This White Bread recipe is a classic you’ll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!
Is anyone out there a bread lover, just like me? I love a good slice of bread, and homemade fresh, soft white bread right out of the oven is my weakness.
We love using this bread recipe for Air Fryer Fried Chicken Sandwiches, as a dipper for Roasted Tomato Soup, or as an appetizer with our easy smoked salmon dip. Don’t forget it makes a great side dish too, especially when served alongside Chicken Mushroom Pasta.
This simple white bread recipe does not disappoint when it comes to quality and flavor. No matter what you use it for, whether its prepping school lunches, making yourself a snack, or serving it as your dinner side, you’ll be in sliced bread heaven.
No need to buy the low-grade store-bought loaves, or spend all your money on expensive bakery bread, you can make this recipe at home any time you want!
Tips and Tricks for Making White Bread
- 1 package of instant dry yeast usually contains 2 1/4 Tsp
- This recipe works with all-purpose and bread flour. The bread flour will give it a slightly chewier and a bit more elastic crumb.
- The second rise will be much faster than the first rise. Be careful not too overproof or the bread will not rise while baking and collapse.
- Don’t use an oil spray to grease your non-stick baking pans! Oils spray will ruin the surface of those pans, better use a paper towel or brush with some oil or butter.
- My house is pretty cold so I like to use the proof setting on my oven.
- The amount of flour you need depends on the moisture and temperature in your house. Some days you might need more, some days less!
- This recipe can be halved to make only one 8×4-inch loaf but it can also be doubled to make TWO large 9×5-inch loaves! Just use the little slider in the recipe card next to servings to double the recipe. Make sure your stand mixer can handle the amount of flour. I recommend using a KitchenAid Professional
Why Should I Make My Own White Bread?
Making your own bread is actually very simple, and not nearly as complex as you would think. In just over 2 hours you can have a fresh out of the oven loaf of white bread, and that’s with 1 hour and 30 minutes of just waiting for it to rise.
The time it takes to prepare is so worth the peace of mind you have knowing exactly what’s in the bread you are eating. When it’s made at home you don’t run the risk of any added preservatives, it’s like having bakery-fresh bread all the time.
It’s incredibly light and fluffy, and dare I say even better than any bread I’ve bought from the store. It’s the perfect texture you want for all of your bread needs.
What To Use Homemade Bread For
You can use your homemade white bread for anything and everything! Well, maybe not everything, but pretty close.
Use it to make your breakfast toast and nut butter, your turkey and cheese lunch sandwich, or mid-day snack avocado toast. Those are just a few of my favorite uses, but the options are really endless.
How To Store Homemade White Bread
Place in a Bread Box:
A bread box, while a little old school, is still very effective. If you have one or have the room for one, I suggest storing your loaf in there. It will give it the best odds of staying fresh as long as possible.
Wrap it in plastic wrap or foil:
If you want to just leave the white bread out on the counter, instead of in a bread box, you’ll need to cover the loaf with either plastic wrap or foil to prevent it from drying out.
Or a good hack would be to save an old store-bought bread sleeve and store your homemade loaf in there.
Freeze it:
To get more bang for my buck, I always make two loaves or even double the recipe to make two extra-large loaves, and immediately slice and freeze one to save for later. That way once I run out of the first loaf I already have another on hand and ready to eat
If you want a slice right out of the freezer, just pop it in the microwave for 20 seconds or toaster and you’ll be good to go. Or if you have the time, just let it thaw on the counter for a few hours.
Tools and Ingredients Used For Making This White Bread Recipe
For this recipe, you’ll want to pull out the big stand mixer you probably never use. Using a powerful stand mixer helps kneed the dough, allowing you to get that perfect end result.
I love a good metal, nonstick loaf pan, it’s so versatile and can be used for an infinite amount of recipes.
WANT TO TRY THIS WHITE BREAD RECIPE?
PIN IT TO YOUR BAKING BOARD TO SAVE IT OR SHARE ON FACEBOOK!
Follow Plated Cravings on Pinterest for more great recipes!
White Bread
Ingredients
- 1 2/3 cups lukewarm water, divided
- 2 1/4 tsp instant yeast, or active dry yeast
- 1 tsp sugar
- 1 Tbsp honey, (or more sugar)
- 1 tsp salt
- 1 1/2 Tbsp unsalted butter, cubed at room temperature
- 4 1/2 cups all-purpose flour
- 1 1/2 Tbsp butter, melted for brushing
Instructions
- In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
- Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
- Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
- Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
- Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
- Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
- Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.
Notes
- Pan Size: This recipe makes 2 regular loaves baked in two 8×4-inch pans or one large loaf baked in a 9×5-inch loaf pan. To make one large loaf don’t divide the dough into two and pat it into a 9×13-inch rectangle. Bake for 30-35 minutes. Some readers commented that their 9×5 loaf was too big, so I recommend using two 8×4 pans.
- No stand mixer: This bread can be kneaded by hand if you don’t have a stand mixer. Use a large bowl and knead the dough for 10 minutes.
- Bread Machine: I have successfully made this bread in my Oster Bread Machine using half the recipe. Depending on the size of your bread machine you can make one big loaf or half the recipe and make a smaller loaf. The bread won’t be as pretty but taste and texture will be the same.
- Butter: Salted butter will work too. I would still add the tsp of salt because the amount of butter is so small. You could reduce to 3/4 tsp salt if you are sensitive to salt. Vegan Butter or margarine can also be used.
- Fresh Yeast: You can also use fresh yeast for this recipe! 2 1/4 teaspoons instant yeast = 21 grams fresh yeast or 1 1/4 blocks (0.6-ounce size) or about 1/2 block (2-ounce size) fresh yeast.
- Rapid Rise Yeast: Rapid rise yeast is the same as instant yeast, so no changes are necessary.
- Flour: This recipe works with all-purpose and bread flour. You can use whichever you have on hand! Bread flour will give it a slightly chewier and a bit more elastic crumb which I really like, but most people don’t have bread flour in their pantry so I made sure this recipe works as well with all-purpose. I don’t recommend using self-rising flour.
- Lukewarm Water: Water should be warm, not hot. Between 95 F and 110 F is perfect.
- Baking Temperature: Yes, the temperature is correct!
Nutrition Information
NEVER MISS A RECIPE!
PINTEREST / FACEBOOK / INSTAGRAM / TWITTER
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Pam says
I have been making this recipe every week since first trying it, love it!
My question is, I thought it would rise a bit in the oven but it doesn’t at all. Is that right?
Tammy says
I have probably made this recipe 10 times since I found it. Simply the best bread recipe ever. Comes out perfect every single time.
Pauleyye says
very easy and tasty recipe. I baked with a 4 and 6-year-old and they had a great time. While the bread was rising we put together puzzles.
Amber says
This is the softest, moist bread I’ve ever made and I make bread all the time! I will use this recipe everytime now for my go to white bread!
Jenny says
I cannot stress enough how perfect this recipe is. I’ve tried and failed at so many others, and nearly gave up on bread. This recipe turns out a perfect fluffy loaf each time. Everyone in my family loves it! I’m so glad I found it, thank you!
William Chapman says
Would it be possible to replace the flours mentioned, with bakers flour? Thank you
Julia Foerster says
I haven’t tested it but I don’t see why it wouldn’t work!
JoAnn says
Absolutely amazing bread and easy to make ….will b making this bread more often .. THANKS
Melissa says
My first time making bread and it came out perfectly. My whole family raved- I can’t wait to make it again. Thank you for such a great recipe!!
Toril Frost says
SO good! Well-written recipe that is very easy to follow. I made one 9″ x 5″ loaf, and it was perfect.
My husband said “This reminds me of the bread my Grandma used to make for me”. He often stopped by to visit his Grandma on the way home from school, and she would send him home with a loaf of fresh baked bread. His bike ride home on these days was longer than normal. By the time he got home, there wasn’t much bread left to share with his parents and sister.
Obviously, this bread is getting added to my favorires list. I have a feeling my husband will be begging me to make this bread often. Which I will be happy to do! So easy, so foolproof.
Try this recipe. You will be so happy!
Lesli says
So this is the second time I’ve made these loaves. First I’d like to say the recipe was clearly written step by step which is important for me. The dough comes together better than any recipe I’ve attempted. It is absolutely light and perfect. The crust is and the crumb perfect. It cuts beautifully and is probably one of our favorite loaves, my husband adores it..(important) and I can’t thank you enough for sharing this recipe. Cuts beautifully with a good bread knife and it Makes perfect sandwich bread and toast. Anyone considering it…do it you won’t be disappointed. I will be freezing these afterwards and saving for Thanksgiving, a week from today. Will see how they freeze.
Peggy M says
This is by far the best white bread recipe I’ve made in years. It’s so easy to make and the taste and texture is spot on incredible. I’ve made this four times in two weeks and every morsel has been eagerly consumed. This will be my go to white bread recipe from now on.
Michelle says
Delicious! I can’t wait to make it again. Seriously, this will be gone by the end of the day!
Mandie says
Can you make the dough ahead of time and freeze?
Kate says
Where should I put the slider for a (2) 9×5 loaf yield?
Julia Foerster says
You need to set it to 4 loaves.
Daniela says
Ich backe nurmehr dieses Brot, man kann soviel draus machen, habs schon mit Karotten und Nüssen, Sonnenblumenkerne oder einfach nur mit bißchen Kümmel gebacken, es gelingt immer und schmeckt immer traumhaft.
Danke für dieses Rezept❤
Sarah says
The recipe is super easy to follow and quick to make! But I think I did something wrong because mine didn’t turn out like this! It’s so crumby and falls apart when I try to cut it, toast it, etc. Any insights to what could have caused this issue are appreciated! :)
Kameko says
Well, was going to leave a photo like you mentioned to show the result on how it turned out 😅 phone died right when the timer finished and both loaves gone shortly afterwards with family and friends enjoying the taste. So will be looking forward to making to share soon now since this turned out amazing!
Debbie says
Made this bread recipe today and it’s delish!! I am not a homemade bread maker, so I am curious what your favorite storing method is?
Julia Foerster says
I usually just put the bread cut side down on a wooden cutting board. We eat it within two days and storing it this way works well for us.
Celeste says
This recipe helped make my first ever successful bread loaf! It didn’t yield quite as much after the proofing (which wasn’t too bad) but overall a great recipe!
Lynne says
This is a pretty easy full proof bread recipe. It’s not really warm where I live so I proofed the dough in the greenhouse, turned out double the size and baked up beautiful. The texture is soft, but not too soft. I ate half of the loaf warm, with some soft butter and homemade apricot jam, wow was it good! This bread won’t last long and I’ll be making it quite often.
Regina W. says
So I made the dough and first rise in my bread machine using the dough setting. Then when that cycle was done, I punched it down and kneaded a few times and did all the things (patted it, rolled it) and put it in a 9×5 loaf pan for 2nd rise and bake. Has turned out beautifully so far! I have it cooling right now, but it looks and smells amazing!