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:
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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.
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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.
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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.
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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.
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Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
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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).
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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%
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?
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
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!
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!
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 :-)
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.
Mine has done the same, Twice! Can anyone help? :-(
Does your oven get hotter than the setting? Also, does it have a lower or upper heating element if electric? Our oven runs slightly hotter than the setting on the knob and also had a lower heating element. I found that by placing the rack that I’m baking on in the middle of the oven and then placing a heavy baking sheet on the lower rack at the lowest point helps shield some of the heat for a better bake with soft results. Still golden brown or a bit darker but always soft crust and tender crumb.
Sounds like you didn’t let it rise enough or your yeast is dying. Try fresh yeast and increase tbe rise time. Turn oven down by 15 degrees.
AMAZING BREAD RECIPE!! So useful because it makes two loaves, and also really easy to make. This was my first time making bread, and it came out amazing! My family of 4 DEVOURED it in a week! I’m about to make some more, I’m so excited. Also, this recipe is very forgiving with the flour, I kind of lost track of how many cups I was putting in, but the bread still came out great!
Can you increase the sugar in this recipe?
Perfect white bread recipe! I haven’t bought any bread at the store since I started making this over a month ago! My family absolutely loves it. I’m grateful it’s a double batch because one gets devoured immediately while the other gets sliced and frozen. So yummy!
I must have much smaller bread loaf pans as half of this recipe still yields two delicious loaves. I absolutely love this recipe and so does my partner and anyone I give the spare loaf to. Can the dough be frozen if I do not wish to bake it right away and are there any tips/tricks with this?
Going to attempt to make a “quarter” batch for just one loaf here in a minute. As much as I hate math and fractions, we’ll see how this turns out.
Absolutely delicious! Thank you for this great recipe. Wonderful flavour and texture! I only had multigrain bread flour in the house so I chose to use that. It turned out perfect. I used 9 1/2 cups of flour and followed the rest of the recipe verbatim. I can hardly wait to make it again with white bread flour!
I made this for the second time today – I am a one person household so its way more than i can handle. Last time i took someone’s advice and made one a cinnamon swirl bread and gave half to my daughter and apparently my granddaughter loved it so today both loaves are cinnamon swirl and one is stying here and one is going there.
I used 1/2 c sugar and 2 tablespoons of ground cinnamon and spread half on each loaf before I rolled them up.
This is a very easy and versatile dough to make. I make the full kilo and dived it into 1 large loaf, 1 small loaf and 9 bread rolls. Thank you 😷 stay safe and wear a mask.
Best white bread I’ve ever made!! I have to adjust the flour depending on the weather…weird right? And I always sift the dry ingredients. Wicked bread!!!
Very fragrant and fluffy. Thank you so much for such wonderful recipe.
Finally! I have been making bread weekly for the past couple of months but could never seem to find exactly what I wanted in a sandwich bread, that is until today. Great texture, not to heavy, fluffy yet firm enough to hold up to sandwich fixings.
I divided it in half and it was perfect for my 12″ bread pan. I would have made it as written but wasn’t sure that my KA Classic could handle that much flour. Thank you for this great recipe.
I really appreciate your recipe! The white bread turns out fluffy and very pleasing texture. Lately I have been substituting approx 2 1/2 cups of whole wheat flour and a couple of tablespoons of “Bobs vital wheat gluten” to make a version of whole wheat bread. Not to sound like i am blowing my own horn but it is turning out really well .
It took me a while to learn but if the yeast gets a chance to come to room temperature before blooming and if the water is carefully heated in a microwave the recipe is pretty much fool proof! Thank you again for your web page!
This is the best sandwich bread I’ve ever made. My family loves it and is already requesting that I make this on a regular basis.
I found this bread easy to make and the finished product is very tasty. My only problem is the full recipe is too big for my 5qt kitchenaid stand mixer. Next time I will have to half the recipe. It would be helpful to have the half recipe ingredients also listed
I found a lovely website that divides and multiplies recipes, and can adjust for different size pans. I’ve used it for several years now, and swear by it!
http://kinja-labs.com/ingredient-cutter/
My first attempt making bread is like the layout of this messy website…. a complete disaster. Hard to follow and find the recipe when you have a website layout that is impossible to follow. Clean up your website while I clean up my mess
This is now my favorite recipe for bread. So light and delicious! Thank you!
Made this today for the first time. I will definitely make it again. Turned out beautifully. I’ve been baking bread for years. This has become my favourite Basic white loaf.
I love this recipe as is! Turned out the 1st time trying it and still awesome for the up-teenth time. Easy to make, quick; especially with a mixer with a dough hook. Bread is a nice dense but soft and flavorful sandwich bread. I usually keep a loaf, and share a loaf; or it freezes very nicely, so we have one fresh and the other when we need it. Makes great toast too. I have tried making home made bread so many times unsuccessfully, but this recipe makes me an expert bread-baker in the eyes of those lucky enough to get a loaf from me. Thank you for an awesome recipe.
Was such a treat to eat… & so easy to make
Made this today and it turned out fantastic! I’ve been baking a lot of bread the last few months and am always in search of the perfect white sandwhich loaf— this could be it! Based on comments, I split the dough into two loaves and baked them in my long 12 x 4.5 inch loaf pans (commercial sandwich loaf size) and the amount was perfect for this size! I also used bread flour and added about 1.5 tbsp milk powder to the recipe for extra flavor, and it’s soft, fluffy, and delicious!
I’ve been searching for the perfect bread and this is it! Thank you!
The bread is delicious! The only thing I will do different, next time, is to divide it into three loaves. The two loaves that this made were HUGE! lol
My SAF instant yeast does not require proofing. You just mix it in the flour. Do I just add the water in with the rest of the water?
I proof the yeast with 125 to 130 degree water. Turns out perfect.
Excellent! This has been my go to bread recipe since the lock down. We use it for sandwiches and toast snacks.
I also make three loves from this recipe. Otherwise the loaf is just too darn tall.
Hi there. This recipe is amazing, like everyone has said. Quick question though: any advice as to how to rise, then proof it, without using the plastic wrap either time? I’m trying to avoid plastics if I can. Thanks!
Use a slightly damp towel. The first rise is always best in plastic, you can reuse it for both stages.
Use a damp linen dish towel. Free from fabric softener.jo
I used aluminum foi for proofing at both stages. Worked great
I made this recipe yesterday using 10″ bread pans. and I think that smaller ones would have been too small to hold the bread well. The dough rose beautifully and the finished product is dense and very filling. It is excellent bread for sandwiches and we had it warm with just plain butter as soon as we could slice it. It is probably the most successful bread recipe I’ve found. Next time I make this recipe (probably next week), I will leave the bread in for a full thirty five minutes as thirty minutes was a fraction too short. Thank you for sharing this – it’s a keeper.
Good recipe but this web page is a goddamn nightmare to try to use, especially mobile. Popups, multiple modals trying to get me to sign up for a newsletter I don’t want, video I don’t want that I have to close. I printed it instead so I never have to come here again.
I have begun making bread for myself and my wife over the past year or so and have been looking for a recipe that would be able to duplicate my favorite “french bread”.
Funny thing is that every one of the recipes I tried just missed the mark in crust and flavor. So my search began to find something I would enjoy. I ran across this recipe last week and it said it would make 2 loaves of traditional sandwich bread so I said why not check it out Voila I got the largest 2 loaves of bread I have ever seen but that was OK because I loved the texture and the crust This is Terrific bread. Because the crust was so nice and lightly crunchy I thought perhaps I might be able to shape it to my french bread, I tried it today, made 3 loaves and WOW it worked just like I hopes, Thanks for this recipe, I am sure I will be playing with it to make other versions too. Again, thanks so much for the recipe.
Hi. When you say cup/cups, what is the cup size. Could you please let me know one cup what you mentioned is equal to how many grams.
Thanks a lot.
Ed
A cup of flour in American recipes is 120 grams. A cup of water is 225 mL. Hope that helps!
It is just a teacup.As every ingredient is measured in cups it does not matter.
I have been using this recipe for the last year always turns out perfect. I have used both active dry yeast and instant with fantastic results.
This recipe looks pretty good, I’m planning to try it out, but I only have small loaf pans. Does anyone know what temperature it would be if I split it into 4 small loaves?
I make this recipe every week now for our regular staple of bread. Its fast and easy and family and friends love it, they think I am amazing that I make bread every week but they don’t realize how easy this recipe is! Freezes well. The recipe makes 2 huge loaves so I now use three loaf pans so we can fit a slice in the toaster haha!
This looks delicious!! I really want to make it but I’m unsure which kitchen aid to buy, which one do you use?
Best bread ever. Good recipe. I’ve made it many times.
Making my second batch of this bread! My husband doesn’t want to buy bread anymore, he loves this one so much!
So easy and it comes out looking like I bought it at a bakery! Thank you!
Looks great. FYI, the recipe adjustment is incorrect. If you set it to half (10 servings) the water does not adjust properly. In fact, it ends up being more water than flour.
Thank you for posting this I thought I was actually going crazy with how wet my halved dough was, I had to add so much flour for it to balance out, it’s proofing right now and I have no idea how it’s going to taste. =/
It turned out perfect! So tasty!!!! It’s a keeper. One of my friends already wants to buy a loaf from me next time.
This is an absolute favourite in our house! We don’t purchase bread anymore. One question… Would it be possible to substitute whole wheat flour instead of all purpose?
can i triple this recipe to make 6 loaves at a time?
This was a very good recipe-maybe today was a day to bake! Anyways it tastes good, but the real deal is that I can slice it without mushing the whole loaf! Always seems to be a problem. This bread stood up to the knife and was moist and just terrific!
Turn the loaf on its side to slice
..less likely to smush.
Great recipe but it would more effective if everything was in weight rather than cups and spoons.
Wow, Michelle- Brown Eyed Baker, this is a magnificent recipe!🍞 I did use 6 cups of flour in step 1. And a little bit more in step 4. Was worried that this extra cup of flour would mess the recipe up. My bread wouldn’t rise or end up looking like yours. Wrong! All turned picture perfect. Will definitely make this recipe again and again! Thank you so much. Will be throwing away all my other bread recipes. 😊
Tastes great and easy to slice! Love this everyday bread!
Best white bread I have EVER made. Turned out perfectly!
2nd review, this is just about the most fool proof perfect recipe. Every single time, the wow factor when the beautiful loaf comes out of the oven. I have made it 3 times now, and a part of me wants to try and experiment with different recipes, but I love this so much that I end up making this instead. Delicious soft bread, that easily lasts a week if kept covered, without any change in texture. Thank you so much!
Lisa
Made this yesterday. “For the love of cheese and crackers” this was so good! I’ve never made bread before and it was easy and so so good. Since it very cheep to make, this will be are sandwich bread from now on. No more store bought bread for my family. Thank you for the recipe.
This has become our go-to recipe! I replaced the 1/4 c granulated sugar with 1/3 c honey. It gives it a bit more flavor. And I put a pan of hot water in the oven with the bread. I find the steam makes it a bit fluffier and softer. My only gripe is that I can never seem to get the bottom to brown all the way. And that’s less likely to be a problem with the recipe than it is with my pans. I tried baking it a bit longer but it didn’t really help much. I’ll have to fiddle with it, I guess.
But other than that, it’s perfect. Better than storebought! :)
If you have a pizza stone, preheat the pizza stone in the oven while your bread is rising. This method will give a crisp bottom crust as well as shorten the baking time (slightly). Also during the rising process I use a shower cap over the pan “poofing” the top above the dough (also reusable) and place in my microwave with ONLY the lights turned on (not microwaving the dough but proofing it by the heat produced in the oven by the exterior lights).
Works perfectly for proofing. If your microwave doesn’t have outside lights you can use a heating pad turned on low to accomplish the same thing. Hope I’ve hellped.
This bread is absolutely delicious. A few notes: I halved the recipe as I only have one loaf pan, and the loaf was ENORMOUS. If you’re making one loaf, I’d recommend thirding the recipe instead of halving it because it ends up pretty huge for sandwich making! I was really grateful Michelle provided the temperature to bake the bread to, because it took over 50 minutes for this beast to cook all the way through. I made sure I took the temperature at a few different depths to make sure it was fully cooked. Next time I make this bread, I’m going to try to third the recipe and use the metric instructions Aaron provided in the comments. But I will make it again, because it really is tasty!! Super moist, nice crust, great crumb (be sure to let it cool completely before cutting in if you can resist!!).
AMAZING!!! If anyone gives this less than 5 stars it’s clearly on their end.
Thanks for the recipe
I baked 2 breads today and it came out fantastic just like you described it
this will be my no 1 bread as from today
I have made this bread every week since Covid outbreak. What I like is to use leftover potato water from boiled potatoes as the water. It seems to make the bread even more moist! Also, because the loaves are SO tall, I cut them in half, and freeze them and we take out half a loaf at a time for the two of us. I have learned that it is hard to cut a straight slice with the bread being so high so I take half the loaf, cut it down the middle, and then slice them into half slices. This works really well. I usually only use about 8 81/2 cups of flour, and find that is plenty. I am going to try adding some whole wheat flour to my next batch and see how that goes. Love this recipe, and all my friends do too.
I love this bread. It’s so easy to make and turns out perfect every time. I don’t use a mixer, just do by hand. Have made rolls from it as well.they look and taste as if I bought from bakery.
Great Recipe! super easy also!
Thank you for the recipe, I made half the recipe to make just 1 loaf., it came out beautifully, but I see that it is not as soft on the next day as it was on the day I baked it. Any reason why that is. Also if I had to knead this by hand, how long should I knead it for. Thanks
Usually takes about 25 to 30 minutes to hand knead bread.
After I put these on my cooling rack, I went to the living room to relax. I then heard my adult) daughter in the kitchen. “Ow! It’s hot! Ow! Ow! Ow! Hot!” Then I heard my son (also an adult) say, “well it DID just come out of a 400 degree oven. Do you remember what a hot pad is for?” I giggled. Thank goodness natural selection skipped over my family! Sooooo good it worth burning your hands for! Hahaha!😂
awesome recipe. I am new to baking bread at home. what I noticed is that the bread became very dry after a couple of days. is there a way to keep it soft. I t was soft the day I baked and a couple of days after that.
My bread (I did a half recipe) came out with a hard crust and I’m not sure what to do about that. The inside was nice and soft but it separated where it was rolled. In other words, my slices have a spiral cut through them. I ended up using a little less than 4.5 cups of flour and i wonder if that was too much? If the dough had been a little bit stickier maybe it would have baked through with the layers adhering. Or maybe there was too much flour on my countertop when I rolled it up? I really wanted to get this right!
You don’t need to use flour on your counter. Your dough should be tacky, but not wet. Oll your dough tight and seal the seam. Put seam side down.
Hi there,
I would love to make this bread. It looks amazing! I was just wondering though if you knew how big these 9 inch bread tins are in lbs? Describing them as 9 inches doesn’t really give me enough information to go on. I’m from the uk, so not sure if there’s a difference in what measurements are used? Also, the link For the bread tins doesn’t work for my country. If you’re unable to let me know what lbs the bread tins are, would you be able to give me all dimensions of the bread tins used so there’s some context…..length, width and depth.
Thank you for your time, from Laura.
I believe they are 1 1/2 lbs
My bread pans are 23cm X 12.5cm X 6cm. Qs a note of interest on the second rise I only let my bread rise 22 minutes in the pan then the loaves do not get “too big”.
Can I use regular yeast, not instant yeast?
I have attempted to make bread for years and failed for one reason or another. I have tried many recipes, but this one tops them all. It is the BEST bread I’ve ever made and I swear it gets better every time I make it. My family loves it. Thanks for giving us this recipe.
I made this bread it turned out so good but the crust was so hard why is thst????
I’d like to make a few unbaked loaves to freeze. Any recommendations??
Hi , I freeze bread a lot. Just do not let it rise the second time. Freeze at that point. Then when thawing it can rise at that time.
These loaves are ginormous ! I had to take the dough out of my KitchenAid because it’s too small as the dough was creeping above the dough hook and into the motor. So I kneaded it by hand for 10 minutes and then followed the recipe as is the rest of the way. I pressed the loaves and put them in the pans and when they rose so quickly I knew they were going to rise even more in the oven. Some bread recipes only use one packet of yeast ( for 2 loaves) and I think if I were to try this again, I would use only one packet of instant yeast. I have not read any other reviews but before I try this recipe again I will be sure to do that in case there are some troubleshooting tips. The only good thing I did do on my own was I scored the tops of the bread so that they would not fall to one side or another. It’s still in the oven so I’m looking forward to trying it later.
Can I use milk instead of water?