white bread recipe, how to make white bread, eggless white bread

white bread recipe – this step by step bread recipe i use often to make white bread at home. once you start making homemade bread then you might not feel like buying bread from outside. making bread at home is a lovely experience and is creative too.

white bread

i love baking breads at home. the whole process of making the dough, seeing it rising, the yeasty aroma when the bread is getting baked, the joy when you see the bread baked to perfection and finally the satisfaction when you serve the bread to your loved ones……  yes i love it all.

bread is one of the most important food in the whole world. every country has its own history, tradition and methods of making breads. in india we have flat breads like roti, paratha, kulcha and even fried breads like poori, bhatura, naan. the french have their own array and varieties of breads. so do the italians, so do the greeks… so forth and so on.

the portuguese were the first one to bring yeast in india, which produces doubled bread loaves. we indians started calling these double roti or double bread. even today double roti or pav as we call is the most common indian bread which is had with some of india’s favorite snack food like pav bhaji, misal pav, vada pav, bhurji pav.

white bread loaf

in fact i never have memories of my mother baking bread…. but i do have memories of her making chapatis, parathas, pooris. mom would sometimes bake cakes, but in the pressure cooker. if the bread was needed in the house, it was purchased from outside. all the types of bread, my mom would buy from the bakery.

ditto is my mother in law. excellent in making indian breads. but for white or brown bread, it is purchased from outside. i guess most indian families are like mine. we hardly bake. no wonder the indian bread companies are doing so well in their businesses….

things are changing in the indian kitchen lately. with the internet, television, mass media… one comes to know of so many things which otherwise one would have not known. just search brown bread on google and see the millions of results you will get. so just at the touch of a fingertip you have the recipe in the comforts of your home. now its your decision to make it or not. comforts & luxuries of technology….. hence baking is catching up in india, with most homemakers making their own cakes, cookies and breads.

white sandwich bread

what it takes to make a perfect loaf of white bread

unseen intangible ingredients:

  • love…. yes… the most important ingredient… not only for bread but for any food that you make.
  • time – not much – just 15 minutes… the rest of the time the bread is getting leavened on its own without you doing anything… plus baking where the oven does all the work.
  • patience – yes, some patience is required… patience in waiting for the bread to get leavened and then getting baked.

seen tangible ingredients

  • flour – a good quality all purpose flour/maida.
  • yeast – good quality and within the expiration date.
  • warm water – remember warm… not hot or cool… warmth is the key…

what else is required….. nothing else… so why don’t you try making your own bread at home in your oven. doubtful or nervous? there is nothing to doubt or fear. if the yeast is good, the water is warm… success at first step, which brings you success at the last step… when you slice the bread loaf for your family.

white bread recipe

trust me… there is nothing like a home baked bread. once you start making breads at home, you won’t buy them from outside, atleast from the indian bakeries or breads from the indian bread companies. the readymade white breads are so dry and dull. also you don’t know what goes into it or how it is made or how much hygienic it is.

once the husband got a very healthy brown bread with oats & extra fibre… i checked the ingredients and they had used preservatives, additives, soy flour and extra gluten. it was also made with margarine…. margarine is alright to me but not soy flour or the preservatives and additives….. some bakeries even use lard (pig fat). plus you never know the quality of flour, water that is added. i understand that many of us have a hectic lifestyle and making homemade bread is never on our list.

once you make your own breads, you won’t buy from outside, unless you are very very very very busy and occupied neck deep. i have stopped buying breads from out. all i have to do is just spend 15 minutes…. now 15 minutes is not 1 hour. even for making rotis or phulkas i spend 20-30 minutes. also to make some dal or sabzi i might spend more than 30 minutes. so it is just 15 minutes… out of the 24 hours i have 15 minutes to make a perfect loaf of bread for our breakfast, brunch and light evening dinners. so what say… wanna give a try?

white bread recipe

i am sure once you try you will at least think twice before buying any bread from outside. this is a basic recipe of making white bread at home, which is excellent for making toasts & sandwiches.

this white bread recipe is eggless and dairy free. though if you want, you can add some milk also (proportion mentioned in the details below). you can also make it into sweet bread by adding extra sugar. if all of the above unseen and seen ingredients are added to the bread, you will have a perfect loaf which is soft, moist and heavenly.

if you are looking for more bread recipes then do check:

white bread recipe

4.74 from 19 votes
Author:Dassana Amit
Prep Time:3 hrs
Cook Time:40 mins
Total Time:3 hrs 40 mins
Course:breakfasts
Cuisine:world
Calories: 146kcal
Servings (change the number to scale):12 bread slices from 1 large loaf of bread
white bread recipe
homemade white bread - step by step recipe of basic white bread recipe.

INGREDIENTS FOR white bread recipe

(1 CUP = 250 ML)
  • 3 cups all purpose flour (maida)
  • 1 cup water, 250 ml
  • ½ tablespoon dry active yeast
  • 2 tablespoons sugar
  • 1.5 tablespoon vegetable oil, i used olive oil, but you can add sunflower oil or even melted butter
  • 1 teaspoon salt

if you want to add milk to the bread, then substitute the 1 cup water mentioned above with:

  • ¼ cup warm water
  • ¾ cup milk

HOW TO MAKE white bread recipe

making white bread dough

  • warm the water. dissolve sugar in the water. sprinkle the yeast and stir.
  • keep aside for 10 minutes or till the yeast bubbles up and froths.
  • while the proofing is happening, seive the flour with salt.
  • add the oil to the flour. now add the frothy yeast.
  • with a wooden spoon mix everything. the dough will be sticky.
  • now use your hands and knead the dough. the dough has to be smooth and light. grease the dough with oil.
  • keep in a large bowl and cover loosely with kitchen napkin.
  • keep aside for 11/2 or 2 hours until the dough doubles up.
  • if it requires keep aside for some some more minutes.

making white bread

  • take the dough on a lightly floured surface. this naturally deflates the dough.
  • now shape the loaf and place it in a greased pan.
  • cover again loosely with the kitchen napkin and let it rise again for about 45 minutes till it fully doubled up.
  • preheat the oven to 190 degrees C and bake for 40-45 mins till you get a golden brown bread.

NOTES

tips for making white bread recipe:
  1. you can divide the dough into parts and also make dinner rolls or pav.
  2. if the top surface of the bread browns quickly then place aluminum foil or butter paper on the top. this will avoid further browning.
  3. i prefer to knead dough with my hands, but you can knead the dough in a food processor or in an electric mixer with paddle attachment.
  4. if using instant yeast then add 1 tsp instant yeast directly in the flour.
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how to make white bread recipe

1: heat up 1 cup of water till warm. take it in a bowl. now how do you know if it is warm or not. check it with thermometer? nah… do it indian style… the way your’s and mine grandmothers would do. dip your little finger in the water. if you feel the warmth and mellowness, the water is warm. if you feel a little heat or hotness, the water is not warm.

wait for some seconds or a minute and then check again. add sugar to warm water and dissolve it. now add yeast. mix it well. you can keep the spoon in the bowl if it gets stuck with yeast. keep in a warm place for 10 minutes till the yeast becomes frothy.  i have added golden sugar and thus the bread has a brownish tinge to it.

white bread recipe

2: in the meantime seive the flour with salt. add oil and just keep aside.

making white bread recipe

3: the yeast has become frothy now.

yeast for white bread recipe

4: add the frothy yeast to the flour. if using instant yeast then add 1 tsp instant yeast directly in the flour.

yeast for white bread recipe

5: first mix with a wooden spoon. the dough will be sticky. then knead into a soft smooth dough. if the dough becomes sticky add some flour. if the dough is dry add some warm water. grease the dough with some oil. cover loosely with a kitchen napkin and keep in a deep large bowl at room temperature for 1.5 or 2 hours. i used the same bowl in which i kneaded the dough.

dough for white bread recipe

6: yay… after 2 hours the dough has doubled up and well risen.

dough for white bread recipe

7: now grease a loaf pan. on a lightly floured surface, turn out the dough. this will deflate the dough. no need to knead or do anything. shape the dough and place it in the loaf pan. my loaf pan is slightly bigger for the dough. again cover and keep in a warm place for 45 minutes.

making white bread recipe

baking white bread

8: the loaf will double up again… with a serrated knife make a long slash lengthwise on the center of the dough not more than 1/4 inch deep. this will give the dough more room for expansion while baking. time for baking white bread now. preheat the oven at 190 degrees C. place the loaf pan in the oven. bake white bread for 40 to 45 minutes till the loaves are golden brown in color and the sides slightly contract from the pan.

preparing white bread recipe

9: hurray… the white bread is baked… my oven browns the surface very quickly. so after 20 minutes i had put aluminium foil on the top of the loaf so as to avoid more browning. but the oven did its browning job 🙂

baked white bread

10: yet still some checking is required. remember the bread is hot and so is the pan. use oven gloves or thick kitchen towels. lift one end of the white bread to check for an even browning at the bottom. if the bottom of the loaf is pale, then keep it directly in the oven for 5 more minutes. check again.

also tap the white bread and it should sound hollow. transfer the loaf from the pan immediately and keep it on a cooling rack. if you keep it inside the pan, the bottom gets soggy. let the loaf rest for 15 minutes to allow the excess moisture to evaporate.

white bread recipe

11: now have the joy of having white bread with your favorite curry or soup or just making one of your favorite toast or snack like i did. i made veg sandwiches again with the homemade white bread.

how to make white bread, white bread recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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209 comments/reviews

  1. Hi Dassana
    I tried this recipe. The bread was very yummy. It tasted good with soup. But it was dry. How to make it little moist and soft. What should I have missed here. Could you please help.5 stars

    • hi sailaja

      dryness could be due to the bread getting over baked. you can reduce the time next time when baking. if possible you can make a slightly sticky dough. this will also help.

  2. Hi Dassanaji
    I have been wanting to bake my own bread for the longest time. I have never used yeast before. Could you please recommend the brand name of the yeast that needs to bought for this. I would love to try out this bread recipe.
    Regards
    Shivani

  3. I tried the recipe today and it came out well..I have tried many recipes before but without any success..this time it was really good.. thanks so much

    • thanks for letting me know this bharti. i am glad that this white bread recipe worked for you. if you are fond of baking like me, you can try some bread recipes as well as cake recipes from the blog. welcome and happy baking.

  4. Thanks a lot for all your recipes I love the way it’s explained step by step. I have one question. When I baked the bread I did it in my microwave oven in the convection mode and I baked it for 40 minutes in 190° C everything came out very well but the outer most part of the bread was very hard like a biscuit. What is the problem in the process I followed

    • thanks pawan. when baking in the convection mode of microwave oven, the outer crust gets baked quickly as compared to the inside dough. the reason is that convection ovens bake faster than regular ovens or OTG. even i would face this problem. so either you can bake at a lower temperature, say 170 or 175 degrees celsius or bake for less time. another tip is to cover the pan with an aluminium foil or parchment paper. but only use this aluminium foil or parchment paper in the convection mode. please do not use them in microwave mode. hope these suggestions help.

  5. I tried whole wheat bread as per ur instructions. It came out very well. I must really thank and appreciate you for a very detailed and minute instructions.5 stars

  6. Hello madam
    I have tried many recipes of yours & it turned out really well thanks for sharing !!! Once I baked bread n pauv referring some other recipe it was a disaster😄 but this time I will try once again using ur recipe method ….

    • Welcome Heena. Thanks for sharing positive feedback on recipes. Do try the bread and pav recipe as all recipes posted on the blog are tried and tested.

  7. Hi Amit,
    I tried your white bread recipe. I baked it using the convection mode of microwave oven at 200c for 40mins. The only change I did was adding milk powder into the flour and giving a egg wash just before baking. Though the bread turned out soft inside, the crust was hard. Can you please tell me how can we have a soft crust. Thank you so much for this overall full proof recipe.5 stars

    • Madhuri, the crust turned out hard, if it gets baked too much. Oven temperature varies with different types of oven. So next time you can bake white bread for less time.

  8. Hi Dassana I am planning to make this today so should i follow the same baking method in convection mode also

  9. HI DASSANA AMIT JI
    THANKS FOR SHARING THIS RECIPE.. I AM RIGHT NOW TRYING IT. BUT AS DIRECTED HERE, DRY ACTIVE YEAST STIRRED WITH WATER DN’T BECAME THICK EVEN AFTER MORE THAN 10 MINUTES AS SHOWN IN PICTURE NO. 3. KINDLY SUGGEST.

    • madhuri, the dry active yeast has not get activated. it should become bubbly and frothy. discard and make the solution again. if the water is slightly cold or hot, then yeast cells do not get activated.

  10. Hi Dassana

    Big fan of your blog.. yours is like a go to blog for any of my cooking expeditions.. I have tried the white bread recipes for 3 times now with great success and the taste of this plain white bread is also exceptional. I just love the way you write your blog with so much personal touch.. applaud your effort.5 stars

    • thanks a lot shraddha. homemade white bread tastes much better than store brought ones. in facts its better to use homemade white bread in recipes that call for it instead of getting bread from outside. happy baking.

  11. Hi Dasanna, today I baked white bread , and am very happy with the result but outer crust very crunchy.. but taste very satisfied… Before this I tried and failed but your recipe just full proof … Step to step followed instructions and result am very happy other than outer layer crunchy…5 stars

  12. Hi Dassana,

    I have tried both the wheat and white bread recipe. Wheat was a little dense however the white bread came fine. The only problem was that the crust was a little hard. How can this be rectified? I had kept in the oven with the top and bottom heating element on. Also in order to make the bread a little more sweeter, do I need to substitute milk as you have mentioned in the recipe. I had used water while baking.4 stars

    • thanks remya. for wheat bread, while baking just use the bottom heating element. this will ensure that the top crust does not become hard. too much heat or the pan kept closer to the top heating element, can create a hard or overdone crust.

      to make the bread sweeter, you can add some sugar or jaggery in it. avoid adding honey as honey gets toxic when cooked or baked. you can add milk if you want. but milk won’t make the bread sweeter. it will make the bread rich in taste and flavor. for a sweeter taste, you can add sugar or jaggery.

  13. I baked this bread exactly how you have written..The bread has great pores..Tastes awesome..But the only problem is the crust…Mine is 33 ltr otg from Croma… I baked at 190C for 45 minutes, placed the baking tray in the middle and turned both top and bottom rods on…Which led the crust was almost like a French baguette’s- very crisp. Though I love the hard crunchy burnt taste of the crust… People in my house don’t. Is there a way to ensure I can have a beautifully browned perfectly baked bread?4 stars

    • fine. whenever you bake bread and its get browned from the top and sides faster, then cover it with aluminium foil. thats why i do. so after 15 to 20 minutes of the baking, you can remove the pan and cover the top with an aluminium foil. due to this covering, the top does not get crusty or burned. alternatively, you can also use loaf pans which have lids.

  14. Hi Dassana,
    In OTG while baking bread do we need to bake with both upper and lower rods on?
    Please explain. In Which temperature it needs to be baked?
    Thanks in advance.

      • Firstly both rods on for pre heating and then below rod on for baking. I followed this but I dint get that golden colour on top of d bread. Mine is Morphy Richards 52 ltr otg.

        • okay. 52 litres is a big oven. i have 35 litre bajaj oven. so i think it depends on the size of the oven. to get the golden color on top, just keep the top rod on or both the top and bottom rods on. if keeping the top rod on, then you have to be careful as within minutes, the top layer gets browned.

    • the outer crust had got baked too much. since the timing varies from oven to oven, it could be that the time taken to bake is faster in your oven. so whenever baking, always check the time as per the oven you have. no two oven bakes at the same time. next time you can reduce the time for baking. also if the pan is kept close to the top heating element, the the outer crust will get hard. in this case, covering the pan with a foil helps the crust not to get overdone.

  15. Hi,

    I tried this bread today.my 1 cup measures 200ml.i followed the recipe as given but used instant yeast 1 tsp.

    Dough rised well both the time .i baked for 30 min. but the outer part was hard inside seemed ok.

    I really wanted to know that I baked for too long so is the outcome.?

    Should i have reduced the baking time as my cup measures smaller than you (200ml)?

    Before this i have tried twice , those times they were like hard stone.my hubby made fun of me saying whom you are going attack using this stone like that….:-)

    Jokes apart, really need to know pls help3 stars

    • revathy, 200 ml cup gives less proportions of flour, water and other ingredients as compared with 250 ml. the time will reduce for baking, if using 200 ml cup. usually when the bread becomes hard, then the culprit most of the times is yeast proofing not gone well. the yeast mixture should bubble and become frothy. if you bake for too long, the top becomes crusty and hard, but the texture of the bread will have some softness. so here in this case, its the prolonged baking time. also you can try using a good brand of yeast. also the temp of water should not be hot or on the cooler side.

      • Actually i used recently bought instant yeast from the local bakery only.

        I should try again again…

        • revathy, was it instant yeast or fresh yeast. usually bakeries sell fresh yeast. instant yeast comes in the form of fine granules which look similar to poppy seeds. fresh yeast is in a form of a solid block and is soft. if using fresh yeast, the amount will increase for any recipe that calls for dry active yeast. in this recipe, if using fresh yeast, you will need to add 1 tablespoon of it.

  16. Hi Dassana,
    I am a fan of your blog and it is my first go to place when in doubt.

    Tried making whole wheat bread in the past and white bread today, in both cases the dough rose very well, and had a beautiful crust on baking: however the loaf was dense and doughy on the inside both times, even after baking it for an extra 20 mins. What could have gone wrong?

    Can’t wait to try again, but will wait for your reply before i do. Thanks in anticipation 🙂5 stars

    • thanks girish. dense loaf can be due to yeast not proofing well or the quality of yeast. second not kneading the dough very well. if kneading with hands, then the dough has to be kneaded for 8 to 10 minutes. for yeast quality, you can buy a good brand of yeast like red star, mauripan/gloripan or you use fresh yeast, which is available in bakeries. but for fresh yeast the amount to be added will be more as compared to dry active or instant yeast. most of the times when the bread becomes dense, its the yeast proofing which is at fault. but since you mention that the dough had risen well, i am doubting if it is the yeast. if the proofing is done well, the dough also rises well. also try adding some more water while kneading. a faint slightly sticky dough is fine.

  17. Hi,I followed your white bread recipe and it turned out fine as you described. I’d probably add another tsp of salt to suit my taste next time I make this bread. I used instant dry yeast.Thanks for the recipe.3 stars

  18. Hello mam, whenever I use milk (3/4cup milk and 1/4cup water to proof active dry yeast) dough proofing is very slow and less especially the 2nd raise., whereas when I use water alone the dough proofing is good. So should I use more yeast if using milk? Kindly reply.

    • there is no need to use milk for proofing. you can add milk when kneading the dough. i have never used milk for proofing yeast, so i am not aware about it being slow. i always use water. if more yeast is used, then the bread gets a too much yeasty aroma and sour taste.

      • No mam, I used only water to proof the yeast. I used 1/4cup water to proof the yeast., and then directly added 3/4cup milk while kneading the dough. I didn’t use milk to proof the yeast.

        • okay benny. did you use warm milk or cold milk or milk at room temperature. its best to use milk at room temperature or lukewarm milk. if cold milk is added, it will affect the yeast multiplication in the dough.

  19. Hi dassana..i tried your bread recipes and it comes out very well…one thing what you said is correct…once we start to make homemade breads ..we wil not feel to buy store bought breads..thanks to you that now in my home we have a chemical free bread5 stars

    • thank you savitha for the feedback. homemade breads are so better than the store brought ones. even a simple white bread like this one is much better than the store brought white bread.