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:
- 4½teaspoonsinstant yeast(two 0.25-ounce packets)
- ¾cup+ 2⅔ cups warm water(divided)
- ¼cupgranulated sugar
- 1tablespoonsalt
- 3tablespoonsunsalted butter, cubed, at room temperature
- 9 to 10cupsall-purpose flour
- 3tablespoonsunsalted 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%
I tried your favorite white bread recipe, it’s OK, but nothing to rite home about, was looking for a SOFT white bread recipe but this wasn’t it, I’ll just need to keep looking, I think it calls for way too much flour
Hey Larry, I’m having the same problem as you can see further down the thread. I’ve tried twice now and I must be doing something wrong but can’t figure out what it is. Mine is nowhere near soft and fluffy but is dense and airy. I must be doing something wrong because other people are reporting success and the pictured bread looks almost exactly like store bought white bread. I would like to try a third time but am unsure as what to do that would make a difference without deviating from the recipe as written.
Do you have an equally great recipe for whole wheat bread? The white bread is rising beautifully right now! But we’d love to try a whole wheat version too if you have it.
really easy and beautiful rise
Why does my bread not fluffy ?how long do you knead bread? What happens if you over knead dough?
Hi Aileen, same problem here. If you figure it out, please let me (us) know what worked. I used our KitchenAid mixer and the recipe states to knead for 7 to 10 minutes. I’m unsure as to what happens if you UNDER KNEAD or OVER KNEAD the dough. My baking skills are suspect. Lol. If you see my thread further down you will see that a slice of my bread with approximately the same thickness was WAY heavier than a slice of store bought white bread. I’m flummoxed.
This is a very forgiving recipe! I used 50/50 bread and so flour and it came out great! I didn’t need the full amount of flour as suggested, so be sure to pay attention to the consistency as you add. One suggestion I see a lot is to add the initial amount in step 1, but then add 1/2 cup at a time until it hits the desired consistency. This will be my go to recipe during this crisis!
This was the best recipe ever!! This is going to be the ‘it’ recipe from now on. Thank u so much. Have been looking for a recipe for years. Well done !
Family loved it! Will definitely make this again.
Easy, delicious. My kids love it 2 loaves gone in one day.
Made it loved it.
Tried it today, came out good and tasted very nice. One question – the outer layer turned out a bit hard. Any idea why ?
I really want to make this loaf, but I don’t have a mixer can I use my hands instead?
Have you ever made this without the sugar? Do you have to sub with something else?
What my bread has in common with Jimmy Hoffa…
They are both mysteries as to what exactly happened. Lol. I have made two loaves of bread on two different occasions with pretty much the same results. Dense bread (similar to what I would expect from my bread machine) and not as tall as the pictured, more squat than tall, if you will. Like any great mystery, I’m trying to solve where I’m going off track. I know I HAVE to be doing something wrong as the original recipe photos probably do not lie and so many people are reporting outstanding results following the recipe.
I did, on both occasions, use the “half recipe” and followed the instructions to the best of my abilities. I used Jess’s calculations in the thread below and tried to follow step by step. For some reasons, it drives me insane when I see people leave a comment on a FREE online recipe website and then substitute or deviate from the instructions. When I see things like “I hate this meatloaf recipe, I was out of ketchup so I used clam juice, instead of bread crumbs I threw in some crushed pretzels and without any ground beef in the house, I used sardines……this recipe SUCKS.”
I am going to continue to wrack my little brain to try and figure out what’s going wrong here. It would be great to have it like it is pictured……little tiny holes and opposed to larger or more “airy” holes. Bread that it taller than it is wide. I am wondering if the fact that I am using “active dry yeast” from a brand new Red Star bulk bag has anything to due with my problem. On my first attempt, I added the yeast to 110 degree water and let it sit for 5 minutes…..on the second attempt, I used 110 degree water to the yeast and let it sit for 15 minutes before adding the additional ingredients that were measured precisely.
I broke out my digital scale and weighed a slice of normal sunbeam bread and it was 1 1/8 ounce….my slice which is almost the exact same thickness was 1 7/8 ounce. The bread TASTES wonderful….it’s just short, airy and dense. If I were to use it to make a turkey sandwich, it would probably be too much bread for the wife.
I forgot to mention that I let the bread sit a little longer in the bowl and in the loaf pan on the second attempt. It did appear to perhaps double in size in the bowl and it did rise higher in the loaf pan but not super high. It appeared that when it was BAKING, it didn’t rise much higher if any at all. I guess what is strangest of all to me is that, regardless of the height, the holes to so much bigger and not tiny and tight like the picture.
Perhaps…..just like Jimmy Hoffa, we’ll never know the answer. My wife is saying “just give up…it’s edible”. I’m like “No way, woman….I can find the answer to this and when I solve this baby, I”m out the the door to search for Jimmy”.
Did you use all-purpose flour or bread flour? I made two attempts at this with AP flour, both rose well but sunk before they could make it into the oven. AP flour doesn’t have the same protein content as bread flour so it doesn’t form as strong of gluten strands and can become more dense/prone to sinking. I ran to the store and grabbed a bag of vital wheat gluten and followed a bread flour substitution recipe- 1/2 TBSP vital wheat gluten per 1 cup (minus 1/2 TBSP) ap flour and it worked like a charm. Also, if you are kneading by hand you may need to add another few minutes to the time, since it is less consistent and even than a machine. If your house is a bit chilly, preheat your oven to the lowest temp it can be set to (~150 F worked for me)/leave the door open for a few moments if too warm, and the dough will proof more evenly and quickly in there.
Hi Ally. I did follow the directions pretty much to the letter, so it was indeed all-purpose flour on both occasions. I would indeed try bread flour if I had any on hand, but unfortunately I do not. However, I do have 25 pounds of all-purpose so I guess I’m going to have to try and make it work somehow. Lol.
I did not have the rise and sink problem as it appeared that, at least on the second attempt, when I let the active dry yeast sit for 15 minutes initially as opposed to 5 minutes, the dough did rise higher both in the bowl and in the pan. However it was not as high as pictured especially vs width. I did indeed use a KitchenAid mixer to knead the dough for 10 minutes as opposed to by hand. The temperature in the house is always at 72 degrees.
I do want to thank you IMMENSELY for taking the time to try and help me out. I am one of those people who appreciate the effort taken to offer up free advice and suggestions. I do think I MIGHT have stumbled onto at least part of the problem. I did indeed use a 9 inch loaf pan as instructed, however upon looking closely at Michelle’s (the author) pan recommendations….it appears the 1 pound pan she uses from Williams Sonoma is actually 8 1/2 x 4 1/2 which MIGHT explain, at least in part, why the loaf is higher than mine which is 9 x 5. I know a half inch isn’t much….but it could explain at least some difference.
Like I stated before, the taste is wonderful….and hopefully I can try an 8 1/2 x 4 1/2 pan to see if it makes much difference. If it does, the last problem to solve is why my loaves are still dense and airy as opposed to light with very tiny air holes.
Thank you again, Ally for your help. At least I have some leads to work on. Then I’m off to find Jimmy. I hear on good authority that he might be flipping burgers at a roadside diner in Toledo. He should be about 106 years old about now so he should be easy to spot. Cheers!
I made the bread today. It turned out to be awesome…
Made this bread today . came out great. Thanks for a great recipe. I quartered the recipe. Made small loaf in small loaf tin.
This recipe is wonderful. The bread looks exactly like the pictures. The texture is beautiful I’ve searched for years to find a great bread recipe and now I’ve found it. Thank you!
First try in many years (and several failures), and it turned out so well, I gave one loaf to friends. Thanks for a great recipe!
Yipeeeee, first time bread bake. Came out very well.
Love this recipe!! The bread was amazing – two loaves gone in 3 days!! Oops.
Have you ever used this dough to make rolls (perhaps by allowing the second rise in a muffin pan)? I was going to give it a shot but I don’t want to ruin an batch of it’s not a good idea.
First attempt at bread making and it turned out perfect! Halved the recipe for 1 loaf. Thanks for a great recipe!
Just made this first time ever and it is DELICIOUS!
Loved this recipe! It makes fabulous bread.
For everyone asking for the half recipe, the math isn’t too bad, especially with all the online calculators out there.
But here you go!
U.S.
2 1/4 teaspoons instant yeast
3/8 cup + 1 1/3 cups water, divided
1/8 cup granulated sugar
1 1/2 teaspoon salt
1.5 tablespoons unsalted butter, cubed at room temperature
4.5 – 5 cups all purpose flour
1.5 tablespoons unsalted butter, melted for brushing
Metric
7 g instant yeast
93.75 ml + 320 ml water, divided
25 g granulated sugar
8.5 g salt
21 g unsalted butter, cubed at room temperature
565 g all purpose flour
21 g unsalted butter, melted for brushing
Omg thank you! x
Thanks Jess,
The metric measures are very helpful. I was initially confused when the ingredient list said 9-10 cups of flour, yet the recipe noted 5 cups…?
I’m using instant yeast, should I still add this to the water beforehand? Ever other recipe would have the dry yeast added to other dry ingredients and the water is added afterwards. All attempts at breadmaking has failed so far but with lock down with Coronavirus, I am determined to master this.
Thanks in advance.
Wonderful and awsome! 2 loaves came out wonderful and taste fabulous 🤗
Tried for the first time today and it came out perfect. Crusty on the outside and soft on the inside! My new favorite recipe ❤️
This bread recipe is amazing!!!! I’ve tried a lot of bread recipes but this one is the best one. The resulsts are great and the bread tastes really good. Thanks for the recipe!!!!😊❤️
Hi,
if i make one loaf tonight, can i put the other half of the dough in the fridge and bake it tomorrow?
Thanks!
I’ve never done that, but other commenters have said they’ve done it successfully!
Awesome recipe, maybe just mention right at the beginning that you should half the ingredients to make only one loaf. I only have 1 pan and now I have to sit with this extra dough until my first loaf is done….
It pretty much says that all through the recipe and there’s also a note at the bottom. The yield says 2 loaves.
You can form 2 loafs by hand with that extra dough.
can I use wheat flour?
It literally says through out the entire recipe that it makes two loaves. Maybe you should pay more attention.
One of the best bread recipes I’ve ever made–really great texture–fluffy is a good description. Tastes pretty much like high quality store bought white bread which is fine for what I wanted. Be warned though: look at the video for the consistency of the dough. I could only use 6 1/2 cup of flour and that was slightly drier than it looks in the video. During this shelter in place time, I used what I had in my pantry–some expired King Arthur bread flour and expired Fleishman’s regular yeast, yet it all came out great. I was careful to follow the directions to proof the yeast and fortunately it was fine.
I love this recipe and it’s so easy!
This bread is delicious! My picky daughter LOVES it. Thanks!!
I’ve made bread for over 40 years, and this recipe seriously makes the best bread I’ve ever made myself. I had to substitute 3 cups of white flour for the same amount in whole wheat flour (flour shortages, as apparently I’m not the only one using this shelter in place time to bake and bake and bake). Stunning bread and so, so easy to make (and even easier to eat). I’m going to bake it again today as I’m already almost out Cinnamon toast, egg salad sandwiches, fried egg sandwiches, brisket sandwiches, and more toast! Thank you so very, very much for the recipe.
Karen
Love this recipe! Made two loaves last week, and four today. Sharing the love with coworkers.
My first time … I was a little dubious at first, but my bread turned out just like the picture !!! I toasted two pieces and slathered with butter for breakfast, it was delicious !!! And my house smelled soooo good while it baked !!!
Do you think I could make this without the butter so it’s vegan? I’m interested to know what the butter adds :)
I used olive oil and it turned out perfection!
Hi Sophie, For lack of a more complex description, it makes it “buttery” ;-) But yes, you could make it without or use a substitute!
I’m not sure I understand how to substitute for active dry yeast instead? Can you explain that?
I used earth balance and it turned out absolutely perfect!
I could have been a bit more patient with the rising times, but bread still turned out great. Halved the recipe, which took way more Math than I was ready for.
Wanna share your 1/2 recipe measurements :)
Ide love half amounts also
This is only the second time I’ve made this recipe.
The first time, I neglected to check the internal temp.
When I made it this second time, I had it in for more than 40 minutes, it was browned, but didn’t reach an internal temp of higher than 160.
Am I doing something wrong?
Suggestions?
Thanks in advance.
Do you have an oven thermometer? Your oven might not be at the temperature it claims to be.
Hi Michelle, did I miss somewhere the size of the mixer needed? The dough climbed up my dough hook & over it, and into my machine a little. I have never used this much flour before in it. I took it out and kneaded it by hand, and it is rising now, but wow! How big is your mixer? My Kitchen Aid is about 25 years old, I wonder if they have been made bigger/ deeper over the years. I hadn’t seen anyone else have this problem, or I would have cut the recipe in half.
Thanks, looking forward to fresh bread!
I had the same problem with my kitchen aid and it’s a newer model
My kitchen aid is twenty five years old. I did not experience this issue. Initially eight cups of flour (I used the scoop method) and then added in about 1 and 1/4 more cups of flour during the initial mix.
Made my bread with my Bosch Universal Mixer. In response to the many comments about the difficulty with “dough climb,” I’ve decided to share my opinion about Kitchen Aid versus the Bosch.
I am so lucky to have had a Bosch Universal Mixer (called the Bosch Magic Mixer in 1950 plus. I had my first one for 20 years but lost custody in the divorce (seriously). I’ve had my second for 18 years and it is still going strong. The mixture has great attachments available, and also has a built in blender base that I think rivals the VitaMix. BUT best of all the motor gears up and down depending on the heaviness of the mixture in the bowl! You could never make as much bread with a KA as you can with a Bosch. I can make six – 8 loaves at a time. I can hear the motor gear down as the mix gets heavier. That ability saves your mixer’s motor! The quality of the Bosch is evidenced in the pricing of used ones. Rarely does anyone ever sell theirs unless they are unable to bake anymore or they die. I did find a nice used one daughter-in-law, but I had to look online for almost a year You can search “Bosch Universal” for the companies selling them, if you are interested. I am flabbergasted that most people don’t know about this mixer (I believe it is made in Germany). People know about Bosch appliances, and they know they are top top top of the line. But this mixer? No advertising, just word of mouth. You’d think one might see them on a show like Top Chefs or something. Excuse my rant LOL! Please consider doing some research and learn about this awesome mixer. My grown sons all want me to leave my mixer to them (“But I like to bake the most of the boys, Mom”).
Can I use bread flour instead of all purpose?
Hi Farrah, Yes, the texture may be slightly different but it will still work!
Hello! I have a 6qt and also a 7qt I bought a little bit ago. The 7qt has a deeper bowl. I usually had problems of the dough climbing up when I used the 6qt. But we would also make double the recipe because we’re a big family!
I halved the recipe and Mine was at its limit
What is the best way to reheat it after frozen to prevent it being rock hard
Hi Evelyn, I usually slice the loaf, then wrap it all up together in plastic wrap, then foil and place in a freezer bag, that way I can thaw slices as needed. About 20 seconds in the microwave is usually all that is needed.
The same thing happened to me. Mine is a newer model as well.
Hi Ellen, I have a 6 quart mixer and haven’t had an issue with that.
Came here to see if anyone had this problem bc Holy cow i had the same issue….she must have used some sort of industrial mixer and not a standard kitchen aid…..the dough climb was insane and nearly busted my mixer? The bowl flew off the base twice too. My kitchen was a mess. Flour everywhere….it’s rising now, i hope it is worth it!
It’s a fine bread. I used bread flour (I rarely use all-purpose for bread, I reserve that for cakes and things). I like the flavour of Chef John’s better, but the texture of this one much better. Halve the recipe for 2 loaves. It makes way too much dough. I’ve been baking bread for about 6 months, for reference on my experience level.
Thank you what size of cup are we talking about? 10 cups seems alot
Hi Bonny, A standard measuring cup (or 120 grams). I have found I need less flour during the winter (colder, drier air) and more flour in the summer (warmer, humid air). As I mentioned in the recipe, hold some back and then add only as much as you need. The recipe makes two very large loaves of bread.
Awesome bread recipe!! I haven’t made homemade bread in years, and I decided to give this recipe a try. I was looking for something that didn’t require bread flour. It was so easy to make, even with the hand-kneading (for 10 minutes) because I don’t have a mixer with dough hooks. My bread turned out as pretty as the loaves in your pictures. Thanks so much for sharing this wonderful recipe!
Smells so good! I halved the recipe and it turned out great.
Its tastes good!
There’s no way, this recipe only makes two loaves of bread. This is the same amount of ingredients I use to make 4 loaves normally!?!? I don’t understand!!!
Just made this got it rising. Realized I forgot to put butter in. Am going to try something before the second rise. I’m going to knead and roll it out into a rectangle butter it and work it like a croissant, only not as much butter, let you know how it works. Cross your fingers for me!
Thank You for this lovely recipe. I love the bread and make it all the time. :)
Just made this bread and its the most amazingly good recipe I have made so far and I will use it from now on! I made 3 loaves like one of the other reviews and didn’t put the rack low based on another and I swear my hubby and i ate practically a whole loaf fresh out of the pan it was so good!
I’ve been checking the comments to see if this is metric cups or imperial.. fellow Canadian, did you have to convert?
So I followed the instructions and added 5 cups of flour to the bowl but it was quite dry and not at all as runny as it appears in the video. I could only add another two cups of flour when I started to use my mixer. Not sure what I’ve done wrong. Double checked my amounts.
Made mine today or tried let’s say. It didn’t rise😔. My husband was laughing ! I am determined and will try again tomorrow. So enjoyed, I was looking forward fresh bread in the morning.
Were you using instant yeast or active dry? if you use active dry yeast, you have to let it activate for 15 minutes, not 5 like she said above. I also let my dough rise on the longer end of the spectrum. So when she says 30 to 45 minutes, for example, I left mine for 45 minutes :)
Try to mix a little sugar in with the warm water when you add the yeast (a tablespoon should work), check that your water is not too hot before you add the yeast (use an instant read thermometer to about 105-110 degrees, too hot of a temp will kill the yeast) and make sure the yeast mixture is good and foamy before you continue to the next steps. If it doesn’t foam up, you’re yeast might be bad which will ruin your bread.
Can I use plain flour?
All purpose flour is plain flour :)
Yes, that’s equivalent to all-purpose flour.
This baked up so much better than I hoped it would. On the second time through I got 2 12-inch loaves from it. I find myself using about 6 cups of flour to get the right consistency, so they still end up fairly conservative from the calorie side.
I’m trying it out in a pullman pan today. My only concern is that my mixer might be starting to complain. . . .
Hi Olivia,
How did the bread go in the pullman pan?
Best recipe I’ve ever tried.. I’ve given up with my breag machine. It totally doesn’t work well. Thank you so much.
I made this recipe, halved, for one loaf. It was super buttery and delicious. The only thing I’d do different is raise the rack, the bottom got dark when the top was perfect. Will certainly be baking again!
Can this be made with bread flour? I can’t find all purpose flour anywhere.
I made it with bread flour once and it turned out great.
Ps im making another batch now :)
Hi Sue, The texture may be a bit different but it will still be delicious!
i really want to make this but only have Lurpak spreadable butter in the fridge, will this work as a substitute for the butter?
Hi Sarah, I’m not familiar with what that is, but I think it should be a fine substitute.
This is the second review I’m writing for this bread recipe. It is the only white bread recipe I make. Its the first white bread i ever made and i have no desire to try another. Its my fave. Everyone who tries it raves about it. It makes the best toast in the world. Stays fresh for days wrapped in saran. I don’t have a mixer so i do it by hand and I get 3 chubby puffy loaves per recipe. Also I add a tad less sugar. Everyone should make this bread! Delicious! I also make your ciabatta recipe and it is equally perfect. Thank you!!
I made this bread today snd I can’t stop eating it. It was easy to make and turned very well.
I used glass loaf pans so I reduced the baking temperature to 375 degrees and baked it for 30 minutes.
Well you were right. Fantastic bread. I have been making bread and dinner rolls since I was 17 And am now 65 and this I’ll be my favorite bread. I can’t thank you enough.
That’s certainly high praise! I’m so thrilled that you loved this bread, xo
It turned out delicious once again. I did break it up into 3 loads but it did perfectly.
It came together very easily. Waiting on the first rise rightnow. We ran out of bread but I bought flour and yeast in anticipation of that. I will add to my comment when we are done. So far so good
Waiting on 2nd rise then baking. Same thing here and if it is successful I can hold off going to the store another week. Thank you for sharing.
I agree that this is probably the best recipe for classic white bread. Has anyone tried adding any whole wheat flour to this recipe? Curious how much can be added before the results are significantly altered.
Love the recipe! It’s my third time baking bread and the result is so good! I knead the dough at night then put in fridge immediately (before it rises). Next morning put them in two loaf pans and let it rise again in a warmed oven. The loaves came out awesome! I only regret I have put less salt. I don’t have unsalted butter at home so I used salted butter instead and thought I should cut half salt amount.
Another concern for me it’s not easy to find yeast now and I only have supply for two more rounds if this recipe!!
Thanks so much for sharing this recipe!!
Love the recipe! It’s my third time baking bread and the result is so good! I knead the dough at night then put in fridge immediately (before it rises). Next morning put them in two loaf pans and let it rise again in a warmed oven. The loaves came out awesome! I only regret I have put less salt. I don’t have unsalted butter at home so I used salted butter instead and thought I should cut half salt amount.
Another concern for me it’s not easy to find yeast now and I only have supply for two more rounds if this recipe!!
Thanks so much for sharing this recipe!!
（sorry I forgot to rate stars in my last post. This is for sure a 5-star!)
Hi I was just wondering how would I know when it’s cooked completely with out a thermometer? I don’t have one at my house.):
30 min on bottom shelf was perfect. Tapping for the hollow sound works
Hi Hannah, It should be golden brown and sound hollow when tapped.
Definitely a keeper!
This recipe looks amazing and the comments are great as well! Quick question, due to empty shelves everywhere caused by this pandemic I had to buy Saf-instant yeast and I’m only used to using active rapid-rise yeast, are the instructions and measurement the same? Thank you for your help in advance and for the awesome recipe ❤️
I just popped myself be in the oven using the same yeast you bought. Works great.
Yes, same exact instructions and measurements! Enjoy :)
I am awaiting the dough to rise thank you for your recipe…. in this time of need I was very greatfull for a simple recipe…
Best ever! Used what I had enamel bowl and hand Mix my hand. 2 medium bins. Removed from the oven about 10 min ago. First one finished.
Going to try to make this now, would love it if you’d share the metric weight in grams for flour
I used the conversion 225g=1cup flour and it turned out awesome!
The recipe said 1.13 kg so that would be 1130 g. Hope that helps!
Made this bread today and it did not disappoint! The loaves were so huge, I could have made 4! We followed directions and it turned out perfectly!
Hi Christine, If you click “metric” under the list of ingredients, it will populate the metric measurements for you.
I don’t have a mixer, so I hand kneaded this and it came out great! Really good recipe.
Made this today as we ran out of bread. Turned out great even though I used bread flour.
Thanks for writing about bread flour! It’s the only flour I have and I wondered if it would work.
This bread is delicious! I definitely see it becoming a new classic in my house. As my oven runs hot, I had to cover the load in foil about half way through, but it still turned out perfectly.
Just tried this today and it is amazing!!!! Soooooo good and soooo fluffy! I didnt use as much flour as the recipe called for, but other than that I followed it to a T and it turned out perfect!!
This recipe is perfection! It made two large, light and fluffy loaves. After trying many other recipes I have finally found the only one I will use from now on.
COVID-19 Pandemic 2020 and we are here in Mauritius where the government has placed the country in complete lockdown – this includes all grocery stores and restaurants (i.e. no food shopping and no food delivery). We were reasonably prepared, but were starting to run low on bread because we have a one-year old and a five-year old and PB&J is a thing. Thank goodness we had plenty of flour in stock and this recipe because now we are all set on bread for another two weeks, should we be kept home bound. Many thanks from across the miles for this wonderful recipe and for offering our family a little “slice” of joy during this chaotic time. (Oh, and I made yogurt yesterday, so I substituted the water for whey and it turned out great – with a little added protein benefit!)
Love the whey idea!!! Did it come out light and airy?
Take care Carly! So glad that you have supplies. I am going to try this recipe.
Beautiful loaf! I have a large 12″ bread tin and was looking for an appropriately sized recipe. I came across this and tried it out. I had to use slightly more flour and knead it longer as the humidity in my country is quite high. But the dough was perfect and came together really well. I rose beautifully and the butter applied before and after the bake gave the loaf a golden crust. Simply loved it!
Did you make 2 or one loaf!
Great!
Today was my second time baking using this recipe, but instead of halving it, I made a full one. My dough rises and then after the second proofing, it flattens. I don’t know what happened. Can anyone please help me?
It turned out lovely the first time I baked it. My daughter loves it very much.
The taste are all good, consistency is a bit dense. I hand knead my dough because I don’t own a mixer. Could I have over kneaded it or should I knead more?
Attempted this today. I’m not sure where I went wrong, but while it looks wonderful the outer crust has a crunch to it and the inside is just a tad bit doughy. It still tastes great though. I’m going to attempt this again tomorrow. 😊
Hi, I researched this a bit and found that if you cut into the loaf before it cools it may do this. Darn! Also, I am using a thermometer to tell me when it is done. Take care
This is absolutely the best bread recipe. I used the smaller ingredients that are listed in the comments for some one wanting to make it in a bread machine. It made one loaf that fit in a rectangul loaf pan. It was perfect for me and my husband. I will try some wheat flour in it next time. Thank you for a great recipe
Absolutely awesome!!! Followed the recipe and it turned out exactly how I hoped, prefect density, moisture, and flavour :) 2 thumbs up from the whole family!
OMG!!! BEST darn bread ever!! and easy I cut it in half and made one loaf and eating a piece now with melted butter on it yummmyyyy!! if I could load a pic I would!
Went really well. Put one half of the ingredients in the bread maker to see what would happen….
Other half in a standard bread pan.
It was still a bit much to be honest… we had to eat heaps of it so we could fit it in the biggest bread box :)
Excellent texture and wonderful taste! Fast rise and beautiful loaves!
Absolutely perfect!! I used half bread flour and half all purpose and it turned out perfectly. Thank you so much!!
Best recipe ever! Thank you! Much needed during this quarantine. I halfed it and still made two decent sized loaves. Gave one loaf to my step-mom and by the next day she was already asking me to make more! Love how easy it it and the fact that is doesn’t call for bread flour. Second batch turned out just as perfect as the first. Light and fluffy but also holds up and worked great for a sandwich. You are amazing. Who needs a bread-maker anyways.
My first time baking bread at home and they turned black on the bottom before the 30 mins was even up… any idea what went wrong?
Can you use margarine instead of butter to make this vegan?
Yes! I substituted the butter for the same amount of earth balance and they turned out perfectly. I only had salted earth balance but it did not make the bread salty whatsoever.
Finished baking now, excellent results! Delicious! Will make again, but cut back on the flour and water so loaves are a little smaller.
This recipe is baking right now. I only used 8 cups of flour and the dough was still too much for the 4.5 qt bowl of my KitchenAid mixer. The dough got into the works where the hook attaches, which I don’t think it should. With that said the first and second rises were fast, we’ll see how it comes out. I think the next time I will reduce the water by 1/2 cup and the flour by a corresponding amount – I think the loaves will still be plenty large.
Would this recipe be too much for two 8” pans? Anxious to try.
I’m going to do 2 loaves with half this recipe. The last one I did (different recipe) had the dough overflowing WAY outside the loaf pans and it only used 7 cups of flour. And it was way too dense.
What kind of bread do you use?
I meant flour. 😏
Emily, I’ve always made this recipe using King Arthur Bread Flour and have had amazing results. Haven’t yet tried it with all-purpose flour, but I imagine it would be just fine, since that is what the recipe calls for.
Can i use regular salted butter instead of unsalted butter? Will i need to reduce the amount of salt in the recipe?
I’m wondering the same. I only have salted butter.
I was always under the impression you should use a plastic bowl for using yeast. My mixer bowl is metal…will that work for this recipe?
Yes a metal bowl is fine. I’d say that 99% of us use a metal mixer bowl.
Everything was going great,loaves looked beautiful. I baked the full 35 min.,but they are super heavy and kind of doughy..
Tessa, it sounds like you used too much flour, a very common and easy mistake when making bread. Your dough should be wet but not sticky.
Someone else asked this, but I didn’t see an answer. Can this be made in bread machine, has anyone tried it yet? Thanks! Back to the old ways, glad I know a good many of them.
I’ve made focaccia and pizza dough, but never actual bread. No sliced bread at the two stores I’ve been to in the last 10 days due to Corona Apocalypse, so I decided to give this recipe a try. AWESOME! I halved it, and my daughter is already asking me when I’m going to make another loaf. The answer is tomorrow
I have made this twice in the last week now, cutting the recipe in half to make one loaf each time. As others have said, this is a lot of dough! I used a larger loaf pan today on my second attempt, and it is still a huge loaf and is very tall over the top of the pan. But I must say, it turns out perfectly each time as far as taste and texture. On my next attempt, I am going to continue to halve the recipe but bake two loaves in standard size loaf pans; I’m thinking the third try will be a charm!
Amazingly easy! Can’t wait to taste ❤️
Made this today, turned out perfect! Thanks for the great recipe!
I only have one glass bread pan. Is glass okay? And how do I bake one and not the other? Will the second overproof?
I don’t see why glass shouldn’t work. As far as doing one but not the other, you could either halve the recipe or, at step 4, instead of leaving the dough out for the 2nd proof, leave half covered in the bowl and leave it in the refrigerator until your bread pan is free and cool. Then, resume from step 2 and allow a little extra time for the proof since it’s coming from chilled dough.
High marks for simplicity and speed. The first rise was exceptionally fast which saves time finishing your bread project. I needed all 10 ounces of flour.. I used a 9” glass loaf plan and a 9” metal pan. Bread needed a good 35 minutes or a bit more to get to 195°. The bread popped out of the pan easily. We made egg salad sandwiches with this bread, and I also toasted it which was good with butter. I’m about to slice and freeze the remainder of it, and hopefully the 20 seconds in the microwave will bring it back to life again.
I really love this recipe, made it last week and managed well, though I think I used more flour. This week I had 1kg of flour left, which would be 9 cups. It stayed very sticky and wet, so I’m not sure if I did something wrong here since the recipe says you might not need all the flour?
Please explain rotate the loaves. We are in Southern PA and there is little bread to be found. I am trying to find an easy, satisfying recipe to start baking at home and to give to neighbors who cannot get out to search stores for essentials.
It just means to turn the pans half way thru baking time. If your oven is perfect the loaves won’t need to be turned as the oven will cook them evenly and beautifully. My oven is not perfect. I have to turn everything I bake in it or the back half will over cook.
Hope that helps.
Hi!
I wanted to know if using normal salted butter would be okay in this recipe? Do i need to change the amount of salt added to the dough if I use salted butter?
Thanks !
I used salted butter and didn’t change the recipe and it tasted perfectly fine.
Same here… stores are out of bread so I tried this and really happy I did. Tastes so good!
Can I make this in my bread maker! Instead of the oven? What differences should I make. This sounds like the bread I made years ago, but I lost the recipe!
Yes, you can. But most bread machines can only handle about 3 cups of flour. I would try:
1 1/4 to 1-1/3 c. water
1 1/2 teaspoons salt
1 tablespoon butter
1 1/3 tablespoons (4 tsp) sugar
3 cups all-purpose flour
2 teaspoons instant yeast
I’ve never used a bread maker, but I think it should work!
Question — I have two 12″ loaf pans — do I need to adjust the recipe?? If so, how?? Thanks!!
I have the same question! Other reviews make it sound like the dough is a lot, so I’m hoping it will work for 2 12″ pans.
Kristen, I made 2 12″ loaves toady and it was perfect! I can’t imagine how it would’ve all fit in 2 9″ pans. Good luck!
Hi Kristen, It makes large loaves, so you should be fine with the 12″ pans!
I had to use 3 9 inch pans on my first go. The second one was perfect in 2 12s.
This recipe can easily make 3 large loaves! Omg great recipe!
I only have bread flour since the stores are sold out of AP flour. Can I use bread flour instead?
Bread flour is higher in protein than all-purpose flour so you will probably need a little extra water. Guessing 1 to 2 tablespoons.
Yes it will definitely work!
Hi just wondering why you put 9-10 cups of flour on the ingredients but only used 5 cups on the procedure? Am i missing something? :) Thank you!
Southeast Pennsylvania and our stores are out of bread (coronavirus). This recipe= problem solved! I make sourdough for toast and stuff but the crust is a little too tough for my little guys sandwiches. This recipe is super easy, super tasty and since it makes two, we’re freezing loaves as we go. Kneaded by hand easily. Thanks so much!
WOuld you mind sharing your sourdough recipe?
I have been making this loaf, well actually two loaves now for the past 3 months. Just fantastic and very delicious bread. It lasts all week in my bread bag and a tin cover.
I don’t have a mixer with dough hook. Can I just knead it? If so how long?
You can, but make sure you apply more flour and olive oil (for balancing wet and dry) until you get a consistent tacky mixture.
I was making this this morning for the first time. Mine looked a little “tough”, like I maybe didn’t have enough water or something (Cracks, stretch marks). I had been kneading it by hand for 5 minutes or so. I decided to let it “rest” because that seems to work sometimes. I let it sit for 10 or 15 minutes, I don’t remember, and came back to it. Look really pretty, smooth skin, and so I decided to knead it for another few minutes after which I started to let it rise. Look at some youtube vids about what the texture should look like and how to knead etc. A visual is so helpful. God bless!
Hi Amy, Yes, I’ve done it without a mixer many times. It takes maybe 5 or 7 minutes of kneading by hand – it will get soft and supple.
Good recipe made it for the first time. Made a few alterations, result was excellent!!! Best white bread ever!!! I replaced all purpose flour with bread flour and I added a tsp of sugar in with yeast and water. It was perfect!!!
I didn’t know what I did wrong, but my crust was so hard. Although, the inside of the bread was soft and tasty but the outside is rock hard. What did I do wrong?
In my experience if you butter the crust when you take it out of the oven and then put it in an unsealed bag (paper or plastic) while it is cooling the crust will be softened.
Turned out WONDERFUL! Perfect white bread 🥰
Hi! So excited to try this when it finishes baking! Question – I forgot to put it in a rectangle and then roll it up before letting it rise for the second time. What does that step do, and what will be the difference, you think??
Hi Rachel, It just keeps the crumb nice and tight, but should be fine!!
I have never been able to make good home made bread. I have made this bread five times now and we all love it. Thank you. Can I use self rising flour to make this bread?
Hi Sherry, Since this is a yeast bread, I do not recommend using self-rising flour.
Soooo goood! My mom and dad loved it, and when it came right out of the oven, i brushed it with butter and I couldn’t wait and I was sitting in my kitchen eating 3 slices by myself ahahahah. Highly recommend! Thank you so much.
This is absolutely fantastic!1 thank you for such a delicious and easy recipe!!!
I have tried to make white bread many times and with many different recipes all ways they turned out heave and not at all white bread like. This is the first time and first recipe that I was successful in baking true white bread. Really simple and very tasty recipe.
I have never had luck making bread, my grandma said my hands were too cold, but I halved this recipe and the result was a fantastic, delicious loaf of bread. I didn’t get a picture as it disappeared too fast so next I have to make the full recipe for 2 loaves. Thank you so much
Thanks for sharing that you halved it! Came here to ask if it was possible!
This made way more dough than I was expecting- in addition to filling 2 standard loaf pans, i made 6 hamburgers and 8 cinnamon rolls. Good flavor, nice and crusty on the outside of the loaves, and only used 9 cups of flour.
Oh my goodness…my first adventure in baking with yeast was your wonderful soft pretzel recipe, which was brilliant and which I’ve made several times including SuperBowl Sunday. Huge hit!
So I decided to try your favorite bread recipe. I think that my Kitchenaid must be smaller than yours because while the dough was kneading, it came up and over the dough hook. Crazy! After I finally got everybody back in the bowl and kneaded, risen, divided, panned, re-risen and baked, I can say unequivocally, that it is amazing! It is such a great texture, dense but light, easy to cut into thin slices, and wonderful toasted as well as used for sandwiches, or just buttered and enjoyed. And now I’m so happy I have another frozen loaf !
So Michelle, thank you and I agree…Best. Bread. Ever.
Hi Michelle,Tried your bread recipe today…Turned out to be super soft and tastey.Glad i tried :)
This is the easiest and best bread recipe I found in a long time. Easy to make variations as well. I added finely diced peppers and spice to the recipe and made a delicious bread for soups.
Im going to stay making bread for the first tobe. My question is do I need to use bleached or unbleached flour? Witch works best?
Hi Robin, Either one will work just fine here. I personally use King Arthur Flour Unbleached All-Purpose Flour for this bread.
This is hands down better than my other white bread recipe! Previous recipes resulted in a flaky crumb that would fall apart with a hearty sandwich. This holds up like any store bought brand without all the nasty additives. I wouldn’t call this light and fluffy though. We used 9 cups of flour and my husband and I both agreed it feels dense. But that said, a slice is substantial, will leave you satisfied, and feeling way better with the simple ingredients used. This one is a keeper!
My favourite bread recipe! My wife can’t believe her husband knows how to make bread. Lol we’ve followed this recipe a half dozen time or more. Super easy, light, great crust. It’s perfect. If you f. It up, you didn’t follow the directions. Definitely you’re fault.
I was always afraid of making bread or anything with a dough. This recipe was the first time I made bread. It was very easy, delicious and I love the fact that I can make a bread for my kids without many harmful ingredients. Everyone loved it. I make two and freeze one for the following week.
I love this recipe. It is so simple and so very good. Thank you for this recipe. It’s a keeper
I have made this bread many times. It is delicious and so easy. My question is- how do I know when I have kneaded dough long enough? I would like to become more knowledgeable in the art of bread making but I struggle with the texture being different each time I bake bread or rolls.
Hi Dee, The texture might need to be different each time – different bread recipes will require different hydration. For example, French bread will be a stiffer, drier dough than say a brioche, which is enriched with butter and eggs. Meanwhile, a ciabatta will be quite wet.
Best white recipe. I gave a piece of it to my mother and she said I out did myself.
Can you use wheat flour instead of white flour with the same results?
I made this recipe and I have to admit it was the best bread homemade that I have ever made. people has to realize you have to measure exact. I actually had to use the entire 10 cups of flour.I did not think I would use that much,but I did. The bread came out looking exactly like your photos. So soft. I bought a bread machine and was going to use it just to mix the dough,but I use to make bread by hand and no recipe was as nice as this one. I tasted it warm and WOW! Was I ever amazed at the softness even after it cooled and how light the slice and the entire loaf was. I mixed it all by hand and mixer with the bread beaters. Measured exact and substituted nothing and I am won over with this recipe and I cannot thank the person who posted it on line enough.All other recipes were too heavy, dry and would break up when I made a sandwich. The bread was hard around the edges and this recipe is soft all around. Simple to make.
Beat bread recipe ever!
Is rapid rise yeast (says ‘ideal for bread machines’ on the jar) the same as instant yeast? I bought it in error thinking I was buying Active Dry Yeast several weeks ago, only to be sorely disappointed when my pizza dough didn’t turn out right.
Yes, that is the same as instant yeast!
This recipe calls for too much flour in my opinion. It overwhelmed my KitchenAid Artisan mixer. The bread was ginormous after it was baked. The bread tastes great, but is denser than I would like. I’ll give it another try with less flour.
Hi, I have active dry yeast instead. Would it be the same amount if I substitute it? Also how much longer would the rise times be? Sorry, new bread baker here!
Same amount. The rising time may be longer…just have to watch. I used active dry. Good luck and happy baking!
Will try this again…I used active dry…it is the same amount. The rising time may be longer, you just have to watch it. Good luck and happy baking!!!!
Yes, same amount of yeast. It will likely need longer than the times listed above to rise, but everything else should remain the same. Enjoy!
Thank you! Even at a higher elevation (4,000 ft) this worked really well. I did start with good, fresh yeast. And great flour! Turned out great.
Best bread I’ve ever made. Not even kidding. I halved the recipe and added 3/4 cup of my sourdough starter and had enough dough to make a 13 inch Pain De Mie loaf. It’s quite delicious and I can’t wait til morning to make French toast with it.
I honestly don’t understand why more people haven’t given this recipe 5 stars this is the best bread recipe I’ve ever tried.
I have been making this recipe for a year now and I LOVE it! We use bread flour instead of all-purpose and it’s a lot lighter. I also added 4 tablespoons of honey to the mixture and it has become my husband’s favorite bread.!
I tried making this read repeatedly. It’s too dense for me. I prefer a lighter, fluffier white bread and all my tricks to keep it from becoming touch failed.
If the author says it’s light, where did you go wrong.
made this bread several times and always came out oerfect , this time i turned it into cheese and herb buns and they are …. u guessed it , perfect thanks for this recipie.👍
I’ve made this twice. The first time it didn’t bake and was soft and sought for the part of the bread in the pan. I had to bake it for 45 the next time. Most recipes call for a longer bake for thick loaves than 30 minutes. Do you use a convection oven? My oven usually pairs with the lower end ofsuggested bake times so this is a puzzle to me.
Hi Mark, I use a conventional oven for all of my baking.
LOVE this bread!! I found that even when I cut the recipe in half, I can still get 2 smaller loaves. This was the first bread I’ve ever attempted, and it will be the last!! My question is this.. if I wanted to make a loaf and then use the remainder of the dough for dinner rolls or cinnamon rolls.. something?.. is that possible? My husband loves the idea of fresh bread for his lunches, but I’m worried I’ll accumulate too much bread in the freezer!!
I’m wondering this too! When I make the bread, the crust can be pretty crunchy, so i feel it wouldn’t be the best for cinnamon rolls… maybe dinner rolls though?
Yes, yes you can definitely do that! I know there are a lot of comments on this recipe, but tons of people have adapted it for dinner rolls, cinnamon rolls, cinnamon raisin bread, etc.
I have baked this bread two times. It is delicious. The best tasting bread ever. I have one problem. Both times of made it, the dough fell over the side of the 9 inch pan and the result was a somewhat flat top loaf with side saddles. How can I avoid this in the future?
Don’t let your dough rise so high…
Flopping over often happens when your dough has too much moisture. You need a tight knead so it holds together as it rises vs. sloughing over the pan. Meaning it will be drier and take more muscles to knead and perhaps more flour. But you should be able to achieve a beautiful rise!
Ditto the above commenters (thank you!) – you definitely want a good rise, but you don’t want it to go too far. This has happened to me a few times when babies have kept me from getting to the dough in the right amount of time ;-)
Wow–yep, best bread recipe out there. My fiance went nuts over this. Followed your recipe exactly, and I have never had a loaf of bread turn out this great. Thank you so much for your clear, detailed instructions!
The first time I made it I don’t think I kneaded the dough long enough but it still came out great and made 2 huge loafs. I’m making it again and this time I kneaded the dough for 10 minutes, let it rise a full hour for the second rising and split it into 3 loafs. AMAZING!!!!!
I wasn’t very happy with the loafs I did! I did 2c of one flour then the rest of the flour was bread flour from costco so I think next time I will use just one flour other than that I followed the recipe exactly and it came out not real airy and kinda heavy. like my bread machine used to do! I’m looking for a sandwich bread that’s got little airy spots like good bread has! Anyway I think I’m going to let it rise the first time for 2 hours instead one 1 hour and when I separate the one. I’m going to let it rise for an hour instead of 30 min. I also live at 5,000 ft elevation I know ur supposed to do something but not sure I will refresh my review after I do all that. Thanx
This is the BEST White Bread ever- I’ve been baking bread forever, usually using whole milk, and eggs. I have to say, this bread beats ALL, the texture is awesome, just shared tuna and tomato sandwich with my spouse-:) -and will become my new favored- thank you !! ( yes loaves – huge!)
I’ve been baking bread since the late 1960s and used many recipes. This is the best recipe for white bread that I have ever used. The recipe was easy to follow (I kneaded the dough by hand with great results – took about 10 to 15 minutes to incorporate the flour – not very difficult) and the bread was the best white bread I have ever made. My wife loved it.
This was very easy to make and really delicious! I will be making this again!
This is the best bread recipe I have found by far. After many failed attempts with other recipes, FINALLY SUCCESS! It also was very helpful to give the internal temp it should be when done. I’m sure I under baked many loaves because they looked done. Thank You!
Worked out great, can you freeze this dough?
It happens EVERY time I come here! I am attracted by the recipes you feature that day, but there is always one lurking close by that catches my eye and just makes me so happy I got to “find” it Your nut rolls are what my grandma called ‘poteetza” (how she pronounced i). I think it’s spelled potica, but doesn’t really matter. We would roll two long sides together toward the middle when we made it. But I’m sure it tastes just as wonderful the way you showed rolling yours. We actually rolled it out on a floured dish towel and pulled up the sides to roll it. I hope many will try it. It’s kinda like ice cream, you’re never the same after you’ve had even one bite. Thank you for all the great stuff you so generously bring to us, Michelle.
Perfect recipe. Super easy and uncomplicated. I did half and made one loaf. The crust actually reminds me somewhat of pastry crust. Delicious. Thank you!
i need a recipe for 50kg flour to make white bread in commercial quantity.
i will appreciate assistance.
i want to kick start a small bread baking business
If you’re starting your own bread baking business you should know how to do the math for 50kg of flour. Just saying.
change to metric, you want to end up with 50kg flour used. So, 50 divided by 1.13kg in the recipe = 44. and some small change. Multiply all the ingredient quantities by 44. Just remember, there was 2 loaves from the original quantities, so 2×44=88 loaves. Are you ready for that number of loaves in your commercial oven?
Very easy and fail proof. I forgot to split recipe for only one loaf, since I have only one pan. So I turned the other half into bread rolls. Came out really delicious… Very crunchy crust with baguette-soft interior. Waiting for the main loaf to cool so I can slice it.
This is the best white bread ever. I have been experimenting with yeast breads with not a lot of luck. Followed this recipe exactly and used instant yeast. 9 cups of flour was perfect for me. I ended up with 2 perfect loaves of bread. They sliced perfectly after they were cooled for a couple of hours, nice thin slices to make delicious sandwiches. This will be my go to recipe for sandwich bread, yummy!
This recipe is a keeper.
Looks Amazing! Definitely I will try it :)
This is the best white bread recipeI have ever tried. Tastes just like my mom used to make when I was little. ❤️❤️❤️❤️❤️
Looks so good!! Could I use half spelt flour?
You mean “flc” – half spelt “flour” lol. (Just kidding.) Spelt flour from what I see seems to be more water absorbent so you might like to use a little less liquid in the mix (or more flour), looks like it may work, make half the amount then you’re not wasting more ingredients than you need. Might be worth using less salt too as salt slows down a rise, and I think (not sure) spelt flour has less gluten in which case it needs less salt; try half the salt in the recipe you’d normally use and see what happens.
super easy and delicious!
Fantastic, best recipe for bread i’ve come across. Made as per recipe listed; came out as per the stock picutre. Tasty bread, nice even holes in the bread, light, slices well, toasts well. Can’t fault it. It’s the only recipe i’ll use now for bread loaves. The butter makes all the difference of course to the softer loaf.
Could I use almond flour for this recipe? It was delicious!
Could I use bread flour instead of all purpose? I accidentally bought 2, 5 pound bags of bread flour for my holiday baking
and am looking for a way to use it up.
You should use bread flour for bread making, ideally “very strong” rather than “strong” – the stronger the more gluten so the better the loaf as it traps the air made from the yeast fermenting. Different flours are designed for different tasks, eg biscuits for all-purpose and very strong bread flour for bread loaves and buns. The only difference really is how fine the granules are. It’s like sugar – the difference between icing (confectioners) sugar and granulated is the size of the grains, sugar is the same – but you wouldn’t use icing sugar in your tea, yes?
This recipe makes a great bread for any meal
I’ve been making this recipe every week for the last month. It is so easy and turns out better each time. I split the recipe in half and use active dry yeast with no troubles. Thank you for another great recipe!
First time to make bread in like years. Made this recipe last week and loved the texture and flavor. I just made another loaf. It is my go to bread recipe now. Thank you.
Question please… When you say “rotating halfway through” in the baking process, exactly what do you mean? Inverting the dough or ?? Thanks.
Spin the loaf pans 180 degrees horizontally.
Rotate the loaf pans 180 degrees horizontally.
Excellent and easy bread recipe! I used 9.5c flour and followed the recipe exactly. We are looking forward to toast in the morning with it :) Just a reminder to the people tantruming in the comments, yeast breads can be finicky and there’s often a bit of trial and error involved to learn what the yeast should look like after it’s proofed, where/how to get your dough to rise, when to pull it out of the oven, etc. Just try again!
I made 1 loaf of this yesterday and thought it had great taste and a nice soft texture. It was also quite easy to make. I brought in the leftover loaf to work and my coworker Wanda tried a sample toasted with butter and absolutely loved it. She said it reminded her of bread her mother made, which is a big compliment because her mother is an awesome cook. At 94 she still makes homemade perogi, the best I’ve ever tasted.
I stopped buying store bought bread for my family 8 months ago, and I regularly make this for our family of 7. I’ve tried several white sandwich bread recipes, and this is my favorite.
I make this bread regularly for my family of 7, and we love it! I’ve tried other recipes, but this has been my favorite.
I made this bread this evening and totally forgot the butter in the dough! I started to toss it but decided to go ahead and bake it. Delicious. I went ahead and made the dough again with the butter. It’s cooking now but my daughter said we should never buy bread again. So easy. So good! Thanks!
So nice to hear! I can’t do any dairy and was scrolling through all these comments seeing if it could be done without the butter. Thanks for leaving your comment.
Baked bread to exact specifications (I thought). Bread came out a dense hard rock. Then realized the recipe called for a certain type of yeast, the directions then say
“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.” Yeah, a small fact I didn’t realize until it was too late. Bread was the complete opposite of fluffy. I literally could have used these loaves as door stops. I will not be making again.
Since it was your error of not reading the directions in its entirety, it’s unfair to give it 1 star without trying it again as specified. I’ve made this bread several times now and it’s amazing.
Yeah do it the right way…..before you judge
“Cooked my steak in the microwave instead of the oven as specified, 1 star will not cook again!”
Brushing butter on before putting it in the oven resulted in a very dark crust. Very disappointing.
I love this bread recipe and have made 4 batches in the last week. I made 4 mini loaves from each batch and even tried s cinnamon swirl. Followed it precisely and they turned out perfect every time. I baked the smaller loaves for 25 minutes at 350. Thank you!
Has anyone tried this with gluten free flour?
I liked the recipe for making bread.
I’ve made this recipe twice and it is my new favorite bread recipe! I want to make a loaf for my vegan friend, can I substitute the butter for olive oil?
I think that would be okay!
I just made this recipe and it turned out beautifully. This has yet been the best rising bread recipe, now for the taste test. I’m new to making bread however, I love to bake and this is really fun.
Great Bread. Have made it twice now.
can i do this in my bread machine on dough setting
I just made it in my bread machine. I made a half recipe. I used bread machine yeast, and didn’t let it proof. I used the dough setting,, let it rest after the first knead, and then pat it out like the recipe calls for, rolled it up, and followed the instructions like the recipe and put it back in the bread machine to do the 2nd rise. The used the bake function. It came out perfectly!
I may try making it again and let it cycle through with the bread machine only, stopping just to put the butter on before baking it, just to see how it comes out.
That’s my question. I’ve a bread machine & would really like to try it for this recipe
Are you still happy how it turns out? Do you divide the dough? I’m so hesitant to try it in my bread machine. I havent tried this recipe before. But reading the reviews, I think it will be my favorite also. Fairly new to bread making. Thanks to all for your reviews.
Is instant yeast also called fast rise yeast or rapid rise yeast?
I had tried so many recipes for toast bread and this by far is the best one! I done it yesterday and had
it for breakfast and my visitor loved it so much thatI gave him the second loaf. So today I made it again! I reduced the amount of sugar to half.
Do you have metric scale quantities? I think I made some mistakes… thanks
Hi Marcella, Yes! Just click the “metric” link under the list of ingredients.
I have made this four times now and it turns out better each time. Thursday December 5 2019 I made some and it turn out GREAT I have never had bread raise so well. Your recipe is the BEST and the taste is out of this world I have a Kitchen aid mixer and it is so nice with your recipe. I made my husband a sandwich and it was so big that he said that next time I sure make a half. He love your bread also. Thank You very much
I have made this bread twice & both turned out nicely. Next time I will make half into cinnamon rolls. My husband says “No more store bread!” Easy recipe!
I did it today … It is delicious
Thank you for sharing the recipe … We loved the bread. Do you have any recipes for using Kraft Korn flour?
Hmmm I have never heard of that flour – what is it?
Bakes up into 2 nice big, soft bread loaves! This is only the second white bread recipe I’ve tried and I like that is one doesn’t contain any oil. Husband loves it! Will bake again for sure….thanks for sharing
I made this bread for the first time today and it turned out great.
I have made many of your recipes, love your deep dish pizza. But I made this today and I bow down to you. But do you have any ideas how we can use this dough to form and bake hamburger buns? I think it would work beautifully.
Hi Sharon, I’m so glad you enjoyed it! You could use the shaping/baking method outlined here:
https://www.browneyedbaker.com/hamburger-buns-recipe/
This is the best white bread I have ever made! It is both very easy to do and delicious! Thank you, Michelle!
I made this bread today and i came out fluffy and soft, I halved the recipe to make one loaf and it rose incredibly. However the bread came out extremely bland and was lacking the chewiness of store bought bread, I’m aware i probably cant replicate exactly store bought bread due to all the additional preservatives they add to it but do you have Any tips to fix these problems for my second try ? Thank you !
Usually when bread tastes bland, it’s because salt was forgotten. (I’ve done that once or twice.)
For chewier bread, try kneading it a bit longer.
If you use bread flour instead it will be more chewy, because bread flour has more gluten. This is why bagels and good pizza dough are super chewy, they have even more gluten.
It turned out perfect the first time! Thank you so much for the recipe :)
I’ve been making Jim Lahey’s No-Knead bread for over a year and love it. However, it is rather rustic and it takes over a day the way I make it. I wanted to change things up and make a soft white bread. I used this recipe and the results were very good. The loaves are light and soft with a slightly sweet/rich flavor. Very different from the no-knead bread and a welcome change. I used regular yeast rather than instant and had no problems with it rising, just let it go about 15 minutes longer. Baked perfectly. Can’t wait to try grilling it (the no-knead bread is very difficult to brown in a toaster or a pan, I think this loaf will be better).
Recipe can easily make 3 loaves, or 2 loaves and some buns or cinnamon rolls – maybe because I use regular instead of instant yeast? The texture is amazing, recipe is very easy to follow. For me, Making two loaves resulted in having to cut a slice in half length wise to get it into the toaster. We were definitely not complaining though. For a household of two, I bake bread every second weekend and freeze one loaf. Also love that there’s no milk in this recipe.
I bake bread often and always by hand. This is the easiest one ive found yet
I received a bread machine for my birthday, and I’ve tried making white bread in it, and the bread just does not come out light and fluffy like I expect it to. I saw this recipe online a few weeks ago and finally tried it last night. It’s just me and my husband, so I cut the recipe in half to get one loaf. I’m 98% sure that I halved all the amounts properly, but the dough rose so much, I still could have cut it in half for 2 loaves. My loaf came out looking ugly, haha, but the bread is delicious! My husband especially loved it’s flavor.
For the amount of trouble of making homemade bread, this recipe is not worth it. I’ve made many better bread recipes. It’s not that bad; it’s just not THAT good.
What about it don’t you like? Is it too soft, does it lack bite, flavor, etc … thanks
I
I have been baking bread for over fifty years…this is by far the easiest and best recipe I have ever used…my family is over the moon how yummy this fresh bread is..it makes wonderful toast.
Thank you!!
I love this recipe it has got me into bread making again iy lasts for ever and dose not get to dry tyabk you for the recipe
Loved this recipe! Definitely my favorite sandwich bread recipe so far. It is sturdy enough to be cut into thin slices and still support lots of sandwich toppings without falling apart. I will say if you haven’t made much bread the directions could be more clear or include some tips for new bakers. First, sugar activates yeast so you will want to let the warm water, sugar and yeast sit together for 5-10 mins until it looks foamy. Too hot of water will kill yeast and old yeast may not work, so it is super important to make sure the yeast is actually activated before moving on in the recipe. Also, if you are having a difficult time getting it to rise properly or enough I have a good trick. Bring water in a pot to a rapid boil on the stovetop, then immediately place the pot of boiling water into your oven with your covered bowl of dough (the oven should be off). This should make your oven warm and steamy and help your dough to rise beautifully! Also, another must for this recipe is to score the bread so when it rises during baking it doesn’t break all over. To do this take a bread knife and make a cut a few centimeters deep down the middle of the bread before baking. Your loaf will turn out much prettier because you controlled where it will break during the bake. I don’t know if it was just my oven, but my bread needed to be in for 40 mins both times. If your loaf is really dense on the bottom half (usually the bottom inch or two) that means that it didn’t bake long enough! Just make sure to follow her instructions to wait until the temperature reads 195° if you are not confident in telling when bread is done and you won’t go wrong.
Well I made this recipe today and it turned out dense and chewy…. I will be trying again and letting the yeast activate longer and rise longer. Maybe that will help..
I made this bread by hand tonight (no mixer, no bread machine) and it turned out amazing! I will definitely use this recipe again. I took pictures but I don’t have Instagram so I can’t show them to you. First loaf was plain white bread and second loaf I added Rosemary and garlic. Since I don’t have a bread box yet (getting one soon), I used a clean pillowcase to keep the loaves for the next few days. Thank you!
I’m a new bread baker and have tried many recipies with no success until NOW! This will now be my go-to recipe, thank you for sharing! Delicious golden brown loaves to enjoy.
Followed the recipe exactly turned into 10 cups of flour and was still sticky. Very upset to waste all that flour. Never follow this author again.
I screwed this bread up big time. I have made many bread recipes before and they never specified the bottom rack. I chose to ignore that in this recipe. The bread baked up SO TALL AND BURNT ON THE TOP :( make sure to read the directions and bake on bottom rack.
I did taste what was salvageable. It was great!
Followed the recipe exactly and ended up using 9.5 cups of flour. My rise times were 45 minutes the first time and roughly 40 minutes the second time. Also ended up being golden brown and hollow sounding when tapped on the top after 25 minutes in the oven. Perfect texture; soft, but dense enough to be used for sandwiches. Highly recommend.
Not bad but bread is very heavy and dense…everything doubled and rose as instructed…just not a light bread.
This recipe has been hit or miss. It’s great bread but the first instruction gives me trouble in Colorado sometimes. If your yeast does not process, sprinkle a thin layer of sugar and give it another two or three minutes. Unfortunately I redid the yeast two times prior before I figured out the issue. Once that yeast processes my bread was awesome!
I made this bread today and really like the flavour, but my bread was dense. Any hints.
I made it yesterday and it was dense as well. I think it comes down to too much kneading. Try not to knock out as much air.
Did your yeast process? When my loaves came out dense the yeast did not process well. Try a thin layer of sugar over your yeast and let it sit another 2 or 3 min. Should be very frothy.
It tastes exactly like white bread. I am a terrible cook and even I was able to make this, it even looked like the picture haha
Mine didn’t look like the pictures. What kind of flour did you use?
Thank you for this recipe!
Best bread I have baked
I baked this bread yesterday. It was the best bread I have ever made. The whole family loved it. I have more rising right now. I hope it freezes well. By the way, I never review recipes but this one was so good, I had to let you know. Thank you so much for this.
I forgot to give stars
Brilliant recipe! I wanted a white loaf that was both soft and fluffy but not too airy, deliciously tasty with a touch of sweetness but not so much that it resembled a cake and the crust to be golden brown. My biggest challenge was waiting for the bread to cool down so I could eat it! At an internal temperature of 48 degrees Celsius I finally cut in and it was amazing!
Awesome recipe, just made for sandwiches tomorrow morning. Have been experimenting, I generally make rolls, this recipe worked perfectly … Thank you… 🤗
Would this work with a gluten free all purpose flour?
I haven’t tried it, but others have and have said they were successful.
I’ve made this bread about 10 times now, its the first and only white bread recipe I’ve used and its awesome. Today i went to run a quick errand while it was doing its first rise, and of course it wasn’t a quick errand after all so i ended up letting it rise nearly two hours. I feared it wouldn’t turn out but it was just as good as ever and i got 3 loaves! The bottom crust was slightly chewier but we liked that. Also, I don’t have a mixer so i knead by hand and its not that difficult, totally worth the effort. I LOVE this bread❤️
Easy to make and very good.
What is the difference between bread flour and self rising flour in this recipe?
Delicious recipe. Didn’t change a thing. I’ll be making this again soon. Going to experiment with different toppings. Yummy. Going to eat my warm bread now!!
This is the best bread recipe!! My family loves it. This is my new go recipe. Going to try some of your other recipes too.
Just made this bread and can’t believe how its turned out. I’ve never been able to perfect my bread baking but feel I’ve cracked it now. It looks and tastes lovely. I’m so pleased and will definitely be trying some more of your recipes. Thank you.
If you happened to make this recipe as per instructions (like I did), and used a total of 9 cups of flour (like I did), and ended up with a dough so stiff it almost burnt up the motor on my Kitchen Aid mixer (like I did), have faith….its fixable. The liquid to flour ratio is off,,,thats why its so stiff. I fixed mine by adding another cup of warm water, and 1/2 c. vegetable oil during the dough hook kneading time. Its a hassle, but it worked. Realistically, only about 6-7 cups of flour are needed based on the amount of liquid used. Happy baking!
Although this was the easiest, most dependable loaf of bread I have ever made, it had no taste. No sweetness, none of that heady bread flavor. It roses unbelievably. Would adding more sugar and butter destroyed the recipient?? I need more flavor!!
Has been my go-to bread recipe for over a year now! It’s easy, fluffy, moist, and perfect for sandwiches and toast! I like to add pumpkin seeds, sunflower seeds, and/or moistened bran for a bit heartiness.
Great recipe, but please can I add milk, egg in my bread. Thanks
Easy to make, light, fluffy and perfect crust! Even my fussy four year old loves it!
I love the simplicity of the video thanks but can I add milk and eggs to my bread. My children loves eggs . Please can u tutor me on how to make pound 🍰. Thanks
Cool explanation but my question is can I add eggs to my recipe
Wow! I have searched and searched for a white bread recipe and they all disappointed me, until this recipe! My bread came out perfectly, light fluffy and perfect for sandwiches. Thanks a mill xx
My constant and favorite recipe for basic white bread.
I just used this recipe to teach my nieces to make bread. It was simple enough for them to follow and it turned out great! Thanks
Do you think that a non dairy butter would work?
It should!
I made only one loaf and it was so easy, enjoyed it very much!
Can I use olive oil to have no dairy?
Amazing! I’ve tried many recipes and the bread always turns out meh. But this was so easy and really delicious! The first loaf was gone within a few hours just from buttering the warm slices. And the best part is the second loaf on the following day was just as moist and tasty. Thank you so much for sharing this!
Can I make the full recipe and keep half the dough in the refrigerator to bake later?
Hi Sarah, I don’t recommend that. I would bake both and freeze one instead.
I have made this recipe many times now. It is a wonderful basic bread that rises beautifully. It is sturdy yet soft. Adding an extra teaspoon of salt helps boost the flavor if you are finding it bland. When I feel like eating “healthier” I do 6 cups of bread flour and 4 cups of whole wheat flour with either the specified sugar, honey, or molasses. It makes 3 loaves for us. To make this recipe in my Kitchenaid mixer I have to split it in half and do it twice for our large family.
What gram count do you personally use for a cup of flour?
120gms, 125gms or something else? I bake a lot of bread and always weigh my ingredients as I know my expensive measure cups will give me different amounts depending on how I’ve filled them.
Thanks. Looking forward to trying this bread.
Hi Lorraine, I use 142 grams, which is what America’s Test Kitchen uses.
Hi…please give directions with active dry yeast as that’s the one available in my place
TIA
I make this into three loaves, large bread pans, otherwise the loaves are just too big, slices too big. I slice them up and freeze them. My favorite bread recipe!
one of the best breads ever. this is the second time making it, i usually get 3 huge loaves. Next time i will divide into 4 pans.
I just made this and this is the fluffiest, most perfect white bread I’ve ever made. It’s taking all my self control not to just eat a whole loaf in one sitting. I could not be more pleased with this recipe! Thank you!
This was exactly what I was looking for! Made half a recipe but probably used less than half the amount of flour.
Turned out deliciously soft and fluffy inside, and the crust was perfect – not too crusty/hard. Just what my family was asking for! It’ll be perfect for sandwiches!
Should also add, I don’t have a stand mixer, but I used a spatula and then my hands and it was perfectly fine.
Do you have the 1 lb or 1.5 lb loaf pans?
I use 1.5 lb for this bread.
Can I use about half as much sugar and it still turn out ok
Yes, it would work.
This is the first time I’ve made bread since High School! Seriously, this bread is phenomenal. I had a slice alone to try, great. I had a slice with butter, great. Haven’t tried with jam or as a sandwich, yet. Can’t wait to!!
“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.”. Until the bread what?
Sorry, responded in wrong place and can’t seem to delete it, but my question still stands.
Not sure if this is it…but until the bread forms a loaf shape?? Always place bread in loaf pan, seam seal down. Other than that I am not sure what else the bread is supposed to do…haha, just guessing!
Simple typo …. Tuck ends of the roll UNDER the loaf
Absolutely the best white bread recipe I’ve ever used. Amazingly, my girlfriend said, “Please, add this to your baking rotation.” (She is finicky about bread and there are probably only 3 or 4 other breads I make that she has ever said this about.)
We made plain toast, French toast, garlic bread, grilled cheese, and cinnamon toast with it. We ate it all by itself, untoasted, when it was still a bit warm from the oven. No matter how you eat it, you love it. Perfect texture, a hint of sweetness in the flavor, a wonderfully flaky crust…. I can’t imagine a way to improve on this recipe.
(Suggestion: If you make garlic bread with it, slice it thick so you’ll get a crispy outer layer and a chewy inner core. Unbelievably delicious and delightful to chew.)
Sorry, can’t stop being grateful I found this recipe!
Would I be able to make this in a bread maker I do not have a stand mixer?
I don’t have a bread machine, but it should work! You can also mix by hand (I’ve done it many times).
I had great success with a bread machine on the dough setting. I halved the recipe, proofed the yeast with some water and sugar, added the yeast mixture, butter and wet ingredients to the bread machine first, then the flour. I set it to the dough cycle so it does the first rise in the machine. I followed the instructions listed after the first rise. My kids loved it!
I followed the recipe and the bread did not rise.
Whenever a time is given for bread proofing i.e. yeast dough rising/doubling in size whilst not being cooked, ignore the time. For them it might have been 45 minutes, for you it could be 5 hours+ depending on the air temperature.
Delicious bread! So easy to make with a standing mixer! Makes amazing cinnamon rolls or a cinnamon swirl loaf!
I just made this to use at a bake sale. Well, lets just say I am on the second batch now because i could not resist the smell. Thank you for a wonderful bread.
Excited to try this. I’m no fan of soft, fluffy white bread but my husband is, so I thought I’d try making some for him. My Kitchen Aid mixer is on the fritz, so I guess I’ll have to hand knead it. You mentioned halving the recipe.. would I halve every single ingredient needed, ie., the salt, sugar, etc. ? How long would I need to hand knead this for each rise? I’ll give this a shot and see how hubs likes it. I’m sure he will!
Yes, halve everything! Enjoy :)
Probably a dumb question but I’m trying to figure out what half of 3/4 and half of 2 2/3rds is? Do you know what you use? I can’t find exact measurements on google.
Ashley, you can break your fractions down further, i.e., 3/4 = 6/8, so you would need 3/8 cups. Likewise with 2-2/3, break it down separately. Half of 2 is 1, half of 2/3 is 1/3, so half of 2-2/3 is 1-1/3 cups.
Ashley, forgot to mention that you can break down even further, i.e., 1/8 cup = 2 tablespoons.
I’ve made this bread a half a dozen times. Comes out great every time. I would like to know if you can add any nuts or seeds to the last kneading process, or if this will work in this recipe.
best bread ever
choked on it but worth choking on it
best bread ever
choked on it but worth it
have been making this bread for around 8 months now comes out great every time and the whole family enjoys it. will be a family bread for a long time to come . thank you for sharing this recipe will try many more in the future
Beautiful, thank you so much for sharing! This will be a regular bake in my household.
The best recipe for bread! My hubby ate it all before it got cold!!!!!
Made this bread yesterday. Halved the recipe and made just one loaf to see what it is like. It is brilliant and so easy to make. Bit too much salt for me, one teaspoon is plenty. Stays nice and soft and slices easily. Will definitely male it again.
I made this bread today, it is awesome!
Awesome recipe! Third time making it. Always turns out great. I get 3 loaves of bread from it and have never used more than 7.5 – 8 cups of flour. I also use bread flour, verse all-purpose. I also add a couple punches of sugar with the yeast when I proof it.
Great recipe! Made it today! Very easy and so tasty. I kept one out and froze another one. Will be making again for sure. Thanks!
I made this bread and it was great! It was so good, I adapted it to my family’s favorite whole wheat recipe which never turns out fluffy and big. It worked. Even without a bread hook (hand kneaded), the whole wheat loaf is perfect! Yes!
did you alter any thing but the flour? Was the flour exchange exact cup for cup? Definitely want to try for a good lofty whole wheat loaf.
I have not made this bread. I want to start baking breads, I have stayed away from bread making for some reason. I was wondering if you could make this bread in a bread machine?
I have made the dough in a bread machine by halving the recipe, but I transferred to a 9 inch loaf pan for the final rise and baked in an oven. It turned out great!
Needed a bread recipe for nice light fluffy bread and this is definitely it.
My bread came out with a nice crusting and the inside was so soft.
Thank you for sharing this recipe
I’ve made this recipe 4 times now and it’s awesome. It’s exactly like the bread I grew up with in England and my husband loves it. It freezes very well. I discovered quite accidentally that it is even better if you extend the rising times by 30 mins. It gives a softer texture. Thanks for this wonderful recipe.
Made the bread dough in the bread machine then baked it in the oven. I will be using this receipt for many more loaves of bread. It was beautiful, tender and delicious!
Thank you so much! I made bread for the first time yesterday using this recipe and it turned out fantastic! Perfect and the crust was delicious. I didn’t have a mixer so did it by hand. Not hard just a little shoulder/elbow grease. It was such a hit and so fun that I made it again today at my friend’s house who has a mixer. Turned out just as great. I also made the sponge last night for your Ciabatta recipe and made 2 batches of that today as well. My first foray into bread making and I’m thrilled! The Ciabatta is full of beautiful holes and perfectly chewy and tasty. My friend was very impressed. Thanks again, your recipes are bang on and delicious! Cant wait to make focacia and english muffins next!
Easy recipe I made 3 loaves from the same quantity because my bread tins were not of 9″ but more the better nobody’s complaining everyone loved it Thankyou for sharing the recipe with us
So I’m new to bread making and I accidentally ordered the big, hearth bread pans, which are 12x5x2.something. Instead of making 2 loaves, can I put all the dough into one of these?
My 6 yr old son made this recipe (under supervision!) And it is delicious!!! Rose pike crazy. Little sweet. Super soft but a crusty exterior. Sooooo good!!!!
Wow! Just wow. This was soooooo good. I’m embarrassed to admit how many ‘sample’ slices I had once it was done baking. I did tweak this just a bit because I need to avoid salt as much as possible for health reasons. I reduced the salt to 1.25 tsp, and as a result needed to reduce the yeast slightly to 4 tsp (I used active dry). This rose just like video all the same. Thank you so much for sharing!
I have been enjoying all of your postings! Thanks!
Question!
What size is your pan? There are three options on their website. 1lb, 1.5 lb, or Red gold touch. Which one is yours?
Thanks!
For these loaves I use the 1.5 lb pans.
Hi , can this recipe be halved for a bread machine , I can make up to a 2# lost ..
Fabulous! My son shared the recipe with me after he made it & Ill never make any other white bread. It is perfect.
Best bread I have ever made! Only thing I added was a pan of water in the oven for humidity.
I have been making this recipe and it is wonderful!!! Everyone enjoys every slice!
!!
This is now my favorite white bread recipe . absolutely gorgeous . slices beautifully and is delicious.
Wow, Just WOW!!!
This is my first time messing with yeast. I got instant yeast and decided to make bread…my first time making bread.
I am so glad I found your recipe! I followed your instructions to the tee when it came to mixing the bread. I decided to do a braided method rather than just putting it into the bread pan. I was going to use my Air Fryer…but there was just too much dough for that, haha. I made 2 loaves of bread AND a pizza out of it, lol. The 2nd loaf was just braided and not in a bread pan, so it looked really cool. Both did actually. And the pizza, I just let it rise once instead of twice, and baked it for 13 minutes on 425 and it was ready while I was making the 2nd one rise, so I turned the oven down to 400 for the bread and by the time I was ready, so was the oven and I baked the bread for 35 minutes and voila. It took less than 3 hours to make the bread and pizza start to finish. This is a total must now for my family!
My nephews are vegan, so I can totally do this recipe substituting vegan butter (the I can’t believe it’s not butter I used had milk, but it will taste just about the same.) I’m really glad I found this! Thank you!!!
Perfect just perfect!! So easy and the dough proofed so quickly. It is absolutely delicious too! My new go tobread recipe… thanks!
Love everything about this recipe. Easy ready in no time. The first time I made 2 loaves. Just beautiful. I found I fare better making 3 loaves in 8 in pans. So hooked
Thanks
Love this bread so much. When I bake it my wife insists that it be served only with butter as addind anything else only serves to take away from the bread itself.
Have been looking all over for a fine crumb bread and finally this is it.after making many different recipes of bread I must say this is my favorite. This is the closest home made bread to mass produced bread in texture and fine crumb with no additives and no preservatives so for anyone that still likes their carbs, this is the best it gets.
Can you modify this for a bread machine
Can I make 1 loaf in a bread machine using your ingredients? I have bread machine yeast already for it.
I can’t wait to try this, it looks so light and fluffy.
Just made this using half wheat flour (ran out of white in the middle of making) and it came out just as well, this is a fantastic recipe! Added everything but the bagel mix to the middle of one, along with some Italian shredded cheese, I look forward to using it for some classy sandwiches this week :)
Looks lovely and I am very excited to try this recipe.
I’m curious about the brand of flour that you used for this recipe and what you also typically use for others?