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Crusty White Bread

Rated as 4.41 out of 5 Stars

"A fragrant white bread with a nice and crispy crust."
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2 h 30 m servings 142 cals
Original recipe yields 24 servings (2 loaves)


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  1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 142 calories; 1.7 g fat; 26.2 g carbohydrates; 4.8 g protein; < 1 mg cholesterol; 306 mg sodium. Full nutrition

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  1. 208 Ratings

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Most helpful positive review

For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment, but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust, if need be.The...

Most helpful critical review

Good basic white bread recipe. Nothing fancy and the taste is rather bland so you will need to add something like jam or an herbed butter.

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Least positive

For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment, but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust, if need be.The...

This recipie was delicious! I made this recipe away from home and had no bread pans so I just tossed the entire piece of dough, which would have made 2 loaves into a large non-stick wok/skillet...

Fabulous! I made the bread with skim milk and all purpous flour because that is what I had on hand. I also reduced the baking time to 25 minutes. Absolutely wonderful bread! My new white bread r...

Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and th...

I've made this about six times now and the whole thing works perfectly. I also have added wheat germ and oat bran, raisins, craisins and dried cherries. (no, not all at once.) When you add anyt...

Made half the recipe and it was EXCELLENT. Moist, nice crust, even light airy crumb and lovely flavour. I had to use about 1/4 cup more flour than called for. The dough is slightly wetter which ...

I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use ...

Great recipe for the first time bread maker. This was my first attempt at baking my own bread and I have yet to have one come out anything less than perfect! Great for making smaller loaves as w...

Good basic white bread. I brushed my loaves with melted butter when they came out of the oven.