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


  • 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 1% 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


  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.

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

  1. 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.

  2. 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!

  3. 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!

  4. 🌼 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!! ❤️

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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

  14. 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. . . .

  15. 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

  16. Char

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

  17. Claire

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

  18. 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!

  19. 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.

  20. 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).


    • Jenny

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

  21. 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.

  22. 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

      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

  23. 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.

  24. 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.

  25. 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?

  26. 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.

  27. 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!

  28. 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!

  29. 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.

  30. Sandy B.

    Hello Jenny,

    Can I freeze this bread?

    • Jenny

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

  31. 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

  32. 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.

  33. Gloria Cabeen

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

  34. 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.


  35. Beth

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

  36. 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.

  37. 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,

  38. 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!

  39. Hussain

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

  40. GRANNY

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

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