Easy Recipe White Bread

Easy White Bread (no egg)

Easy White Bread

Remember white bread? Go back in time with this 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. Be sure to aerate your flour before measuring!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 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 (use 1 Tbsp. for less sweetness)
  • 1 teaspoon salt

  • 1 cup warm milk (low fat or whole milk) heated to 120-130° F.
  • 2 Tablespoons vegetable oil (or butter)

  • 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 with a towel and let rise in a warm spot for 45 minutes to one hour, until it’s one inch taller than the pan.
  9. Preheat oven to 375° F & bake for about 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning. Bread is done when the internal temperature is 190° F.

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.

There's more on this recipe in my blog. click here.

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

  1. Allie

    I have made your ciabatta bread recipe and it turns out every time but for some reason the loaf recipe doesn’t? I don’t know if it’s because my milk is too hot or too cold? I use a thermometer so I’m not sure what I’m doing wrong.

  2. Allie

    I have made your ciabatta bread recipe and it turns out every time but for some reason the loaf recipe doesn’t? I don’t know if it’s because my milk is too hot or too cold? I use a thermometer so I’m not sure what I’m doing wrong.

  3. louise

    Thanks for delicous recipe. I made this 3 times now and it always comes out perfect.

  4. Laurie

    I wanted to make four small loaves of bread. What would be the temperature and time adjustments? If any…

    • Laurie

      I took a chance. I baked 4 mini loaves at 375* and they came out perfect!

  5. Bruce

    I made this just an hour ago, with the following additions/changes. I put in 3 Tablespoons of sugar, I added 3 Tablespoons of Cinnamon and added 1 Cup of Raisins to make a loaf of Cinnamon/Raisin bread. Turned out great and is easier to make than the Cinnamon Swirl loaf. Great for toasting as well.

    • Jenny Can Cook

      I was thinking about trying the same thing – making cinnamon-raisin bread out of this loaf and now I know it will work. Thank you.

  6. Valerie

    Anyone ever substitute the milk for a non-dairy milk? Due to milk allergy I’m looking to use an oat milk or soy milk for my son.

    I love the No Kneed bread!! Took a few times to get it right but my whole family LOVES it! Thank you!!

    • Rox

      I use oat milk for this bread all the time and it comes out great and tastes great.

  7. Lori

    I making this bread but do not have a temperature gauge to check if it reaches 190 degrees, so how long should i bake the bread for?

  8. Eddie

    I’ve been baking all of our bread for over four years now and I’m constantly tweaking recipes to get the perfect loaf of sandwich bread. Your White Bread recipe is the bomb! Since I like a little larger loaf I use a 9.5”X5.25” loaf pan. In order to get a beautiful loaf that rises nice and high I increased the amount of the flour to 3 1/2 cups, milk to 1 1/3 cups, sugar to 3 tbs. and oil to 3 tbs., adding all the flour with the other ingredients at once and I get the most beautiful high, light and tender loaf that stays fresh for 5 days when wrapped well in plastic wrap and stored at room temperature . Since I don’t like to haul out the big Kitchenaid Stand mixer I use my handy Kitchenaid 5 speed hand mixer with the dough hooks and knead the dough on speed 4 for 5 mins, then I knead it for 150 turns by hand on my silicone pastry mat with no extra flour. This is the most perfect loaf of white bread I’ve ever baked! Your recipes are all the best ever and your videos are so helpful, even for a 71 year old thats been cooking and baking for 60 years. Thanks so much for you excellent website, videos and recipes Jenny. BTW, your Crusty Rolls and Cinnamon Roll recipes are also favorites in our home. I bake a batch of the Crusty Rolls almost every week and always for every holiday dinner, they are incomparable.

    • Lenore

      Try a Danish dough whisk….changed my life! No more dragging out the kitchenaid!

  9. GB

    Every recipe I make comes out perfect! I love the hint of using the paddle blade to make the breads, it makes bread making so much easier and the results are great. Your a great cook and baker! Thank you for sharing.

  10. Barbara


    why does my bread collapse slightly after I put it in the oven.

    • Jaymee

      You may have over proofed your dough. Try not letting it rise as long before you bake it. Your yeast only has so much energy to rise and if it has exhausted itself it won’t have any more hot the oven and will collapse. Assuming your yeast isn’t expired, this should help. Differences in humidity and temperature where you are may be causing this for you and not others.

  11. Mabel

    We really like this as the recipe states. (I use King Arthur All Purpose flour usually but it’s always turned out great with other all purpose flour as well.) We also sometimes after the 10 min rest, separate the dough for either burger buns, hot dog buns, or dinner rolls and just adjust the time accordingly and eyeball the browning in top. So good! Thanks Jenny!

  12. Brenda

    Hi Jenny! I love your bread recipe and will try others. I made it in my new bread machine so I was just wondering if this is a 1 1/2 pound loaf or a 2 pound loaf? I guessed 1 1/2 pounds with the quantity of flour but it rose really well and looked as large as the 2 pound loaves I have made with other recipes.
    It is really good! I just have to do some fine tuning on my bread machine, so it doesn’t get the crust so dark.
    Thanks for the recipe!

  13. Beth

    I followed this recipe exactly. It rose beautifully, but on the way from the warming tray to the oven, I placed it on the counter to take off the towel, and the whole top collapsed.
    What did I do wrong?
    I am planning on using it for Thanksgiving stuffing, so I think it will still be OK, even with a flat top, but would love to know what happened.

    • joan

      I have made bread for years and don’t believe in using plastic wrap over rising dough. it usually does stick. I have always used a damp light weight kitchen towel losely laid over the top, nothing sticks. lay th pan gently on the counter, maybe you put it down too hard, that might do it.

    • Lee

      I’ve had the same problem so I greased the plastic and it worked well. Then I decided to use a plastic shower cap of heavier material. I shape it and it is well away from the dough, so no sticking, and it can be used many times.

      So, many options.

  14. MartiB

    I started putting ingredients together for my regular bread machine recipe for hamburger bun dough. To my horror, I discovered I didn’t have any eggs. How do I run out of eggs and not know?!?

    Internet to the rescue. Found this eggless recipe and so glad I did!! It will replace my other one.

    I usually hate reviewing recipes if I haven’t made them exactly as written — I mean, it’s not really the recipe if I’ve made changes, right? — but I have to make an exception here since I had already started putting things together before I found this site.

    I use 50/50 mix of milk/water and 1/4 cup of buttermilk powder. That’s the only change from original. Used butter, as called for.

    Had to add an addl cup of flour to get right consistency, rather than the stated 1/2 cup, but that’s not unusual, as flour changes with humidity.

    Split into 8 pcs for buns. Let rise, covered with cloth, for 30ish minutes. Baked at 375 for approx 12 min. Brushed tops with butter and had absolutely delicious hamburgers for dinner!

    • PC

      I’m glad you commented. I’m scrolling through the comments looking for a person who had no milk, since I want to make this dairy-free! 😉 I’ll probably just try with water and add a tiny more oil…

  15. Pamela

    My family and I agree that this is by far the best tasting bread we have ever had. I’ve made it 2 days in a row…

  16. Gloria

    Love your receipes.Do you use a pastry or dough mat to roll out bread dough.

  17. Tina W

    Can unsweetened or original almond milk be used?
    I will try the water if not.

    • Cathy L.

      I have made this recipe using skim milk, almond milk and coconut milk. It always comes out great no matter what I use.

  18. Linda

    Can this recipe be doubled

    • Tricia

      I sucessfully doubled the recipe today and then divided the dough into two bread pans.

      • Trish

        When doubling the recipe, do you also double the yeast using 4 teaspoons? Seems like a lot, but I’m new at this! Thanks!

      • Teresa B

        I’m baking this as we speak. Looks so nice and smells so good. Can’t wait!!!!

  19. Amber Pfeil


    Hi! If I substitute water for milk when making white bread, how hot should the water be?

  20. Donna VonDenBosch

    Jenny You Love bread ! I am a new vegan. I used sugar free oat milk instead of cow milk. The loaf turned out perfect ! Thanks for all that you do. It is so fun to see you light up when you cook. You are doing a great public service.

  21. Marlene

    Hi Jenny! Why the video “the white bread (no egg)” recipes isn’t under the recipes… I can’t find it!! Je vais t’écrire le reste en francais… Je viens du Québec et je suis tombé par hasard sur une de tes recettes (brioche à la canelle), que je suis en trin de faire présentement… très hâte d’y goûter, c’est la première fois que je fais des brioches de toute ma vie et je veux te remercier car tes vidéos (oui je me suis abonné) sont très clair et facile à comprendre… et j’adore ton humour, alors, MERCI!!

  22. Karen C.

    Hi Jenny. I have made this bread a number of times and it always comes out great. Today I was out of bread and only had a little bit of milk left, which I wanted to save for my tea. I didn’t want to make another trip to the grocery store, so I used buttermilk instead. I actually think it might be even a little bit better with the buttermilk! Gave the loaf a nice little tang and rose really well. FYI – just wanted to let you know how well it worked with the buttermilk. Thanks for all your wonderful recipes. I use them often and they always make me look good!

  23. Natalia

    I just made this recipe tonight to go along with dinner. It was such an easy bread to make, it almost feels like cheating! It came out perfect, and gets a nice crunchy top if you dont tent with foil while baking! Definitely one to save.

  24. #goodblessingstoall

    Thanks so much Jenny. I used water instead of milk and it came out great. Just made a pb&j and it was terrific.

    • Wannabe Baker

      Thank you for answering my question!!! We have been homebound, as are millions of others, for two weeks and are low on milk and eggs…so water it will be. I was originally going to do a Google search for a bread recipe that did not call for eggs, but checked Jenny’s website first. SCORE!

      I’ve been preparing bread in a bread machine and then bake it in the oven for the best results. The only change I made to this recipe, other than replacing the milk with water, was to use yeast specifically for bread machines.

      Delicious, and I’ll be making this bread again (with water, as I don’t see the need to use milk when water worked so well).

    • Erica Tonner

      Can you use dry milk and hot water?

      • Teresa Orr

        Yes, but make sure the milk isn’t too hot to kill the yeast. See Jenny’s directions.

      • Teresa Orr

        Yes, as long as the water isn’t too hot. See Jenny’s directions.

        • Amber Pfeil


          Where did you find Jenny’s directions on using water instead of milk on loaf white bread?

  25. Christie

    Hi Jenny!,

    Is it ok the mix bread flour and all purpose flour together? I have just enough of each left to make 1 loaf 🙂

    Thank you so much!!

  26. Ria

    My dough didn’t rise. How long do you microwave the milk and oil for?

    • Anon E Mouse

      Microwaves are different as far as the power they put out… typically they range from 700 watts to 1250 watts. So your microwave may make something hotter at 30 seconds on high than someone else’s microwave will.

      Best bet, get a thermometer so you know the actual temp of the liquid before you use it.

      • Cathy L.

        Hi Anon, if you don’t have a thermometer, put your pinkie in the liquid. If you can keep it in for 15 seconds and still feels warm but doesn’t feel uncomfortably warm it’s ready. My Mom taught me that about 50 years ago. It worked for her and worked for me. I broke down about 5 years ago and but an instant thermometer.

        • Christa

          Thanks, I was wondering if there was any way to tell by feel. I think in the old days recipes would say lukewarm. I guessing that meant something around this. Maybe just slightly warmer.

  27. Bambi

    Dear Jenny Jones
    I have always been a big fan of yours ever since your TV show,
    I was so pleased to find out that you had your own cooking site,
    I have tried many of your recipes and have loved them all only confused about one and that is your English muffin I don’t know if my husband is in too big of a hurry or what happened but I’m wondering if I was to use butter instead of oil would that make a difference in them?

  28. Laura

    Hi Jenny just made the bread, very easy to make and tastes so good. My loaf pan is wider than normal so my bread doesn’t rise as high but that doesn’t matter to me. This bread is great my husband and I have already eaten half of it. Thanks for the easy recipe.

  29. Kim

    Thank you so much for this bread recipe! It is truly wonderful and the house smells great when it’s baking. I’ve been doing additions like Everything Bagel Spice and Herbs de Provence… Even frshly ground black pepper. My question is can you knead this bread a second time after it rises and let it rise again? Or will it just turn into a blob? Has anyone tried this?

    • Carol

      It let it rise a second time, and it rose very high – 3/1/2 inches above the pan. It had risen so high that I had to place it on a lower rack to finish baking, and also tented it with foil as recommended by Jenny. Made double the recipe yesterday, on Thanksgiving. Wonderful bread!

  30. Jeanette

    Made this for the first time today. Second loaf ever. DELICIOUS!! And so easy. I did sub almond milk and it worked just fine. I’d post a picture, but I don’t see a way.

  31. Norma GARZA GOMEZ

    I have No!!!! Mixer at all I do it all By hand ./// So please send me A egglless whitebread resapy .(Fast or soon please .!!!

    • Jenny Can Cook

      This IS an eggless white bread recipe and there is a note at the bottom on how to make it with no mixer.

      • Shane Wayne

        Thank you so much Jenny! Love this recipe, and this is my first homemade bread ever. Your directions, measurements, and temperatures are spot on, I really appreciate that. Bread has risen, preheating my oven to 375°F, so excited that I had to leave you a comment before it’s even done cooking! Used my finger as a mixer, worked great. I microwaved some leftover, residual dough and it made a delicious bread ball.

        • Jenny Can Cook

          Got your photo, thank you. It’s posted in “Your Photos.”

  32. Tami

    Jenny the bread is amazing thank you so much for the recipe!!! My whole family wants more!!

  33. Lila

    Jenny I just want you to know I “love” you and your videos! And you are the only one that has ever been able to show me how to make bread! I’ve made your No Knead bread many times and ‘everyone’ loves it! Now I have a loaf of your simple White Bread in the oven! I just can’t thank you enough, because I had pretty much given up until I came across your videos! You make all of your recipes so fun and “easy”! I know it’s too much for you now, but I sure miss them and millions feel just like I do! It’s so seldom you find someone with your cooking abilities and your “great” sense of humor! Truly a ”gift”! <3

  34. Lare

    Just made another couple loaves. Always perfect! Thanks again Jenny!

  35. Julie

    Not sure if you recieved an answer or not but 50 turns if you mixed with a mixer and 150 turns if you mixed by hand.

  36. Dee

    Never made bread, but always wanted to learn. When I made your bread the first time I was amazed and delighted how good and easy it was. You can teach an old dog how to cook. Loved your show, wish you were on again.
    Thanks for making me feel like an old pro.

  37. Lisa

    I just made this bread and did not knead it by hand I just used the cuisinart food processor and it turned out amazing! Yum! I also used almond milk.

  38. Nancy

    The kneading and mixing instructions are a little confusing. In the directions it says turn out and knead 50 turns. At the very bottom it says 150 turns. Please explain a little more.

    • Jenny Can Cook

      It’s 150 turns if you don’t use a mixer.

  39. Janice

    What if you don’t have a thermometer for the milk? How hot is 120? Any tips?
    I made some bread last night from my Mother’s old cookbook and added some ground flax. The house reeked! I’m trying Jenny’s recipe tomorrow.

  40. Alan B.

    My egg was cold. I put it in my pocket (watch the video!) to warm up. I followed the instructions to the letter and and now at the second (35-60 minute) proof. Walked out of the kitchen to another room, sat down and felt something in my pocket… a room temperature egg! HA! I guess this will be an ‘eggless’ bread, after all! Too funny!

  41. Debbie

    I just baked this bread, but I used almond milk instead. It smells amazing we have not tried it yet. I also baked it in a deep dish pie pan. This bread will be for dipping a cream cheese artichoke dip.

  42. Carmel

    1st. I love your personality, Feels as though we met before.Do you ever get that feeling with people? Anyway .My Question is, I’m backing your rised white Bread. It ask for reg. flour I have rised flour and active yeast and the rest of the ingredients called for.what do I need to do ,or I’m I good.

  43. Rain

    Thanks for the recipe, turned out delicious!

  44. Sandi

    I don’t have a stand mixer, just a handheld one. Will that work for the mixing of the dough?

    • Leanne

      Needs to be a dough hook.. Not beaters..! (~_^)

      • Janice

        Jenny uses the paddle on her kitchen aid mixer, not the dough hook.

    • Albert

      Many years ago I realized, that life in the kitchen would be so much sweeter with a mixer and after checking all the options, I bought a heavy duty KitchenAid and some attachments, which increased over time. After more than 20 years of service, it is still going strong without any repairs. It may cost a bit more to start, but I did not want anything cheap, just inexpensive. And KitchenAid filled the bill.

  45. Lori

    Hi Jenny,

    I absolutely love this bread and many of the other recipes of yours that I’ve tried. They are all so delicious and SUPER EASY! My latest was the Christmas Wreath (I opted for the braided loaf version]. My second one in a week was better than the first. I’m thankful for stumbling upon your website last year….and I love your videos, especially the humour. Happy New Year!

  46. Jeanne L

    Jenny – what I like about all of your recipes (that I have made thus far) is they are easy to make and delicious. I made this bread and it was wonderful. One of the best breads I have ever eaten. The texture was one thing I really enjoyed. Can’t wait to try another one of your recipes. Thank you.

  47. Suzanne

    Will a stand mixer with dough hook do the job of kneading. Arthritis in my hands makes hand kneading a challenge.

    • Bruce E

      I use a B & D bread machine to do my initial mixing and kneading. Once that is done (takes an hour and a half for initial mixing, kneading and first rise) I then take it out onto a floured board and do the hand folding over amd then place it into the bread pan for the secong rise (approx 1/2 hour) then into the oven for the 1/2 hour baking. Turns out great every time. Hope this helps you.

    • Connie S.

      You can use a bread machine to do the kneading or a Kitchenaid mixer if you’re that lucky. I know what you mean with hands that hurt. I

  48. Betty Horne

    Hi jenny,
    I remember you from back when?? I am going to bake your bread tomorrow. I follow and love your video’s Hummmm!! your Smart! Sweet!! and Funny too!!
    Keep up the great work. Ohhh!! and so cute too! I Like your outfits………..
    Thanks a million,
    Betty Horne

  49. Carol

    Thanks so much for placing this bread receipt online, I use to bake homemade yeast bread years ago and lost my receipt.I just so happen had a couple packets of Fleishmans Yeast so I will be baking tomorrow.

    I also notice someone comment above about the Fleishmans Yeast packet contains 2 1/4 teaspoons, Im glad I read the comment section and your answer.
    You video’s makes everything look so simple and that your one of use
    ( LOL) your crust isn’t perfect but repairable ( I like that) So glad Jenny I ran across your site and I have bookmarked it to return again and again.

    My question is as long as the packet of yeast has not been opened is the shelf life indefinitely?

    • Jenny

      Yeast has a short shelf life so check the expiration date. Once opened, it does not keep well unless frozen.

      • Kathryn Smith

        Can you really freeze yeast with out messing it up? Also, do you know if this recipe will work in a bread machine? Has anyone tried it? My oven is very inconsistent and unreliable so I thought my old bread machine might be better. Someone else had asked about using a bread machine a while back but I didn’t see an answer anywhere.

        I love your website. I’m so glad I ran across it. I used to watch your show and I love how down to Earth you are. Thanks for sharing your recipes.

        • Bruce E

          I’ve done it in the bread machine but I prefer baking it in the oven. I do use the bread machine for mixing, kneading and first rise though.

        • Connie S.

          Freezing the yeast is a way to keep it fresh until you use it. Just keep it dry in a jar with a screw type lid.

        • Bunny

          I freeze my yeast as soon as it comes in the mail (I buy it by the pound because it’s so handy and so much cheaper that way). Not only does it keep the yeast fresh up to the expiration date, but I have even used that same yeast a full year AFTER the expiration with fabulous results. However, when I take the yeast out of the freezer to use, I put the yeast right back in the freezer and don’t let it dawdle on the counter. That way it stays cold. Happy baking!

    • Jenny

      I think the yeast would not be effective past the expiration date.

  50. Lois in So. California

    I make a double batch frequently. My only problem is I always get one large and one slightly smaller loaf no matter how carefully I divide the dough, so I just live with it.


      use a food scale, so they will both bake in the same amount of time.

      • Bunny

        Also make sure you use the same kind of pans. Glass and metal pans cook best as different temperatures and vary in cooking time.

  51. Lois in So. California

    I tried both your with egg and eggless white breads, using no sugar. They turned out fine, and I prefer the taste that way. I think it is a matter of personal preference.

    Exception: when using milk that has slightly soured, I add the sugar. It tasted just like the sour milk without it, not at all like sourdough bread as I had hoped.

    Thanks again for all your great recipes!

  52. Lyn

    Hi Jenny, could I use coconut milk? I have allergy to dairy.

    • Jenny

      I only make it one way. Please look through the comments as someone may have addressed this.

  53. GlosamSC

    Hi Jenny. The loaf turned out wonderfully. Just had a slice with cream cheese and jelly. Ummmm. I be using this easybrecepue regularly. Thanks again

    • GlosamSC

      *Easy recepie.* I’ll be following your blog for other fun cooking

  54. Syl

    The no egg white bread sounds great. I like the old fashion taste.To break the rule about white Bread (is wunderbar) Does the recipe work using a bread machine? It can bake while a quick trip to the store is a must.
    Thanks your recipes are fantastic

  55. Sonia

    Love love this bread I made it twice and my family loved it
    So easy also I tried the chocolate cake my husband could not get enough
    Thanks for the recipes

  56. Sandra

    Dear Jenny
    THANK you for that fine and nice recipe. This is the best bread ever! I was afraid it would not come out ad nice as your…But this one is fantastic and delicious and wonderful ..Just like bread needs to be …I am so happy. Although it did not raise as much as on your picture i am so happy and will do it again.

  57. 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.

  58. 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.

  59. Heather

    Hi from Australia Jenny,

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

    Thank you x

  60. 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…

  61. 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.

  62. 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 ♡♡♡

  63. 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.

  64. 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.

  65. 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.

  66. Sal

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

    • Jenny

      I have never doubled any of my breads. https://www.jennycancook.com/trying-to-keep-up/

      • Tjm

        Hi Jenny, do you have a video of your no egg white bread?

    • 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!

  67. 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!

        • MicBie

          Iodine is now in salt…they used it as a supplement in bread but started putting it in salt rather than bread to help prevent iodine deficiency and thyroid problems.

    • 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.

  68. 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?

  69. 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.

  70. Leigh Pacalioga

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

    • Jenny

      I’m always available here with any questions.

  71. Mike82

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

  72. 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.

  73. 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.

  74. Gean

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

  75. 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.

  76. 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 .

  77. Violetta

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

  78. Chitvish

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

  79. 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

  80. 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.

  81. 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.

  82. Zira

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

  83. Sylvia

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

  84. Gena

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

  85. 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.

  86. 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.

  87. Jane

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

  88. 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.

  89. 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.

  90. 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.

  91. Chris

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

  92. TJ

    I don’t ever eat white bread!!?

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