Fluffy white bread


Even in some of the worst situations you can still find a bright spot. When the Coronavirus lockdown started one year ago I started experimenting with making my own bread, because my favorite bakery, Maison Kayser, completely closed down. I developed the recipe for myself, adding more of this, less of that, refining the recipe over months until I had something pretty much perfect. It’s so delicious, I decided to share it with you.

This bread is fluffy like a sponge and moist, which is the kind of bread I love. A couple of tips: don’t worry about killing your yeast with heat, because the cold milk keeps the hot butter lukewarm. I used unbleached all purpose flour in the video but you could use bread flour or even whole wheat flour. You could also use less sugar if you are trying to cut down. But if you follow my directions carefully I guarantee you will make the same bread I prefer.


Maison Kayser eventually went into bankruptcy and will never reopen, which is very sad. But the good news is that I learned how to make my own bread and it’s something I’ll be able to do for the rest of my life. Some people think rice is for Asians and bread is for Westerners, but I figured out this bread recipe all by myself and it’s exactly how I like it.
I hope you like it, too!


Makes 2 loaves of bread.

I use these nonstick baking pans, and this is the flour I like to use.

  • ¼ cup unsalted butter
  • 1½ cup cold milk (whole or skim milk)
  • ¼ cup sugar
  • 1 package of instant or active dry yeast (2¼ teaspoons)
  • 1½ teaspoons kosher salt
  • 2 eggs
  • 4 cups all purpose wheat flour (or bread flour) plus for more for dusting (here’s the brand I like to use)



Make dough:

  1. Melt the butter in a large pot over medium heat. Remove from the heat and add the milk and sugar. Stir well until the sugar has dissolved.
  2. Add the yeast and let stand for 5 to 10 minutes until everything is foamy.Adding yeast
  3. Add the salt and the eggs. Mix well with a whisk, until the mixture is smooth and even.mixing the dough
  4. Add the flour and mix with a wooden spoon until the dough comes together. Knead the dough by hand for about 4 to 5 minutes until smooth and elastic.add flour to dough
  5. Cover and let it rise for 2 hours at room temperature until double in size.Risen dough


  1. Transfer the dough to a floured work surface and divide into 2 equal pieces.Dividing bread
  2. Knead each piece to remove air bubbles and shape into a ball.
  3. Flatten one of the dough balls with your hands or with a rolling pin into roughly a 7” x 6” rectangle. Roll it up to a log and place into a greased loaf pan. I use my 2 non-stick 8½” x 4½” x 2¾” loaf pans, which don’t need grease.My bread panshaping dough
  4. Do the same thing with the other dough ball.
  5. Allow the dough to rise for 1 hour, or until it rises 1 inch above the top of the loaf pans.dough before risingdough after rising


  1. Preheat the oven to 350° F. Bake the bread for about 25 to 30 minutes on the middle rack until light brown.
  2. Remove from the heat and enjoy!

Pandemic breadbread
How to store bread:

  1. Store the bread in a plastic bags or airtight containers in the fridge up to 1 week, or freeze up to a month.


Rate this recipe:

So far this recipe is rated 5/5 from 19529 votes

Be the first to rate this recipe.


  1. Camellia20 Georgia joined 10/20 & has 1 comment

    Hi Mangchi,
    I love the bread recipe and plan on making it as soon as I get my pans. Can you please tell me if the pot you use to mix the milk with the yeast is from Calphalon? I have been looking for one for a long time.

  2. NicoleJLeBoeuf Boulder, Colorado, USA joined 9/21 & has 3 comments

    First try, I’d only read the instructions. The dough was so sticky, I thought I needed to add more flour. Bad move! It didn’t rise as well as I’d hoped. The loaves were kind of flat on top. They tasted good, though!

    This second time around, I watched the video, and I could see the dough was _supposed_ to be sticky during the first knead. So I did like Maangchi did: 4 cups flour, a disposable glove (nice tip!), and kneading 300 times. I’m a lot happier with how my loaves turned out!

    See full size image

    • Maangchi New York City joined 8/08 & has 242 comments

      I’m happy to hear that you love the outcome and enjoyed your bread! But I think it could be even fluffier! Be sure to let the dough rise for 2 hours, and then let it sit 1 hour after forming the loaves. Then after you bake it, it will be much much fluffier!
      And instead of 300 times, you can knead maybe 350 times? : )

  3. JessCuevas McKinney, Texas joined 8/21 & has 2 comments

    Thank you so much! This recipe will be used for the rest of my life, it’s absolutely delicious!

    See full size image

  4. Choklateena California joined 12/16 & has 1 comment

    Amazing bread. Will definitely make again and again!

    See full size image

  5. Samijo0389 Ga joined 7/21 & has 2 comments

    I also tuned them into rolls

    See full size image

  6. Samijo0389 Ga joined 7/21 & has 2 comments

    This has been my favorite bread recipe after trying both the bread flour and all purpose I have to say my go to is bread flour gives a bouncy soft texture I have also turned them into rolls

    See full size image

  7. judi mass joined 7/21 & has 1 comment

    can i use white flour

  8. MSUEH Zillah, WA joined 7/17 & has 2 comments

    Hi, Sanne!
    I’m not Maangchi, but if you haven’t already made this delicious bread, I’d recommend “Large” eggs, around 60g; that’s sort of standard for US baking. (I have hens in my backyard that lay 67g eggs!) Best wishes :-)

  9. ziggu22 India joined 4/21 & has 1 comment

    Thank you so much! I tried this recipe. It was my first time baking bread! It turned out really delicious and everyone at home also loved it!
    Just a question – Can I also try the recipe without eggs, or any vegetarian substitute for the eggs? (I would also like to bake this for my dad, who unfortunately doesn’t eat eggs!). Thanks again :)

  10. Little_One Earth joined 4/21 & has 1 comment

    I couldn’t sleep and saw I had a letter from Maangchi. It was full of tasty looking recipes, but the only ingredients I had on hand were for the fluffy white bread, so I made mini loaves to share with my mother and brother!

    See full size image

  11. akiaki Sweden Japan joined 3/21 & has 1 comment

    My husband baked this earlier than me.
    He really glad to see your recipe and sent me photo from Tokyo.

    See full size image

  12. sanne Munich joined 8/14 & has 250 comments

    Looks good!

    What’s the size of the eggs you use?

Leave a Reply

You must create a profile and be logged in to post a comment.