This perfect white bread first appeared in Joy in 1931. It is an even-grained all-purpose bread that stales slowly and cuts well for sandwiches. Add the optional eggs for a richer bread with a more golden color. For Rich White Bread, replace the water with 1 cup (235g) milk, add the optional eggs, and increase the sugar to ⅓ cup (65g).

Whisk to combine in a medium bowl:

Have ready in a large bowl or a stand mixer fitted with the dough hook:

Add the lukewarm milk mixture along with, if desired:

Stir until just combined, adding up to ½ cup more flour if the dough is extremely sticky. Cover and let the dough rest for at least 15 and up to 30 minutes.

Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes, adding more flour if needed. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, at least 1 hour.

Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into 2 loaves for pan-baking, and place in the pans. Cover with oiled plastic wrap and let rise again until almost doubled in bulk, 1 to 1 ½ hours.

While the dough rises, preheat the oven to 450°F.

Bake the bread 10 minutes. Reduce the heat to 350°F and bake until the crust is golden brown and the bottom sounds hollow when tapped, about 30 minutes longer. Immediately turn the loaves out of the pans onto a wire rack to cool completely.