I've made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks!
Ingredients:
-
4½
teaspoonsinstant yeast(two 0.25-ounce packets)
-
¾
cup+ 2⅔ cups warm water(divided)
-
¼
cupgranulated sugar
-
1
tablespoonsalt
-
3
tablespoonsunsalted butter, cubed, at room temperature
-
9 to 10
cupsall-purpose flour
-
3
tablespoonsunsalted butter(melted, for brushing)
Directions:
-
In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
-
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
-
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
-
Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
-
Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
-
Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
-
Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Video
Recipe Notes:
Note #1: This recipe can be halved to make only one loaf.
Note #2: You can substitute active dry yeast for the instant yeast. Ensure that it is indeed activated in step #1 before continuing, and note that the rise times will be slightly longer.
Nutritional values are based on one serving
Nutrition:
Calories: 253kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 9mg
Sodium: 352mg
Potassium: 85mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 2g
Protein: 6g
Vitamin A: 105%
Calcium: 10%
Iron: 2.7%
Mine seemed to be done after about 15 mins at 400F. Why didn’t it take as long as the recipe said? I didn’t use covect.
So your bread pan is from Williams Sonoma but the ones you use are 1 lb. Loaf Pan: 8 1/2″ x 4 1/2″ x 2 3/4″ high; 1-lb. cap.; or 1 lb.
1 1/2 lb. Loaf Pan: 10″ x 5″ x 3″ high; 1 1/2-lb. cap.; 1 lb. 3 oz.
Which one do you use?
Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends,
{tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans.} (what is this supposed to say?)
Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
This was my first time making bread and this recipe was amazing!! So easy to follow and the bread is SO soft. Yummy!
Love love this receipe! So easy, comes out perfect and tastes wonderful! Receipe Rebel has a another big winner reciepe ❤️
This bread is absolutely incredible. I made a half batch for one loaf and we are demolishing it with butter. Worked perfect. I used salted butter and cut the salt in half. Love it
Opps….I made several typing errors in my post of this bread recipe. My granddaughter used the 3/4 cup measure instead of the 1 cup. Because she’s becoming familiar with bread making and this wonderful recipe, she was able to get the feel correct. She didn’t know, at the time, that she had the wrong measuring cup. We both are so grateful for having a d trying this recipe. It truly is my favorite bread recipe!
I have made so many bread recipes and I’ve not had good luck. I saw this recipe a d thought with so few ingredients and rapid rise yeast,I’d give it a try. I’ve not used rapid rise yeast, in fact I’ve stayed away from it for some reason . I decided to try one more recipe and this is it. It is, without a doubt, the BEST and easiest recipe ever! It turns out so nice and big, but the texture is perfect. It looks better and tastes way better than any store bought bread. It’s fun to make. Read when it turns out great. My granddaughter has been making this bread too and every time, it turns out consistently good. We both are getting a lot of practice as to how the bread should’ feel’ and we are learning when there is enough flour or not enough. In fact, one day my granddaughter thought she used the 1 cup measure and was wondering why it took more flour than usual to get the feel right. After she baked hers, we cut into it to see if the texture was compromised, it was NOT. Later I saw she picked up the wrong cup measure, she was using the cup instead of the 1 cup. LOVE THIS RECIPE!
I made this recipe and the bread turned out perfectly. No substitutions perfect white bread.
This bread recipe is perfect! Soft fluffy white bread every time!
Hi – thanks for sharing this lovely recipe! I am wondering on the nutrition info provided.. how many slices do you consider per loaf, so I can calculate per serving. Thanks!
The top got too burnt and the inside didn’t finish cooking. What did I do wrong? I don’t know why that happened. It was set at 400 degrees
It tasted good but very very dense and heavy. What could have gone wrong? The top crust was like cap on the bread as it started separating from the rest of the bread
The link to get the loaf pan is not working (I am going with the fact they no longer make it since it just takes me to where you purchased them from). Would you have another link or what type they are? By the way this is a fun and easy recipe! Delish!
i don’t have a dough hook, do have a mixer but dont think we have a dough hook
When I print the recipe and adjust the serving to 10 instead of 20, the 2 2/3 cup warm water in the list of ingredients does not adjust when all the other ingredients are halved. Is that correct? Shouldn’t that be half as well?
Beautiful bread. It smells amazing, soft and tastes awesome! Made more for the in-laws
Can I use Bread Flour instead of AP Flour? I have lots of bread flour and would like to use it here if possible. Otherwise do you have bread recipes using bread flour?
This white bread recipe is simple to make and the and the results taste great. Nice high rise and wonderful texture. We like it best toasted.
Can you add extra butter? My loaves usually turns out a bit crumbly….
This was my first time baking bread. I thought it’d be impossible without a bread maker. This bread is better than store bought bread! It turned out perfect. I used less salt, and also took it out after 35 minutes. I didn’t have a thermometer and took it out when it was golden brown! I am making more tonight!
This bread turned out amazing!!!! It was so easy and now I’m sad I halved the recipe because I know my husband is going to want more!
This is a lovely easy recipe. I have just finished making two loaves which came out extremely well. However, I ran out of all purpose flour and managed to find some self raising flour and had to add about three cups. That dough exceeded raising,!! Fabulous!
Excellent sandwich bread! It is light and fluffy, but has just enough chew to it to hold up well in a sandwich.
This will be my go to white bread from now on.
Can this be made into rolls
Yes, absolutely!
Hi is that really a tablespoon of salt or should it be a teaspoon
Hi Gina, It is a tablespoon.
I could not see the link to the video… is it working?
Hi Rich, It should automatically pop up and start playing.
Awesome recipe!
When I want flavored bread (cheddar jalapeño, Italian herbs and cheese, etc) I just sprinkle the flavors on the dough after rolling it out before rolling it up. It makes a beautiful swirl.
What amount of active dry yeast would I use in the receipe? Never worked with Active dry yeast before
Hi Pat, You would use the same amount. Enjoy!
I’m making the bread right now and noticed that there is smoke in my oven from what I believe is the butter that I’ve brushed onto the loafs! I’m quickly reading the comments to see if anyone else has had this issue and doesn’t seem to be a common one at all so not sure what I did wrong because everything else up to this point has been perfect! I hope that I didn’t ruin them because I was excited to eat this. Help!!
Your oven probably needs to be cleaned
I butter he tops after they come out of the oven.
I always bake with an empty sheet pan underneath in case the butter on top drips out
Tried this recipe yesterday and the bread came out really good! Both my husband and I were very happy especially because of locked downs due to pandemic, we can already make our own bread. Bless you for sharing this recipe ❤️
Absolutely delicious!
I halved the recipe and it worked perfectly to give me one ginormous loaf!
Thank you 😊
Just made this recipe and man was it amazing! No more store bought bread for us. Bread came out a little sweet for us so next batch I may reduce the sugar. I’m saving this recipe as best bread ever! Thank you so much for sharing
Holy giant loaves Batman!! Laughed so hard when I saw how huge these things were after the final proof!! Turned out amazing!!!
Best bread I have found.
Have made this bread three times now and turns out incredible! Everyone loves it including hubby who grew up on white wonder bread (as did I) and because of that would never allow me to buy white bread (30 years married) Was given someone’s old Bosch dough mixer recently and found this recipe and am hooked. I’ve been using bread flour but all else is the same. Recipe with 9 cups flour makes 2 monster loaves or now I’m making 3 smaller loaves. Lasts my fam 2 weeks typically freezing a loaf for the following week. Every single person has LOVED this bread. Right outta the oven, parmesian toast, thick luscious grilled cheese sandwhiches…whatever we make is amazing. Thanks for the recipe. I tried years ago to make bread with not much success so gave up. Now I haven’t bought bread and don’t plan too. It’s fun and easy to make and tastes devine. I will take one of the loaves and on the top, brush butter, sprinkle Italian herbs, some seeds, garlic and onion powder and onion flakes the last 10 mins of baking. Soooooo scrumpdillyump!!!
Hi there, I am going to try this with fresh yeast, so will double the amount needed.
How do I activate the fresh yeast please? Is it the same way as the dry yeast? With water?
Sorry, this will be the first time using fresh yeast and I don’t want to mess it up!
Thank you so much :-)
Hi Rachel, Are there instructions on the yeast on how to activate it? If not, this is a super comprehensive page on using fresh yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/cake-fresh-yeast/
I made this bread today. It rose very well. I am not sure what I did wrong as the bread is brittle when I cut the slices.
I’ve heard to wrap fresh baked goods in a clean tea towel after the 10 minutes stand I find it helpful ❤️
Hi. If I want to bake matcha bread or chocolate bread I’ll just need to add in matcha powder/ cocoa powder?
Hi Josephine, I’ve never done either, so I couldn’t say for sure. If you try it, let me know how it turns out!
Turned out great and easy to make. Will surely make again.
My whole family is obsessed with this bread! comes out perfectly every time! just wondering has anyone made this with bread flour? im new to baking bread and still dont understand when to use what type of flour…
I made this exactly per the recipe instructions. It was perfect Thank you for the great recipe. If I wanted to make half the dough as rolls and only one loaf, would the rolls bake at the same temperature? I’m guessing the cooking time would be maybe 20 minutes – your thoughts?
Hi Pat, Yes that’s how I would do it!
Hey! Do you have a video making this? I don’t quite understand the instructions and would like to watch a video for it so im prepared for my GCSE Exam. Thanks~
Hi Natalie, I do! And it should automatically play for you as you scroll down the page (I see it right now).
I have a question, I made this in one batch then separated the dough in half to make two loaves. One rose beautifully, but the other loaf didn’t rise as well. Why would that happen, and what should I watch for in the future? Thanks!
Hi Karen, Hmmm, was one much larger than the other? Was one closer to a source of warmth? Was one closer to a draft? That’s so strange!
Hi! i’d like to ask if anyone has measurements in grams and ml as cup sizes may differ in UK and the US. i would love to try the recipe but was worried that it turned out to be a dough that’s too wet to knead! (i’m a beginner bread baker and won’t be able to handle very shaggy doughs)
also, i tend to like to store my dough in the fridge for a few days before baking as i find that it enhances the flavour. does this recipe work well with storing in the fridge?
Hi Bel, If you click the link that says “metric” under the ingredients, it will toggle to metric measurements. I do not recommend storing this particular dough in the fridge for days before baking.
Followed directions to the letter and the bread did not rise in the oven came out very very heavy not at all fluffy I went with 4 smaller loaves and they had the consistency of a very heavy rye bread. I put them back in the oven to cook longer
Was your Yeast active? If your water was too hot, you could have killed it. Or it could have been bad Yeast. I have run into that a couple of times. I let the yeast proof un the water for 10 minutes to make sure that it foams up.
I am into the second rise with mine and it seems to be going good so far
How long before it gets slightly dry? (Like you would still 100% eat it, but it just doesnt have that freshly baked soft feel anymore)
Hi Malene, probably about 3 days.
This is such a great, simple recipe. I did a half batch just to test it out. It turned out perfect. My wife commented on how easy it seemed (watching me make it). Looks like my loaf pan is about to get a lot more use.
Hi! I’d like to ask if anyone has measurements in grams and ml for this recipe as UK cup and US cup sizes are different and sometimes conversions are not accurate. Do let me know, i’m looking for a really good white bread recipe and this seems to be a jackpot from the comments and i can wait to try it!!
I have just made this and tasted some after it had cooled and it tasted great! I can’t wait to try some as toast for breakfast tomorrow. One thing is I have a 9 inch loaf tin and the tops of my loaves do not look as inflated as yours. I wonder whether it is the tin as your tin looks wider and shorter than mine (I proofed my loaves for the time stated). Thank you for recipe!
My first experience at making bread was this recipe. It is delicious. Not as white as your picture but taste is wonderful. Thanks!
I make this bread exactly as instructed and it is wonderful. My kids love it!
I wanted to write to express our thanks for this recipe. I have tried many recipes for white bread and none have been approved by my family! But this recipe has changed that, it never fails to make the best bread ever!! Thank you so much for sharing it and please know that we are thankful for it every time we make it.
Dana and family x
Aww you are so welcome, Dana! This makes me so happy! I’m thrilled that you and your family have enjoyed this recipe.
Ho, could you do this in a bread maker? If so what yeast would you recommend, dry or instant? Thank you
Hi Carissa, I have not used a bread maker before, so I couldn’t say for sure. However, instant yeast is a dry yeast. Let me know how it turns out!
Thank you so much for a fabulous recipe. I’ll be making this tomorrow. I’ll post pictures then. With stores sold out of most ALL breads, I made it my plan to begin baking our own. Thanks and God bless.
Omg!!!! Best loaf of white bread ever!!!! No joke!!! I’ve made, literally, 18 loaves of white bread this week…this BY FAR THE BEST EVER!!!
I am 85 years old and have made bread for about 65 years. I have never made bread as good as this recipe. I have passed this recipe on to many others. Thank You
Best white bread recipe I have found. I have made this several times and it always is great. The past two times I have used half all purpose and half bread flour. Makes the bread a bit softer with less crumbs. Either way it is wonderful.
Great taste.. but a little tough.. the next day, even after wrapping tightly, it’s a little dry… makes great grilled sandwiches.. I only used 9 cups of bread flour.. maybe try 71/2-8 cups next time, plus extra butter??
I agree. I used 9 C and thought it too much.
Made this recipe yesterday. It was delicious with a lovely crisp crust and soft, light inside. I look forward to trying more of your recipes.
I made this bread today, and it was the best I’ve made yet! Sorry to brag…just had to share! For the salt, I used partly white salt and partly onion salt.
Just finished making this recipe and it was easy, relatively quick, and extremely tasty!!! I really don’t know if I can go back to store bought bread now. Prepare yourself, because it’s so yummy, you could easily eat a whole loaf in less time than it took to make like I almost did!
The bread turned out great! I did a half recipe because here in Korea our ovens are TINY. I will be making this over and over again! *Goes to see what other recipes you’ve posted*
We love this bread! Instead of two huge loaves, we make two large and one smaller, but very adequate. Sometimes I put in a cup or more of whole wheat flour, for variety, with no negative effects. I grew weary of never finding a loaf of bread we truly liked at the market. I found this on Facebook several months ago and have not bought a loaf of store bread since.
Can you freeze the dough? I know you say it keeps well once baked in the freezer but I want to make a bunch of dough and freeze it so I can just thaw it, proof it and pop it in the oven next time.
Hi Amanda, Yes you can!
I would like to do this too. Do I let it rise at all before freezing? I’m unsure of how to do it and don’t want to mess it up.
Thanks.
Found this recipe on a Google search, needed to bake bread as we are snowed in, and it came out even better than expected! Will be making this instead of buying store bread in the future. Thank you for sharing this recipe!
Very helpful refreshing my bread making skills. Can’t wait to rest it. Use half white flour and half whole wheat
Best bread ever! Can you score the top of the bread or will that affect the height of the bread?
Hi Rose, I’m so glad you enjoy it! I’ve actually never scored the loaves. Give it a try and let me know how it goes!
Hi Rose I have scored the top- it does not hinder the height!!!
Love Love Love this bread- making some right now.
It has changed our lives!!!!
My first attempt I used half recipe and it turned out beautifully. Have not tasted it yet but my wife was quite impressed by what she saw come out of the oven.
Makes 3-4 loaves of big, soft, bread. Great recipe and perfect for sammies! Just as good as the bread at the store and it comes without plastic!
This bread is so delish!!!! It’s my third attempts making it. I had trouble with it falling flat on the second rise. A little plastic wrap with spray oil solved that problem and bam I have two wonderful loaves. Thanks for the recipe!!!
Can anyone answer this: I’ve made the recipe, cut in half for one loaf, three times now but I never get as tall of a loaf as pictured in the recipe. What am I doing wrong? Over-kneading? Under-kneading? It rises during both proof and seems to double. After the second proof it reaches just over top of the loaf pan, similar to those pictures, but once it’s in the oven it doesn’t rise anymore (or not nearly as much as the beautiful loaves pictured).
I’ve tried adjusting the amount of flour I use, because “tacky” isn’t very descriptive to me as I’m a beginner at bread baking. My loaves always turn out a bit more dense than what I think this recipe is supposed to be, based off other reviews it should be fluffy bread. I imagine it is supposed to be similar to store-bought sandwich loaves with slightly more body.
I want beautiful, tall, fluffy bread. :(
You may have added too much flour. I just made the recipe and cut it in half (since I’m alone and didn’t want to eat two loaves of bread :) ) It smells delicious, just got it out of the oven. Haven’t tasted it yet, but am very pleased with how high it rose. I mixed by hand, as I didn’t have a mixer, for about 3 minutes. It was still pretty wet, but I pulled it out of the bowl and kneaded it by hand for a few minutes, gradually adding flour, just a little. The last bread I made was very tough and hard to knead because I used some oats in it. It was really hard and ended up being very dense. So this time I stuck with the white flour, kept it sort of wet (not nearly as dry as the video) and it looks great. So I think one secret is to be very careful not to overdo the amount of flour you use. You can knead it on a board that has been oiled too, instead of adding too much flour that way. I saw that trick on the Great British Baking show. Can’t wait to taste the bread.
Hello! Can you leave out the sugar? Will it affect the final product?
Came out like Irish Brennan’s Loaf. Omg amazing.
Please someone give me the half of this recipe.
2 1/4 tsp instant yeast
6 tbs and 1 1/3 cup warm water
2 tbs sugar
1/2 tbs salt
1 1/2 tbs cubed butter
4 1/2- 5 cups flour
1 1/2 tbs melted butter
Love this recipe! Such beautiful loaves every time! I’m wanting to try and make them into rolls to see if there’s the same success! What method would you recommend? Was thinking of just cutting it into strips and rolling it like you would for the loafs and cooking them in muffin tins? Do you have a better method?
Hi Danielle, For rolls, I would roll the dough up like you would for the loaf, then divide into rolls and form into balls. This is a good video of the method I use for shaping rolls: . As for baking, you could use muffins tins, a 9×13-inch baking pan, sheet pan, pie plates, etc. Any of those will work!
Absolutely perfect! Easy and simple two make but tastes way better than any store bought bread!
I just recently moved to TX from CO so have had to completely re-learn how to bake now that I’m not a mile above sea level :)
I’ve been searching for a simple white bread recipe that rises high and is soft and fluffy. I printed and laminated your recipe because it is the only one I’m using from now on!
What is the best way to store this bread so it stays fresh?
Hi Maureen, I usually keep one loaf wrapped in plastic wrap and then in a ziploc bag. The other I slice and freeze (wrap in plastic wrap, wrap in aluminim foil, then put in a ziploc freezer bag). Hope that helps!
I have made bread using this recipe many times and it has never disappointed. It is soft but not fragile and it is suitable for even my pickiest eater’s peanut butter sandwiches. It also makes delicious toast! I have used the dough to make cinnamon buns as well- really rather remarkably perfect and versatile dough. Thank you for sharing with me!
looks great, thank you for sharing
Can you give me the measurements to cut recipe in half please
I’ve always made Ina Garten’s honey white bread, but lately it’s been leaving an odd taste in my mouth. So I did a random search and this came up. Not only is it cheaper because it doesn’t require honey, but I think it tastes better. I made one loaf and then made 8 buns out of the other half of the dough. It rises triumphantly. This is my new go-to white bread recipe.
I haven’t made bread in years. Decided to jump back in to it and found this recipe. Not only is it easy peasy it is delicious. Makes fantastic loaves, rolls, and buns. Getting ready to make another batch today!!
This bread is really good! I made this and it came out perfect.
This is the second baking recipe I have tried. I have made it twice now. It is PERFECT! We probably won’t buy sandwich bread any more and just make this once or twice a week instead.
I wonder, since I know I will be making it on schedule and thus don’t care about the rise time, could this be adapted to work with a yeast starter?
Hi Colin, I’ve never tried a yeast starter with this recipe, but if you do, I’d love to hear how it works out!
Yay. I just started making bread. This is the best recipe I found so far. Delicious!!!!!!!!!!!!!!!!!!
Good enough bread but beware if using calculator to reduce number of loaves, it will change the first amount of warm water but leaves larger amount of 2 2/3 cups warm water as is. You must remember to cut this in half. Thankfully I reduced recipe myself before looking at calculator. You could end up with very wet bread!
Could you tell me where you found calculator, web address?
If you click print then the calculate servings is there
Fantastic! I’ve tried other bread recipes but this one takes the cake. I was a little worried because it hadn’t really risen a lot and figured it was the yeast but holy cow! It as high and gorgeous when I pulled it out of the oven! It also had a really nice density to it. Excellent recipe and thank you for sharing it!
Just tried. Very delicious. Didn’t see that I could cut the recipe in half till after I was done, so taking a loaf to my parents. I call this monster bread. If poofed up so much. Love the video in the corner as well.
Thanks
Lori & the Beagle Squad
Not often does it look like the picture, but it came out great. Any excuse I can use for baking in my new cast iron bread pan I will take. I thank my son for that. Great recipe and easy to follow. I did halve it because I only want one loaf.
Thanks,
Chuck
Could I used rye flour in this recipe?
Hi Phoebe, I haven’t tried it, but I would start at replacing 25% of the flour with rye and see how it goes!
GUYS!! This is the best white bread everrr!! I split the recipe and it worked perfectly. It puffs up like the most beautiful balloon you have ever seen in the oven! Thank you so much Michelle for sharing!
Bread baked up perfectly, recipe well thought out and easy to follow
this recipe left me absurdly discombombulated, it is unessicaryliy bad and too detailed in unessesary sections.
be a poet next time
Why must you be so rude? If you didn’t like it or possibly too complicated…why not just let it go. Out of all the reviews, you are the only one so negative! Next time think & remind yourself that if you can’t say anything nice…just don’t say anything at all! Have a wonderful day & happy baking! 😊
Tried this a few days ago, and so pleased with how it came out! I used regular yeast since I don’t have the fast acting kind, just let it rise a bit longer, and kneaded by hand since I don’t (yet!) have a stand mixer. Got great results with this recipe, and it froze really well too (and made great French toast.) It’s replacing the sandwich bread recipe I’ve used for years that was a little inconsistent and not as high rising as this buttery one. Thanks for the great baking staple!
Hi Katie, I have the regular yeast and don’t know the ratio of yeast to water or the amount of sugar. Could you help with that please?
Thank you so much for this easy, perfect recipe! I’m 65 and have been baking for 50 years but have NEVER had sucess with white bread before! Believe me I have tried sooo many times. I love all your recipes and finally had the nerve to try this recipe. Thank you again!
I have made a lot of bread and rolls over the years but this recipe is seriously the best ever. It will be my go-to from now on. Thank you for sharing.
This recipe definitely made a fluffy bread, but I found they browned too fast. I lowered the temperature to 350 F and extended the time to 40 min and it worked great!
this was the best bread recipe I have ever tested 10/10 would recommend
I am making this bread right now and it is baking away in the oven. I only have 5.75×3.25 pans, 4 of them. They are rising hilariously in the oven- CANT wAit to try. Living for this while I bite my nails watching cnn.
This bread is so tasty, warm and buttery!
This is a great sandwich bread recipe. I use my Kitcheaid for the kneading, and love the results.
Have insomnia in lock down so decided to test out this recipe. Was worried, as I’d halved the ingredients , that I might not have been careful enough. OH BY GOODNESS! It is fantastic and rose like a crazy balloon, just as you said it would. It tastes divine and you are to blame for all the calories I’ve consumed as I can’t stop adding butter and eating it! I can’t even get to the filling stage :)) It was so kind of you to share this recipe. It is now the firm favourite for white bread. You are a star!
This has become the go-to recipe in my family! Thank you so much for sharing :D
I would consider myself an experienced at home baker. I’ve tried a bunch of recipes for white bread at home (KAF, using sourdough, milk bread, other fun bloggers, etc) and NONE compare to how soft, fluffy, and great this bread is. Most of the other recipes I have tried are denser than what I want. This recipe is soft and fluffy, perfect for sandwiches, and perfect for roasting and freezing! Use this recipe if you want a fluffy, soft white sandwich bread. I have started doing 3/4 a recipe for 2 loaves, as mine always rose too tall. Thank you!
Hello. I am going to make this for the first time so just want to know if it’s going to taste like a sweet bread or the regular bread that we buy from any supermarket?
Hi Rose, This is not a sweet bread. Tastes like regular white bread.
Hi Rose, This is not a sweet bread; it’s like regular white bread from the supermarket (but much better! 😉)
Hi Michelle. Made this recipe today. WOW!! Best white bread i’ve made and tasted in a long time. Two big beautiful loaves and very easy to follow instructions. Thank you Michelle for sharing your recipe. Definately a keeper.
Made beautiful loaves. Made the full recipe but split it in to two bowls from the get go. Didn’t have a large enough bowl to make together. Divided everything and it came out peachy.
Made this with bread flour. Mixed by hand. Eating a slice now and it is spectacular! Buttered the bread pan before place the dough in each pan – sprinkled corn meal in the pan after buttering – gave the loaf that nice gritty corn meal crunch to it. Crust is very nice. This recipe is a keeper. PS – the division into two loaves was simplified by splitting this recipe into two mixing bowls and slitting ingredients. Eliminated have to split the dough in two later on.
Can you do this bread successfully without a dough hook? Would i use a hand mixer or just kneed with my hands?
Hi Deborah, I’ve made this bread tons of times mixing and kneading by hand. Enjoy!
Can anyone answer this: I’ve made this recipe (cut in half) three times now, and my loaves have never risen quite as much as pictured. They rise during both proofs but never get super tall like the picture shows, they stay mostly contained within the pan with a slight hump. The bread tastes great but it seems dense when every other review has been saying it is fluffy.
What am I doing wrong? Over-kneading? Under-kneading? I’ve adjusted flour amount each time since “tacky” isn’t very descriptive to me. I want to get the bread fluffy. :(
Bread baked up perfectly, recipe well thought out and easy to follow
I made this today, i doubled the recipe and got 24 2oz rolls, 3 good sized loaves, and 7 4oz cheese sticks out of it. Every variation was amazing. This is a great recipe.
This is the 4th time I am making this recipe and I do love it. twice now I am at the last step of brushing butter on the top before putting in a preheat oven. Within minutes it starts to deflate. Why does this happen. Is it the butter, I cool it after melting. Thank you.
Hi Irene, That usually happens when the dough has risen too much (it’s happened to me before!). I hope that helps!
Wow, omg, wow. I’ve made a lot of bread, I was skeptical about ‘all purpose flour’ but , I decided to trust brown eyed baker because the Italian bread recipe was phenomenal.
In step 4 of the print version of white bread it says “tuck the ends of the roll until the bread”. I think it’s supposed to be “under the bread”.
I love making this white bread for my family . My Fiance request it anytime I make bread!
I was gifted a stand mixer for Christmas this recipe was the used for the first time use ! At the moment i am waiting to put the loafs into the oven and am excited to see how it turns out !
Hi! So many rave reviews!!
Can I make this in a bread maker??
Hi Lisa, Yes, I think that should work fine.
What temp should I bake if making the dough into rolls?
I made this today, loaves and rolls (2oz balls 12 in a pan) and baked them at the same time. I temped the loaves but just kept an eye on the rolls til they were deep golden in colour. I also made some of the dough into cheese sticks and they were amazing. Really good recipe.
Hi Kaitlyn, Same temperature!
This recipe was a God send. Baked it up last night so we’d have bread for christmas morning breakfast and honey! I dont regret it. The loaves came out super tall and soft and fluffy. Perfection. I ran out of yeast (last min. christmas eve baking) so I only used 3tsp of yeast and subbed the rest for 1tbsp of baking powder and it came out gorgeously. I also didnt have a stand mixer so I just kneaded it by hand for about 10mins. This is my new go to bread recipe!
I made the recipe exactly as instructed. The bread came out beyond what I could imagine! Great crust, perfect crumb, slices like a dream and super easy to make. This really is the ultimate bread recipe! Thank you!!
Can you swap butter for vegetable oil? I’ve had to go dairy and soy free for the baby…
Yes – I used soft coconut oil and it came out perfectly! Brilliant recipe!
Yes, definitely!
Absolutely love this recipe! Nice big loaves. Nice crumb. Quick easy and foolproof. The only adjustment I made was reduced salt to 1 tsp.
I make this once a week. Making several batches for Christmas gifts and one batch I’m going to use half for dinner rolls!
The full recipe was way too much dough for my kitchen aid mixer, but the kids liked this recipe so much I’ll cut it in half and make it again.
Can you make this bread dough, refrigerate it and bake it the next day?
Yes but make that your second proof. Then just warm it to room temp and bake.
Was easy. It’s a keeper.
Wonderfully easy bread to make and absolutely delish! Will be making again for sure.
Dear Browneyedbaker I will never mess with your bread recipe again. Green eyedbaker
This is an incredible bread recipe. The loaves are huge, with a beautiful texture
and flavour. They were overflowing in my two bread pans, so I divided them into fourths. Alas, it made them too small. I will try this again, but use three pans instead. I’m going to substitute the water for sour milk, because I don’t want to throw it out. I’ll post later to share my results! Aaaaaand browneyedbaker has the ultimate, best, wonderful, cinnamon bun recipe I have ever tried.
We LOVE this recipe. Lately, there has been no satisfactory white bread at the supermarket. This recipe is easy, and spectacularly successful every time. I am fortunate to be retired and have the time to make this delicious bread. There is not a lot of active time involved, just the need to be around while the dough is rising. The bread stays fresh for several days. We always freeze the second loaf. It is my husband’s favorite bread. He’d be happy with this bread toasted and nothing else for supper!
Today is the 2nd time I’ve made this bread and it is the perfect bread recripe
Hi! I came across your recipe on a google search. I’m very excited to make this but I saw you got the recipe from someone’s grandmother. We’re you given permission to post this as your own?
Were*
She stated in the article that she had this recipe bookmarked for awhile, which implies it is either published in a cookbook or posted online already (:
I made it and its absolutely perfect, and incrwdibly affordable as it is Just flour and yeast. Great! Thank you for sharing this recipe with us! Just one question. How do you calculate the nutrition elements?
Hi Eleni, The calculation is included in the software used to write the recipes on the backend of the website.
Made this recipe – with one minor change, I cut the sugar to 1 TBS. It’s turned out perfectly in Central America and 2 provinces in Canada!
This recipe has become my go to for when I bake bread, super easy for beginners and delicious. My family loves it.
may i know the cups measurement …. is it 200ml 0r 240ml…
or if u can convert the breadflour in grams
oh my gosh!!!!! Absolutely the hands-down best bread ever! just got finished eating 2 slices of this fresh bread with butter! Yumm!!! this will be my only bread recipe from now on. perfect and fluffy!! thank you for sharing this recipe.
You should know that changing the number of servings to halve the recipe on the site before printing does not change the 2 ⅔ cups of water for the recipe. I didn’t notice the difference as an inexperienced baker and ended up with pancake batter instead of bread dough. Hopefully you can fix this.
Once corrected the recipe does make a tasty loaf of bread.
I just put 2 loaves in and I’m SO EXCITED!! I think everything came out perfectly – as long as I don’t burn the bread haha. I have never made bread dough before and I would recommend looking up a video on how to knead dough just because that’s the part I was most unsure of. Also, expect your hand to be tired if mixing the dough by hand and then kneading by hand. I kneaded for about 12 minutes.
My house smells AMAZING right now!!!! I’ll be eating some bread soon!!🍞
This recipe calls for instant yeast, but it’s dissolved in water. I thought that instant yeast was supposed to be mixed in with the dry ingredients? Please help…
Yes, that threw me off, too. But I was committed at that point, so I skipped that step and just added the water I would have used for dissolving the yeast to the other liquid. Turned out great!
I used this recipe to make a Christmas bread wreath. Dividing the dough (prior to 7-10 minute knead) into 3 loaves kneading each separately adding red to one and green to another (cleaning the bowl between). I let them rise, rolled them out into even ropes and braided. Wrapping the dough around an oiled cake pan on a lined sheet pan, I pinched the ends to seal. I let it rise, brushed with a beaten egg and baked.
I’ll hang it on the front door and maybe add lights.
This recipe is phenomenal! I used it to make our Thanksgiving stuffing and it was AMAZING. My husband loves this bread so much that he wants this for sandwich bread instead of his beloved Italian store sliced bread! I make the dough in the bread machine and then make it in the oven. Simply divine! Thank you!!
Wow! My 3rd time attempting to master fluffy bread – like Nanny in Newfoundland… guess what! YES! The 2 loaves turned out beautiful… Thank you for great recipe! And all the comments really helpful too – thank you everyone else too!
This recipe makes giant loaves at least when I make it, but it’s incredible! Very soft and yummy.
I have fouled up so many bread attempts before, I don’t know why I was brave enough to try again. This was easy and everything went the way it was supposed to. I used 1/8 cup of sugar instead of 1/4 cup but otherwise followed the directions exactly and the results were beautiful and DELICIOUS. Definitely saving this one and highly recommend it. PS I used instant yeast so did not have to the do the initial step involving combining yeast and water.
Sorry, that was supposed to be a FIVE-STAR rating! I’d give it TEN if I could :-)
Can you make this in a bread machine?
My loaves came out wonderful!!! Great recipie.
I’ve been making this bread for about 3 years now and my family loves it. Two years ago I started making 6 loaves the week before Thanksgiving and freezing them, then the day before I would thaw them out and rip them up to toast them in the oven for our dressing. I’ve made myself extra work at the holidays but it’s worth it for the praises I get from my family. Thank you so much. Happy Thanksgiving.
I love the bread. Great taste and easy . I couldn’t wait to taste it.
I made this recipe yesterday, its so yummy!
Thank you,
Jane
Love this recipe! I’ve made it a couple times now and it’s turned out great every time. I tried substituting half the all purpose flour for whole wheat flour and it turned out amazing!! Will definitely be saving this recipe to make more in the future. :)
I made it and OMG it came out just like the picture so tasty. Thank you very much
I would like to make more from your recipes
This was the third recipe I tried for white bread and this is the winner by far!!! Amazing bread!!
This is my favorite of all the bread recipes I’ve tried since the coronavirus hit–and I’ve not bought a single loaf of bread since March. The flavor and texture are perfect. Though I loved making two loaves at once, as several other commenters noted, that amount of dough made a mess of my stand mixer. I’ll keep it to one loaf at a time from now on, but that just means I’ll be making it twice as often!
I’ve now made this recipe about 8-10 times. I’ve shared loaves with family, friends and neighbors and they’ve loved them too.
This is my go to and I’m so glad you shared.
Today I’m making it because my friend loves it and she’s been wanting some.
Thank you, thank you, thank you!
Amazing recipe! I have 1 lb loaf pans (8.5″ x 4.5″ x 2.75″), and found that they were a tad small for this recipe. I just scaled the recipe down to 2/3 of the original amounts, and reduced the baking time by a few minutes and they turned out perfect.
Scaled recipe (rounded to nearest measurements):
1 tbsp instant yeast
1/2 cup + 1 3/4 cup warm water
3 tbsp sugar
2 tsp salt
2 tbsp butter, cubed
6-7 cups all-purpose flour (start with 4 cups, and gradually add more until tacky but not sticky)
2 tbsp melted butter for brushing
Thank you so much for this, I have a Kitchenaid tilt head so knew the full recipe would be too much, 10 minutes to go before they come out the oven and they are looking wonderful.
Tq for helping with the half recipes. It’s too overwhelming to make so much bread. Will try making it today
I also LOVE this recipe- it is our favorite bread recipe. I also found that the two thirds amount is just perfect to mix in my Kitchenaid and makes an excellent size for toast too. These are the measurements I use. Thank you both!
I am a novice bread maker and have ran into the same problem when I get to the “brush with butter” part of instructions. Every time I brush it with butter, the loaf deflates. I don’t know why this is happening to me. I am going to try this recipe but I am afraid of that step. Any thoughts on why this happens or how I can prevent it from happening?
I found I actually got a softer and more structurally-sound crumb when I let it rise for 45 min instead of 1 hour. It’s a little counter-intuitive — you think more air = fluffier bread, but it is possible to OVER-proof the dough.
You also don’t need to be that delicate with the dough when you’re punching it down to the rectangles — you really want to get rid of any big bubbles since they can cause big pockets of hot air that deflate when you take it out of the oven. Hope this helps!
Can you use salted butter and have it turn out just as good? This looks like a great recipe but I have a lot of salted butter to use.
Hey Karen. I made this to with salted butter and it was just fine. :)
I was looking for a recipe without sugar. This is not it.
The sugar feeds the yeast. It won’t be sweet.
Word of warning – if you have a Kitchen aid tilt head mixer, the volume is too much for the machine. Either knead in two batches, or halve recipe. The 9-10 cups of four is obviously a clue (!), but for some reason, I decided to go for it anyway and ended up having reclaim dough that crawled up the dough hook. Yuck!
I also am a homemade bread lover, the recipe looks great and I would make it but, I can’t print it out and it is too long to write it out by hand.
I really really love this recipe. IT’s so easy and produces such great results. Has anyone tried adding any grains or seeds?
I don’t usually leave reviews but I have to this time! I have made probably close to 50 loaves of bread with this recipe and IT’S AMAZING. Easily my “go-to” recipe. It’s also great as a starting point to play around with! I usually add a bit of honey to this recipe and it really ups the flavour (even better if you brush with honey butter too!)
I’ve tried this recipe twice. First attempt is not worth mentioning. The second was flawed but still turned out pretty good. The short of it is, not enough white flour (only 4 cups) so had to use whole wheat (4.5 cups) and rye (.5 cup). Didn’t care for the spiral. When I tried to tare a bite off a slice it came apart at the spiral but I chalk that up to the dough being to dry due to the whole wheat and rye. Overall my wife and I love it. Can’t wait to try it with all white flour. We fully expect to give it five stars the next time. I would like to share pictures but don’t see an attachment link.
You may want to re read the recipe, it calls for 9-10 cups.
This bread is amazing!!!! I make two loaves, we eat one and freeze one. Slice prior to freezing so you can take it out as you need it!!! We will only eat fresh bread now! So delicious!
I made your white bread today. I enjoyed making it and am now having a piece. It is delicious. Thanks for the recipe.
I would love to make this recipe but when I pull it up on my phone there’s a stupid ad by ad choices there that will not go away even if you press the X so I cannot see the amounts of ingredients needed.
Lovely bread the best recipe thank you!
I am a seasoned baker. This is one of the best bread recipes out there! Wow! If you’re debating, try it!
O. M. G. BEST sandwich and toast bread recipe I’ve ever tried! I can’t stop eating it! Would make amazing garlic toast. Has the perfect soft crumb! I sprayed my pans with Baker’s Joy and coated the inside with sesame seeds and sprinkled them on the top before final rise also. This is a very easy recipe and a winner in every way!
Could you possibly give me the amounts in weight & mls ,rather than cups , as I’m not sure what size cup
Can I substitute measure for measure gluten free flour without adding a host of other ingredients?
If you are using a gluten-free flour blend, I would say yes. However, I do want to caution you to not do the double rise method with gluten-free flour. Gluten is what allows bread dough to stretch without breaking, and works with the yeast to create a good rise and sturdy structure.
I have found when I am replacing a regular bread-dough recipe with a gluten-free flour blend it is best to only let it rise once, then bake it. This may cause the bread to have a different amount of tenderness, but shouldn’t affect the overall flavor. If you want to let your bread do the classic double-rise method, you will need to add xanthan gum to your gluten-free flour as that acts as a substitute for the missing gluten.
I forgot to mention that if you don’t use the double-rise method, when you finish kneading your dough, you will skip straight to the shaping the loaves section, then continue on as you normally would to bake.
I never liked homemade bread much. I liked it right out of the oven but after that first day I really didn’t care for it. I liked it from bakeries. But when I found this one WOW I love it. It stays soft for days. So easy to make. It’s just like if you got it from a bakery. Thank you for sharing you recipe. You also made my husband happy because he loves homemade bread and now I make it all the time and will make extra put it in freezer and its just as good as the day I made it when I take it out.
I made this bread on Saturday. Instead of making 2 loaves, I made 5 smaller loaves. It came out great. I delivered them to my neighbors along with home made soup and apple crisp. They all loved your bread.
Really fancy making this recipe. Struggling with the conversions though, what’s this in Metric?
There is a small button at the bottom of the ingredients list that allows you to choose metric..
I made this, but used half wheat flour and half all-purpose and it made two perfect loaves! This recipe is great! Thanks,!
Lynne
This is the best homemade bread, it’s delicious and very easy to make. Thank you for sharing.
I made this initial as a 1/2 recipe and then stuffed it into my cake pan as I didn’t have a dedicated bread one. Left for a meeting and it was all over the place. I should have punched it down and let it rise again but to a moderate level but even overproofed, it was a huge mushroom fluffy loaf. My son ate several pieces and wife who is carb adverse even had 2.
I scaled back to 1/3 and then 1/4 portion which fits my cake pan nicely but still spits out a 650g loaf. It is a pretty forgiving recipe and I have haphazardly made the dough wetter or drier, baked it 5 min to long etc and it all comes out fine. This last one I just made I didn’t even mix it a lot. Just took a no knead approach and got all the dry ingredients and yeast together, poured in the combined portion of water instead of doing it separate and stirred and folded it a few times until incorporated all the flour. The only difference I noticed was the initial rise was slower so I left it for 2.5 hours, rolled and folded it, put in the pan for second proofing for another hour and it came out just the same. Might do another run where I let it proof for 12 hours and see if the flavour differs much. This approach is just fine for working at home with some minimal maintenance steps.
All yeast doughs seem pretty generic, just yeast, flour, water, some sugar, salt. I can see this being okay for homemade hotdog or hamburger buns. This dough is fluffy and not gummy like those cheaper storeboughts and doesn’t taste like a ton of sugar.
I was wondering if I can make soft bread sticks or rolls with this dough instead of the loaves of bread? Also can the dough be made and frozen and if so how do I go about it? I was thinking of making a few batches in advance as I will be starting a new job that requires me to be on the road during the day so by taking the dough out the night before and putting it in the refrigerator then taking it out in the morning I will be able to come home and finish whatever needs to be done and pop it in the oven. What do you think?
I am an experienced baker, love to cook but never really made bread.
This bread was heavenly tasting, but when I took it out of the oven, it looked great, but after about 15 minutes the top got really bumpy, which I don’t understand. I baked it again and the same thing happened. I only used 8 cups of flour with the first batch because it didn’t need anymore and the recipe said you may not need to use all the flour, which is 9-10 cups, so I’m at a loss to understand why the top is really bumpy. Any suggestions would be appreciated.
I haven’t tried this recipe yet but am going to as my kids did not like the grilled cheese made with the homemade brioche bread I made. But while searching for white bread recipes I came across this tip:
“When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.”
Not sure if that helps!
I believe you should go ahead and use that extra cup of flour. That is my main suggestion here and probably the reason you get the lumps. Also gently press any larger air bubbles out before forming the dough into your loaf. You might need to prick them with a toothpick, although I left a few and it still came out with a very uniform crumb. And be sure to insert a thermometer at the end to be sure your inner bread temp is 195. It may be slightly under baked inside. But really I don’t believe 8 cups is Not enough. Dough will be soft and sticky but won’t really stick to your fingers or bowl at all.
This was delicious. You linked pans from Williams Sonoma—neither is a true 9X5. Do you use the bigger version (the 1.5 lb loaf) or the smaller (the 1lb loaf). Interested in your go to pans!
I don’t have a stand mixer. Wondering if this could be made in a bread machine?
This recipe is pretty forgiving and made 4 loaves so far by just mixing in the bowl and do a couple of minutes of folding with hands. Eyeballed all the measures, water, even did a no knead just now where I threw all the dry stuff, yeast together, water after and mixed by hand until incorporated. Proofed for a couple of hours and then did rollout and second proof.
Use your bread machine for steps 1-3 on your dough setting. I did this, and it came out amazing!
This really is one of the best tasting white bread recipes I’ve made. Very easy to make, uses AP flour and while it does make two large loaves I make three smaller loaves from the recipe. I can see why it’s the most popular post and would very much recommend this to any one, seasoned or novice. Thank you for sharing.
This is my go-to bread! It does make two LARGE loaves but everyone always raves about it. Sometimes I’ll cut off enough dough to make a few rolls. I only need 8 cups of flour when I make it. I find it best when the dough isn’t too dry so don’t be afraid to add a tiny bit of water to make it slightly sticky.
Best white bread recipe! Will be the only one I use now. Used active dry yeast and did nothing
different with it. Made 2 loaves in 9-5/8 x 5-1/2 x 2-1/4 pans. Love it!
This is, without a doubt, the best bread I have ever made. Thank you so much!
I haven’t tried this recipe yet, but I’m wondering what you mean rotate half way through. With just 2 pans in the oven, why would you have to rotate.
Ovens can cook unevenly, so rotating the pan halfway ensures that the bread cooks evenly! I rotate so that the side that was at the back of the oven goes to the front.
I have been experimenting with bread recipes and this is the one! I cooked mine till the internal thermometer hit 190 and I thought it was perfect. The only thing that was challenging was this recipe was quite large for my Kitchen Aid Stand Mixer and the dough got caught up where the attachment is.
I’ve been baking bread with my granny since I was a kid. I haven’t done it in a long time so I needed to find myself a recipe. I love this recipe! My only problem has been on my end. I was impatient with the rising times. It caused my bread to be dense and not cook evenly in the oven. I let my dough rise and everything turned out better.
I want to add to anyone reading; the amount of flour you use always varies. Today I only needed 7 cups of flour. Most days I use around 8-9 cups. I’ve used 10 cups only once.
The best part of this recipe is it is EGGLESS!! I am subscribing to your blog rightaway.
AMAZING AMAZING AMAZING!!!!!!! I’ve been making bread all summer, some great, some more eh experimental, but this is the easiest and most delicious one I’ve made so far. And I made it all by hand cuz I’m back in my dorms! took a while to knead though but it was worth it!! I also added some sunflower seeds, was a little worried about them tearing the dough but it was perfect! Had a little left over dough so I made some mozzarella stuffed dinner rolls!
I cannot see all the ingredients. Adverts keep coming up and blocking the top of the list. Please help as I woul love to use your recipe
Best white bread recipe I have seen. Two beautiful loaves 4 and 1/2 inches high in the middle. But I have a question – – – I am in Canada and our flour is different from yours and I used only eight cups of flour and had a beautiful dough that I did not feel I should add any more to it. Would this be normal?
We have spent 25 Winters in Florida and I always had to take my Canadian flour with me in order to make any bread from my recipes. My mother-in-law taught me this.
Amazing! My wife had surgery this week. Our youngest Son has autism and loves to create things. He wanted to make something for His Momma, and I needed something to be productive and keep us busy together. So we looked and found this bread recipe! I’ve never made bread before but we were both excited when it all came together and out of the oven!!!
Easy, fun delicious and something proud to be proud of and help is Momma feel better!!!
Can I use shortening instead of butter ?
Hi. I want to purchase your favorite bread pans from Williams Sonoma. Do you use the 1 lb. or 1 1/2 lb. pans? Can’t wait to make the bread! Thanks, Jennifer
Easy. Thumps right. Lightweight. Really easy.
Love it. Smells songood and bread is fluffy. I just made half of the recipe. Thank you.
Isn’t this an awful lot of flour for two loaves?
this recipe was great and my whole family loved this you should definetly try it out 👌👍❤😍
Love this bread! I’m a regular baker and occasional bread maker, and love the fluffy crumb and thin crust of this recipe. Maybe I can get my kids to actually eat sandwiches!
A couple issues: it is definitely too much dough for my KitchenAid mixer; I ended up finishing the flour-adding and kneading by hand (which isn’t ideal for neck/back issues). Also, my bottoms were burnt after 30 minutes- maybe due to my use of glass loaf pans, maybe because of the rack being at the lowest setting, or a combo of the two. I’ll use the middle of the oven next time and watch more closely.
I love this recipe, but take note – if you make the full recipe in a regular-sized stand mixer (mine is a Kitchen Aid w/ 5 quart bowl), it is slightly too big for the bowl. The dough got caught in my mixer’s moving parts, making it a crazy clean-up. Lesson learned!
This came out perfectly. The recipe also makes wonderful hamburger buns. I can’t believe I’ve never made this before. Thank you Brown Eyed Baker!
This is a great, easy recipe for homemade white bread! I’m not a pro at bread making but my bread still turned out super delicious. I might have added too much flour but I balanced it out with more oil. The bread was soft and rose well. I even used half of the batch to make bread rolls and topped them with honey butter. Will definitely try this recipe again and make it perfect :)
I’ve baked bread for many years and this really is a humdinger!Just one problem and that’s working out the quantities we like grams and mls or ounces and fluid ounces!Have you got a recipe for baguette that’s as good jf you have I’ll love you for ever!
First time bread baker here. Turned out perfect and super easy
I have made this twice and the bread is amazing! I have one one and a half pound loaf pan, and then I just have a regular loaf pan. I prefer the look of the larger loaf. But I just wanted to clarify what size you use. Your link shows two size choices. Just wanted to clarify which you use. And please forgive me if it’s in the text and I missed it. Thanks so much.
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Made 4 loaves with a friend, easy to follow recipe with delicious results.
Xoxo
I have made this bread at least four times over the past couple of months. It has become one of my family’s favorite breads. So why the 3-star review? The dough is always soft and very sticky, making it very difficult to work with until I finally get it in the pans. Your recipe says the dough should be “soft and tacky but not sticky.” I’ve made this bread on warm days and on cool days, and I follow the recipe measurements exactly (by the way, there are no measurements in grams for this bread). Cleaning up my stand mixer’s bowl and dough hook is a chore because of the dough’s stickiness. What could be going on here?
One thing I’ve learned in all my bread baking years is that bread is best made by how the dough looks, not necessarily by measurements. Because you might live in a more humid climate, or dry, your particular measurements might differ slightly than others. Have you tried adding a touch more flour so that the dough does come away from the bowl?
Yes, i do add more flour. The ten cups isn’t enough. I’ve probably added as much as another cup more, but I’ve hesitated to add more than that for fear of ruining the bread. Once I get the dough on the floured surface to make the two loaves, I’ve added even more flour to make it manageable.
My dough was very wet as well even after the 10 full cups of flour. I made a similar white bread recipe and the consistency was the same. Not having a stand mixer makes it particularly challenging as the dough spreads like and amoeba on my board. One thing to remember, however, is this is a white loaf bread, meant to replace the store bought loaf. Gluten development is not as important as it would be in a pizza dough or artisan bread. If you added flour until you were able to knead and get a window pane (dough could stretch enough to see light through) then you would have a completely different bread than intended. You mentioned in your review that it is one of your family’s favorite bread. I’d suggest adjusting your expectations of how this dough works and roll with it. That’s what I am learning anyway;) Best baking! David
Hi! I love making soft fluffy bread and sticky dough and large water to flour ratio is key. Do not add more flour- try increasing the kneading time, this allows more gluten to form which will make dough less sticky but still moist. Some recipes I will double kneading time. My rule of thumb- it is sticky but doesn’t stick to bowl when you pull it out, it sticks to self, pulling away from bowl. If the dough refuses to leave the bowl, it needs more kneading.
I love love the white bread recipe. I just wish I had tried before I purchased a bread maker, cause I always use your receipt. My friends will ask me to pay them in bread white
Bread recipe. He said I will install your overhead light I said how much he reply’s just make me the bread.
I love the results, but PLEASE give us a button to halve the recipe without going back to school to re-learn fractions. I wasn’t good at it in grade school, and I’m no better now. I tried that conversion site, and it gave me 2/5 th’s cup in place of 3/4 ths cup. My cup doesn’t measure in 5ths.
Try going by weight rather than cup measurements. You can google conversions of cup measurements to grams and halve from there. Working with weight rather than cups is also a good way to keep things consistent. Try this website, I use it all the time. It has conversions for most common baking ingredients.
https://www.errenskitchen.com/cooking-conversions/cups-to-grams-and-oz/
It’s not that hard and I’m terrible at math. 3/4 cup is 1/2 cup and 1/4 cup, halve those. 1/4 cup and 1/8 cup. There’s 16 tablespoons in a cup, so 1/8 cup is 2 Tbs. Not that hard. If you just remember the 16 Tbs per cup, you can go anywhere with it.
I’ve made this bread several times now and it really is so delicious and easy! Definitely my go-to recipe. Ive even made it using bread flour for a chewier texture and it turned out great.
As I was waiting for my daughter to get to the cottage late this evening, I was looking at bread recipes and thought I would make some fresh bread for the gang in the am. We were out and the store is a 15 minute drive. Soooo…
Found this recipe and saw the raving reviews and thought oh wow this is the one!
A picture is worth a thousand words but can find a place to insert one but take my word for it these are monster bread and the most delicious things I have tasted in a long time. Thank you thank you. Can’t wait to see the faces of the gang in the AM. Unbelievable that the incredible smell hasn’t woken them up!!!
I used this recipe for my first time ever making homemade bread. It turned out great! I used all 10 cups of flour, but I had to knead the dough MUCH longer to get the right consistency and I did not use loaf pans. Really delicious—I shared the other loaf with my in-laws and they also loved it.
I use this recipe to make bread every other week! I’ve been baking homemade bread for about a year now (using this recipe), and my family LOVES it! It makes for a great grilled cheese and French toast! I usually split the recipe into three loaf pans to make smaller loaves, otherwise the slices end up being quite large.
I’m new for cooking. I hardly do the kneading because l can’t. (I’m in Thailand) .This is the first time on kneading bread. In fact, I just bought a bread making pan and want to try it, so looking in internet and found yours…
How long do you bake them for when splitting into 3 pans? I want to try that myself as the 2 loaves give me bread too big for my toaster.
I used only one packet of yeast as I don’t like too much of a yeasty flavor. It turned out perfectly. It rose fully and was delicious home made bread. Fluffy inside and chewy crust. !! YUM.
Wow! I love this recipe. Halved it and made it yesterday. Fantastic. Just the bread recipe I was looking for. Pillowly soff inside and chewy thin crust on the top. Thank you for sharing this.
You don’t put the measurements
Can I make this by hand, as I do not have a strong mixer?
yes you can
I make this recipe very frequently and i don’t have a mixer so i use my hands all the time
Could the butter be substituted for olive oil to make this a vegan bread???
Yes, or a vegan butter alternative.
I have tried many different recipes (I lost my mothers before she passed away) and none of them rise this high!!!! I am making it now as we speak and I am on the second rise before I cook them and I cant wait for the childhood to flow back to me once I smell it baking in the oven
I zoned out and accidentally used 3 1/2 tsp yeast (actually it might have even been 2) and it turned out just great, no particular difference that I noticed :)
Great recipe, I used to use the purity cook book recipe for like 8 years but I never have milk on hand. 8 years of planning too far ahead haha. This is perfect, I love to make it for my guy ❤️
We started making this bread during the pandemic. My mom has always baked bread and I could never quite get it right. Now I feel like I can’t get it wrong with this recipe! We love it. Too much! A whole loaf eaten right out of the oven with butter! (We make 5 mini loaves with this recipe)
I have a pic but don’t have Instagram so I can’t send it to you. If you have another way, please let me know.
I love this recipe. It’s my go to for white bread and defiant favorite. I’ve shared the loaves with family, friends and neighbors who have asked for more.
So, thank you! I’m glad you have this site and share your recipes.
Side note: I mix it all by spoon and then with my hands and it still turns out well. I’m sure a mixer would be nice but I rather like the traditional method.
(I confess that rolling up the dough has provided a few interestingly lopsided loaves but they’ve still tasted great. After watching your video a few times, I think I’ve learned and will hopefully improve the more often I make the bread.)
Thank you! It is my first time to maoe this and your instructions were clear and straight to the point!
Can i use a handmixer for this?
If your hand mixer has a dough hook attachment, yes. Otherwise, I would just make it by hand (I’ve done it many times).
I have never made bread before. I got all the ingredients to make this recipe cause my kids LOVE bread, and overall it will be cheaper to make bread instead of buying it. But I don’t have a hand mixer or a stand mixer, how do I make it by hand? What should I use?
By hand, just combine all the liquids and dry stuff in a bowl, mix it with spatula or wooden spoon until mostly incorporated. I then dump it onto a lightly floured board and just fold over a few times and scrape down the bowl into the pile until it is all one mass.
Will you comment on adjustments when baking bread at high altitudes above 4000 feet. Thank you.
I am above 4000 feet and use the same recipe. I hand knead my dough and use the leftover to sprinkle on the counter. Never had an issue and have made this several times!
Easy, foolproof, and a great crumb and texture! This always turns out well. In the summer my kitchen is pretty warm, so my dough absolutely explodes—my rise time is as little as 20 minutes for the first rise and 20 for the second, and it’s really hard not to overproof it. (And the flavor isn’t as well-rounded.) So this time I dialed back the yeast by about half, and it’s tracking with the times cited in the original recipe. Just in case anyone else has a very warm kitchen and/or you don’t have much yeast and you’re trying to make it last, you can successfully dial the yeast back to slow down the rise!
Can I substitute vegan butter in this recipe
I’ve made it a bunch of times and I only use plant based butter and it’s so delicious! Works exactly the same
Yes, that would work!
My .” Go to” white bread recipe. Easy and delicious.
Hi I made this bread it turn out good but I’m getting Confuse about the water can you please tell me exactly how much water to use where it says 3/4 of a cup + 2 2/3 of a cup and then divided that’s where I am getting confuse can you please tell me exactly how much water to use in ml together please thank you
It explains it in step one! You use the 3/4 cups water in one step, then the 2 & 3/4 cup in another step:
In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
Wonderful recipe! Very fluffy, flavorful bread.
One note – the printable recipe does not match the one on the website.
Can you use bread flour with this recipe?
Yes, you can!
I love it! Its really soft and fluffy, in short a fabulous texture of the bread. Its my first time to try it to bake this bread this pandemic and it was successful. Thank you for sharing this recipe. God bless! If you have a recipe book about all the recipes you have, I’m hoping you will give a free recipe book and your autograph too. Thank you!
Love this recipe it is absolutely the best I’ve made and I have made a lot of yeast breads over the years. Even my husband says this it the best that I’ve made. So this recipe will be my favorite loaf bread. I’ve even made rolls with this recipe and they are wonderful also. Thanks for sharing your recipe.
I’ve made this bread at least four times during the COVID stay-at-home orders. My family absolutely loves it! They never want to go back to store-bought bread. Thank you for a recipe that is easy to follow and very yummy!
this is my second time ever making bread. 1st was your itialian bread recipe, both recipes were easy to follow and informative. the white bread only reason not 4 stars and probably my fault i do not like my crust that brown. I think maybe no butter wash before cooking may have helped, again, not a baker so may be way. both breads were delicious even my wife ate them lol.
I love it. It’s by far my favorite bread recipe and I’ve made a lot of bread post-COVID. The only thing I do differently is the sequence of putting the dough together. It makes fantastic sandwiches and toast. I get 3 glass loaf pans of bread with each recipe, I make it every few days.
Bread can be a finicky thing to make when you’re not an expert at it AND when you don’t have a stand mixer, which I don’t. This recipe is fool proof!!! I mixed everything in a bowl with a spatula then kneaded by hand with little effort. What I ended up with were two perfect loaves of fluffy greatness and me feeling like a bread baking expert. Been through four different bread recipes in the last month and I’ve stopped at this one as I need to look no further. Thank you for sharing this wonderful recipe!!
Very easy to make
Fantastic recipe, will be my go too for a white bread recipe. It turned out fantastic! I only used the 9 cups of flour.
Easy recipe. A no fail step by step recipe. No picture family ate it quickly.
My bread came out very heavy and dense, it has nice flavour but very heavy not light and fluffy. Where did i go wrong.