Classic White Bread Loaf Recipe
There’s something deeply comforting about the smell of fresh-baked bread filling your kitchen. It reminds me of slow mornings, warm butter, and time spent at home with my little ones learning by doing. This classic white bread is a staple in our cottage kitchen. It’s soft, golden, and slices beautifully—perfect for toast, tea sandwiches, or a rustic lunch spread.
The ingredients are humble and the method is time-honored. I use bread flour for a tender yet structured crumb, and tallow for richness, just like my grandmother did. No fancy toppings needed—the loaf browns beautifully on its own.
Classic White Bread Loaf Recipe
Makes 1 beautiful, golden loaf
Ingredients:
290g warm water (about 100°F)
12g active dry yeast
1 egg
50g sugar
600g bread flour
12g salt
60g tallow (rendered beef fat)
Instructions:
Activate the yeast
In a large mixing bowl, whisk together the warm water, yeast, and egg. Let this sit for about 5 minutes while you prepare your other ingredients.Combine dry ingredients
Add the bread flour, sugar, and salt to the bowl. Mix gently until it starts to come together into a shaggy dough.Incorporate the tallow
Add in the tallow, and begin kneading. I recommend using a stand mixer with a dough hook, but you can do it by hand with a bit of patience and love. Knead for 10 minutes, until the dough is smooth, stretchy, and soft.First rise
Grease a large bowl (I use a bit of tallow or butter for this), place the dough inside, and cover with a clean tea towel or beeswax wrap. Let it proof in a warm spot for 90 minutes, or until doubled in size.Shape and second rise
Punch down the dough gently and shape it into a loaf. Place into a greased loaf pan, cover again, and let it rise for another 30 minutes.Bake
Preheat your oven to 350°F (175°C). Bake the loaf for 30 minutes. The top should be a lovely golden brown—no need to brush it with anything. It’s beautiful just as it is.Check doneness
The bread is ready when the internal temperature reaches 190°F to 200°F. Let it cool in the pan for 5 minutes before turning out onto a wire rack.
A Note from My Kitchen
This loaf is the kind of bread that feels like home. It’s rich without being heavy, thanks to the tallow, and the sugar gives it just enough sweetness to pair with both butter and jam. I love to bake two at once—one for now, and one to gift to a friend wrapped in linen.
No need for perfection here—just good, honest ingredients and time. I hope you make this bread in your own kitchen and share it with the ones you love.
Let me know if you bake it!
Brooke
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Pin this post to your Cozy Bakes or Cottagecore Kitchen board so you’ll have it handy the next time you’re craving a warm, homemade loaf of soft white bread. Perfect for toast, tea sandwiches, or just with butter—this is the kind of bread you’ll bake on repeat!
There's nothing like the taste of fresh, homemade buns straight from your own oven. These soft, golden beauties are made with real ingredients and old-fashioned methods for a bun that beats anything store-bought.