basic White Bread
Yield: 1 loaf
Recipe from: King Arthur Flour
  • 2½ to 3 cups (10-12 ounces) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons milk powder*
  • 2 teaspoons sugar
  • 1½ teaspoons yeast
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup (8 ounces) warm water
  1. Measure 1½ cups of the flour into a medium bowl (or the bowl of a stand mixer) and add the milk powder, sugar, yeast and salt. Cut the butter into small pieces and stir into the dry ingredients.
  2. Pour the warm water into the mixture and mix by hand to blend well.
  3. Stir in the remaining four gradually until the dough forms a shaggy mess
  4. Either turn the dough out onto a lightly floured surface, or engage the dough hook to knead it. To knead by hand; fold the far edge of the dough back over itself toward yu. Press into the ough with the heels of your hands and push away. After each push, rotate the dough 90?. Repat this process in a rocking motion for about 8-10 minutes. If the dough sticks- sprinkle a little bit of flour. The dough should become soft and elastic.
  5. Return the dough to the mixing bowl, (or in the mixer, remove the dough hook and shape dough into a ball.) Cover with plastic wrap and allow to proof at room temp for 1 hour or until doubled in size.
  6. After the dough has risen, turn it onto a clean work surface and punch it down slightly. Form the loaf into the desired shape and transfer to loaf pan.
  7. Cover the loaf with plastic wrap and allow to rise until nearly doubled, about 30 minutes.
  8. Bake at 375? for 25- 40 minutes, or until the crust is a golden brown an the loaf sounds hollow when tapped.
*No milk powder? That's OK- just skip it and use warm milk instead of the warm water.

Recipe by The Baker Chick at