I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.

Chef John
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Top:

Directions

Instructions Checklist
  • Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.

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  • Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.

  • Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.

  • Bake in the preheated oven until golden brown, about 30 minutes.

  • Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Chef's Notes:

You might use up to 3 cups flour in the dough.

Feel free to brush the top with milk or egg wash instead.

Nutrition Facts

211 calories; 7.6 g total fat; 37 mg cholesterol; 301 mg sodium. 29.8 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2020
Absolutely Delicious! Followed exactly as write! Prefect breakfast bread toasted with butter & jam. Toasting really added to flavor too! Either way it’s great, brought back memories of local bakery in River Edge, New Jersey! Making another loaf today. Had to buy yeast on eBay due to virus! Who’d have thought yeast would become as scares as TP! Strange times........... Read More
(2)

Most helpful critical review

Rating: 3 stars
06/21/2019
I love Chef John's recipes overall but I wasn't too crazy about this one. The taste was right but the consistency was a bit to "cakey" for me. Is that a word? Anyway that's what it was. Read More
(1)
19 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/18/2020
Absolutely Delicious! Followed exactly as write! Prefect breakfast bread toasted with butter & jam. Toasting really added to flavor too! Either way it’s great, brought back memories of local bakery in River Edge, New Jersey! Making another loaf today. Had to buy yeast on eBay due to virus! Who’d have thought yeast would become as scares as TP! Strange times........... Read More
(2)
Rating: 4 stars
05/27/2019
I made this and it came out great! Now as white nor as fluffy as that commercial bread from my childhood but almost identical to the bread my Grandma made every Saturday (several loaves to last for sandwiches throughout the week for a family of 5) and I ate every time I went to visit her. Thank you Chef John for taking me back to the great memories of my childhood! Read More
(2)
Rating: 5 stars
05/18/2020
Absolutely Delicious! Followed exactly as write! Prefect breakfast bread toasted with butter & jam. Toasting really added to flavor too! Either way it’s great, brought back memories of local bakery in River Edge, New Jersey! Making another loaf today. Had to buy yeast on eBay due to virus! Who’d have thought yeast would become as scares as TP! Strange times........... Read More
(2)
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Rating: 3 stars
06/21/2019
I love Chef John's recipes overall but I wasn't too crazy about this one. The taste was right but the consistency was a bit to "cakey" for me. Is that a word? Anyway that's what it was. Read More
(1)
Rating: 5 stars
01/17/2020
This bread is really tastey. I'm a beginner bread baker and made a bad sourdough loaf the other day so I needed an easy win. Thanks for sharing the recipe. Read More
(1)
Rating: 5 stars
01/29/2020
i made this today For the first time and it is perfect! Very buttery and soft. My new favorite! Thank you Chef John!! Read More
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Rating: 5 stars
04/04/2020
Really good bread. Instant hit with my son. Read More
Rating: 3 stars
04/15/2020
Recipe was easy to prepare, but the end result tasted like a buttery biscuit, not home-baked bread. Granted, it was a very good tasting "biscuit", but it was overall a disappointment. Read More
Rating: 3 stars
10/18/2019
This recipe did not work... But it was totally my fault. I had overcooked the milk and the yeast so the yeast died... =( but we were able to make them into pretzels! =) Read More
Rating: 5 stars
10/10/2019
I've made this recipe four times now, each time we love it. This last time I decided to watch the video, I realized I'd been adding way too much flour. I'm not used to the dough turning out so wet, so I'd keep adding until it resembled what I'm used to. I'm surprised that each time the loaf tasted good. I am happy to report that following the instructions precisely rendered amazing results. This truly is a great bread recipe, thank you for sharing. Read More