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Simple White Bread

Simple White Bread (with egg)

Simple White Bread

This is the same recipe as my simple whole wheat bread but it's made with white flour. Be sure your egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Makes: One loaf

Simple White Bread

Ingredients:

  • 2 1/2 cups bread flour or all-purpose flour
  • 2 teaspoons (1 packet/7 grams) instant yeast (or active dry yeast)
  • 2 Tablespoons sugar (use 1 Tbsp. for less sweetness)
  • 1 teaspoon salt

  • 1 cup milk (low fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 2 Tablespoons olive oil (or any vegetable oil)
  • 1 egg
  • about 1/4 cup additional flour

Instructions:

  1. Place flour, yeast, sugar & salt in a large mixing bowl.
  2. Stir in milk, followed by oil and egg.
  3. Beat on high for 2 minutes.
  4. On low speed add about 1/4 cup flour until dough forms a 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. Meantime, preheat oven to 375° F.
  10. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

Note: Check your package of yeast for the proper temperature. My brands require the liquid to be 120° F for instant yeast and 110° for dry active yeast. With dry active yeast the bread may take longer to rise.

98 Comments on "Simple White Bread (with egg)"

  1. Guillaume

    This recipe does not work at all, after 1 hour the bread did not even rise an inch in the mold and I applied the recipe to the letter. Very disappointed.

  2. Jan

    Keep the videos with recipe coming your video and recipes are wonderful thanks to you I can finally make bread

  3. Bruce

    I just made this bread, however I used 3/4 cup of whole wheat flour as well as 2 cups of white flour. For the sugar I used brown sugar instead of granulated, and I added 2 Tablespoons of Chia Seeds. The rest of the recipe as written, and it turned out great. It made a great loaf of my Chia bread.

    Thank you, Jenny! Great recipe.

  4. Stormylin

    I love your recipes. You make the video and direction so easy. Thanks a lot Jenny. My family and friends love them also. Going to try the white bread with egg now. Have a great day and THANKS for your recipes.

  5. jackiv

    Well, slap my BREAD MACHINE! This loaf is perfect and the two tablespoons of sugar are very much needed. As someone else said, the next time I will use honey. Thanks, Jen. Love you to bits!
    I have one request. It is zucchini season. We need a heart-healthy zucchini bread recipe. I have a great zmuffin recipe that uses maple syrup for sweetness, blueberries (in all muffins on earth, please) and a banana to replace some of the oil. I also use tasted unsalted sunflower kernels in place of nuts. They are devine. I am happy to share with you.

    • Jenny Can Cook

      There is a place in the blog to share your recipe if you like.

  6. Anita

    OMG! This is sooooo good! It was easy to make too. This is the best white bread recipe you have Jenny! I tried the others and they are good too just not as good as this one. Thank you Jenny! (I did warm my egg in my bra and it worked very well. LOL!) Love your videos!

  7. Kimberly H

    Hey!
    Has anyone doubled this recipe? I’ve made some wonderful bread from this recipe but one loaf is never enough.
    I never made bread before in my 54 years. I was so excited when it came out of the oven looking and smelling like heaven.

  8. Joline

    I love your recipes and your videos always put me in a better mood. What is the purpose of adding an egg? I usually make my bread without an egg. Could that be why sometimes the bread is crumbly or would it be because I baked it too long?

  9. Mariette

    Thank you so much for the wonderful whole wheat and white bread recipes. I am in my 60s and just received my first ever Kitchenaid stand mixer as a gift and I am so happy! I have always wanted to bake my own bread and your recipes allow me to now do it and your recipes are so easy to make and follow. Thank you!

  10. sherlockb

    Jenny, I think I love You! 🙂 I am an 82-year-old great grandma. We were blessed with 8 children, and for whatever reason, I was not a “baker”. LOved cooking, but baking was to exact for my wanting “instant results”. Today I baked my first loaf of white bread. I am so EXCITED – it is absolutely beautiful, and the taste is delicious. Thank you, thank you – I’m so proud, and it looks just like your loaf.

    • Jenny Can Cook

      I’m so happy to hear you made your first loaf of bread and I know it won’t be your last. You’re an inspiration to other seniors who just saw that you’re never too old to learn something new. 🙂

  11. Daysi

    Jenny, I was so sad when the same day I found you on YouTube, you made a comment in one recipe that you wouldn’t do any more videos 🙁 but after a month I got the brilliant idea (duh for me!) to check your profile and see that you have a web page!! I just want to tell you that you are a great cooking rol model and that my picky eater (aka husband :)) got me a thumb up when he tried the whole wheat bread I just made from your video in YouTube. Thank you so much!!! It is really delicious! And now I found the white bread recipe and I will do it once the whole wheat bread is gone. Thank you again and hope you can make more videos, I wish you the best!! Thanks, thanks, thanks!!!!

  12. Chandler

    If I don’t have an electric mixer and have to mix by hand will that change the final result?

  13. Shirley

    Question:
    Can the milk be whole or 2%? What will be different to the rise and crumb?

    • Sunshine

      I used whole milk and it came out really good! In my opinion, it all comes out the same consistency.

  14. Karen C.

    I have made this bread before and love it. Last night we had freezing rain and then snow here, so I couldn’t get out to the stores this morning. I had no bread and was low on milk. I did have 1% buttermilk, so I thought why not…OMG it came out absolutely fantastic! It was so good I made another recipe which I made up as sandwich buns. Had them with burgers tonight and they were great too. Thanks so much for such an easy and versatile recipe. This will be my go to bread from now on.

  15. Jeanne

    Just out of the oven. House smells awesomely cozy homey and the loaves turned out beautifully. I made one for Thanksgiving and we’re going to cut into the other one while it is toasty warm…right now!

  16. Bruce

    First loaf of white bread, always made whole wheat before. Turned out beautiful….only thing I changed was to use 2 Tablespoons of Maple Syrup instead of sugar, and I added one capful of lemon juice. I also use my Black and Decker bread machine set on the dough setting, as it kneads the dough much more thoroughly than I ever could. I then put the dough into a loaf pan, and bake it according to your recipe. I love your bread recipes, Jenny and make them constantly.

  17. Suzan Winn

    Aww, Your awesome. Thank you for the so so easy white bread.

    • Stephen

      I love this easy recipe too. I usually divide the dough in two after it rests for 10 minutes and use two smaller loaf pans. You can get two generous loaves of sandwich size bread!

      • Shirley

        I assume the regular loaf is baked in a 9″x5″ pan. What size do you use when you half the doiugh?

  18. Kate C.

    Jenny: I made your whole wheat bread a week or two ago and it came out just as described. I realized…. I really don’t like the intense flavor of whole wheat bread…. so I tried using your white bread
    with egg recipe. I made two adjustments. I substituted 2 tablespoons of honey for the sugar, and replaced 1/2 cup of the bread flour with a 1/2 cup of whole wheat flour. I baked for 28 minutes to an internal temp of 190°F following all of your other instructions. This loaf was utter perfection! Thank you so much for simplifying breadmaking! Absolutely delicious!

  19. 🌼 Olga 🌼

    Thanks to you, my entire family of 8 (6 children) can enjoy healthier homemade bread!! I tried quite a few recipes before trying yours & yours won hands down!! I no longer buy bread & I boast about your recipes to my family & coworkers!! Thanks so much!! ❤️

  20. T. J. M.

    I live in Colorado elevation 5,800+ my bread always flops. Do I need to put more or less of something since I do live in a higher altitude? It’s either very dry/crumbly or it falls in the middle while baking.HELP!

  21. Marilyn W

    I have been making this bread every third day or so for several weeks. My family (3 of us) will not eat old bread so making one loaf often is perfect. I have tried many many one loaf recipes and this is by far the best. We also love the wheat version. Thanks so much for sharing this.

    • Old Gray Mare

      Marilyn, 1 or 2 day-old bread is perfect for making french toast. We do it all the time.

  22. Lynda

    can I substitute buttermilk for the regular milk?

    • Patti

      I used buttermilk and I actually liked the bread better than with regular milk. I’ve also used almond milk, and that turns out fine too. The buttermilk separated when I heated it but that didn’t affect the bread.

  23. Anne

    I have made this and the whole wheat version. Both are delicious! After this, it’s hard to go back to store-bought bread. Thank you!

  24. Joni can cook

    I’m in the process of making this bread and realized I forgot to grease my loaf pan before putting the dough into the pan. Should I expect my bread to stick to the loaf pan after I bake it? I’m using a glass Pyrex loaf pan. Thanks, Jenny! Love this site, and I’m so proud of our Eagles for winning the Super Bowl.

  25. gin

    thank you for this recipe, very very good. i make this loaf at least twice a week. it’s so easy to make and taste better than store bought. the grand kids love it too, they are always asking me to make some.

  26. Lakota

    I LOVE your rustic bread recipes! I am trying to bake for my lactose intolerant brother, can I substitute water for the milk in this recipe?
    Just a note, I added some dill juice to your rustic rye, it gives it a great flavor!

    • Lakota

      Made the white bread yesterday using water instead of milk. Wonderful recipe Jenny!

  27. Susie

    I just joined. You make everything look so easy. I don’t know if mine will look anything like that. You are hilarious. I am glad I found you. I am on WW so I am glad that you have healthier recipes. Thank you so much.

  28. Jules

    Hi Jenny I love your easy recipes. I’ve tried 3 of them so far and they are perfect. You are so entertaining! Who’s your daddy. Baa haa

  29. Lee

    The loaf I just made looks spectacular and has a wonderful “feel” (crumb?). It was certainly easy to put together. However, I think it lacks any real bread flavor. Perhaps that’s because it has only one, relatively brief rising? I used sugar, not honey. Maybe that would have given it some flavor. OR maybe it’s just me. . . .

  30. Kathy

    Love this recipe…so great not to buy bread any longer….this makes great toast and sandwiches…..I use my Kitchen Aid mixer which works well but found out the hard way that using the beaters can damage the mixer….which it did….now I use the dough hook as per the Kitchen Aid instruction book advises. It says “always use the dough hook when mixing and kneading yeast doughs” … it works just fine, I had to work with it a little more but it turned out great. Also says “NEVER exceed speed 2 when using the dough hook”…..Just sayin’….it’s expensive to fix these mixers…

    • Jody and Eddie

      I made this yesterday using my K.A. 4.5 Qt. with the dough hook. Since I was just making one loaf I didn’t pull out my 8 Qt. N.S.F. “Monster K.A.” LOL.
      Thank you for pointing out that the directions clearly state when using the dough hook never go above power level 2. I was bad and ran it on power 6!
      The reason I did so was to incorporate all of those ingredients, egg, oil, etc…
      Did you mix it longer than what Jenny states due to the lower power? Just curious.
      I agree with you, these mixers are expensive to fix. Sorry to hear what happened with your mixer. Both of my mixers are “direct drive” maybe that is why my smaller 4.5 Qt. that I’ve had since 1979 didn’t even get warm/hot mixing the dough at power level 6? Anyway, I’m heeding your advice and sticking with power level 2. 😉
      I’m also curious to know how high your dough rose during the 35 minute proofing time. Mine rose about 4 inches above the rim of the loaf pan! (Almost double) and I’m thinking of upping the size of the loaf pan to a 10″ x 5″.
      Thanks again for your sage advice. Happy baking.

      • Kathy

        Hello Jody and Eddie..I make this bread once a week and really like it. I am careful with my Kitchen Aid Artisan mixer after my experience…I do now use mainly speed 2 when mixing with the dough hook, but also knead until the dough is no longer sticky. Working very well with that combo. I also like to use 2 cups all purpose and 1/2 cup of whole wheat. I add a tablespoon of wheat germ at the end of the kneading…it adds nutrition and a little crunch. I think one of the main things is to have everything luke warm (pans, flour, egg, etc.) I put all under my hood light and get a nice rise….pan size is 9/1/2×5/1/2….Happy Baking….so much fun

        • jvackiv

          If you have a microwave oven, you have a proof box in your kitchen! Just boil two cups of water and leave them in there. Place your covered bread pan inside to rise. Close the door. The end and works every time!

    • Graham

      Could you let me know how long you knead in the mixer? I initially tried the whole wheat recipe to the letter, fresh ingredients, doing 2 minutes in Artisan then 50 turns but the bread came out crumbly and fell apart. Have tried a 2nd batch doing all in the mixer but wasn’t sure how long to knead in the mixer-ended up 8 minutes on the #2 setting. May have kneaded too long? as it was trying to climb the dough hook – a bit. But, w/this method (adding 1/4 cup addn’l flour), the dough never came away clean from the bowl. However, the bread is much better, not falling apart and not as crumbly.
      Thanks!

  31. Char

    just found your site today, i am crazy about recipes, can’t wait to start trying yours the bread will be the first

  32. Claire

    I tried this recipe. It turned it great! How long can you store it for?

  33. Paula

    Hi Jenny, thank you for this wonderful FREE website without ads. I made the wheat bread for the 2nd time today and now I’m wondering what the best way to keep it is? It will be lunch bread for my daughters, so it needs to last for 2-3 days. I made the granola bars yesterday and both kids said they loooved them and no more store bought ones! I read your story, amazing! PS. You, Ricki and Montel were my tv addiction when I arrived in the States in -93 🙂 Good times!

  34. Mia

    Hi Jenny, made this loaf today and forgot to add the sugar. Also used whole milk. The loaf turned out perfect.
    Thank you. Will be trying more of your recipes soon.
    Mia

  35. silvia

    Dear Jenny, I just love your recipes, I have made several and they came out fantastically well but I would like to ask you a favour.

    Could it be possible for you to include metric measurements for weight and volume? Since cups in Spanish are not used, and as you know, sometimes equivalences are not perfect (mostly for baking).

    Thanks,
    Sílvia.

    • Jenny

      The best I can do is the metric conversion chart at the top. I hope it helps.

  36. Helen

    Hi Jenny, are you using a damp cloth to cover the dough to rise? I used a damp tea towel to cover but it always stick up to the cloth at the time I have to lifted up and the dough collapsed. Thanks

    • Jenny

      It should be a dry towel. (I tried plastic once and it stuck too!)

    • Connie S.

      I have baked lots of bread over the years…using a very damp paper towel to cover the loaf pan. IF the paper towel dries out before the bread has risen enough…all you need to do is spritz the towel with a spray bottle of water…to dampen it again…BEFORE you try to lift it off. I have used this method for many years and it always works.

    • Karen

      Using a clear shower cap works well The elastic holds tight to pan and has plenty of room above the rim
      Totally reusable too!

  37. Geraldine

    If I add in cinnamon and raisins in the 4th step, do I cut down on the sugar?And does it change the cooking time? Thanks! Love your recipies!

    • ChrisH

      Geraldine,
      If you add the cinnamon to the loaf it will change the color or the loaf, Will still taste great along with the addition of the raisins. You may not care for the appearance of the loaf . The sweetness is a matter of your individual taste. as the raisins will increase the sweetness of the bread . If you prefer If sweet keep the sugar amount as stated in this recipe, if not reduce it slightly. Or, make Jenny’s Cinnamon Raisin loaf recipe. Either can be braided or rolled to bake in a loaf pan. All of the recipes here are simple and easily adapted, if you felt the need to do so.
      Good Luck

  38. Carol S

    Hi Jenny, I’ve made both your white bread and wheat and both came out fantastic ! I love your recipes. Tried most of them.

  39. Ronda Tedder

    Hi Jenny,

    Will it make any difference between using 2%milk instead if 1%? Thankss

    • Jenny

      I have only made it with 1% milk but let us know how it turns out if you switch to 2%.

      • Geraldine

        I have made with whole milk today and it turned out as usual..great!

        • Char

          I am glad you asked about whole milk, that is all i use, hope mine comes out great like yours

          • Jody and Eddie

            I used whole milk yesterday. Turned out fantastic. The only thing I may try differently this week is to up the size of the loaf pan from the 8 1/2 x 4 1/2 to my 10 x 5 loaf pan (I use USA Pans, the same manufacturer that King Arthur & Williams Sonoma uses to manufacture their pans). The reason I’m going to try this is that the dough rose at least 3″ + over the top of the pan during the 35 minute rise time.

          • Jody and Eddie

            * * Correction to my earlier post. * *
            Duh! I should have watched Jenny’s YouTube video for making whole wheat bread!!! Jenny watches the dough during the 35 minute proofing time and doesn’t let it rise above an inch over the pan.

  40. Angelyn

    Hi Jenny!
    How are you?
    I was wondering, could I add like sultana or raisins in the bread and if so, which step should i put it in?
    Thanks.

  41. Gaby

    Just fixed this bread, I doubled the recipe and the other half I made cinnamon swirl bread. Came out so good. Thank you for the recipe.

  42. Susi

    Hi Jenny!

    I make this bread so many times and everytime comes out soooo good, also I try the wheat, with egg & without, perfect everytime, thanks so much for making bread so easy and tasty!
    Susi

  43. Me Me

    Found your site by accident 2 days ago. Since then I have been watching the recipes that you have put on video. I am a retired teacher and you are an excellent teacher. Your videos leave nothing to question about the recipe if you want to make it ‘as is.’ I am trying the white bread recipe with egg. I really appreciate all the comments from others that are included after each recipe. I am so happy I stumbled onto your website. Thank you!

  44. Susan

    I never knew baking bread was so easy till I started reading your receipts. At 67, I now love making bread every week. Thank you so much for your easy, foolproof method.

  45. Sandy B.

    Hello Jenny,

    Can I freeze this bread?

    • Jenny

      Any bread can be frozen but to me it’s always better fresh.

  46. June

    I have made about 20 loaves in the last 2 weeks. It is the easiest and best bread I have ever made. I will not buy store bread again. Thanks Jenny you are the best

  47. Michael

    I made this earlier today and it is TERRIFIC!!! and so FAST. I was low on milk so I used buttermilk What a flavor!!! Thanks Jennny from Canada.

  48. Gloria Cabeen

    I’m curious as to where you got the pink cooling rack. Must know!
    Thanks.

  49. ChrisH

    I made this bread a few days ago, adding 3 eggs plus honey, and alot of grated white cheddar cheese in the final knead.. Of course a little more flour was needed but the original recipe is very forgiving. It was delicious!! Toasts great.

    Thank you so much for your recipes, Jenny!!!!

    Oh, and I cannot wait to make your cabbage rolls!!!!!!!!

    • Magart

      Did you use both honey and sugar? I like using honey, the bread stays fresh longer…and tastes better to me. The cheese sounds good, I may try it.

      • ChrisH

        Hi Magart,

        Yes, I used only honey and agree the bread stays fresh much longer plus has a very rich taste.
        I have two whole wheat loaves rising now that are about to go in the oven. With these I added a little honey, agave and molasses (I just eyeballed each) along with the eggs and milk. Can’t wait until they’re done.

        These recipes are very simple and easy to adapt other ingredients, if you want. Either way they always turn out perfect and are easy to follow.

        Chris

  50. Beth

    I made this today for the first time. The loaf was tall, soft and so good. It is almost gone .lol
    Thanks Jenny

  51. Steve

    Jenny I have just found your site today and my mouth is salivating, your recipes look so easy, I have made the no kneed bread before but my water was only 110F and i let it sit for 12 to 24 hours….your version is so much quicker.

  52. Sal

    Can the eggless bread be doubled

    • Jenny

      I have only made it as one loaf. You could check around for other recipes to see about doubling.

      • Sal

        Thank you,i don’t think it would be a good idea since it is so fast

    • JIm

      Every week I make the egg version doubled. It works. I have done it in both my Bosch Universal and KitchenAid. I have used powdered milk and fresh milk, half white whole wheat/half bread flours; and both 100% bread or 100% white whole wheat. Every loaf has been eagerly awaited and eagerly devoured. This is a fantastic recipe, Jenny!

      The only thing with the doubled recipe is that the mixture creeps up the beater of the KitchenAide during the two-minutes of beating. It’s a bit of a pain to get it out of that spring at the top but I just live with it.

      I have also used the single loaf recipe divided into two small, 4″ x 8″ pans. It makes a more practical size for just one person.

      Tonight I’m going to try buttermilk powder and 100% bread flour. I like to experiment.

      • Jenny

        Thanks for sharing this helpful info.

      • silvia

        Dear JIm,
        Thanks for your comment, it is interesting for me, as I would like to know what difference it makes if done with normal flour or with bread flour, I suppose that bread flour will give a tougher, less moist texture than the usual normal one, used in cakes, right?
        Let me know the exact measurements, if you can, so that I can decide what to begin with, since it is always interesting for me to learn to get the best from everyone.
        By the way, I am from Barcelona, Spain… Far away from all of you guys, but thanks to email close enough to share anything ! If you want me to send you typical spanish recipes, let me know!
        My best regards,
        Sílvia.

  53. Theresa

    Jenny, I decided to try white bread after having such good luck making your whole wheat bread. I am wondering what the egg does to the bread. Knowing that may help me decide which recipe to try first; this one or your recipe without egg. Can you please explain to me how the egg changes the bread? Thank you very much!

    • Jenny

      I don’t know how it changes the bread but I know that this loaf is softer, taller, and more moist. If you try them both, please let us know what you think.

      • Theresa

        I tried the no egg version today and decided I would go eggless from now on. I can’t wait to try the whole wheat bread without egg as well. It turned out softer, lighter, rose higher and more quickly than with an egg. I think it also tastes better. This is the result I’ve spent years trying to achieve. I followed your eggless recipe exactly except I kneaded the dough for 10 minutes, let it rise (double the size) then shaped into a loaf and let rise to 5 1/2″ high. I baked it for 10 minutes then covered with foil and baked for an additional 15 minutes. Perfection!!! Thank you, Jenny!

        • silvia

          Dear Theresa,
          I would like to ask you what kind of flour did you use for this last option, which I would also like to make? I am from Barcelona, and love Jenny’s recipes!
          Thanks,
          Sílvia.

  54. Hussain

    Looks great and easy.. I should try it. By the way, I like very much your way of presenting and cooking 🍳 👍

  55. GRANNY

    LOOKS REAL GOOD. I HAVE TO TRY IT. GRANNY FAN from way back to your talk show days.

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