Easy White Bread

Easy White Bread (no egg)

Easy White Bread

Remember white bread? Go back in time with my easy recipe. I heat my milk & oil combo in the microwave for about a minute but you can do it on the stove. If you replace the oil with butter, add it to the milk before warming. The butter doesn’t have to be completely melted but should be very soft. To make sure bread is cooked, the internal temperature should be 190° F. Be sure to aerate your flour before measuring!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Makes: One loaf

Easy White Bread


  • 2 cups all-purpose flour (or bread flour)
  • 2 teaspoons (1 packet/ 7 gms) instant yeast
  • 2 Tablespoons sugar
  • 1 teaspoon salt

  • 1 cup milk (I use 1%)
  • 2 Tablespoons vegetable oil (or butter) – I use extra-light olive oil

  • about 1/2 cup additional flour


  1. Combine flour, yeast, sugar & salt in a large mixing bowl.
  2. Warm the milk and oil together to 120-130° F.
  3. Add milk/oil to flour mixture and beat with electric mixer on high for 2 minutes.
  4. On low speed slowly add enough flour (about 1/2 cup) until dough forms a soft mass.
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes.
  7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 -inch loaf pan.
  8. Cover and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
  9. Preheat oven to 375° F & bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

No mixer? No instant yeast?
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
No instant yeast? Use regular dry active yeast but check the package for liquid temperature, which should be lower – probably 110-120° F.

For more on this recipe in my blog click here.

74 Comments on "Easy White Bread (no egg)"

  1. Lois in So. California

    Dear Jenny,
    I love your recipes and videos! I have not bought a single loaf of bread in a store since you taught this old dog some new tricks.😍 (baking yeast bread and how to knead the dough…. I recently turned 71)

    Your bread recipes that use one packet of yeast describe the amount as two teaspoons, 7 grams. Your whole wheat video shows Fleishmans yeast, and you say two teaspoons. I recently noticed that my packages of Fleischmans say 2 and 1/4 teaspoons, 7 grams. So does the Fleishmans website.

    Since you are in LA, and I am in Riverside County, it seems unlikely we are getting two different product lines from the same company, with the same name. This is a little confusing, to say the least. Perhaps Fleishmans made changes to the product labeling since you made your video and posted your recipes. I found your sight and first tried baking with yeast very recently.

    Possibly this could be why some people have trouble with your recipes. Is it possible that some people are measuring 2 teaspoons of yeast out of the package when they should not be reducing the quantity? Or…. They are using inexpensive measuring spoons that are not accurate if using a jar of yeast, or don’t know the measuring spoon should be mounded, then leveled with a knife, just like when measuring flour.

    Or… They are not using Fleishmans. Fleishmans is a Canadian product. Any other brand I have found in any store is from China. I trust the Canadians to do things right a whole lot more than I trust anything from China, based on experience.

    I hope this is helpful to you and to those who are having problems with your recipes not turning out as they should. I just learned today that chlorine and fluoride in tap water can kill yeast, which probably explains recent problems I have had with extremely slow rising of the dough.

    • Jenny

      I find that either 2 or 2 1/4 teaspoons of yeast in a loaf of bread makes no difference in the result.

  2. Lois in So. California

    THANK YOU JENNY. I have never baked bread or anything with yeast before, but I had grown unhappy at the poor selection of bread available at my local stores, so I decided to try your recipe. I have tried your white bread with egg 3 times with 3 different brands of flour. (I stock up and buy whatever brand is on sale when I see a good bargain in flour). Huge difference in amount of additional flour needed on one, lots of extra liquid needed on another. They were all “all purpose”, but I noticed dramatic differences in the texture between the small, regional brand, the national name brand, and the store generic brand from a wholesale/retail supplier. The national brand name product was almost as fine and powdery as corn starch, and also contained malted barley. I also wonder where the wheat was grown, since what variety will grow in the northernmost farm areas of Canada probably won’t do well in the southernmost parts of the USA farming areas and vice versa. I will soon be trying brand number 4, and this time I read the label carefully, which says “no sifting necessary”, which probably means it is pre-sifted. It made great tasting sugar cookies with my tried and true recipe, so I hope the bread will be acceptable. Don’t know what was on the labels of the previous brands because I dump the whole new bag in my large flour bin when it is empty, but these differences could be why some people have problems with the quantity of flour needed. I also noticed strong differences in the smell of the flour and the taste of each loaf. Next purchase will be back at the wholesale store. The bread it made needed the most extra flour but tasted the best, and…. Lucky Me… Their house brand flour is an arm and a leg cheaper than any brand anywhere else I shop, so using more flour won’t cost me more. I also am careful to use only large eggs from one store only because of quality, and their large size eggs ought to be labeled Extra Jumbo size, thus giving more liquid possibly than the egg you used when developing your recipe. Adding more flour or liquid as needed is necessary to get the “right feel” to the dough, as is the right amount of kneading. Practice makes perfect, as I am learning. Your video was extremely helpful, as I had absolutely no idea how to knead dough before I saw it. I am thrilled to see your practical recipes, not silly gourmet dishes that require 15 exotic, expensive, ingredients, some of which I have never heard of before, much less seen in any store in my area or anywhere I have lived before. I love your lighthearted, humorous approach to cooking, which makes your videos fun even if that particular recipe doesn’t appeal to me.

  3. Heather

    Hi from Australia Jenny,

    I have tried many bread recipes but this is the best and only one I need

    Thank you x

  4. Marlyn

    I made this today, while my husband is watching football, to the recipe and it came out perfect. Demolished 3/4 of it and made BLT (that’s bacon, tomato and lettuce) sandwich. HAPPY TUMMY! Thanks Jenny. I’ll try your no-knead crusty roll next. Watch this space…

  5. EmJBallet

    I made this for my kids (& I) and it is delicious!!!

    I used the dough hook at med/ high speed on the KAid mixer and “kneaded” it till there was no more dough on the sides or bottom of the mixing bowl. My boys are PICKY. Thank you for this quick & easy recipe.

  6. Ada Encarnacion

    Hi Jenny

    I Made this bread recipe accordingly, to your instructions plus I added unsalted butter and it came out delicious soft fresh my family says thanks Jenny ♡♡♡

  7. Liv

    Hi Jenny,
    I see you use a lot of sugar in your breads, can the amount be reduced?

    • Jenny

      All of my bread recipes work really well as written but you can certainly try using less sugar, or if you’re not comfortable experimenting, you could look for a different recipe that’s already proven with less or no sugar.

  8. Rehana

    Can I try this with less amount of yeast ie, 1 tsp. I hate the smell of yeast.

    • Jenny

      You could try but it probably won’t rise like it should.

  9. GiGi

    Hi Jenny,
    I read recently that weighing the flour is more accurate than using measuring cups – what are your thoughts??
    I am making your recipe a little later today!!

    • Jenny

      Weighing flour is more accurate but it seems like extra work so I still do it the old way.

  10. Sal

    Can you double the white bread I know something you should not double

    • Jenny

      I have never doubled any of my breads.

    • Lore-Na

      I have a large family of six adults and have been using this recipe for over a year now. I have at all times tripled the recipe and have never had any problems. Just remember to double or triple every item on the recipe list and you should be fine. My dough is proving as I type!

  11. John

    Jenny, love both the whole wheat and white bread recipes. Quick question, do you immediately remove your bread from the pan to cool on a rack, or do you let it cool in the pan? I initially cooled it on a rack, but am thinking cooling it completely in the pan could help retain some moisture and make the bread softer for longer. The whole wheat dries out quickly even in a sealed bread bag. Thanks

    • Jenny

      I usually leave it in the pan for about 10 minutes and then cool it on a rack. Homemade bread may not keep as well as store-bought loaves which may contain preservatives and dough conditioners. I found this on the King Arthur website: “Once the bread is completely cool, slice it up and freeze anything you won’t be using within a couple of days. Your home-baked bread doesn’t include any preservatives or stabilizers, so from the moment it reaches its optimum quality (as soon as it’s cooled to room temperature), it starts to go downhill. Slice the bread, and wrap two to five slices or so at a time securely in plastic wrap – however many you/your family is liable to consume within a day. Slip those plastic-wrapped packets into a larger plastic bag. Squeeze the air out, secure with a twist-tie or clip, and store in the coldest part of your freezer, somewhere the bread won’t be subjected to temperature changes from the freezer door opening and closing. When you need bread, remove one packet and thaw, still wrapped, at room temperature. It’ll be nearly as good as the day it was baked.”

      • Jay

        Bread used to have iodine in it as a supplement and to soften the crust. I wonder if adding a drop to the liquid might preserve it a bit better. (I add iodine regularly to my drinking water so it is not harmful.)

        I also may try this with water just to see what happens, milk might also contribute to short shelf life? Any ideas what would happen? I frequently make bread with water and no egg.

        So far I like this – it smells like Wonder Bread!

    • Beth

      We love these bread recipes too. But something my mother used to do, when she took her breads/rolls out of the oven was to lightly grease wax paper and go over the top of the bread. That will soften it. Wondering if that might help.

      • Jay

        If you seal fresh bread in a ziplock or bread wrapper, the natural moisture in the loaf will distribute and soften the crust also.

  12. Vina

    hi Jenny..
    I tried this recipe today with an electric mixer.. but when I’m going to knead the dough, it was so sticky and I have trouble to knead that so I added more flour (more than the additional flour in the ingredients). Should I mix it up much longer in the mixer or the temperature of milk isn’t appropriate? (I don’t have thermometer so I only heated it for 30 seconds in microwave).

    • Jenny

      Even if the milk was the wrong temperature, it would not make the dough sticky. The only thing that would cause that is too much liquid or not enough flour. It’s possible you measured too much milk or not enough flour. If you sifted the flour before measuring, that could also cause the dough to be sticky. Try again, follow the recipe exactly with no changes, and aerate the flour before measuring. If it’s still a problem, you will need to send me an exact list of your ingredients for me to help further. Good luck!

      • Vina

        I have tried this recipe again yesterday and have the same problem :”(. Nevertheless, I baked it with the dough that somewhat sticky, it turns out well, the dough rise and tastes great, but I’m still not sure about that ‘sticky’ dough.

        So here is the ingredients that I had converted into grams (i don’t have measuring cup):
        240 g bread flour
        7 g instant yeast
        25 g sugar
        5 g salt
        240 ml milk
        30 ml olive oil
        60 g additional flour

        I convert it based on your Metric Conversion Chart. Is it already correct?

        • Jenny

          Your measurements are exactly right. I simply have no idea what else to suggest except to start with a little more flour. It’s better to start with more than to add more flour while kneading. Try starting with 2 1/4 cups of flour and please let me know if things get better. You might also want to try the new other white bread I just posted that has an egg.

          • Red Forest Ranch

            Hi Jenny,
            Love your channel. I think its the humidity or temperature. We are in Florida & most of the time if we are following a recipe we almost always use less liquid because of the humidity.

          • susan Young

            Sorry Jenny, I am having the same trouble. I measured everything right but it is way too sticky. So I just kept adding more flour till it was not sticky anymore. Lot’s of floured to be added. More than what was called for. It is rising right now, so we shall see how it taste, I’ve always doubled my bread twice to rise and I noticed you don’t. Is that just old fashioned way of doing things?

  13. Janet

    Hi Jenny,
    In comparing this recipe with the whole wheat one, how come the whole wheat one requires an addition 1/2 cup flour and this one does not? Thank you! I tried the whole wheat one and it is very good! Wanting to try white bread now.

    • Jenny

      They both require the additional 1/2 cup of flour. You may have missed that. By the way, the whole wheat bread, which uses an egg in the recipe, also works with all white flour.

  14. Leigh Pacalioga

    Hi Jenny ! I love your recipes. Can we be friends?

    • Jenny

      I’m always available here with any questions.

  15. Mike82

    Hi Jenny: I just made your recipe. It turned out really nice. Do you recommend sifting the flour before using it? Thanks.

  16. Annabelle

    Hey Jenny:
    Another question, what is the actual height of the bread after being baked?
    I baked this bread again today; it looked better, tastes great, but I’m still not sure if I let it rise enough. Used the dryer to proof the dough and it worked; I’m so glad I found your website. I love baking and am practicing breads this year; thanks again for your recipes. Appreciate your guidance

    • Jenny

      Mine bakes up to about 1 1/2 inches above the rim of the pan.

  17. Annabelle

    Just made this bread this week and it turned out pretty good. The shape was a little off, dipped in the middle, but otherwise not too shabby. And it taste wonderful. Thanks for sharing your baking recipes with the rest of the world; esp. me. Appreciate ya!

    • Jenny

      I just made this bread today and it always turns out so make sure you follow the recipe EXACTLY and measure carefully. You also may have let it rise too much so don’t let it rise much higher than one inch above the rim of the pan. Make sure you preheat your oven long enough (mine takes 20 minutes) and don’t open the door for the first 15 minutes. Let me know how the next one turns out.

      • Annabelle

        OK, thanks for the advice; will attempt a 2nd bread soon and follow exactly.

  18. Gean

    Hi Jenny I make this bread today love it thanks very much.

  19. sally

    I love this bread it didn’t rise as fast as yours but I just let it rise a little longer and it was great. I keep my house cooler than most people. Thanks you, I love watching you plus you make such awesome food.

  20. Rupa

    I got a big bubble on one side of my bread . I used dry active yeast instead of instant yeast. Could that be the reason or something else. I have tried your whole wheat bread and it comes out really good every time !!

    • Jenny

      It seems to me it could be from letting it rise too long or maybe there was air in it when you shaped the loaf. Assuming you followed the recipe EXACTLY, that’s all I can think of. Also, what size loaf pan did you use? Let me know…

      • Rupa

        I used 8 1/2 ” x 4 1/2 ” loaf pan .

        • Jenny

          Yeast breads never turn out exactly the same twice so I hope you’ll try again. Either yeast would not make a difference but spank the dough a little before shaping and find a warm spot so it doesn’t take too long to rise. Keep me posted…

          • Rupa

            Okay , I will let you know next time I make it. Thanks so much !!

          • Jenny

            Thanks. That note was from me and not “Kim.” I hope it turns out next time.

      • Rupa

        I used 8 1/2 ” x 4 1/2″ loaf pan .

  21. Violetta

    Hi, Jenny. There is no egg in this recipe, am I right?.

  22. Chitvish

    Made 2small loaves for gifts. Came out soft and excellent!

  23. V. S.

    Hi Jenny , the print option is not working , help ! I keep making this bread and oh my is it phenomenal, crazy good ! Thanks so much for sharing all your recipes . Oh and your porgies recipe is perfect. Hope you didn’t hurt anything when you broke the egg in your bra , your a goof ball . 😀

    • Jenny

      For some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. We hope this helps – JennyCanCook Admin

  24. Lucy

    My niece prefers white bread. Making bread is time consuming so I would rather go for healthy whole grains or brown bread. Since I came across your recipe for easy white bread which needs only one rise, I thought I’d give it a try. And the result? Same as a loaf which needs two rise. Now my niece will have her white bread more often. Thank you for the recipe.

  25. Mary Jane

    I did the whole wheat bread this morning, and it came out great. I am going to do the white bread. I am starting my baking classes at our food bank, and this should be so easy for the lades and gentlemen who attend. I really love this and I am not going to be buying bread any more. Thank you so much. This is a blessing. I am so glad that I found your website. Thank you again, and may God bless you for the help.

    • susan Young

      Has anyone tried German black rye bread? It is so delicious. I love making bread, I have made a Swedish limpa bread and my company asked if she could take the extra bread home with her so she could eat it for breakfast. I said sure, I was so happy she liked it that much.

  26. Zira

    Vou fazer este pão….depois posto a foto,ok!

  27. Sylvia

    Hi Jenny,
    I do not know what type of yeast I have is it ok to use active dry yeast too?

  28. Gena

    Jenny i tried this and it turned out great! Thank you so much and God bless you 🙂

  29. Camie

    I started out making white bread with your whole wheat recipe and then bought the KA white whole wheat flour and have made your whole wheat bread many times and do love it but my husband prefers white bread so am anxious to try this recipe and see how it turns out.

  30. Low Poh Lung

    I have try the white bread .I use high proten flour.My yeast i used active yeast.My problem about my bread is why the texture of my bread very coarse and dry.I take 2 1/2 hours to prove the bread because i wait for the dough
    to rise above one inch my cake tin.Kindly give me some tips where i went wrong.Is it over proofing or i should use flour.
    Thank you.

    • Jenny

      It’s hard to say without more information. First, is your flour a white flour? If not, that could be the problem. If it’s taking 2 1/2 hours to rise then either the yeast is stale or the milk it not hot enough. My guess is that the yeast is not fresh. Once you open a package of yeast it does not last long and should be kept air tight in the freezer. Also let me know if you followed the recipe EXACTLY, what method you used, and what size is your loaf pan? Thanks.

  31. Jane

    Is there not a video for this ? 🙁
    I would enjoy watching a video for this recipe !

  32. Devi

    Hi jenny I am Devi from India I have tried this recepie and it has com out very well I hav also tried ur cinnamon buns and whole wheat bread thank u so much for the lovely recepies.

  33. Yvonne

    Would love to see you offer up a low carb bread that was decent. I try your recipes out. So far the best one I have done is the easy, lower fat cinnamon buns. 🙂 they are delicious.

    I know asking for a good, fluffy low carb bread is kind of impossible, but I’d be willing to try again.

    Thanks for the recipes and videos.

  34. Mary Ann

    This does really look good and I must, once in a while, have my white bread fix! Tomorrow my house will once again smell heavenly from freshly baked bread.

  35. Chris

    Ooooh that looks good!!! I will make this weekend!!

  36. TJ

    I don’t ever eat white bread!!😇

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