Skip to main content

White Bread – Hand Kneading Method

White Bread - Hand Kneading Method
Watch the how-to video below to learn how to make homemade white bread using a hand-kneading method.
Yield 1 (9×5-inch) loaf



  • 1/2 cup warm water (110-115°F)
  • 1 (0.25oz) package or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons plus 1 teaspoon granulated sugar, divided
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 3/4 to 3 1/4 cups bread flour


  • Measure warm water in 1-cup glass measuring cup.  Add yeast and 1 teaspoon granulated sugar; whisk or stir until dissolved. Let rest for 10 minutes. The mixture will begin to foam and fill the cup
  • Meanwhile, measure milk in a 1-cup glass measure. Microwave on High for 30 seconds or until milk is warm (80°F). 
  • In large bowl, add warm milk, butter, 2 tablespoons sugar, and salt. Whisk to combine, using whisk to break apart the butter. Add 1 1/2 cups flour, whisk until smooth. Add dissolved yeast mixture; whisk until smooth.  Add 1 cup flour, stir until combined. Then add just enough of the remaining flour, 1 tablespoon at a time, until the mixture forms a manageable dough.
  • Turnout onto a floured surface or board. Add just enough additional flour to keep it from sticking to the board and to your hands. Knead 8 to 10minutes (set the timer), until dough is smooth and elastic.
  • Place in a large bowl that has been lightly coated with butter or oil. Turn once to coat the top of the dough. Cover bowl with plastic wrap. Place in a warm place to rise (proof) until dough tests ripe or is about doubled in size. 
  • Punch down dough; let rest 10 minutes. Meanwhile, lightly grease a 9×5-inch loaf pan. 
  • Roll dough into a 7×9-inch rectangle. Beginning on the 7-inch side, roll up and place in loaf pan. Cover and let rise again until imprint from a light touch remains on the side of the loaf (about 30 minutes).
  • Preheat oven to 375°F.
  • Bake at for 35 to 40 minutes or until bread sounds hollow when you tap the tops with your fingers (if necessary, cover with foil to prevent over-browning). Immediately remove from pan. Cool on wire rack.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Aline de Souza Harris | Reply

Can I use a glass pan for baking the bread? Or is it better a metal one? Thanks!

Red Star Yeast | Reply

Hi Aline,

You can use a glass for baking bread but the recipes were developed with metal so just keep an eye on your bake time.

Happy Baking!

Linda Farrell | Reply

Can you substitute all purpose flour for bread flour?

Red Star Yeast | Reply

Hi Linda – Bread flour is recommended for best results. However, you can substitute all-purpose flour, just keep an eye on your dough as you may need to adjust the liquid/flour ratio. Kneading and rise times may vary, and final loaf volume may be smaller.
Happy baking!

Joan Miller | Reply

Did you use table salt or kosher salt in this bread recipe?

Red Star Yeast | Reply

Hi Joan – Table salt was used in this recipe.
Happy baking!

Marilyn | Reply

Can you double it?

Red Star Yeast | Reply

Yes. Kneading times may vary, just keep an eye on your dough.
Happy baking!

Leave a Reply

Made the recipe? Rate it!