Basic White Loaf Bread


2 Loaves


2 1/2 Hours


30 minutes


  • 1 cup warm full cream Maxigenes milk premade 

  • 1 cup warm water

  • 2/3 cup sugar

  • 1 1/2 tablespoons active dry yeast

  • 1 1/2 teaspoons salt

  • 1/4 cup vegetable oil or melted coconut oil

  • 5 1/2 cups bread flour

  • 2 tablespoons melted butter


  • Pour warm water and warm milk into a large stand mixer bowl.

  • Dissolve sugar in the warm water and milk.

  • Hand whisk in yeast to the sugar mixture.

  • Set aside for 5 to 10 minutes, or until the mixture gets foamy.

  • Stir in 1 cup of flour.

  • Whisk in salt and oil.

  • Using a stand mixer with the dough attachment, keep the mixer running and add the remaining flour one cup at a time until the dough pulls away from the bowl. You may need a little more or less.

  • Knead in the stand mixer for 5 minutes.

  • Oil a large bowl and form the dough into a ball shape and leave in the bowl covered with a damp cloth. Allow the dough to rise until it has doubled in size, approximately 1 hour.

  • Punch the dough down.

  • Knead for three minutes and then divide the dough in half. Let each ball of dough rest for 5 minutes.

  • Shape loaves and place into two greased loaf pans. Brush with melted butter. Let the dough rise for another 30 minutes, or until dough has risen just above the pan height.

  • Preheat oven at 175 degrees Celsius.

  • Bake loaves for 30 minutes or until loaves sound hollow when tapped.