Single Loaf Homemade Bread

I LOVE BREAD!!!! But seriously I do! I really wanted to try making bread but didn’t want to use up all the flour so I decided to start small batch baking. For this addition, we have a single loaf of bread.

This recipe creates a single loaf of homemade pillowy and soft bread. Remember the bread from sandwiches from when we were young? This bread looks like that, feels like that and smells like that. It is incredibly delicious with a slight bite and soft pillowy texture. This single loaf home made bread will not last long!

Soft and buttery loaf of sandwich bread

This is a great recipe for someone who wants to try bread making for the first time. Other than yeast, the ingredients are all pantry staples. It is also a smaller recipe yielding only a single loaf of bread. Therefore will not result in as large a waste if it doesn’t turn out well (which I promise it will). There is also less dough to knead saving time and effort.

It is important to let the bread cool completely before cutting it, which is really hard since it smells buttery and delicious. The loaf of soft bread is flaky, buttery, crusty but also pillowy and soft. The perfect loaf of bread for a sandwich!

Slice up the bread for sandwiches, grilled cheese or to eat warm with some butter. It really doesn’t matter how you eat it because it will taste great no matter what.

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Single Loaf Homemade Bread

  • Author: hungrygirlinqueens
  • Prep Time: 2.5 hours
  • Cook Time: 45 mins
  • Total Time: 3.5 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: Baking


This recipe is for a fresh and soft homemade white bread loaf which can be used to make sandwiches or toasted with some delicious butter. 



  • 1/2 cup warm water
  • 1 tsp active-dry yeast
  • 1 tbsp unsalted butter
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 cups flour


  1. Place warm water, yeast and sugar in a small bowl or measuring cup and leave for 5-10 minutes in order to allow the yeast to activate. 
  2. Add 1 cup of flour and salt to a large bowl attached to a stand mixer with a dough hook attachment.
  3. On low speed mix flour and salt and add yeast mixture, milk and butter until a wet mixture combined mixture formed. 
  4. Add the rest of the flour slowly until it is completely incorporated but slightly shaggy looking.
  5. Knead the dough for another 8-10 minutes on low speed with dough hook. 
  6. Place dough on a clean surface and knead by hands a few more times to ensure the dough is not too sticky and the gluten is active and stretchy. 
  7. Lather dough bowl with a little oil as well and place the dough bowl into the large mixing bowl. 
  8. Cover the bowl with Saran Wrap and leave in a warm space for 1-1 1/2 hours or until dough has double. 
  9. Pour dough onto a clean surface and roll out so it is flat. 
  10. Tightly wrap and roll the dough into a log shape and tuck the ends in so it looks smooth when baked.
  11. Place the dough into a buttered loaf pan.
  12. Leave the dough in the loaf pan covered with a clean kitchen towel for 30-40 minutes.
  13. Brush the top with butter and bake at 375 degrees for 40-45 minutes. 
  14. Remove the loaf from the oven and wait until completely cool to cut and serve. 

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